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Making Cheese at Home?
March 12, 2007
We know Portland is a big DYI kind of place, but are there home cheese makers out there?
A few weeks ago, customer Eric Schrepel stopped by the shop to ask if we knew of anyone making cheese at home. Eric, turns out, is a foodie’s do-it-yourself-er (FDYI). Not only does Eric make cheese at home, but he also roasts his own coffee and publishes a map of his favorite coffee joints at www.espressomap.com. Last Wednesday, The Oregonian ran a nice feature about Eric on the front page of the Living Section.
Eric is interested in getting together with other avocational cheese makers to sample cheese, talk technique, share knowledge, and exchange experiences – to chew the curd as it were. I told Eric that Foster & Dobbs would be delighted to host such a gathering, so if you are interested, drop us an e-mail, post a reply, or give us a call.
Comments
Thea Hardy says:
I am an amateur cheesemaker, just a bit above beginner level but with more knowledge (and equipment) than experience. Having found out I am allergic to cow's milk, I have special problems, as I prefer sheep's milk to goat but have not been able to find a source. I can't imagine anything much more fun than talking cheesemaking and tho I live near Corvallis (and have a tiny vineyard and winery), I think I could make it to get-togethers periodically in Portland. I am a huge food DIY person, but cheese is near the top of my list.
Thea
nora auston says:
I too am an amateur cheese maker and hopefully a future Portland resident. I've been making fresh soft cheeses for a while but I'm about to start my first hard cheeses. I'm working on getting some jersey cow milk and nubian goat milk to work with. Can you put me on your contact list? I will be coming to Portland soon, and I'd like to know how other people's experiences go with the cheese. Yay cheese!
Bertha says:
I've recently moved to Portland. I took a mozz cheese making class in NY, and I am very interested in making cheese at home. I would love to be on your contact list.
Lindsey says:
I just moved to Portland as well, and am an amateur but now-avid cheesemaker! I took a class last month and learned how to make my own yogurt, soft cheeses, and feta. I have a pi'ima culture that I've been using to make my own butter, buttermilk, and the feta, and would love to get involved with other cheesemakers in the Portland area!
I'm also trying to track down a good milk source, and have been reading about cow-sharing programs here as it seems like Oregon doesn't allow raw milk to be sold in stores? If anybody has any good info about where to get raw or low-heat pasteurized milk (and specifically goat's milk!) that would be awesome.
Tim says:
I will foward your posts to Eric. Hopefully we can organize something in the near future. Thanks for posting!!
Chris says:
I am a beginning cheese maker, mostly out of necessity as we are milking three goats twice a day and need to get the milk used. I have raw goat's milk, but with all the regulations have only shared with friends. I live an hour south of Portland and am looking for local suppliers of cheesemaking supplies.
cinzia di vasta says:
I've already enquired about sheep ricotta a while ago. To date I couldn't find a maker in the area. Last visit to Clark County Fair didn't do any good, either. Fresh sheep ricotta cheese (big curd and small curd) is the key ingredient of many Italian cakes and pastries. There is a small business in Camas looking for such a cheese. Any help?
joy says:
I too am a beginning cheese maker, working with raw goat and cow's milks that I have access to. I'd love to be on your contact list and would especially love a mozz-making class.
David Cutler says:
I'm a Chef and cheesemaker amateur cheesemaker myself. I have done mozz, farmers cheese, ricotta, mascarpone, and various soft goat cheeses. I have access to raw goats milk and possibly raw cow as well. Recently attempted a washed-rind goat milk round with minimal success. Would love to be on the list, meet others, share info.
Tim says:
Cinzia, we don't know of any local/regional source for a Sheeps Milk Ricotta. In fact, there were no awards given for Sheeps Milk Ricotta this year at the American Cheese Society.
Second, clearly there are many home cheese makers out there. Please send your suggestions for the kinds of information/resources you would like to see, and this fall we start working on a page about cheese making at home.
CynDee says:
I am interested in learning the fine art of cheesemaking. Can any one suggest a good resource?
Tim says:
CynDee:
We are planning a webpage on making cheese at home, but for now, I would suggest Home Cheese Making by Ricki Carroll with a forward by Laura Werlin (who will be teaching a class here at the shop October 7).
Ricki is the founder of New England Cheesemaking Supply --her website offers a wealth of information, supplies, and more.
Good Luck!
Kim says:
I would love to be involved in cheese making classes. I have just been in Norway making cheese. And am looking to get my home cheese making started in Portland. I do however need a home first so if any of you newcomers would like to live with a fellow cheese maker. Be in touch.
kimhmyers@yahoo.com
Shannon Ferguson says:
I am very interested in cheese making and have no experience(except for eating it). Can anyone tell me if they know classes and how to get started? Thanks, shannonmferguson@msn.com
Shannon Ferguson says:
I am very interested in cheese making and have no experience(except for eating it). Can anyone tell me if they know classes and how to get started? Thanks, shannonmferguson@msn.com
Todd says:
I am a new cheesemaker ( purchased the soft and hard cheese making kits from Ricki carroll).
I've had some success with mozz, ricotta, and a few semi hard cheeses. I'd love to make some goats or sheeps milk cheese but having a hard time finding the milk.
I'd be very happy to do some kind of get together ( even at my place )... I don't have a lot of room or equipment, but if we all bring our own, we could make out.
todd
Alison says:
I am also interested in learning to make cheese! I would love to join a mailing list or find out about classes or events. Also I would love to know if there are local stores that carry cheese-making supplies - Thank you!!
Harriet Fasenfest says:
Glad to hear this movement is afoot. I'm just about to try my hand at some farmer's cheese (pot cheese as I remember it was called) and happened upon this site. I live in Portland and am very big into the DIY food movement. I teach classes on food preservation but am wanting to learn other skills. Please put me on your list for a get together. I always interested in meeting other urban "homesteaders".
KAB says:
Though I'm not a cheesemaker myself, Chrissie Zaerpoor of Kookoolan Farms in Yamhill (about an hour from Portland) carries cheesemaking supplies at her farm store, as well as books on cheesemaking and other information.
She and her husband raise cows, goats, pigs, chickens and rabbits and, while they sell only meat and eggs at the Hillsdale Farmers Market on the first and third Sunday of the month, she has kefir, yogurt and some cheese available at the farm.
Luan says:
I think it's time to have a get together for all you aspiring cheese makers! We'd like to invite you all to come to the shop on Wednesday, January 9th at 7pm. You can gather around our big table, exchange ideas and information -- and maybe even taste each other's cheese! Although neither Tim nor I have any experience making cheese, we'd love to help more cheese makers make more cheese!
Greg Lewis says:
That sounds great. Like others above I have no experience in making cheese but would love to learn. I will Be there for sure!
Kristen says:
Yay! I've been wanting to learn how to make cheese, yogurt is the only thing I've done so far. Bought the Ricki Carrol book but have yet to track down supplies. I'll be sure to stop by on the 9th!
Rebecca says:
Hi there, I live in Portland and I'd like to learn about cheese making. I'm currently a senior over at the local high school, Lincoln on the West side. I have always been interested in food and would like to attend culinary school after graduation, but before that happens I'd really like to learn about cheese! Can anyone help me start up? What cheese should I start with? Where do I get stuff like raw or low-heat pasteurized milk? etc. I really have no idea what I'm doing at this point so any advice is going to be greatly appreciated!
Luan says:
Hi Rebecca! You should come to the next meeting of our DIY Cheesemakers group! The group is made up of lots of folks like yourself who are interested in making cheese -- some folks have quite a bit of experience and others are just starting out. The meeting is an informal round table discussion about sources, experiences, and ideas. The next meeting is on Wednesday, March 19th at 7:15pm here at the shop. Join us!
The Thin Man says:
This is a fantastic thread on home cheese making in Portland! I too am interested in this venture but it looks as though I've missed the last of the meetings (March 19th). Any plans on another workshop coming up in the near future?
Tanya says:
I too am just starting, just made my first Queso Blanco after throwing away one pot that did not separate - and I definitely need help. supplies, hints and tips. When is the next meeting?
Luan says:
Hi Tanya. The next meeting of our DIY Cheesemakers group will be on Wednesday, August 6th, starting about 7pm. Hope to see you here!
Cindy says:
My husband and I returned from Crete about a month ago, and have been haunted by the sheep yoghurt and soft myzithra we ate there. We're searching for sources of sheep's milk as well as know-how on recreating these tastes. They sold the yoghurt in terra cotta pots, and I found myself imagining how lovely it would be to have such an offering here in Portland, and a way to be able to sterilize and reuse the crocks as opposed to the plastic tubs we know are unhealthy. Any thoughts, anyone?
Cindy says:
My husband and I returned from Crete about a month ago, and have been haunted by the sheep yoghurt and soft myzithra we ate there. We're searching for sources of sheep's milk as well as know-how on recreating these tastes. They sold the yoghurt in terra cotta pots, and I found myself imagining how lovely it would be to have such an offering here in Portland, and a way to be able to sterilize and reuse the crocks as opposed to the plastic tubs we know are unhealthy. Any thoughts, anyone?
Arielle says:
I can't make tonight's meeting but would love to come to the next one. Please put me on a mailing list if there is one.
I'd particularly like to learn how to make burrata - anyone have experience with this?
are there any cheese making classes yet in Portland?
thanks!
Arielle says:
I can't make tonight's meeting but would love to come to the next one. Please put me on a mailing list if there is one.
I'd particularly like to learn how to make burrata - anyone have experience with this?
are there any cheese making classes yet in Portland?
thanks!
Sally McEllrath says:
Oh I am disappointed to I see I have missed the last meeting on August 6th. I am newly interested in making cheese and just received the Ricki Carroll book. My interest is sparked by Caprese salad and making the mozzarella to go with the ripening tomatoes.
It would be lovely to have a local group for advice and resources. Please put me on the list of interested people.
