Learn To Make Cheese

An engaging read for any cheese enthusiast, Isthmus has a review of The Master Cheesemakers of Wisconsin (University of Wisconsin Press, 2009).  This book by Becca Dilley and James Norton provides a glimpse into the lives of Wisconsin’s famed cheesemakers through engaging storytelling and imagery.  It’s a highly personal look at some of the country’s finest artisanal cheesemakers.  We’re looking forward to checking it out ourselves!

“What Dilley does in her photographs, Norton does in his writing, creating intimate scenes rather than lists of facts. The reader follows Cedar Grove’s Robert Wills into his living wastewater treatment plant (it looks like a lily pond) and learns about his annual curd-fattened bluegill fish fry. Doug Peterson, of Mazomanie, talks about how he left a large dairy cooperative in order to develop a cheese for high-temperature pizza ovens. What this book does, unlike other primers and atlases I’ve picked up, is connect readers to the impassioned few who dream up cheeses like Faarko, maple leaf cheese, and cinnamon-rubbed butter jack.”

Be sure to check out the book’s website.

Madame Fromage: The Master Cheesemakers of Wisconsin is worth checking out – Isthmus | The Daily Page.

Cheese By Hand is a project by cheese enthusiasts Michael and Sasha who explore artisan cheeses and meet with cheesemakers throughout the United States.  Now based in Portland, Oregon, they share their cheese experiences on their website, and Sasha is currently writing a book on west coast cheese.  Be sure to check out their fabulous photos and audio interviews with cheesemakers, and pick up a super cute Cheese By Hand t-shirt while you’re at it!

Cheese by Hand.

We liked this article, not only because it described one man’s journey from home cheese experimenter to professional cheesemaker.  It also brought up an interesting point about raw milk cheese.  For several years, Kurt Timmermeister sold raw milk from his Jersey cows. But he had this to say about raw milk cheese after going pro:  “Raw-milk cheese is so not worth losing my farm over.”  Given USDA regulations requiring pasteurized milk in cheesemaking, this seems like a very sensible option for a cheese business.  So many people discuss the amazing taste and relative safety of raw milk cheeses, but fail to acknowledge this risk.  For a small cheesemaking business, getting in trouble over raw milk could sink someone’s livelihood.  So Timmermeister plays it safe.  We’re sure their fussy Camembert-style cheese made with pasteurized milk is just lovely.

If you’re in the Seattle area, look for Septieme cheeses (and one called Dinah) made by Timmermeister available in restaurants and stores.

The Birth of a New Stinky Cheese: Kurtwood’s Dinah – Seattle Restaurants and Dining – Voracious.

The Kitchn posted about a special Martha Stewart television show we missed dedicated to cheese.  Segments include profiles of New England cheesemaking dairies, and a discussion with Liz Thorpe, VP of Murray’s Cheese in NYC, and all around cheese superstar.   Of course, Martha also makes her own cheese during the program.

“Not to be missed was the field piece in the first segment of the show on the Vermont artisan cheesemaking movement, with video profiles of Jasper Hill Farm, Thistle Hill Farm, Willow Hill Farm, and Blue Ledge Farm. They’re some of our favorites. She also chats with Anne Saxelby of Saxelby Cheesemongers, who sells American cheeses– exclusively– from her shop in the Essex Street Market in the Lower East Side.”

Martha Stewart Takes on Cheese: The All-Cheese Show The Cheesemonger | Apartment Therapy The Kitchn.

If we lived in the Austin or Houston, Texas areas, we’d be sure to check out Cheesygirl, a passionate maker of vegetarian goat cheeses and spreads made with vegetable rennet.   President and CEO of Cheesygirl Susan Holle was once an executive at a large health care provider and now, with the help of hundreds of much-loved goats, makes lovely vegetarian cheeses

Here’s a bit more about Cheesygirl cheeses from their website.

“Huh? Isn’t all cheese vegetarian? The answer is no And also no.

Fact is, most cheeses use a product called rennet to help form the curds. We’d love to tell you where rennet’s from, but trust us, you don’t want to know. Let’s just say it’s an “animal by-product” The good news is we don’t use animal rennet. Zero, Nada, Never. We use only vegetarian acceptable rennet and let it perform its magic. Our aged cheeses hold up beautifully, becoming even more delicious and interesting as they age. It may take a bit more time but we’re not in a great big hurry and we think you’ll agree CheesyGirl cheese is worth the wait.”

$6.59 For Cheese…Must Be Local – Houston Restaurants and Dining – Eating Our Words.