[lit-ideas] Re: Sunday Story (one word added)
- From: Julie C <juliereneb@xxxxxxxxx>
- To: lit-ideas@xxxxxxxxxxxxx
- Date: Sun, 24 Jul 2011 12:04:34 -0500
What are their specialty cheese? Those that they sell most prominently?
Julie Krueger
On Sun, Jul 24, 2011 at 11:21 AM, David Ritchie <ritchierd@xxxxxxxxxxxxx>wrote:
>
> On Jul 24, 2011, at 9:18 AM, David Ritchie wrote:
>
> > The mountain people who make Etivaz cheese proved wonderfully generous.
> They offered us all things sweet and rich and fat. High above Chateau
> d'Oex--try pronouncing that--where M.C. Escher spent time, the day begins
> with sugar'd cereal and cream so thick it has to be spooned. It's like
> eating meringues for breakfast.
> >
> > They make coffee, but the traditional drink is very sweet tea, flavored
> with herbs and cooked over an open fire. I've no idea what their dental
> bills are like, but they're not fat people; when you work from dawn to dusk,
> your body makes little attempt to store calories.
> >
> > I gave her a painting, my usual clumsy work. The wife told me of an
> artist who would knock on the door of the chalet to buy cheese, cream, eggs.
> One day she asked to see what he'd done. Because what she saw didn't look
> like a photograph, she naively asked whether the painting was naive. The
> artist took umbrage. Probably wasn't Escher. I said she could call my work
> anything she wished.
> >
> > Making cheese over a wood fire at an elevation where you sometimes get a
> dusting of snow in July, the people have views...also views. "Woods," the
> father said, "must be managed like women; if you aren't careful, they go
> wild."
> >
> > All five daughters married before they reached twenty five. It is the
> son who will inherit.
> >
> > Before breakfast every day there was a reading. On Bastille Day the
> theme was, "Liberty, Equality, Fraternity." While these are fine notions,
> God is many times more important.
> >
> > A visiting Canadian described how GPS has changed the way they do
> everything on his farm, and how cows are kept inside all day because
> otherwise the milk "tastes grassy." Swiss cows still exit the byre with
> bells around their necks, chickens roam the meadow, but the poor pigs are
> kept in a dark hut their whole lives through.
> >
> > They make great sausage.
> >
> > Scientists somehow measured flavors in versions of the cheese made at the
> lower elevations, at the middle elevations and those elevations reached only
> in high summer. As cows move up the hill and their diet comes to include
> flowers and new kinds of plant, flavors multiply exponentially. If you were
> you buy straight from the caves therefore, you might specify a cheese made
> in July or August.
> >
> > To see this all in person, just call. They've all got cells.
> >
> > David Ritchie,
> > Portland,
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