It’s true, you only know what you’ve got when it’s gone. The goat cheese is that way for me. During the height of milking season, when rounds of cheese crowd out other food from the refrigerator, I can forget what a gourmet delight it is. I can forget that our ‘everyday’ cheese would cost us about $100/kg if we had to buy it. But when I’m staring at the last tiny sliver of perfection, knowing that my next bite of cheese is going to have to be run-of-the-mill commercial cow cheese, I recognise the value of what we produce.
So we savoured our last bites, and look forward to spring, when the milk will again be flowing, and the rounds of cheese will start stacking up.
*Bishop’s Corner is a cheese of my own creation—a happy mistake that turned out better than what I meant to make. I make that mistake over and over again now, and have named the cheese after a local crossroads.