Q: Why and how did you first start making cheese?A: To answer this question, I will have to go back to my childhood in the 70’s. As a child, I hated plain milk or malted milk. But I absolutely loved ice-creams and the flavored milks (chocolate, strawberry, and pistachio) sold in the school cafeteria.
There were a few cows (Holstein Fresian) that were being milked. Milk required for the farm was kept and the balance sold in town about 17 kms (10 miles) away. This involved an uphill hike (3 miles) and then catching the bus to town (7 miles).As the herd started increasing, it was decided that we should start making cheese to sustain the farm. Until then, the only cheese I knew of was AMUL processed cheese. So to find out that there were close to 1400 varieties of cheese in the world was an eye opener.
David (with a background in farming from New Zealand) started making cheese on a small scale by making fresh cheese. Later, when we received Ricki Carroll’s Book “Cheese making Made Easy” (now Home Cheese Making) and small zip lock pouches of bacterial culture, we used them to make ‘mother’ and ‘daughter’ cultures and we slowly graduated to making harder cheese like Gouda and farmhouse cheese.
So, it’s an uphill task but many are now getting interested. A recent program on T and L channel called ‘Cheese Slices’ hosted by Will Studd caused quite an interest.Q. You look so young to have accomplished so much.