Ivy Netzel in Gourley Township, Michigan

Ivy’s Story

I live in a quiet little hamlet called Jam Dam (unincorporated Gourley Township) on the Cedar River in Menominee County in the Upper Peninsula of Michigan.

My husband of 38 years and I moved here in 2014, because after long careers as engineers, we were looking for a peaceful corner of the world to retire.

I was an electrical engineer. I worked in commercial nuclear power my entire career.

I have always been interested in nutrition, healthy eating, and self-reliance. I am an avid gardener and I love to can and freeze my yearly harvest.

I became interested in raw milk about 4 years ago because a friend of mine had Jersey cows and she introduced me to the concept of herd share.

It is illegal to sell raw milk in Michigan, so, as a member of a herd share, I co-own a cow, and I pay a monthly fee for room and board. The milk that my cow produces is free.

I currently participate in a local herd share program offered by Teri Jorasz and the Jorasz Family Ranch, located a few miles from my home.

Teri has a small herd of Brown Swiss that produce the most delicious milk I have ever tasted! And it makes the most flavorful, luxurious cheese!

Up until recently, I had only made cultured butter, yogurt, kefir, fromage blanc and buttermilk.

To make kefir, I inoculate the raw milk (right from the dairy) with Yogotherm Probiotic Kefir Culture (C46). I use my Instant Pot as a double boiler and I use the yogurt setting on low for 8 hours. I cover the pot with a tea towel to conserve the heat. Makes perfect kefir.

I make semi-soft cheese from the kefir culture and then drain it with cheesecloth to firm it up.

In the last few months, I increased my herd share so that every week or so I would have a 1/2 gallon surplus that I would freeze. After a few weeks, I have anywhere from 2 to 4 gallons which is enough milk to make an aged cheese.

A couple of months ago, when I saw the beautiful picture of the Italico cheese on the New England Cheesemaking Supply website, I thought I would give it a try. This was my first time making a cheese that required pressing and aging.

The equipment and ingredients I purchased from New England Cheesemaking Supply were top quality and the recipe directions with pictures were so easy to follow! I felt more and more confident and excited as I watched the cheese I made turn into a beautiful gourmet treat.

I plan on making Brie next, when I have enough milk saved up. My ultimate goal is to make Gruyere, which is my personal favorite.

I’m also planning to buy a press. Right now, I use hand weights that I put in a large bowl and stack on top of a cheese mold follower.

Advice to novice cheesemakers:

Just like in any process, cleanliness is next to godliness. Make sure your equipment is sterilized by either boiling it or using sanitizer.

Also, make sure your work area is organized and you have all your equipment ready at the beginning of the process.

Then, take your time and enjoy!