“An opera begins long before the curtain goes up and ends long after it has come down. It starts in my imagination, it becomes my life, and it stays part of my life long after I’ve left the opera house.” - Maria Callas “No good opera plot can be sensible, for people do not sing when they are feeling sensible.” - W.H. Auden “
How wonderful opera would be if there were no singers.” - Gioacchino Rossini “
Opera is a beautiful and important diversion for me.” - Luciano Pavarotti “An operetta is simply a small and gay opera.” - Gustav Mahler
INSTAGRAM WOULDN’T FUCKING LOAD MY FUCKING PHOTO! (So I have to load it here) UUUGGGHHHHHH - this morning has been frustrating. I couldn’t find McDonald, and now Instagram! I bought this monster of a breakfast instead though. I just really wanted to try the McDonald’s Aussie Breakky :(
I’m now putting.. Sourdough bun, baked beans, bacon, grilled tomato, scrambled eggs, melted butter and sausage (Mmmm I like the phallic). Thanks Rossini’s.
This diminutive bark-wrapped wheel is the raw cow’s milk Sous-Bois (“under wood”), from Le Sapalet, a Swiss alpage cheesemaker located in Rossinière, District Riviera-Pays-d'Enhaut in the Canton of Vaud. Le Sapalet is best known for their sheep’s milk cheeses; In 1990, Jean-Robert Henchoz, at the time a producer of AOP L'Etivaz, decided to convert his dairy from cows to sheep, a highly unusual decision in a country and region where cow’s milk is king. Henchoz conducted a ten-year trial run to ensure the viability of the venture, making the switch completely around 2000. It was at this time that a cheesemaking facility was also built near the sheep barn for production of the cheeses on-site. Cheeses are fabricated in the traditional alpage style, in large copper kettles suspended over wood fires.
These days, Jean-Robert works with his brother and two nephews on the production of their cheeses, bringing the sheep, and now a herd of Chamois goats, up into the alpine pastures in the summer and bringing them back down with the arrival of cooler temperatures. It’s a two-hour climb up a rocky, narrow road to get to the pastures where the animals graze under the watchful eye of their guard dogs. Le Sapalet is certified organic (“Bio” in French).
The sheep (and the sheep’s milk cheeses) are Le Sapelet’s claim to fame; Sous-Bois, however, is a cow’s milk cheese, as noted above. The milk comes from a neighbor’s farm, also an organic operation, with a herd of twenty Simmental cows. The cows are also brought up into the mountains in the summer, a mountain over from where the sheep and goat spend their days.
The Sous-bois is strongly reminiscent in appearance of the American classic Harbison, from the Cellars at Jasper Hill, but is a different animal in flavor and texture. The paste is dense and creamy, lightly dry and firmer at the core, with a soft oozing creamline. Flavors are milky and bright, fruity and yeasty with tangy notes, and a piney, smoky flavor near the rind where the spruce bark touches the paste.
Purchased at the Fromagerie Marsens-Vuippens. Unfortunately, this wheel is unlikely to ever make it to this side of the Atlantic, due to it being a raw milk cheese aged less than 60 days.
I really love all your operatic pieces you put up: do you have any suggestions?
First to all sir/madame, you must be read the origin of the opera.
‘’Opera is an art form in which singers and musicians perform a dramatic work combining text ‘libretto’ and musical score, usually in a theatrical setting. Opera incorporates many of the elements of spoken theatre, such as acting, scenery, and costumes and sometimes includes dance.’’
Let’s take a short guide to some works as first introduction.
Well, I finally know my orchestra rep for this semester.
William Tell Overture - Rossini
Saint-Saens Symphony No. 3
Finlandia - Sibelius
Francesca da Rimini - Tchaikovsky
Beethoven Piano Concerto No. 5