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Making Parmesan Cheese

Pour milk into vats, let it sit overnight;
the cream will be rising until it’s just right
and can be skimmed off to make butter. Now warm
the milk gently up so you do it no harm.
Add whey and add rennet which makes the milk curdle,
stir gently until you have taken that hurdle.
Scoop curd out with muslin, dividing the whole
in two, tie the cloth and suspend from a pole
so the liquid can drip off. Then shape in a mold,
stamp the rind and let sit until it’s two days old.
Now immerse it in brine for about twenty days,
then it goes on a rack for maturing. It stays
there for twelve months at least to be earning it’s name
and be called “Parmesan”,  a label of fame.
But if you give it three full years to rest
it develops the tyrosine crystals, that’s best:
a creamy and salty hard cheese with some crunch,
that is something delicious for people to munch. 

November 11, 2018
For contest “Cheese”
Sponsored by Barry Stebbings

Copyright © Agnes Krampe | Year Posted 2018


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  1. Date: 11/16/2018 5:44:00 PM

    Wow, how yummy is that, the poetry is wonderful, and the knowledge of your preparation and recipe, tells me, somewhere down the line you have affiliation with farming,
  1. Date: 11/15/2018 8:08:00 PM

    a nice yummy rhyme from you, Agnes. It's one of my very favorite of cheeses.
  1. Date: 11/14/2018 8:02:00 PM

    I know you're Physicist...but it sounds as though you're a chemist as well!! I am going to try your recipe and let you know, in a few years, how it works out. This is a wonder poem Agnes and Barry will love it. - mm
  1. Date: 11/14/2018 10:57:00 AM

    Hi Agnes, A great description of making Parmesan cheese. My absolute favourite cheese. I could eat it for breakfast lunch and dinner! Great write. xoxo, Jennifer
  1. Date: 11/13/2018 2:41:00 PM

    Wow, first you taught me how to make paper, now a master class on parmesan cheese, quite impressive!
  1. Date: 11/13/2018 12:57:00 PM

    The recipe for success. Well penned, Agnes.
  1. Date: 11/12/2018 12:11:00 AM

    Lovely, I just get mine at the store though!!! LOL :)
  1. Date: 11/11/2018 3:46:00 PM

    Mmmmm... sounds tasty! ;) Nicely penned, Agnes!
  1. Date: 11/11/2018 10:39:00 AM

    A poetic delight and I've learned how this lovely cheese is made. Love your take on the theme:-) Hugs Jan xx