Heating curds Welcome to the Sciapod Dairy Diary. I am striving to recreate lost Suffolk cheeses and to develop some of my own. The dairy diary will be a place to record my attempts and to store pieces of research as the story starts to emerge. At the moment I am just separating the curds from the whey, a bit of pressure and we’ll see how things mature.

Why Sciapod Dairy? I am a story writer and an ex-podiatrist. In Dennington Church there is a wood carving of a Sciapod, a mythical beast with enormous feet. It is said that he is shading the creatures he has caught from the sun, I prefer to think he is protecting enormous cheeses, to prevent them being spoiled by the heat.

Sciapod Carving

If you are a food historian, cheese maker or someone interested in testing cheeses I’d love to hear from you.



3 thoughts on “About

  1. Sounds like a great adventure (and a perfect name for it!) I have tried making cheese once, just with lemon juice and it worked but was bland with a capital B! Have now just got some rennet and starter so am going to have another bash at it. Am tempted to try a cheddar but think I may be a tad over-ambitious. Good fun though. I look forward to hearing more of your adventures.

  2. Sounds great, I’d be first in line as a cheese taster, I love cheese (but am also doing a Phd in local food and well-being at the moment, I’m sure cheese is a key driver for that!) Where are you based, have you thought about making butter, I’ve struggled to get hold of local butter.

  3. Always delighted to try a new cheese. The sciapod looks like those characters in CS Lewsis’s Voyage of the Dawn Treader – Hufflepuffs? Dufflepods? Something like that. Dwarves who had one huge foot and instead of working in the garden they’d lie upside down and use their feet as sunshades…

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