Isn’t it beautiful? I am aching to try it. We will cut it on the day of the Mongolian New Year, Tsagaan Sar.
I made it last year in September at Hartpury College. We were taught by Judy from Wharf Farm Dairy. It is a goats milk cheddar. Thank you, Judy, for such a wonderful experience. I can’t wait for more.
As the celestial bull tosses the spinning earth from one of its horns to the other at the moment of the vernal (spring) equinox (this year at 18.26 GMT on 20 March), the Nowruz orange, so still in a bowl of clear water, wobbles. The new year has begun and we will find Spring and all its promises. Enjoy more images of Nowruz, the Zoroastrian and Persian New Year on my flickr set of Nowruz photographs and take away a flavour of how it is celebrated.
The air smelt different this morning, and it buzzed. I am excited for Spring. This was late Spring in Roman Ostia last year.
