"The big question, of course, is why? Dear god, why? Tandoh, writing in The Guardian says for her the cheesemaking project, dubbed Selfmade, is a reaction to what she sees as over-reaction and restrictions on food cultures and traditions like raw milk cheese. “This kind of stubbornly strange, silly, unsterile food antic is right on cue,” she writes. “Raw-milk cheese is permitted in Scotland but is under threat, and it is against this backdrop that our cheese selves roll in: stinking, fermenting rebuttals to a food culture that values control over spontaneity, consistency over organic growth.”"