Tag Archives: obsession

Surviving the Farmer’s Markets

“For the first time in my life I have found a passion that continues to grow and I can earn a living doing.  And it’s making cheese!” - Pamela Zorn “The Big Cheesemaker”

We sold so much cheese on Saturday that we went to the kitchen after market to make ricotta to have something to sell on Sunday.

We met a vendor who makes Jalapeno jelly.  He looked for us after he heard customers saying they were buying his jelly to use on the fabulous cream cheese they just bought.  He had to try for himself and told us our cream cheese was responsible for him selling more jelly this weekend.  This is good advertising.

Some people ask for sharper cheeses but I haven’t got any cheese older than four months.  As long as the younger cheeses sell so well, none will get older.  Aged cheese will have to wait for the farm.

I am going to buy one more pot, to up our production a little.  I am running out of storage space and won’t be able to make more aged cheese.  I will up my production of the soft cheeses, ricotta and cream, to sell at the park.  Feta cheese is turning out to be a huge seller.  It melts well and isn’t as salty as commercial feta.

Matt (aka li’l curd) and I just made a big batch of cotswold.  It’s a creamy cheddar type flavored with onion and chives.  I gave samples of the curds to the people here in the kitchen and all were anxious to taste the finished product.  Pam, who makes these wonderful cake balls, said she could sit down with a spoon and eat a whole bowl of the curds.  Do you suppose that’s what Miss Muffett was eating?

The cotswold has to age at least one month.  A lot of cheese making is a waiting game.  It can get nerve wracking if you try something new.  Hang in there.  We’ll let you know.


Thank you all again for helping make this such a fantastic journey.

How all this got started

I was visiting my mom in Southern AZ and we were watching Iron Chef America, the secret ingredient was cheese curd. One of the chefs pulled the curd into beautiful strings for mozzarella and then rolled it out into a thin sheet. My mom asked me, can you find me a sheet of mozzarella like that?
I looked everywhere. I couldn’t find a sheet, so I started looking for curds, fresh curds I could pull and stretch for myself. No luck there either. So, I did what any self-respecting chef would do. I learned how to make it myself.
However, finding the ingredients wasn’t as simple as I thought it would be. I didn’t yet know about Curd and Wine and no one else seemed to carry rennet.
I was finally directed to the right place, bought a kit, and failed miserably. Five times.
I went back to Curds and Wine, spoke with G, told her my problem, signed up for a class and bought animal rennet. She gave me a new recipe and since then, I have made fresh Mozzarella over and over again, in thirty minutes or less, that tastes so much better than anything you can buy in a store.
I finally did make my mom that sheet of mozzarella, I need to work on that. It broke when I tried to unroll it after cooling it off.
What this means of course, is that as a result of my mom’s request, I am totally and completely obsessed with cheese and the art of making it.