Visiting guests were flying in from New Zealand. I looked forward to hearing their stories, better understanding where each was going, and simply spending time in their presence. As everyone settled it, a host-gift appeared – an assortment of New Zealand cheese! All cheese in Singapore is imported from somewhere. As a result of the fragile nature, need to ship refrigerated, and health standards, cheese typically costs two to three times what it does anywhere else.
As I slowly work my way through the various types, I discovered that I had the champagne of New Zealand cheeses, at least according to the label. Opening the package revealed a wonderfully smelly blue cheese that was easy to serve, intriguing to smell, and wonderful to savor! Time and the right conditions had worked their magic. Following tradition with dried fruit and crackers or letting it melt on a fresh paratha, every way I have tried it has been an experience filled with bliss and reflection.
As I consider the impact of time in the process, it is easy to see that time is not always kind. Rarely does fresh fruit endure. Leftovers rarely improve with time. In contrast, certain types of cheese age and improve with age!
As I savored the last few bites, I was reminded of the following.
One cannot hide from time. There is a season where each matures, reaches its peak, and then fades. Putting plaster on the outside does not change the outcomes that are within. C
For objects and individuals that embrace and use time, time becomes a catalyst for better outcomes. Not all cheese gets better with age. Some, this blue cheese and aging gouda are good examples, get better and better. It is easy to say to the cheese, “year after year you’re as good as new.” (Psalm 102.27)
When something survives time, as good or better than it was at the beginning, it is worth considering. Examine with openness and imagination. Consider, savor, and enjoy. Time has a way of bringing out the best; take advantage of what is available.
