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Article: Chalk and cheese
- Article from:
- The Press
- Article date:
- February 22, 2007
- Author:
CopyrightCopyright 2007 The Press. Provided by ProQuest LLC. (Hide copyright information)
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Making cheese the old way is hard yakka but worth it, teacher
turned cheesemaker Anna Moorhead tells
Mary Kirk-Anderson. Anna Moorhead says she has never seen the
inside of a gym, and in her current line of work she is unlikely to
need to.
Hours spent stirring 250-litre vats of semi-solid cheese curd,
hand-churning a cheddar miller and carting 6kg cheese wheels as the
owner and cheesemaker of the Gruff Junction goat's cheese label
provides the sort of day-long, five-days-a-week physical workout that
anti-obesity campaigners probably wish could be incorporated into
everyone's work day.
"I'm growing muscles, that's for sure," Moorhead says. "I guess
that is the difference between a small, ...