Saga of the Sanpitch Vol 24

Curds, Knaphost, and Smor

FIRST PLACE PERSONAL RECOLLECTION CURDS KNAPH ST and SMEleanor Madsen 295 East 1st North Ephraim Utah 84627 suppose that it amcheese lover is due to my Danish heritage that remember whenwasyoung lad would get in the back of my grandfathertruck which heldten gallon can of milk and anxiously wait the trip to the creamery in Manti While the milk was being unloaded my at the dock at the creamery and aswaited grandfather butter fat to have would the climb milk down weighed from and the tested truck for for and go into the creamery where there were huge vats of milk being made into cheese At this rubbery consistency andstrips and eat it It was tasted for my boyish point the cheese was ofcould pull it off in long called curd How good it appetite have never lost my desire for it Afterwas married and did some traveling on business throughout the state would often stop at one of the creameries that dotted the good cheese curd but there are markets where state then and beg of the creameries Most still one or the curd can or buy some are two left and also be purchased My appetite for cheese was whetted even spent time in Denmark onmission and while foundlarge variety of delectable cheese years prior duction to to this Danish though that had my of that gone some super more asthere It was many first intro cheese My grandmother madecheese which was called The clabbered milk was set on the back of her coal where it was just warm from the clabber cheese At allowed this knaphgst caraway stage the seeds was cheese and not The whey to sit it now hot was formed the whey was then strained in the called until strainer cottage until separated off and the it became cheese To make mixed with little salt into little oblong shapes 111 knaphgst stove firm the some It