A True Home Cheese Maker

Andrea is a new startup cheese maker, and what first drew her to the writer's attention was the number of progressive questions she asked on an online technical forum. Those questions showed she was making real progress.

Why did you start making cheese at home

the writer started cheese making as a way to experiment and create something unique in the kitchen. At the time, everyone seemed to be focusing on wine, so the writer chose cheese.

How did you find info and supplies

the writer went to the library, researched online, ordered books, and tried to learn as much as the writer could about the actual cheese making process. There is plenty of information about what to do with cheese once it is made, but the process itself was harder to find.

The writer had to start from scratch: learn the history of cheese, understand starter cultures, rennet, and the differences between milk types.

One of the first sites the writer found was David B. Fankhauser’s Cheesemaking Illustrated.

the writer also found Ricki’s book Home Cheese Making and the source publisher website, which became a primary source for recipes. the writer ordered supplies online.

What was the initial experience like

The writer's first cheese did not turn out, but The writer was hooked. Cheesemaking is a mix of recipes, science, and intuition. You have to follow the rules at first to learn when things are working or not.

While waiting for the rennet to coagulate, the writer often wondered how the writer could make the cheese the writer's own by using different starters or combinations.

After gathering all of the tools and ingredients what were some of the problems you ran into

The writer's first cheese was a farmhouse cheddar that turned out more like a feta. the writer did not know if the curds had set correctly or how tightly to pack the press. Whey became trapped in the center, which was disappointing.

the writer focused on what The writer had done right, such as sanitizing, measuring properly, and bringing the milk up to temperature on schedule.

How did you solve them

Experience is the best teacher, along with advice from experts. the writer joined an online cheese making group, asked questions, and received very specific feedback.

This helped the writer know what to look for next time, such as firmer curd and a clean break. the writer also memorized the troubleshooting section from Home Cheese Making.

Can you describe your initial cheese making equipment setup and how it has changed

The writer's setup has mostly stayed the same, but the writer originally had only one large pot. the writer now prefer two pots, which is faster and cleaner.

It takes the writer about 30 minutes to sanitize the writer's workspace and all utensils. The writer is very strict about sanitation and have never lost a cheese due to contamination.

The writer's biggest issue is wet curds and trapped whey. the writer also need a new press, as the writer bent the crossbar on the writer's current one. the writer plan to make a three-section press to produce smaller cheeses and better observe the aging process.

Describe your aging space and what you have learned about aging cheese

Aging is a subtle art. Without a basement or cheese cave, the writer use a mini fridge with a thermostat regulator. Temperature and humidity fluctuate, so finding a balance is challenging.

the writer check and flip the cheeses daily. This helps the writer monitor rind development and firmness. Blue mould appears regularly but does not seem to penetrate the cheese.

What was the biggest disappointment in the first six months

Not having enough time to make cheese and the long wait to see how it truly turns out.

The biggest joy

The greatest joy is eating the cheese and sharing it with friends. People enjoy it and often become curious about the cheesemaking process.

The writer's most successful cheeses have been gervais, montasio, and manchego. Cheddars and waxed cheeses have been less successful. Eating cheese made by hand is especially rewarding.

What was the first response to your cheese

the writer made a gervais flavored with pepper and dill, flew with it to San Francisco, and shared it with friends. Everyone commented on its freshness and enjoyed it.

What have you learned from your first few cheeses and how has it helped your process

Some batches yield extremely wet curds, especially cheddars and goudas. the writer learned that packing curds firmly by hand before pressing gives better results.

the writer also learned not to make cheese on extremely hot days. Without air conditioning, heat and air movement seem to interfere with the process and possibly the rennet.

What would you tell someone new to cheese making

Patience is a requirement. Start with soft cheeses that are hard to mess up and can be eaten right away. Experiment with fresh herbs.

Your first hard cheese should not require waxing so you can observe it daily and track how temperature and humidity affect it.

As time has passed how much has science versus craft played a role

There are many variables, and science helps clarify where you stand. The writer's next purchase will likely be an acidometer.