Haley started making cheese less than a year ago but she’s made at least 20 different kinds, ranging from chèvre to more complicated cheeses like parmesan and gruyere.
She told us she has had a lot of fails but also a lot of success and cheese making has become one of her favorite hobbies.
Haley’s Story:
I started making cheese less than a year ago! I’ve been very obsessed with learning by doing. It all started November 2018, when I watched Gavin Webber’s YouTube channel – specifically the double cream brie video: https://www.youtube.com/watch?v=06m_ib-tYy8
I then watched a handful of his other videos and the way he walks you through the steps, it just felt so doable to me! So I decided to start small with ricotta.
It was so easy I quickly escalated to chèvre, then the brie recipe and so on.
I’ve been mostly using recipes from the your website (https://cheesemaking.com/), but I also read The Joy of Cheesemaking. That book has loads of good info and I got to learn a lot about different commercial cheese makers, too.
Ultimately I’m learning from doing and making mistakes. It is not fun to have to toss a cheese, but it’s worth the learning experience!
My most successful cheese so far has been gouda, but we’ll see how the others end up turning out!
I use Straus milk if I can find it. If I can’t find Straus at the store, I’ll get whatever the best milk I can find there is. One goal I have is to join a herdshare in the future so I can get the best of the best, freshest milk 🙂
Advice for beginners:
My advice for beginners is to just go for it! Start with something easy like ricotta. Then move on to whatever you want – I jumped into the deep end and learned a lot all at once. Sometimes I learned the hard way (lots of “trash” cheese as I call it) and sometimes I learned that making cheese is extremely rewarding.
Do lots of reading and/or watch Youtube videos to learn the nuances and methods of home cheese making. Don’t get discouraged when you fail a cheese. It’s easy to feel super bummed when you’ve spend hours and weeks on a cheese and it ends up in the trash. Chalk it up as a difficult learning experience. When you do get something right – have a party and share it with your friends! For me – that’s the most rewarding way to celebrate a success.
Here are a few of my favorite YouTube channels to learn from:
Gavin Webber – https://www.youtube.com/user/greeningofgavin
Kristin Hammock – https://www.youtube.com/user/KristinsMishmash/
Larry from Deep South Texas – https://www.youtube.com/channel/UCiSaV_HIWr0roPWuPSz25MA
My first ricotta recipe was made from Bon Appétit’s video with Binging with Babish – https://www.youtube.com/watch?v=dHHAAbmr84U
I would consider myself somewhere between beginner and intermediate amateur home cheese maker.
There are many things I still don’t know fully or haven’t figured out. So I plan to find some cheese making classes in the bay area and learn how to make cheeses I’ve already made from an instructor’s perspective so I can hone my craft and really make sure I’m not missing anything.
There is so much to know! I wish I could take a cheese science class here in Sacramento, but it seems there isn’t a class like that.*
* Haley actually did find a class at the Sacramento Natural Foods Co-op, right before we were going to post this interview:
I have to tell you about the cheese making class I went to last night! It was sooo informative.
It was a class at my local co-op (where I buy all my milk) about how to make Stilton. Our instructor is the head cheese maker at Winters Cheese Company in CA.
I wasn’t sure what to expect since I haven’t taken any classes at the co op yet, but wow was it amazing!! Sacha Laurin is full of knowledge. She’s very well versed in fermentation in general and told us a lot about the science of what is happening during the cheese making process. It was super helpful to be able to visualize the process in a different way.
Still gleaming from last night 🙂
Follow Haley on Instagram as she explores her love of cheese making! https://instagram.com/ihave_cheese
karen says
i decided to start making cream cheese because it is used a lot in the keto diet, as is mozzarella which i have not yet attempted. I have made ricotta before and have tried twice to make from whey without success.So that is where I am in the process but just love the idea of making my own.
Stephanie M Robbins says
Check out SUCCESSFUL CHEESEMAKING by Merryl Winstein. She really walks you through the steps and the reasons for them. It will become your go-to reference book.
Just a thought from a home cheese maker hobbyist.
Haley says
Thanks for the recommendation! I’ll check it out!
Wow Haley, you have arrived at my destination. I made a feta cheese and the family flattened it, I was lucky to get my taste test done Lol. I am happy to hear you have gone on to do more and i hope to follow in your footsteps in the new year. Congratulations and happy cheese making.
Yesss that’s an awesome sign of a great cheese 😉 If it goes quick – success!!
Haley, congratulations on all of your amazing cheeses from one home amateur to another (although you appear well on your way to being a cheese professional). I live in the Bay Area too and have taken 2 classes with Sacha. I’m very impressed with the many varieties that you have attempted and your successful results thus far. I haven’t yet crossed the threshold into hard and semi-hard aged cheeses, partly due to limited refrigerated aging space (ie, just a small section of my wine fridge. Can you tell me about the make and model of your cheese refrigerator?
Thank you, Susan! I have another class with Sacha tonight and I’m definitely looking forward to it.
The fridge I have is the Whynter WC-241DS 24 Bottle Dual Zone Thermoelectric Wine Cooler. It’s done a great job so far! Plus I like the dual zone feature. It does seem that mold can travel through the fridge to each zone (learned the hard way with some fluffy bloomy rind cheeses)
Haley I love your enthusiasm! Your cheeses look amazing. I’ve been making cheese for several years here in Sacramento and am also self taught. Would you like to collaborate? I really want to learn Gouda and just finished the robiola. I also make wine, olives, sourdough bread and hope to try salami making. My other hobby is gardening. Would be happy to share my knowledge and have a fellow cheese maker nearby to learn more!
Hey, Lynn! I would love to collaborate. Email me at haleycorina@gmail.com and let’s chat.
I just started learning how to cure olives and would love to hear your process. And believe it or not – I also want to start making salami! Maybe we can find some classes in the area. That would be fun!
I’m just starting also but very excited about it! I took a class from Sacha – she’s wonderful! So far I’ve only made ricotta, mozzarella and chevre. No hard cheeses yet since I don’t have a cheese cave – that’s next. I’m inspired by your success.
Thanks, Vickie!
Haley,
Do you use a cheese press or weights?
Hey, Vickie! I use a cheese press. I got mine on Amazon, it’s homemade!
https://www.amazon.com/Homesteaders-Supply-Ultimate-Cheese-HCP215/dp/B0081N5LT8/
Hello fellow CA cheesehead! When you’re ready to join a herd share – check out (highly recommend) Free Hand Farm in Placerville. Just a quick zip up 50 from Sac.
Thanks for the recommendation! I have been considering a herd share recently. It would be so cool to be more connected to the animals making the milk I use for cheese. Plus that’s pretty close 🙂