By Nina Hindmarsh/Stuff
Photo by Carrie Dobbs Photography
When Alan Cockman learnt cheese-making 40 years ago, he wasn’t allowed to touch anything in the factory. His only job for one year was to observe and taste the fresh milk every day.
At first, all he could taste was milk.
But gradually, Cockman began to notice the subtle differences in the flavour and composition throughout the changing seasons; the aromas of different bacteria; all alive and present.
