Keith Stuart Phoenix in Warboys, Cambridgeshire, UK

There are a lot of good things that came out of the Covid lockdown. Many folks had a chance to do things they had never had time for before. Keith, for example, was undeterred by the virus. He took the time he had at home as an opportunity to learn a new skill and now, sure enough, he is a cheesemaker.

Keith’s Story

I am a 63 years old, divorced, single man with 2 grown up children and 3 grandchildren.

I am retired from the National Health Service after a long career as a Cardiac Technician and Clinical Perfusionist. I used to set up and operate the Heart Lung By -Pass machine and its components while patients had cardiac surgery, heart and lung transplantation, among other procedures.

I trained in my home city of Sheffield , Yorkshire. Then, when I was married and my family were young, we moved to Cambridgeshire, as I was fortunate enough to get a placement at the world renowned Papworth Hospital, which carried out the first heart transplant in the UK many years ago.

I was proud to have spent part of my career learning more and researching into transplantation procedures.

My passion for cheese has been long standing from buying and eating it for many years. Then, two years ago, I thought to myself, “Why not give it a go at making artisan cheese?”

So, I treated myself on my 61st birthday to a Basic Cheese Making Kit, and WOW, the passion began.

I recall the first cheese that I made was ricotta, and it was sublime – nice and tangy with a hint of lemon and so fresh and light. And, I had very little in terms of equipment, apart from the moulds, culture, salt and herbs in the kit I had purchased.

So, I started to invest in expanding my equipment – not to industrial type levels, but enough to start making larger rounds of cheeses.

The milk I use is store-bought full cream milk. I generally purchase three 6 quart containers which are around $2 each.

I tend to have to add calcium chloride, and I also generally add lipase to make the cheese become more mature.

I have made a variety of both soft and hard cheeses, some that have been waxed and other’s just left to create their own outer shell.

List of cheeses I have made:

Ricotta, Brin d’Amour, Gruyere, Camembert, Brie and Blue Brie, Buttermilk Blue, Stilton, Blue Gouda, Jarlsberg, Asiago Pepato, Caerphilly, Red Leicester, Muenster, Gouda, Manchego, American Style Brie (one of your recipes, I believe), Feta, Halloumi, Reblochon, Tomme Shropshire Blue and Wensleydale (Yorkshire Cheese).

Brin d’Amour both before and after the addition of the herbs and spice rub:

Brie:

Feta:

Halloumi:

Red Leicester: My early attempt, but it turned out to be very dry. I think it was because I didn’t have a suitable mould at the time, as it was too thin and dried out very quickly.

Stilton: I made this last month, Feb 22 from 2 gallons of whole milk, following the recipe from Ricki Carroll’s book (Home Cheese Making). It is now aerated with hole’s and maturing in the fridge. Weight- 3lb 10oz.

I didn’t realize the variety of cheeses I have made until I just looked through my cheese diary.

As I mentioned, I am a Yorkshireman. When Covid was playing its role amongst the population of the globe, I advertised, locally on Facebook, that I had started making cheese, informing my family and friends.

Within the village of Warboys, I became part of a small group who were, and indeed still are interested in my cheese production, varieties available, and more importantly, when the cheese will be available to taste.

As a group, and because of Covid restrictions, I make the cheese, the girls in the group provide the milk which they deliver to me, and when it is ready, I arrange distribution of the cheese to the members. I do not inform the group of what I have made until they receive their wrapped portions, labelled.

We have a monthly Skype meeting from our homes and they give me feedback, which I am pleased to say, is very positive.

Unfortunately, I did not made much cheese after my hip replacement operation in September, 2021. That slowed me down for a while. I was becoming
very bored, and down after having the surgery, and it took me a few months to get back to some sort of normality.

Then, I was encouraged by some friends in the village, who I have a few pints of beer with in the local pub at weekends. Having supplied them with cheese for Christmas, they asked when I was going to start making cheese again. So, that gave me the motivation to start up again.

My fridge is now empty, but I intend to fill it by this time next week with a variety of cheeses. Since last week, I have made a Cheshire cheese wheel, and have started a Muenster today. Both by popular demand!!

I intend to continue as I did prior to my hip replacement operation.

One possibility, in the future, is to have cheese, wine and beer events in my local pub which I discussed with the owners. They seem to be very keen to do this. Needless to say, I will not be selling any of my cheese, as I do not make sufficient quantities. It’s purely a hobby for everyone to enjoy.

I have other hobbies, too, including bowling, fishing, art and textiles. So, I do keep myself very busy, and I am very self sufficient, making my own bread, beer and wine, as well as cheese.