Page 61 of Holiday Cheese and Capers
FROMAGE THE HEART
Brother Tomasso stood at the center of the atrium, the enormous wheel of thirty-six-month-aged Parmigiano-Reggiano on a round table before him. Beside the wheel sat the traditional tools: almond-shaped knives, the ceremonial hammer, and a small bowl of sanctified salt.
The room fell silent as everyone filed past the wheel to reach their seats at the long tables. A light brush of fingertips, a gentle pat, a moment of connection. One by one, almost instinctively, they reached out to touch it, each one adding their wishes for the year to the wheel.
Bayard and Exandra sat together at the head table. They were not hiding their affection anymore. Their hands were clasped together on top of the table where anyone could see. Fred sat on a plump pillow between them, wearing a tiny pintucked shirt front and bow tie for the occasion.
“My friends,” Brother Tomasso began amongst a chorus of clinking champagne flutes as the crowd rallied to call everyone’s attention to the start of the ceremony. “My friends,” he beganagain, his voice gentle but carrying through the space, “we gather tonight to celebrate Yule. It is the longest night, but it also represents the return of light, the promise of renewal. And so on this long, dark night, we gather to break open this wheel of cheese, which has aged for three full years in the darkness of our caves, accumulating blessings, waiting for this moment.”
He placed his hands on the wheel, and candlelight seemed to gather and reflect off its shimmering golden rind.
“The magic of this ceremony is not in the cheese alone, but in the community. In the gathering of people who have shared an important journey together. Who have faced challenges together. Who have discovered that the best things in life—like the best cheeses—require patience and time.”
Minerva saw Wren lean her head onto Jasper’s shoulder.
“This cheese began as simple milk,” Brother Tomasso continued. “And then, through natural transformation, exposure to ancient cultures, salt of the earth, and the blessings of Father Time, it became something much richer. Just as we, through our experiences and our connections with each other, are constantly being transformed into new versions of ourselves. May we find nourishment, joy, and sustenance from one another as we do from this sacred cheese.”
He picked up the ceremonial knife.
“And just as this cheese has reached the perfect moment of maturity, ready to move forward into its next chapter of purpose, so too do we find ourselves at turning points. Ready to embrace new beginnings. Ready to take what we’ve learned in our travels and carry it forward into the year to come.”
With practiced movements, he inserted the knife into the wheel and began to work it open. The cheese split along its natural fault lines, revealing the pale, sparkling crystalline interior that reminded Minerva of the geodes she used to love opening as a child.
A collective sigh went through the room. The Parmesan was perfection.
“And now—” Brother Tomasso rang a bell. “—we shall partake and share this simple blessing. Together.”
He stepped back, and the servers moved forward to begin grating the cheese over the waiting dishes.
“Before we begin our feast,”Bayard said as he stood, “I’d like to take a moment to thank and share a toast to all of the cheesemakers who have joined us tonight. This cruise has been a journey through the heart of European cheesemaking tradition, and each of you has shared not just your cheese, but your passion, your knowledge, your warmth, and your hospitality.”
The passengers burst into a round of applause that went on for quite a while. When the thunderous appreciation died down, Bayard continued with his toast.
He gestured to each cheesemaker in turn. “To Lukas and Anja, who managed to save their Gruyère when a disaster loomed. They were our first hosts. They taught us that you can’t rush theprocess. The best cheese tells you when it’s ready. From them we learned that patience and attention are the keys to perfection.”
The Swiss couple stood and bowed. Anja was crying happy tears as she thanked them all for hosting them. She jumped up from her seat and stood on a chair, waving her wand toward the four corners of the room, then swirling it in a spiral overhead. With a dramatic singularwhoosh,the flames beneath all the fondue pots, set at intervals on all the tables, ignited. She curtsied and returned to her seat.
“In Meaux,” Bayard announced, “we had the honor of meeting Margot and Claire, from the Maison Du Lait fromagerie, who showed us the art of Brie-making, and who reminded us that partnerships built on love and respect are the most likely to create something beautiful and lasting.”
“And that you shouldn’t judge a baked Brie by its crust!” Exandra added, blushing when several folk began to clap for her.
The French couple raised their glasses in acknowledgment.
“And then there was Philippe Valmont—” Bayard paused, glass in the air. Everyone could hear the smile in his voice when he went on. “—who taught us that even the most precious traditions are meant to beshared. That worthiness isn’t about bloodlines or status, but about community and generosity.”
Philippe stood, holding up a platter with the wheel of Roquefort he’d brought to the feast. “I have learned,” he said stiffly, “that some lessons arrive late in life. But better late than never, non? This Yule cheese was originally meant for my own family. But tonight, I have chosen instead to share it with all of you. Because you have taught me that everyone is worthy of joy and cheese, and I think maybe, we are all family now.”
Applause rippled through the room.
“Blythe Meadowsweet,” Bayard continued, “who reminded us that life is too short not to embrace color and creativity and a little bit of chaos. That sometimes the most beautiful things come from happy accidents.”
Blythe stood and curtseyed dramatically, her scarves billowing. “And happy cows!” she added.
“Raoul and Geraldo,” Bayard said, “who shared not just their Queso Luna goat cheese, but their gift of hospitality and wellness. Who showed us that taking time to rest and reflect is just as important as working hard.”
The Spanish couple waved, beaming.
“And finally to Brother Tomasso, who has blessed us tonight with both his cheese and his wisdom. Who reminded us that transformation is a gift, and that the best things in life require patience and faith.”
