COSHOCTON – For natural cheese specialist Cecylia Szewczyk, of Coshocton, cheesemaking “is a combination of science and art.”
A “beautiful product” with “a very long history,” cheese is often presented on a plate, accompanied by fine wine and bread, Szewczyk said.
“It’s easy to make a good cheese,” she said. “The challenge is doing it every day.”
“Milk is a living thing” that changes from season to season, she said.
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