I taught them to cook vidya4 - Flipbook - Page 46
‘Don’t like it, Miss.’
Why ask? I know Cheddar will be in the answer.
We move onto orange Double Gloucester, and then golden,
solid, reliable Cheddar.
‘Now in groups, add up the votes on your charts please.’
They struggle to find a good adding up person. Gavin is
munching the spare cream crackers. No one wants his votes.
‘What’s the favourite cheese from this tasting?’
‘Cheddar!’ they shout. Of course.
I’ve got a surprise before they go. From the fridge I take out
a wedge of Stilton with its nobbled, crusty rind, and pungent,
creamy inside mottled with blue veins.
‘Can you see the holes in the rind? The mould grows and
spreads through the cheese and gives it a special flavour.’
This is a perfectly delicious piece of Stilton.
‘Do any of you want to taste it?’
Even Gavin reels back in horror.
‘Why would we eat mouldy, stinky cheese?’
I’m not going to show them the slice of pongy, seeping Brie
that I’ve bought for my lunch. It smells like the boy’s toilets and
As they pack up ready to leave, I hand them each a National
Dairy Council book on cheese making, with the map of English
Cheese including one from Wales, their Banda-ed homework and
the recipe for next week, Cheese and potato pie.
But I’ve forgotten Gavin’s curds. The whey is still dripping
out through the muslin bag over the sink.
‘Does anyone want to taste these curds?’
‘Na, thanks. Told you it’s like sick.’ Liz links arms with Gavin
‘Alright, well you might want to pop in later and see how I’ve
made the curd into Yorkshire curd tarts.’