Do you know how I often speak of feeling that “flatness”, that unpleasant restlessness even when things are going well? That implacable question, “What can I do?” – Even now, while I am serving my energy to learn about the construction of wealth from all angles. Well, Michael FinnerTy, the author of this memory, perfectly articulates that exact feeling at the beginning of its history. He was a very successful journalist, working for great names like The Guardian, apparently living the dream. But under the surface, it was empty, disconnected from anything tangible and completely drained by the abstract world, often cynical media. I felt that his life moved too slowly and empty and left him wanting more, exactly as I often felt, especially when my own wealth construction companies feel that they are not moving forward.
Most of the book is about his fascinating trip to this completely new world and, honestly, is where the “cure” really clings. He immerses himself in the world very real, often spicy, of artisanal cheese. Describe the incredibly hard physical work: the long hours on your feet, the chilling cold of the cheese room, the great weight of lifting those huge cheese wheels. It is a complete contrast with its old desk work, and finds a strange and deep therapy in this physical reconnection with your body.
However, what really caught me was his sensory awakening. Learn to really smell the complex aromas of different cheeses, to feel their textures and to try the myriad of flavors, from the sweetness of nuts of a perfectly aged tongue to the terrous flowering of a creamy camembert. It details how cheese is a living being, constantly evolving. I remember a part, perhaps around page 78, where it describes a comte wheel, the precise humidity, the patient waiting. It is respect for the trade. As someone who appreciates the story behind food, as my love for testing jollo rice from different African countries, each with its unique flavor, but all of the same delicious inheritance, its deep immersion in the world of cheese just click me. It makes you understand why, for him, the cheese became “food for the soul.” And you know me, if the food is not sweet (and because of “sweet” I mean tasty and authentic, not just sugar), no matter how well it looks, I am not eating it.
Beyond cheese itself, the book beautifully portrays the community that finds in Borough Market. Share details about jokes with your cheesemates, camaraderie with other suppliers and genuine interactions with customers. In a chapter I imagine what is called “market family” (perhaps on page 195), highlights how these human connections, forged by passion and shared purpose, become a vital part of their healing. This really touched me a sensitive fiber, especially now, since I am finding new passions in business and travel, and appreciating that I can do it even more here in Scotland, sharing travel locations. The sense of belonging, of being surrounded by people who understand the dedication to a trade, is really invaluable.
For anyone who feels that same desire for “more”, that persistent plain, I recommend collecting “cheese cure”. He could inspire him to find his own unique “cheese cure”, whatever you can see for you.
When you read this book, you can also learn about the types of cheese and production methods: forget only to know Cheddar and Mozzarella. FinnerTy introduces you to this incredible diversity: from the robust comte and nut that describes with such love (which you could remember from before, making me water my mouth!) To the rich and earthly Camembert with its delicate flowering. Explain the fundamental processes: how different milks are used (cows, sheep, goats), how the rennet transforms milk into curd and how pressure techniques and drainage variables lead to such very different textures, whether a hard and crystalline cheese or a soft and liquid delight. It makes you realize that cheese is the result of the ingenious and ancient alchemy.
Sensory evaluation: Learn to truly try: Do you remember how I appreciate the taste and history behind my jollo rice, refusing to eat it if it is not sweet (also known as delicious!)? Well, FinnerTy carries that appreciation at a completely new level with cheese. He shows him how to use all his senses, such as taste (identify notes such as grass, mushrooms and almonds), smell (color, cortex) and touch (texture and firmness). It makes you think how much you have lost only eating cheese instead of really enjoying it. My next cheese board will be a completely new adventure!
History and geography: just as I love learning about the origins and different preparations of Jollo Rice while traveling, Finaner reveals how cheese is deeply intertwined with its place of origin. You learn about the specific regions, the local breeds of animals and the centenary traditions that shape each single cheese. It is like a culinary map, which shows how the terroir (the environment) and human ingenuity combine to create edible masterpieces.
Cheese skills: more than just selling: it's just about delivering a piece of cheese. Details the true crafts involved: the precise art of cutting a huge cheese wheel without waste, how to wrap it properly to maintain freshness and, crucial, how to talk to customers. A good cheese cheese is not just a seller; They are an educator, a guide and a curator, helping people to discover the perfect cheese for their palate. It is a skill that combines genuine knowledge, skill and passion.
The “life” of cheese: perhaps the deepest conclusion for me was to understand that cheese is a living and evolving product. Breathe, change and require constant care and respect. It is not a static food on a shelf, but something that must be understood and nourished throughout its existence. This realization deepened my appreciation for each bite.
Have you read it? Or does it make you think of your own trip to find satisfaction? Answer me in the comments.
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