read to start the weekend

freshly published just 1 week ago, quite a cool read, cheese and contralto :-).
Excerpt

Music has been the inspiration behind most of the cheeses Scanlan makes at Andante. She typically comes up with the name first, and listens to or plays music that helps her work out how she will design the cheese. She thought about Contralto for about six years before she finally made it. The idea came to her at a concert in London, when she was deeply moved by the voice of contralto Sara Mingardo. “There was something gentle, with a hint of sorrow, a hint of loneliness, but still a female voice, and this unexpected texture of it.” Scanlan bought several of Mingardo’s CDs and frequently listened to her recording of Pergolesi’s Stabat Mater in particular. She ultimately created Contralto as a goat’s milk cheese, with a smooth, thick texture and rich but not overpowering taste, reflective of the voice that remained with her after the performance.

(I have been re-listening to Stabat Mater indeed, the past 2 days.. quite hyptonizing.., and addition to Bach.)

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