TRAVEL THE WORLD AND THE SEVEN CHEESE
It was on the third night, after the four-cheese pasta and before the 16th cheese board of the trip, that two of our travelling party experienced allergic reactions. There was a stomach rash and an itchy tongue and the sense that this was inevitable. Our cheese intake had been ridiculous, grossly indulgent and borderline irresponsible. Turns out you can eat too much cheese. But, my Gouda, you can have a good time doing it.
It had all begun with the idea of combining two of lifeʼs great joys: road tripping and cheese. The journey called for companions and all the friends I pitched it to – ʻthereʼll be mountains of cheese, rivers of wine, and a ride in a brand-new Volkswagen Kombiʼ – loved the idea. Those who didnʼt donʼt count. Unlike cheese, Iʼm not here to make everyone happy.
ʻThe English brought Cheddar and the Dutch brought Gouda,ʼ South Africaʼs head honcho of cheese, Kobus Mulder, had told me before we embarked on our trip.
Kobus, who judges cheeses all over the world and whom the French consider a “magistrate of cheeses” (the only person from Mzansi to have earned this accolade), believes that the best things in life are fermented. Itʼs why heʼs
