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mylifeasacheesemaker
mynameisforlibobuggliano
andiliveinnorthernitaly
myhomeisonthesouthernslopesofthealpsinacitycolltory
whichisalsoonthepollriver
manypeopletravelheretotradewiththelocalmerchantsforallkindsofproducts
somebuyredwine
whileotherscomeforonnuttytychoateatemattoriingisbestknownforitschiefs
howdoinotice
becauseiamacassadaandexpertcheesemaker
myfamilyfirstcametothisareafromfranceinseventeenfortyfive
wheniwasjustayearold
thenandmyfatherhurtedcatalleinthemountainsandsoldfreshmilk
butthiswashardofwork
anddidnotpayverywell
myfathersoondiscoveredthatthecasarowhoboughthismilkmadeaveryniceliving
sohedecidedthat
wheniwasoldenough
iwouldlearnthecheesearemakingtrade
whenireachtheageofeleven
myfathersentmetolivewithoneofthemostrespectivecassadolesinturn
thismanwasgladtobemymentor
sincemyfatherhadtalghtmesomuchaboutmilk
alreadyiwasinaprrenticeforfiveyears
andilearnedeverythingtherewastoknowaboutmakingcheese
iquicklyrealizedthat
notwobatchesofcheesearealikejustasnopaaleoffreshmilkisexactlythesameasanother
ialsolearnedthat
evenasmallchangeinthecheesemakingprocesscanresultinacompletelydifferentkindofcheese
nowiamtwentytwo
andihavemyownbusiness
whichkeepsmywholefamilybusy
mymotherandfathersellourcheeseinthemarketplace
mytwobrotherstendthecowsandmywifemagdamanagesthehousehold
weallworktogether
becausemakingcheeseisdifficultwork
severalkindsofcheesearemadeinthisregionofitaly
butgorgansolaismyfavorite
becausethiswhitecreamacheesewithblueveeshasasharptinyflavor
itisthemostfamouscheeseintourin
andmyspecialtylegendhasitthatgorgansoolawasdiscoveredbyaccidentbyyingaprticecasadowhowasverymuchinlove
hewaslateforameetingwithhisgirlfriend
buthehadnotfinishedhiswork
sohedumpedhisunfinishedcheeseintoapail
afreshmilk
thatahersmanhadbroughtinlaterthemixtureharddenbecamemulliandturnedgreenishblue
butthecasarodidntwanttothrowitaway
sohesolditanyway
andhiscustomersloveditgorgonsolacheesewasborntobehonest
thoughmakingthiswonderfulcheesetakestalentinpatients
everyeveningafterourheardcomesdownfromthealpinemedals
mybrothersmilkthecows
andbringthemilkintomyworkshop
carefullypouredthemilkintoshallowpans
andallowittosetovernight
thenextday
ihadaspecialingredientcalledraanitraan
itisanacacidicanzi
anaturalchemicalproducedinacavestomach
itturnsthemilkintoakurd
athickenedmilkpaste
andseparatesthecurdfromthewayathinandyellowwishliquid
infactthisactioniscalledturningthemilkonthemorningofthesecondday
imakeanothercurdfromthemorningmilking
thenintheafternoon
icombinedthecurdfromthefirstdaywithakurdfromthesecondday
iputthefreshcurdonthebottomandsidesofthepaleandtheolderkurdinthecenternext
igentlyneedthecurdwithmyhands
smoothingitoutandremoveitfromthepail
thenishapedthecheeseintoacircularshapecalledaroundmanytypesofcheesearemadeinthisway
andcheesecanbemadeinroundsofanysize
somearesmall
andsomearequitelarge
imakeaboutthreeroundsaday
andflipthemover
frequentlytodraintheremainingwayoutofthecoldmostdays
thereisnotimetogobacktothehouseforbreakfastorlunch
somagdabringspostatomyworkshop
shedoesntliketocomehereverymuch
becauseshethinksthatthechiefistoostiny
shesaysthatgorgonzolasmellslikedirtysocks
shesright
itdoessmellprettybad
butimsousedtoit
nowthatitdoesntbotherme
ijustthinkabouthowgood
itwilltastethefinalstepistoaddseassaltotheroundsofcurdoveraperiodoffivedaystofirmthemup
thentheroundsarereadytoberipened
andmybrothers
anditakealltheroundstoanearbycave
westackthemontolloooodrackslikebooksonalibraryshelf
andastheygothroughtheagingprocess
ireturntothecave
oftentofliptheroundsover
thiskeepstheroundsfirm
andhardastheyageourcavesinnorthernitaly
havetheperfecttemperatureureandhumidityforripeningthecheese
thesespecialcavesalsohaveamoonthatgrowsinthem
itattachesitselftotheripeningcheese
andlikemagiccausestheblueandgreenveinstoappearinthecheese
inaboutthreeweeks
wehavetoletthegorgansolaarienforatleastthreemonthsbeforeitisreadytoeatyoungercheesetakessweater
andissofterroundsthatareagedmorethansixmonthsareharder
andhaveaspicyflavoroldergoranzolathatisageforayearismorevaluable
sowemostlymakethiskind
whenthecheeseroundsareready
mybrotherscarrythemtothewagon
sothatmymotherandfatherthatitcantakethemtothemarket
thenextdayatourstallbogglianosgorganzola
everyonecanstopandtasteourcheese
drinkalittlevineandtalkaboutthelovelyweather
oriwishicouldeatandtalkwithourcustomers
butimuststaybehindtocleanupthecavesandwatchoverthenextbatchofcheese
asitagesmycheesemakingworkneverends
butiloveitlittlefox
