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| Version 4 | Version 5 |
|---|---|
| The Big Cheese (Tour) | The Big Cheese (Tour) |
| (about 13 hours later) | |
| On a sunny October afternoon in the London neighborhood of Bermondsey, a cool breeze surprised me with the winy smell of apples. It brought on a sudden sharp craving for a nice chunk of Cheddar, the fruit and the cheese together being a favorite after-school snack when I was growing up in Connecticut. This was an appropriate prompt, too, since I was on my way to a very privileged lesson in British farmhouse cheeses at the beginning of an eight-day, cheese-themed trip to London and Somerset run by the specialty tour company Cheese Journeys. | On a sunny October afternoon in the London neighborhood of Bermondsey, a cool breeze surprised me with the winy smell of apples. It brought on a sudden sharp craving for a nice chunk of Cheddar, the fruit and the cheese together being a favorite after-school snack when I was growing up in Connecticut. This was an appropriate prompt, too, since I was on my way to a very privileged lesson in British farmhouse cheeses at the beginning of an eight-day, cheese-themed trip to London and Somerset run by the specialty tour company Cheese Journeys. |
| My destination was the empyrean address for anyone who really loves best-quality British cheeses: the aging cellars of the Neal’s Yard Dairy. Not normally open to the public, they occupy a set of soaring, neatly vaulted spaces created from four arches of a sturdy red brick Victorian railway viaduct. Here, along with the rest of my group of 18, I’d be getting a fascinating tutorial in both British cheeses and the cheese-mongering company that saved many of them from extinction. This trip was also a sort of homage to my paternal grandmother, since she’d been the one who’d first pricked my curiosity about cheese with her love of crumbly black-waxed extra-sharp New York cheddar. | My destination was the empyrean address for anyone who really loves best-quality British cheeses: the aging cellars of the Neal’s Yard Dairy. Not normally open to the public, they occupy a set of soaring, neatly vaulted spaces created from four arches of a sturdy red brick Victorian railway viaduct. Here, along with the rest of my group of 18, I’d be getting a fascinating tutorial in both British cheeses and the cheese-mongering company that saved many of them from extinction. This trip was also a sort of homage to my paternal grandmother, since she’d been the one who’d first pricked my curiosity about cheese with her love of crumbly black-waxed extra-sharp New York cheddar. |
| On this trip, I’d learn how these cheeses, especially Cheddar, are made and aged from the cheesemakers who produce mighty rounds on their farms in Somerset in the West Country. | On this trip, I’d learn how these cheeses, especially Cheddar, are made and aged from the cheesemakers who produce mighty rounds on their farms in Somerset in the West Country. |