With her green chili gouda
Before she retired, Carol was a well known landscape architect in northern Arizona. Her company, C. F. Shuler Inc. specialized in government contracts and she handled many large-scale projects in the hot, arid climate of the Southwest.
One of her favorite projects is the Riparian Preserve in Gilbert, AZ. It’s purpose is to recharge treated effluent into the aquifer so it can be pumped out for later use. The city wanted to have the 100+ acre site designed as an open space for the public to enjoy. The former corn field has become the number two birding site in Arizona, according to the Audubon Society.
The play area is protected from the parking area by a large berm which is topped by the largest snake ever. It’s a view point to climb on, a hill to roll down. The whole play area is environmentally themed and appropriate for all ages. Teens will climb on the wall while younger kids will crawl through it. Animal forms are etched into the wall. There is a sundial and a compass to teach direction.
In 1993, she literally wrote the book about landscape gardening in the desert – Low Water Use Plants.
Recently, she started a new company – Rio Verde Naturals LLC, specializing in natural products for the landscape. She’s developing her own line of all-natural potting soils, organic fertilizers and insect repellents.
It stands to reason that she would be as successful at making cheese as she is with her career.
Cabecou with petal patterns
Carol’s Story
My name is Carol Shuler. I am a retired landscape architect. Home is a county island in the Sonoran Desert east of Scottsdale, Az. We are completely surrounded by land preserves (over 3,000,000 acres).
The view from my patio. The mountains get snow a few times in winter. This is Four Peaks 8000.
It’s a very low density desert area. Everyone has a dog pack and other livestock. I met a neighbor who milked their Dwarf Nigerian goats. When they learned I had an interest in learning to make cheese, they offered all the milk I could use for free. I could make anything I wanted. Just had to share. I now get milk from a mixed Nubian and La Mancha herd.
My first cheese class was in Santa Fe about four years ago. The instructors were working cheese makers. I was the only one who had made any cheese. In talking with an instructor before class, I mentioned I had made cajeta (which was included in the class) several times. We discussed process. As mine was the most simple, I was instructed to do the demonstration. The most important thing I learned was to be brave.
In August 2018, I took an advanced cheese class at Three Shepherds in Warren, Vermont. (Going from Arizona to Vermont in summer is very attractive.) Stephanie Robbins and I were the only students and have become friends. The class became directed to our interests. My primary interests were information regarding the amount of cultures and rennet for raw goat milk as most recipes are written for cow’s milk. In making harder cheeses, I wanted to learn more on affinage. Lunches were creative wine and cheese pairings. It was great.
Lunch at 3 Shepherds with Stephanie Robbins (at left)
Afterward, I went to NYC to visit my daughter. We tasted our way through all the wonderful cheese shops in Manhattan. The French Cheese Board is worth a visit, too.
Since then, I have proceeded armed with several very good books. I agree with others in your interviews that Merryl Weinstein’s book, Successful Cheesemaking is wonderful. It varies from the other very good books in that Merryl explains the chemistry in every step, in addition to photos and the recipe. The others have the recipe and sometimes a photo of the finished cheese. This is ok as you can only absorb so much at one time. The information available at cheesemaking.com is much appreciated.
Experimenting with strainer as mould
With my design and science background, the creativity and science that goes into cheesemaking is very appealing. I like to find ways to use foraged foods in the cheese. I have foraged wolf berries (used in cheese named Lobo), bought foraged mushrooms from a forager in northern Az., and I am getting foraged mustard seeds from someone local.
Wild wolf berry which I forage in the desert around my house. It is related to the goji berry from China.
The red is a reduction of the wild wolf berry used in Lobo which drains 24 hours before flipping and another 24 hours before going into the cave. When it’s flipped, I use a clean drainage mat, etc.
A few of my cheeses:
Cabecou with conehead thyme flowers. I freeze the flowers so I can use them throughout the year.
Taleggio
Blueberry frogurt
Chevre wrapped in fig leaves. I call her Eve.
Ibores. I do 2-3 rubs with picante paprika to get good color. This is the first.
Cabecou marinated in oil with herbs and garlic from my garden
The one at left is a bloomy rind with an ash layer, marinated briefly in whiskey. I call it ‘Whiskey Trail’ for an historic trail near my property. When soldiers were at Fort McDowell, they would ride horseback to Cave Creek, AZ for whiskey and women. They would get a bottle for the road home. Their horses knew the way home and were the first autonomous vehicles. Archaeologists located the trail finding the broken glass.
My cave
I bought a used commercial refrigerator – To better utilize the space, I took out the racks that came with the fridge and had a friend construct the sliding shelves with hardwood plywood. The structure is held away from the sides and center divide for air flow.
Plastic mats keep the cheese from sticking. Also, I changed out the thermostat to allow for higher temps. I age bloomies in plastic food grade containers and adjust the lids to control moisture.
Cave with slideout shelves
My press
My double cheese press was made by a friend, modifying the design available from N.E. Cheesemaking Supply (cheesemaking.com). The arm length and notches were adjusted and recalculated to fit the cart. Weights, selected with minimal indentations, were purchased from a used exercise equipment store. The wood is aged oak.
Calcs for weights use only three sizes. Pressing weights were figured out to use a combination of only three weights – 2.5, 5, and 10#.
Advice for beginners
The best thing I learned was to be brave. Do your research and go for it.
It takes time to get a feel for the process. You can’t be in a hurry. Choose cheeses that can successfully be completed within your time restrictions. Recipes don’t tell the total time involved for the active parts. Add it up as you read through the recipe. Chevre and yogurt work mostly at night when you’re asleep.
I didn’t make this cheese, but I did order the mould from Fromagex in Canada. This one is called Majorero.
