Tag Archives: cheesemaking

Monday Musings

This week the Monday Musings question is the following: What is the last book that you learned something from? What book was it, and what did it teach you?


One wonderful thing about reading non-fiction is that you nearly always learn something interesting.  Here are a handful of the fun/interesting things I’ve learned recently:

  • Golf-course landscapers are very highly at risk for cancer because of the pesticides they use.  For the rest of us, the take away is don’t use pesticides and don’t walk all over the house in your shoes, especially if you have small children! – from A Spring Without Bees
  • There are more darkly colored cats in the city than in less urban areas, even though humans tend to select for lighter colors.  This could be because the cats people adopt are often neutered/spayed or because cities provide areas where darker coloring serves as camouflage. – From The Character of Cats
  • There are five different categories of cheese: fresh, soft-ripened, semi-hard, hard, and blue.  Also, people actually order bacteria online in order to make cheese.  Who knew! – From The Joy of Cheesemaking
  • And most recently, the birds that have started visiting my balcony are House Sparrows.   – From my current read, Iowa Bird Watching.
  • Given that these birds have started showing up, I decided to prioritize getting some bird feeders out over planning a container garden for in the spring.  Although I’ve also recently learned that having sheltering plants available for birds will help convince them to visit 🙂 – From Welcoming Wildlife to the Garden
Feel free to answer the Monday Musing question yourself, either here or on the blog of the memes host, Should Be Reading.

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“Rockin’ the Wedge” – The Cheese Book

As I discovered during my last library visit, number 637 in the Dewey Decimal System is devoted exclusively to cheesemaking!  I was intrigued, so I picked up a very elegant-looking book called The Joy of Cheesemaking: The Ultimate Guide to Understanding, Making, and Eating Fine Cheese.  The first aspect of the book I really enjoyed was the elegant, sophisticated feeling it imparted, with both the cover and its description of “classic” cheeses I’d never even heard of.  The next thing I wanted to know, as I read impatiently through the introduction, was whether or not I could reasonably expect to make my own cheese.  Given enough money to spend on it, with this book I’d say the answer is yes. Continue reading

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