Travel around the world: to Switzerland, Kenya and to the USA where our story of cheese was born.
Last year Aisha and I were flying across the USA to visit my son. At the same time, a woman named Beatrice was traveling from Switzerland to visit her children (who moved here years ago). Though strangers, mutual flight delays and gate changes united us. The loudspeaker garbled messages which Beatrice (fluent in German) struggled to understand. Patience gave way to uncertainty and by evening, waiting had become almost painful for everyone; we were exhausted. Beatrice had been traveling for almost 24 hours! Our flight which originally had us landing at 9:00 pm would now get us to location at 3:00 am.
Conversation confirmed that Beatrice was struggling to understand the onslaught of English spoken gate changes and flight delays. It felt only natural to Aisha and I to take Beatrice under our wings.
So what about the cheese!
Through Beatrice, we learned that her daughter Michele lives on a farm in Idaho. She raises goats and transforms the freshly collected milk into exoticly flavored cheese. I have to admit, (ever since I was a little girl and watched the movie Heidi!) I have such an attraction to natural living! And of course, I love goat cheese!
How we tie in: The Maasai in Kenya traditionally live among their goats and cows. Goat milk is plentiful and is highly nutritious. This Maasai woman and her child are pictured here after receiving a gift of Garden of Life Protein bars.
On the other side of the globe, Matanya’s Hope delights as our chef students: Kelvin, Jackline, Purity, Greg and Sanayian rack up their culinary accomplishments. And one thing Kenya has abundance of: GOATS! THIS is how Beatrice, Michele and I came together to bring the art of cheese making to Matanya’s Hope.
Pictured above: Separating the cheese curd from the whey. The curd will be served as cheese while the whey can be added to food to increase the nutritional value.
In just a few short weeks, I will travel to Kenya with Michele’s recipe for goat cheese. From that point on, Kenya meets Switzerland and the sky’s the limit!! With an increasing availability of refrigeration, students can manufacture, preserve and share the delicate flavors of cheese.
Stay tuned! The excitement of this adventure has just begun!
Michelle
Matanya’s Hope Culinary Arts student Kelvin Waweru poses with graduate chef Greg. Cake: Double chocolate, banana cream.
