hungary

Budapest

“Cheese is not just food; cheese is a sensorial journey. We eat cheese to have a wonderful, sensorial adventure," said Jim Stillwagon in his cheesemaking kitchen somewhere in the Pyrenees.

Yesterday, at the conclusion of a marathon cheese judging workshop, I had the privilege of experiencing an unforgettable artistic and professional moment. Thanks to the excellent organization by the Cheesemakers' Association, more precisely by King Gellért, the European premiere of the award-winning documentary Shelf Life was held in Budapest. It was mesmerizing, with stunning visuals, combining professionalism with deep philosophy. Robyn Metcalfe, the film’s producer, sought to understand why people are so attached to cheesemaking, exploring economic and biological aspects, and also deeply engaging with themes of mortality and aging.

Shelf Life in Budapest!

The film is a global odyssey that guides us into the world of cheese, drawing parallels between the aging process of cheese and human aging.

The cherry on top was a piece of life advice —or perhaps affirmation— now that I’ve reached my fifties. One interviewee mentioned that the age of fifty, the fifties, represents a peak in one’s life, a time when one should reach the point of loving and pampering oneself. I think I’m on the right track 😉

Krisztina Toth