"The mountain is like the sea, Max. She gives you life, but she can also take it," explained cheesemaker Catherine Richard through a wrinkled grin, as she hung up her cheese cloths to dry outside her remote stone chalet, 2000m high in the shadow of an Alpine glacier. It’s a phrase that has stuck with me, and eventually led me to a tiny fish smokery in Ireland, amongst the hills and standing stones of the West Cork coastline.
In the third post in our series on Women In Cheese, Jennifer Kast looks at how the recipes of the Territorial British cheeses fit in to the everyday working life of women cheesemakers.
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