DISCLAIMER: This post is information and science heavy and probably a little overwhelming. However, interspersed are pictures of baby goats being adorable, as well as some great Photoshops (if I do say so myself), a la my wonderful Lebrongoat. So take a minute to scroll through and check out the pictures and, if you are intrigued, take a read too.
Ah, milk. So vital to cheese making.
I found pages and pages of information on milk’s mythological and symbolic significance. First and foremost, it was “the essence of the mother goddess” (Andrews, 147). The mother goddess is depicted in many forms, most commonly a tree, woman, or cow. In each one she nourished kings, gods, and even the land with her milk.
Prehistoric depiction of the Mother Goddess - Venus of Willendorf (24,000-22,000 BC)
The tree form often has female attributes, i.e. numerous breasts. In an African legend, the tree provided milk to a tribal chief’s daughter so that she could feed her brother. A Scottish-Gaelic tale tells of a milk-giving tree that provided the Milk of Wisdom.
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Ah!! A whole week has gone by. I’m ashamed. I was trying to flesh this post out with a little history and exciting content, but it’s already 7 pages long as is. That’s without pictures. I’m posting this one today and an accompaniment about goat milk and cheese tomorrow. Just to give your eyes a break.
Not to continue gushing about the Philly Science Festival, but I went to a Philly Science Festival event called “The Artisanal Microbe: Cheese.” It was hosted at DiBruno Brothers in Center City which, by the way, has become quite epic. I was all like “whoa!” (Time for some pics pulled from their website)
The event was a quick, simple walk through of how cheese is made. There was less focus on the microbe than I had hoped but, nevertheless, it was fascinating. The presenters were Al and Catherine Renzi, owners of Yellow Springs Farm in Chester Springs and expert cheese makers. It was emceed by Tenaya Darlington of Madame Fromage fame.
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