Don Kaiser in Billings, Montana started making cheese recently for a very sad reason …
I lived in downtown Billings, well up until last summer. Though I lived in a residential area, my back yard was a sanctuary for me – towering sandstone cliffs, squirrels, rock chucks, mule deer, turkeys and an occasional Bull snake. The wife and I spent thirteen years grooming our little piece of heaven.
I planted apple, peach and cherry trees. I also planted red and black currants, gooseberries, blackberries, raspberries and an assortment of hops for brewing my beer.
I even had three bee hives to pollinate it all.
Unfortunately, for us as well as several neighbors, the large irrigation canal existing at the base of the sandstone rims began to leak large volumes of water. We measured the leak in one location to be 80,000 gallons a day. The concrete lining had simply failed.
Our thirteen year old house foundation wall was destroyed from the lateral pressure exerted by the saturated hillside and the canal is taking no responsibility. No amount of money can fix the damage – the hillside has rotated down too far.
So, last fall we moved in with my oldest son’s family (here in Billings) as we plan for our future. Not being able to brew beer at this time, I became restless and thought I’d try something new to occupy my time. The love of cheese and creating something both personally rewarding as well as exciting to share with others inspired me to delve into the world of cheesemaking.
Temperature control, sanitation, quality ingredients are all part of brewing so, with a bit of research, patience and knowledgeable cheese patrons, I feel I’m well on my way to a rewarding adventure. As it has been said many times before “one door closes and another one opens.”
Recently, after making wine and beer for years, he made his first cheese …
As far as the recipe goes, I’m almost embarrassed to tell you about it after reading more about cheese making. But here it goes:
I used one gallon of cream-line milk. (By the way, there’s only one source of production in the whole state of Montana.) I used rennet from the local brew shop, also the only location in the largest city of Montana. (Perhaps you may understand a little better the appreciation I have for cheesemaking.com.)
After pressing what was supposed to be a farmhouse cheddar, I realized I hadn’t put the recommended amount of salt in the curds. Rather, I had just sprinkled it as you would on any other type of food. So, I rubbed it with butter, covered it with sea salt and bandaged it with cheesecloth.
After a few weeks in my cave, I removed it, pierced it with a skewer and placed it in a container of bourbon, flipping it over the next day.
Two days later, I thought – what else can I do to my poor cheese? Then I thought – what about adding mold? I figured it was too late, but, I was sure I had already ruined it anyway, so …
I took the veins from two ounces of a commercial blue cheese and rubbed it all over the surface. The next day, I thought – what about the bourbon I had soaked it in – how would that affect the mold? As it turned out, the alcohol had no negative affect on both flavor and mold production.
After aging only two weeks, a full bloom of mold surrounded the cheese.
Even with all the possible consequences of cutting the cheese too soon – I thought – I’ve probably already ruined it so I might as well get it over with. I scraped the outer layer of mold to reveal a firm, yet creamy cheese interior.
The blue mold had developed in many of the pierced openings.
I must say that the first taste was a total surprise. I shared it with self proclaimed blue cheese lovers at work, receiving many wonderful complements. However, the most rewarding compliment came from my oldest son. “Dad I’ve tasted several blue cheese and I have to say this tastes just like blue cheese.”
He said this with a grimace on his face. You see my son despises blue cheese and I thought – now that’s a true compliment!
His press …
I converted a stainless steel sausage press. Well actually it hadn’t been converted at that time – I did the conversion after I purchased the stainless steel drip tray from cheesemaking.com.
His cave …
I purchased a 4.3 cu. ft. mini fridge without a freezer compartment and I used one of my analog override controls to keep it at 50F.
Now, with the arsenal of newly acquired ingredients, I believe I can produce some exceptionally fine cheeses.
His continuing adventures …
As for the other cheese projects in the picture of my cave:
The darker one in the container was an attempt at a Monterey Jack. But after watching a YouTube video by Gavin Webber, I decided to try out a chili pepper version.
I boiled dried chili flakes and chipotle powder and added it to the curds. After pressing and air drying, I covered the entire cheese with a local chili-infused olive oil and sprinkled it with more ground chipotle powder.
Once bandaged, I poured more chili oil on the cheesecloth and covered it with chipotle powder. You can definitely smell the chili when you open the door, however, the flavor of the oil is that of a fresh Anaheim pepper and the chipotle should just add a bit of smokiness.
The small waxed wheel (ok, baby wheel) is an attempt at a gouda. I put fresh cracked multi-colored peppercorns in the curd and, after pressing, placed it in a salt brine. This was my third and final cheese using a commercial buttermilk as a starter. (I hadn’t received my first purchase from cheesemaking.com at that point.)
Even though you can use buttermilk as a starter, you can’t be sure of your pH levels without a meter. I own one for making honey wine but since I’m just learning about cheese making, I would rather keep with a tried and true recipe. Well, at least when it comes to the souring stage.
The larger waxed wheel is a 2lb. Colby. I didn’t have any annatto so, once again I boiled some chipotle powder for color and smokiness. It doesn’t add any heat. There’s a version of this we purchase at the grocery store.
What’s next …
As far as my next cheese, I want to make something world class – without any added adjuncts. That’s how I approach brewing beer. One should master the technique before trying to create your own recipes. Ok, so I obviously didn’t do that with my first attempts at cheesemaking however, now I have the proper ingredients to do so.
The problem is “What Cheese?” – there are so many to choose from. An aged cheddar or perhaps a brie style? This is the same problem I have with brewing beer (ok, problem may be the wrong word). I’m leaning towards the brie.
I want one day to sit down on a warm sunny afternoon and sip on a glass of my honey wine with slices of fresh artisan sourdough bread and, of course, a variety of homemade cheeses. I do enjoy a tasty snack tray with friends.
Susi Messenger says
Hi Don
I live in Adelaide South Australia. Thank you for your inspiration and for your spirit of tenacity and faith. Many people the world over have lost homes in this last few months between weather events and fires. South Australia copped it’s fair share this year. Keep up the wonderful cheesemaking. Thanks again.
Isaiah M. says
I am also a cheese maker for many years but I have learned something new from you.
Carol Shuler says
Cheesemakers are awesome. Our community is always supportive and positive.
Love your brave flavoring experiments.
Donald Kaiser says
Thank you all, I mean everyone!
Your wonderful comments are so appreciated.
We all have setbacks in life, some are short lived and others are life changing. For others it’s even much more than that. How we deal with whatever hurdles are encountered in life is what molds us into who we really are.
Don
Looking forward to your first book “cheese making Don’s whey”
Just getting started myself and you are an inspiration!
Thanks for sharing
Dennis
Oh this is wonderfull …I have just made my first cheese “ cheddar “ I bought a wine fridge but not sure what external thermostat to get yet..thought the wine fridge would have been right. Never mind you have really inspired me :).. your cheese looks fantastic..and I have never seen a Cheese Press like that ..Ime in Mansfield ( High Country ) Victoria Australia ..Ime 62 and not giving up on Cheese making this go around :)..Cheers.🇳🇿
I use a WILLHI which I got from Amazon.com.
I’ve seen many videos on folks making cheese at home. So many from Australia that I was convinced Australia must be the home cheese making capital of the world. 🙂
As a fellow Cheesemaker I am very touched& inspired with your story, Thank you so much for sharing it. You definitely have the natural touch. Cheesemaking is very rewarding, I am glad you have stumbled about the hobby so successfully!
LOVE IT! I’m so sorry you’ve lost your “little piece of paradise”-it was truly lovely and productive too!
Let me see here-how bout opening up a brew pub and cheese place…WOW! those “snack plates” and bread…you are an ARTIST with gastronomic delights! What a talent! I got the biggest kick out of the “well-I’ll try this…ruined it probably anyhow”…and then voila! A success beyond belief! I get the biggest kick out of serendipity. May it always enter your life.
Don & Jeri, this is probably the most inspirational story about cheesemaking that I’ve ever read. Talk about turning lemons into lemonade! In reading about the loss of your beloved home, I kept thinking “how would I feel if this happened to me — would I be able handle it with as much character as Don has done?”….
And then to see the AMAZING cheeses that you created as a beginner. Wow! And those party trays that you put together are about the most beautiful that I’ve ever seen. You could easily set-up a catering or party operation with all of your talent and creations.
Huge kudos to you and heartfelt hope for a beautiful new place to call home in the very near future.
Great job!! You are so fancy!!
Don,
You are an inspiration. I am very sorry about your home. I know how you feel. We out so much work into it last home, gardens orchard, poultry, and more. Our one year old passed away and I couldn’t stay in the home without her.
We moved and this new house has absolutely no landscaping, no trees, not even to soil!! We are starting over, very broken but trying this new normal.
I too have decided cheese making. I need something that will bring me and others joy and comfort.
Thank you for sharing your story.
Hello Lisa, thank you for sharing your story.
My loss has no comparison to you. I could not imagine your heartbreak. As you said you will have a new normal. I just had to let you know how sorry and inspired l felt when I read your words. Thank you again.
Thank you, Mr. Kaiser. Your article was very inspiring this morning. I’m very sorry for the loss of your home, but your having picked yourself up and then tacked an art as difficult as cheese-making… well, that’s what I call the American spirit! Thank you for reminding this fifty-year old how we are suppose to handle setbacks. I needed a refresher, and your life example is worth fifty useless self-help books!
Thank you Jeri for a wonderful job😊
if your son gets tired of u guys move in with us – u make the cheese and i will make the good ol texas bbq – thanks for the nice pics and info
God Bless
Congratulations! I am really impressed!
Wha wha wha even supposedly doing everything wrong you ended up with such beautiful cheeses. I freely admit I’ve had some epic fails……. I wonder if cow’s milk is key. Right now I’m working only with goat’s milk
Sorry for the loss of your home. All of your cheeses look wonderful. They probably taste that way also. You obviously have “the touch”. Keep up the great work!