Usquequo, domine?
I started this essay a while ago, with no idea what time had in store for me. I might work on it more, but I figured, despite its shagginess, it'll do for now. Quousque* is one of those Latin words that, even now, you find popping up in rather unexpected places. Most recently, I saw Quousque tandem abutere used to title a dance . For me, the quousque came today. I've been making cheese and I loved it, but my body has said "enough." I'm hurting all over, so I'm passing the creamery on to someone else. I'll continue making things. Maybe I'll return to teaching in a classroom. Who knows? When is the quousque for a cheese? I found that the only way to know was, as the saying in the profession has it, to "always be tasting." You know the window of time that a cheese wants based on how you've handled it in the vat, how much or little moisture you let it keep, how big or small the curd, to what temp you took them, whether you "cooked...