That’s Shelley on the right with an enthusiastic cheese vendor.
Shelley Whitehead is a home cheese maker from Regina, Saskatchewan, Canada. This past spring she took an exciting cheese trip and was kind enough to share her experience with us:
A few years ago, I saw the Spanish National Cheese Festival in Trujillo, Spain referenced in your newsletter. I just got home from attending!
The festival was fabulous with 40 to 50 booths displaying a large variety of cheeses from the various regions of Spain, Portugal and, even, Greece. The people exhibiting the cheese were artisans who not only make the cheese, but also raise their own cows, goats and sheep. Festival participants could purchase tickets and exchange them for healthy sized cheese tapas. This was an excellent way to sample the goods (although vendors gave away free samples to those interested in buying).
There were also wine and beer vendors on site so you could pair your cheese with your drink of choice. My husband and I came home with several cheeses including Cabra (both smoked and picante), Queijo Queimoso do Fundao (a blue), Queso Arguda, Queijo de Ovalha Amantiegado Curado, and Casar Decacares (my favourite)! I now look forward to sharing our cheese finds with friends and family. This was an excellent event and I highly recommend it for cheese lovers planning a visit to Spain.
How did you get started making cheese?
My husband is an all-grain home brewer. Several years ago, I accompanied him to a home brew supply store while on holidays in Austin, Texas. I discovered the store also sold cheese making supplies and, while my husband was looking at beer-making gadgets, I took the opportunity to browse through Ricki’s (Carroll) book Home Cheese Making. I was intrigued. I purchased the book and started reading.
At this same time, I was also learning about beer styles and how it is made as I worked towards becoming a certified beer judge through the Beer Judge Certification Program (BJCP). There are many similarities between beer making and beer appreciation, and cheese making and cheese appreciation. I was not interested in duplicating my husband’s hobby and was looking for one of my own. When I successfully made my first cheese, 30-minute mozzarella, I was hooked and couldn’t wait to try to make other more challenging cheeses.
Preparing my mint halloumi for the grill.
What cheeses have you made?
Over the years I have made mozzarella, farm house cheddar, stirred-curd cheddar, traditional cheddar, taleggio, gouda, colby, monterey jack, manchego, haloumi, feta, parmesan, stilton, havarti, valencay, ale-washed coriander trappist cheese and desert sunset pave. Of course, some have been more successful than others. I don’t know anyone else who makes cheese from scratch and have learned through books, articles, your website and your weekly newsletter.
My Greek burgers and mint halloumi on the grill.
My halloumi after it’s grilled.
Following is a photo of my cheese cave.
As you can see, it is just a wine refrigerator with a remote thermometer in it so I can more closely monitor the temperature. None of my other equipment is particularly interesting or unique.
However, my latest cheese making toy is a sous vide which has made the water bath so much easier to manage, and has also improved the accuracy my milk/curd temperature.
My water bath with sous vide (it’s just in my kitchen sink – the small side).
My only other real hobby is reading fiction (I devour literature), and I do love looking after my flower gardens.
In my greenhouse.
Do you have any advice for beginners?
Ideally, I would suggest you first take a class or go to a home cheese maker’s home to learn how it is done before attempting it yourself. However, I didn’t have that option and started by using the guidance provided in books and on-line. Find a milk source, start with an easy recipe, experience some success, gain confidence and work your way up to making more difficult cheeses. Also, don’t be too hard on yourself if you make a mistake or your cheese doesn’t work out – that’s an important way of learning. Most of all, share your cheese with friends and family. They’ll encourage you to make more.
