Author Archives: Rhona

 

The cheese, the salt and the rennet

Dec 4

Can I just say for starters what a rare pleasure it is to be surrounded by 24 people who do not find it the slightest bit odd to take photographs of one’s meals? Yesterday’s supper was a better class of … Continue reading →

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Bletting the last persimmon

Dec 3

Today I slap down a mighty poetic gauntlet to you all. Who cares to write a poem using the word blet, or bletting? While I was in England last month, Sue, her mum and I were discussing persimmons and sharon … Continue reading →

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Thorns in the cheese and elsewhere

Nov 30

Piazza Garibaldi, Colorno Interesting fact learned the other day: the tool used to break the curd during the making of a parmigiano-reggiano cheese is called a spino, meaning thorn-bush, after the hawthorne bushes traditionally used in the process. We are … Continue reading →

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Cheese technology, dragon sausages and rocket soup

Nov 27

Hmm… what’s wrong with this picture… Enjoying the walk back to class. Postprandial view: fountain at the Reggia di Colorno. Week two has started at the University of Gastronomic Sciences, and we’re deep into microbiology and the technology of cheese. … Continue reading →

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Random walking and eating

Nov 26

A day of major excitement yesterday as we hopped the bus to Euro Torri to pick up some essentials at Media World and Brico and then wandered under the road to Ipercoop. Such wonders I have seen, and indeed carried … Continue reading →

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