Ann Koenig. Photo courtesy of Kim Wade, SilverBox Photographers
Ann has been milking two cows using a milk share program and making cheese for about six months. In that brief time she has managed to produce some very advanced cheeses.
It was very gratifying for us to learn that she taught herself by following the recipes and other information on our website – cheesemaking.com.
Working with tall pots to make larger batches. A stool helps to get my torso even with the pot so my arms aren’t working at an up angle during long stir times. Mary, our labradoodle, checking on progress.
Ann’s Story
I have been married for almost 25 years. We have two sons, one in college and one 16 years old. I work as an urban forester for the state conservation department.
Family photo
Six months ago, a dear friend of mine, Susan Nagel of Finca Madre Farm, who lives just outside of town about 15 minutes away, asked if I might be interested in participating in her newly formed milk share program. The milk is organic and the cows are grass fed.
Daisy, the Jersey cow on right with her milk-mustached calf. The calf is kept from Daisy through the night, we milk Daisy in the morning, and then reunite calf and cow after we milk. Photo courtesy of Kim Wade, SilverBox Photographers
In the program, I pay her $30 per month for the opportunity to milk her Jersey cow once per week.
Later in the winter and spring we also milked the South Pole cow, named Autumn. She’s also a great milker. Photo courtesy of Kim Wade, SilverBox Photographers
Unless she isn’t available, she helps me milk as well.
It’s been a super way for us to stay connected. We started last September and will be finishing as soon as the cow is pregnant again.
I had milked a total of one time before, while in college and loved the connection with the animal, the challenge and the opportunity to get fresh milk.
On average we get ¾ of a gallon to 2 ½ gallons per morning depending on the day and how Autumn and Daisy cooperate. We only milk in the morning and leave calf and cow together the rest of the day. Photo courtesy of Kim Wade, SilverBox Photographers
Making Cheese
Unfortunately, my family wasn’t thrilled with raw, cream top milk and I didn’t want to stop milking. So, within a month, I started wondering about making cheese. All this is 100% new to me.
My friend told me about your company, I started with ricotta and 30 minute mozzarella and then – suddenly, making cheese was all I wanted to think about!
Cutting the curd
I am now milking two cows (her South Pole as well, cause why not) three times per week before work and making cheese once per week.
Photo courtesy of Kim Wade, SilverBox Photographers
From ricotta and 30 minute mozzarella, I went to farmstead cheese, beer infused cheese with an IPA, Belper Knolle, a couple goudas, Nokkelost, Cheshire, Canestrato, Vacha al Vino with a cab sav wine, a couple feta recipes, Ibores, beer infused cheese with Blue Moon and extra tangerine zest and coriander, Derby with sage, mustard and ale cheese using a porter, a couple Cotswolds with onion and chive, Alpine tomme, a few Crescenzas, halloumi, a couple Asiagos, Parmesan using the raw milk recipe and dry jack.
Clockwise from top: mustard and ale, Asiago pressato and Costwald with onion and chive. Photo courtesy of Kim Wade, SilverBox Photographers
Photo courtesy of Kim Wade, SilverBox Photographers
I love the Crescenza as well as the Cotswold and Derby cheeses…and the IPA beer cheese. Beer cheese is especially fun to make. I find Crescenza really nice to eat for breakfast or lunch sprinkled with dill and salt and maybe some lemon.
Left to right: Costwald, Derby with sage and Nokkelost cheese.
Derby with sage
Nokkelost
I waxed this cheese with a brush as normal. Then I found small blooming flowers (redbud and violets), laid them on the waxed cheese and then covered them in another layer of wax, this time your white/clear wax. It is a pretty reminder of the time of year when you made the cheese.
Mustard and ale
Many of the cheeses I have made are still aging!!
I currently have several cheeses aging: Asiagos, Parmesan, Canestrato, dry jack, mustard and ale, feta.
How I Learned
I am learning to make cheese using the recipes from your web site. The combination of being able to see pictures, read the question and answer section on each recipe, read reviews of the cheese and to be able to ask questions via email – what an outstanding service.
Plus, I like to read about the cheese in the information section. And not only that, you can order supplies right from the recipe by clicking on each tool and ingredient if needed. Really really well done New England Cheesemaking Supply Company.
Making labels for my cheese. Photo courtesy of Kim Wade, SilverBox Photographers
Advice for Beginners:
Use NECS’s website as a resource and get ready to play!!
Other Hobbies
Other than milking and cheesemaking, I like curating my own fashion, buying used clothes from charitable organizations. I also run, bike, cook, and garden.
My younger son and I after I finished the virtual Boston Marathon in 2020 (due to COVID the marathon was not held in Boston. Instead you ran it on your own). Oliver ran his first half marathon , 13.1 miles, with me that day.
I work as an urban forester so anything about trees I am all over. I have been known to climb trees – (click here).
There may be recreational tree climbing opportunities in your area. I have enjoyed competitive tree climbing through the International Society of Arboriculture. It’s a thing! Professional tree climbers from all over the world (mostly arborists who prune and remove trees) compete in their field, share skills, and advance climbing techniques for safety and efficiency.
Tree climbing in our yard.
I have been dabbling in riding a penny farthing, though not since cheese making consumed me.
Penny farthing next to the largest burr oak in the nation, the McBaine Burr Oak. 2020.
And I adore being with my family. And traveling with them.
My husband, Fred and I
Camping out of canoes on the shore of Everglades National Park in Florida. March, 2021.
