Marty Gossett in Hide-Away-Hills, Ohio

Marty’s Story

My husband, Greg and I live on a lake in the woods about an hour from Columbus, Ohio.

I’m a retired teacher of Physical Education and Health (K-8). I taught for 30 years. I taught some cooking classes also. I showed my students lost skills like churning butter, cider making and how to use a hand can opener 😂.

Normally, being retired and staying home is not difficult for me but now, with the pandemic, not seeing my family is tough. Still, I’m enjoying spending my quarantine time making cheese when I can find milk. Some stores have limits but that will get better. Meanwhile, I enjoy reading your articles about cheese makers around the world.

I have 3 children and 3 grandchildren. They all love to cook and enjoy my cheese.

I enjoy gardening, canning, and cooking. So, when I saw Ricki’s book (Home Cheese Making), 8 years ago, I just had to try it. Since then, I have made about 20 different kinds of cheese.

Lately, I’ve been busy making Swiss, cheddar, Gouda, Monterey Jack and a drunken Asiago – all 4 gallon batches. I’m addicted to this gratifying hobby.

My favorites to make are Gouda and and any hard cheese that I can add caraway! Feta also, because of the immediate gratification to eat.

My husband and I love blue cheese and we’ve paid $50/lb for the finest. We went to France for our honeymoon in 2000, drank wine and ate cheeses from all over the country. My blue cheese was good although difficult. My first was too dry, my second was oozing, my third was great. I’m still not sure why!! Blue is another reason I vacuum seal my other cheeses – so not to contaminate them with blue mold while aging.

A friend gave me a Euro Cave to age in, originally used for wine. I choose to vacuum seal because I can’t keep up with the mold. I tried waxing but lost too many cheeses because of mold getting in also.

Greg made molds from 4 inch PVC pipe so I didn’t have to invest a lot until I knew I wanted to continue. I now use an antique sausage press for my 4 gallon batches.

I gave a class 5 years ago to some ladies who were very interested in learning the process. I held the cheese class in my home. 5 ladies attended and we made Feta. I had some made for them ahead of time to take home. I had the milk with culture and rennet ready to be cut and drained by them to reduce the time of waiting during those steps.

My hobby was the inspiration for our annual Garden Fest where many of the talented people here sell their creations.

The festival is held at our Organic Garden where members of Hide-A-Way Hills can have a plot to grow their own vegetables, flowers, asparagus and raspberries. It’s held every July. Artisans sell pottery, soap, paintings, quilts, birdhouse gourds, spices and my husband’s cutting boards, log slab tables and Adirondack chairs.

At the festival, I call my cheese Fromage Gossett, after my husband’s French heritage.

Our wonderful friends and neighbors are always asking for my cheese. I share with them and sell only at the garden festival.

My advice for beginners:

First buy the book!! Gather the equipment, pick a beginner recipe, then order the ingredients. Buy the milk after receiving the ingredients.

I think feta is good to start with because a press is not needed for a one gallon batch.