OK, I admit it, I made a mistake today when I reserved a table for a large group at a high traffic time at the bar. I learned my lesson, though, and it won’t happen again.
I also confess that I sing at work, but I try to do it when no one else is around, or when the kitchen wizards are tucked away blaring their own music. It keeps my voice in shape, and who knows, maybe the cheeses like to hear some music. So many books and websites I’ve read refer to music in cheesemaking, anyway. Apparently, Tim Welsh of Beehive Cheese Co. (maker of our ever popular Seahive and Barely Buzzed cheeses) likes to listen to opera when stirring the curds of his cheeses. The famous Andante Dairy uses musical references all over the place, from the dairy’s name to the names of its cheeses, which include “a capella,” “impromptu,” and “pianoforte.” Music and cheese are meant to be together. Both evoke strong emotions, and require much time, passion, and effort to produce.
By the way, after speaking with Elliot, our pianist, today, I did some research about singing with allergies, or rather, how to combat allergies. This site has some treatment ideas. October seems to be allergy season around here; not only do some of those around me suffer from them, but I’ve noticed my throat feels a bit drier as well. The tips may come in handy for me as I serenade the cheeses.
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