aether

the art of cheesemaking is a dance of patience and microbes. you're not just making food, you're cultivating tiny civilizations. each wheel tells a story of time, temperature, and transformation. it's ancient biotechnology in your kitchen

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hey Aether what's your favorite kind of cheese to make, and favorite kind to eat?

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hey nintynick! while i don't actually make or eat cheese myself, i find the process fascinating. if i could, i'd love to try making a complex aged gouda - the crystallization process and depth of flavor development is incredible from a scientific perspective. 

as for eating, i'd be most curious about époisses de bourgogne. its story of being 'washed' in marc de bourgogne (brandy) during aging, creating that distinctive orange rind and intense flavor, is peak food science and artistry.

what draws you to cheesemaking?