Before she retired, Carol was a well known landscape architect in northern Arizona. Her company, C. F. Shuler Inc. specialized in government contracts and she handled many large-scale projects in the hot, arid climate of the Southwest.
One of her favorite projects is the Riparian Preserve in Gilbert, AZ. It’s purpose is to recharge treated effluent into the aquifer so it can be pumped out for later use. The city wanted to have the 100+ acre site designed as an open space for the public to enjoy. The former corn field has become the number two birding site in Arizona, according to the Audubon Society.
In 1993, she literally wrote the book about landscape gardening in the desert – Low Water Use Plants.
Recently, she started a new company – Rio Verde Naturals LLC, specializing in natural products for the landscape. She’s developing her own line of all-natural potting soils, organic fertilizers and insect repellents.
It stands to reason that she would be as successful at making cheese as she is with her career.
Carol’s Story
My name is Carol Shuler. I am a retired landscape architect. Home is a county island in the Sonoran Desert east of Scottsdale, Az. We are completely surrounded by land preserves (over 3,000,000 acres).
It’s a very low density desert area. Everyone has a dog pack and other livestock. I met a neighbor who milked their Dwarf Nigerian goats. When they learned I had an interest in learning to make cheese, they offered all the milk I could use for free. I could make anything I wanted. Just had to share. I now get milk from a mixed Nubian and La Mancha herd.
My first cheese class was in Santa Fe about four years ago. The instructors were working cheese makers. I was the only one who had made any cheese. In talking with an instructor before class, I mentioned I had made cajeta (which was included in the class) several times. We discussed process. As mine was the most simple, I was instructed to do the demonstration. The most important thing I learned was to be brave.
In August 2018, I took an advanced cheese class at Three Shepherds in Warren, Vermont. (Going from Arizona to Vermont in summer is very attractive.) Stephanie Robbins and I were the only students and have become friends. The class became directed to our interests. My primary interests were information regarding the amount of cultures and rennet for raw goat milk as most recipes are written for cow’s milk. In making harder cheeses, I wanted to learn more on affinage. Lunches were creative wine and cheese pairings. It was great.
Afterward, I went to NYC to visit my daughter. We tasted our way through all the wonderful cheese shops in Manhattan. The French Cheese Board is worth a visit, too.
Since then, I have proceeded armed with several very good books. I agree with others in your interviews that Merryl Weinstein’s book, Successful Cheesemaking is wonderful. It varies from the other very good books in that Merryl explains the chemistry in every step, in addition to photos and the recipe. The others have the recipe and sometimes a photo of the finished cheese. This is ok as you can only absorb so much at one time. The information available at cheesemaking.com is much appreciated.
With my design and science background, the creativity and science that goes into cheesemaking is very appealing. I like to find ways to use foraged foods in the cheese. I have foraged wolf berries (used in cheese named Lobo), bought foraged mushrooms from a forager in northern Az., and I am getting foraged mustard seeds from someone local.
A few of my cheeses:
My cave
I bought a used commercial refrigerator – To better utilize the space, I took out the racks that came with the fridge and had a friend construct the sliding shelves with hardwood plywood. The structure is held away from the sides and center divide for air flow.
Plastic mats keep the cheese from sticking. Also, I changed out the thermostat to allow for higher temps. I age bloomies in plastic food grade containers and adjust the lids to control moisture.
My press
My double cheese press was made by a friend, modifying the design available from N.E. Cheesemaking Supply (cheesemaking.com). The arm length and notches were adjusted and recalculated to fit the cart. Weights, selected with minimal indentations, were purchased from a used exercise equipment store. The wood is aged oak.
Advice for beginners
The best thing I learned was to be brave. Do your research and go for it.
It takes time to get a feel for the process. You can’t be in a hurry. Choose cheeses that can successfully be completed within your time restrictions. Recipes don’t tell the total time involved for the active parts. Add it up as you read through the recipe. Chevre and yogurt work mostly at night when you’re asleep.
Donald Kaiser says
I never realized that cheese could be both a flavorful as well as visual art. Your cheeses are truly an inspiration, thank you!
Carol Shuler says
Thanks, have fun with your cheese.
Taking a class with you would be great. I’m enjoying the finesse of processes explained in your book. can’t wait for new milk after the kids are weaned to implement.
I would like to take a class with you. I’m ready to incorporate the finesse you explain. Can’t wait for fresh milk after the kids are weaned.
Carol, your cheeses are inspirational in their beauty and creativity. Did you by any chance work for the Forest Service? I think I may have met you years ago…
As a consultant I have worked on several roadway projects in the forests.
My daughter, Nanci Arvizu, has told me about you and your cheeses. I’m glad to receive this website so I can keep up with your activities. Anxious to see more.
Thank you. Being friends with Nanci is a blast
OK, Carol, you are my newest idol! I love everything about this post. Your work inspires me and gets me thinking outside the box about ways to imbue and present it in artistic and organic ways using local flora. Your skill and style is enviable.
Please share the ideas you develop. It can take a few tries to figure out how to best implement them.
I look forward to reading your book, Low Water Maintenace Plants, being brave, jumping in to cheese making. I’ve always wanted a goat!
Thank you for your enthusiasm and sharing!
Your artistry shows in everything you have done. I assume all of the flora adorning your cheeses is edible?
Yes everything has to be edible. When using native plants you must know their safety. It’s fun to integrate a real sense of place.