Cheese factory undergraduate

Entered as a young apprentice to an under-sourer of the butter.

Nervous when walking into, with other apprentices all nervous too, the big open (one day only) gates of the Benedictine Dairy.

Spent harsh years of stone-walled contemplation and vigourous milking.

Until the final exams, wherein the stuff of me was tested.

Passed with waving flags.

I have my own cheese shop now, on the corner past the hen gardens and behind the grease mill.

You can't miss it, ravens nest in the pylons there, and there's this big sign saying "Cheese shop".

There's an assortment of savoury rotten milk available, only twenty pennies a bushel.