Like many people in the cheese world, Katie Machen`s journey to cheesemongering has been full of twists and turns. With a background in creative writing and teaching, it was only a matter of time before she found a way to combine her two worlds in the form of a cheese writing class for kids.
"We brainstormed words describing flavor and texture—buttery, salty, funky; creamy, crumbly, sticky—and discussed concepts such as what it means for a cheese to "taste grassy."
I’d never eaten grass, but the cows had, and we discussed the animals and where they live. In a world and a city where we can find whatever we want whenever we want it, concepts of seasonality and availability can feel distant."
Read @katie.machen ruminations on teaching the language of cheese at our link in bio.
Illustration by @ireecespieces
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