I mentioned in my
last post that I'll be taking part in a cheese competition in January next year.
The main focus of the event will be the creation of an elaborate cheese platter
– a seriously elaborate cheese platter.
As part of my
preparation, myself and a few others from the Mons family took a day long
cheese carving course with the scarily talented William Hermer
– ‘Champion de France de Sculpture sur fruits & Légumes 2012’ no less…
Here is some
photographic evidence of what we got up to:
We carved a large amount of soap, mainly because it's cheaper than cheese and easy to learn on. This rose was the most credible thing that I managed.
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| Soap Rose |
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As the carnage below indicates, attaining even this basic level took a fair amount of practice.
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| Soap carnage |
Having got to grips with the soap, I moved onto real cheese, in this example, Mimolette
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Once I'd cleaned up the edges and put it on display in the shop, someone liked
it enough to pay money for it - I was pretty chuffed!
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I also practised in the rind of a Tomme des bauges
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| Rose in the rind of a Tomme des bauges |
And while I was doing this, some of the others in the group put together this bad boy - from bottom to top: Vully, Mimolette, Fourme de Montbrison, Tete de moine and Rigotte de condrieu.
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| Sculpted tower of cheese |
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So now I'm just trying to practise from time to time to keep my hand in, here's more Mimolette that I had a go on at home.
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| More Mimolette... |
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More pictures will be posted in the run up to the competion, and of course, if you have the burning desire to see a particular image carved clumsily into a piece of cheese, please let me know and I'll see what I can do...
