Crosscultural Nomadic Cheese
18 Okt, 2010 -
31 Okt, 2010
Udstilling og workshop

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'Crosscultural Nomadic Cheese' , concept for Kultivators residency in Rum 46

Exhibition from Monday the 18th of October until 31st of October 2010 (open by apointment pleace call Thorbjørn +45 22441159)

Making the cheese - See more photos at rum46's blog

Most authorities consider that cheese was first made in the Middle East. The earliest type was a form of sour milk which came into being when it was discovered that domesticated animals could be milked. A legendary story has it that cheese was 'discovered' by an unknown Arab nomad. He is said to have filled a saddlebag with milk to sustain him on a journey across the desert by horse. After several hours riding he stopped to quench his thirst, only to find that the milk had separated into a pale watery liquid and solid white lumps. Because the saddlebag, which was made from the stomach of a young animal, contained a coagulating enzyme known as rennin, the milk had been effectively separated into curds and whey by the combination of the rennin, the hot sun and the galloping motions of the horse. The nomad, unconcerned with technical details, found the whey drinkable and the curds edible.
Widcome, Richard. The Cheese Book. Seacaucus: Chartwell Books, 1978.

Making a Crosscultural Nomadic Cheese with Swedish/Danish culture, ripening into the meeting with our friends from the middle east.
Kultivator will travel with car and caravan from -75 to Århus with milk from the farm.

15 - 19 October 2010
The milk comes from Kultivators farm and straight from the cows with no pasteurizing, which means that the culture of the farms surrounding is still in this milk. This bacteria micro culture and the conditions of the travel (heat from car engine, time (estimated 4 hours) and shaking from driving) will start the transformation of the milk into cheese. In the gallery Rum 46 in Denmark the cheese mass will be infused with danish culture, creating the Crosscultural Nomadic Cheese.

Kultivator arrives on the 15th of October, and will work on salting, pressing and shaping the CNC in the galleryspace until the 19th of October. A workshop/Drawing session will be held in connection with this. The CNC will ripe in the gallery until end October, and then be tasted. Parts of it would then be preserved until next year June, when Camp project starts, and possibly parts of this cheese could infuse milk brought from the middle east.

Visualize your nomadic life 1 pm to 3 pm2 hours, Saturday 16th of October in rum46 Studsgade 46 - 8000 Århus C
Drawing session with public. Drawings will be left exhibited in gallery during the ripening period of the Crosscultural Nomadic Cheese.
Suggestion for duration of exhibition is two - three weeks, after which the cheese should be ready for consuming. After this an event could be for public to taste the Crosscultural Nomadic Cheese in the end of October/begin November?

A building on further connecting over to the Camp in 2011, would be the traveling of milk from the middle east, via the gallery in Århus to the farm of Kultivator?

More info about Kultivator
Kultivator Bio (PDF)


Room for Improved Futures
Link til rum46's 2-årige samarbejdsprojekt 2018-2019