Every day is a new day – Every day is a school day
I have not published new “diary” about my life for few months. After I have passed from the C&G barista exam, I am learning something new while I am still chasing my goal – to be a “bus driver”.
After I had determined to go Taiwan for my bachelor degree, I also set a special goal for myself – look for my Miss right. However, after I had stayed in Taiwan for four years, I came back to Hong Kong because I could not meet the standard – to be a boyfriend of any Taiwanese. After I had helped out in a local primary school as an IT assistant, I came to my current position. After I had realized that I need to improve my language, I also noticed that I need to make my life more colorful.
Therefore, before I have just taken the C&G barista exam, I took part in a 10km charity run. Before I joined the run, I spent much time and effort in practicing. To go back a little bit, before I started my plan about joining the charity run, I was a part-time student in HKU SPACE for a PPL related course.
As time go by, indeed, I have graduated from university for almost 2 years. Over this period of time frame, I met a lot of great people, both from work and school. They taught me a lot – that is not talking about the relationship between teacher and student. We are just inspiring each an other.
Tonight, I am glad that I have little spare to time to type this blog – about my latest learning on the topic of CHEESE.
In this warm and relaxing evening, I bought 4 blocks of cheese from supermarket. Instead of presenting them on a cheeseboard, I go for the cheese on a glass dish – I name it cheese plate, whatever – simplicity is the best – less is more~
The reason why I did so because I am reading a book about cheese recently- I want to learn more new thing while I am pursuing my goal to be a “bus driver” – anyway – work hard, play hard, follow my heart.
Back to the knowledge about cheese –
On the whole, cheese is generally classified into 7 family :
- fresh cheese
- aged fresh cheese
- soft white cheese
- semi-soft cheese
- hard cheesse
- blue cheese
- flavor-added cheese
3 among 7 are tasted by our family – I picked up two slices of Camembert, a slice of Edam and a slice of Comté aoc.
Camembert, which inherit typical soft white cheese’s feature – have a white crust on the outside as the rind.
Generally, milk source for soft white cheese could come from cow, buffalo, ewe, goat and/or camel. I gather that two of my selections have distinguish age – the texture is slight different : one is chalky and another is soften and creamy;
Edam, is the semi-soft cheese on the plate. From book, the semi-soft cheese tends to have various form of appearance and texture as it is divided into two style : Dry rind cheeses (ripen slowly) and Washed-rind cheeses (maybe with a sticky orange rind)
One feature is quite eyeballs catching on Edam is its wax cloth.
Comté (AOC) is the most fancy “actor on the stage” – its amazing flexible texture as well as nut flavor received my dad ‘s appreciation.
Well, I am not sure when my dream will come true, but at least, I am glad that I am gearing myself to be competent for the position.
If I can’t to be one of the “bus driver” or even worst, what if I could be one of them but I can’t after all. I still have my backup destination – barista? or gastronomy? Who knows?!
