Nestled in the Po River Valley in northern Italy, I wonder what I will become.
I have just come to maturation after 20 months inside my waxy sarcophagus.
I started as grain, I grew into grass, I was eaten by a cow and turned into milk, then I was turned and churned, simmered and shelved until finally, I emerge … as a wheel of Grana Padano Cheese!
I sit in all my glory, all 40 kgs of me.
My life as “cheese” has just begun!
But what lies ahead for me?
What might my future hold?
Will I become part of a cheese platter in a cocktail bar? Perhaps an ingredient in a fancy dish at a Michelin Star restaurant?
Oh, the places I might go.
It is time.
Onto a truck, I’m at a wharf. Onto a ship, I’m on the high sea.
Off the ship and … Mama Mia, where am I?
Australia, or to be more specific, Hobart, Tasmania. I have heard of this place.
What am I doing here?
And where is my fancy restaurant?
Ah, I’m on the move again.
Maybe I’m headed for one of those boutique grocers like the one on Salamanca?
Perhaps one of the many venues at Wrest Point?
Yes, that must be it.
Wait, hang on a minute.
I’m at the wharf again.
What’s happening?
Why are they sending me back? I swear I’m not spoilt or sour!
Don’t put me on the ship!
Ahhhhhhh, they put me on the ship.
There has to be a mix up. I’m not defective. I haven’t even been opened. All my goodness is still safely wrapped in my rind.
Where are we going?
This ship ride feels even longer than the first one. It’s getting cold, and what is that noise?
It sounds like cracking and scraping. What kind of ship is this anyway?
Wait, we have stopped!
I’m being picked up by a crane.
Are they ice bergs? This isn’t Italy.
I’m in Antarctica!
There is a big green building and the sign says Davis Station, Australian Antarctic Division.
I’m at an Australian Antarctic Station.
What am I doing here? Time to meet my new owner, I guess.
The good doctor, Dr Peter Rizzo.
Here for the year to ensure the best health of the crew who will run the station for the summer and winter.
What a guy.
He has brought me down for the season to enjoy with all the expeditioners, during delicious shared meals and fun events.
Wow Wee.
It looks like he has an Italian night to start us off.
I’m going to be a cheese pasta wheel, or like we say back in Italy, pasta alla ruota.
This is where the fresh cooked pasta is mixed in a hollowed-out bowl in the wheel of cheese.
What a treat!
Ok Doc, you best take my lid off and get this night underway.
That’s it, I’m open and hollowed out. Now for the pasta. Perfect.
Mix me in, put us in a bowl and dinner is served.
Everybody looks very satisfied.
Great work Doc. Thak you.
Now time to put me back in the fridge until next time.
Before I go, we should get a picture together.
Say “CHEESE”!
By Mark Cook - 'Cookie'
