Martin’s Story
I am based in Lancashire at a village called Uppermill.
My home (built about 1800) has a cellar that would have been used in those days to store dairy and salt items (I guess), so now it is maturing cheese all those years later.
I and my family love cheese – it being the main event at special mealtimes. This and my enjoyment of cooking, often in a “I wonder what would happen if” style, had me homing in on trying what I thought would be impossible for a mere mortal and having heard that “blessed are the cheesemakers.”
I bought Ricki Carroll’s book and after lots of reading and the purchase of a kit, off I went. My first surprise were the tiny moulds in the kit but I soon realized that not much cheese comes from lots of milk.
I am up to batch eighty now!
I keep a log of every cheese I make. It’s not very organized but I use it mainly to remind me of the ingredients and some tasting notes, if I remember.
In the back, I keep bits of things I pick up on the way – business cards, lists of cheeses I’ve had in a restaurant, etc. So, that’s how I know how many. It started in 2016, I see.
I get my pasteurized, non-homogenized whole milk from one of three local farms.
I have attempted a Cheshire, Lancashire, Goats, Havarti/Gouda, hard and semi-soft variations.
At the moment I’m concentrating on Camembert which my victims say is the best of my efforts so far!
My vat
You can see the milk thermometer sits through the hole where the handle screws on normally so you can put the lid on to preserve heat and it’s in the middle of the vat.
To the side, I sit another one which measures the water and I’ve found that if I keep that at roughly 100F it works a treat at keeping the milk (4 litres/1 gallon in this vat) temp just right.
Another little tip I’ve learnt along the way is to use my Amazon Alexa as a timer – “Alexa, set a timer for one hour.” (No hands and fingers having to set times on separate devices.)
Temperature controller:
I did an experiment using a temperature controller to keep the water jacket at about 34C (93F). The tank held 16 litres (4 1/4 gallons) of milk.
It worked great and kept the milk temperature spot on for the hour or so needed. But, for goats milk, which can need 12 to 18 hours, it would be more useful.
My press:
I used three domestic chopping boards and some stainless M10 threaded bar and stainless nuts. I drilled small holes to allow drainage from the bottom of the moulds.
The initial filling is done with the board with the three large holes.
When the first turnover is wanted, that board is replaced by one identical to the bottom one.
Flipped…
The draining and turnover goes smoothly with the patties unsticking nicely and dropping without any drama.
Waxing
I find waxing the easiest way to preserve the hard cheeses. I’ve tried cloth binding, brushed with molten butter or lard but that was messy and time consuming.
I find though, that the 2kg (4.4 pounds) hard rounds I sometimes make are difficult to hold while each half sets prior to it’s next dip. One split in half and fell straight back into the molten wax!
Happily, no damage done. I find that about 90C (194F) gives the best glossy finish.
My goals
My Facebook page was made up to share with my friends and family (https://www.facebook.com/Davenportscheese).
I do have a domain, too, but its off line at the moment. Both were started just in case I decide to expand and I wanted to establish a name for the idea.
Being a controls and automation engineer has me wondering how I can automate the process as a side line although I realize that’s not in the spirit of artisan handmade cheese.
So, my aim is to keep it non-commercial just now and enjoy the hobby and giving my cheese away. l have been badgered by my milk suppliers, a cheese wholesaler and the odd restaurant to grow. You will know, however, that it involves strict food standards, expense, food safe premises and so on. I don’t think I’m ready for that.
However, I did have some labels designed. Here is one of the ideas the designer came up with:
Other hobbies:
I take pictures of cheese counters in shops if I think they are interesting and when on my travels. That worries me 🙂
SUSAN DAWKINS says
I started making cheeses in 2016 after a cheddar class our community centre in Canada. Been cheese crazy forever. I also take pictures of cheese shops as we travel the world for cheese & wine events! I make about 12 different cheeses; cheddar, cashel blue, shropshire blue, brie, wensleydale, caerphilly, blue goat gouda, goat feta, soft chevre, parmesan, asiago, harvarti, and a few more that come & go with regularity. I also enjoy sharing. My husband makes wine, so a very difficult home to visit! I use one of his wine making carboys as my press weight. It holds up to 50lbs of water, with different weights marked on the side. When curds in mold, I place a follower & a small ramekin bowl inside the mold, then a wooden cutting board on top,with the carboy balanced on the top (resting the side against the cupboard to support). Does slightly limit the types of cheeses, as cheshire (where I was born) requires 150 lbs of weight, so that is off my to make list. Every time we are in England are always trying different cheeses to make when I get home. Thanks for your story
Martin says
Thanks Susan for your reply. From your range of cheeses I think you are ahead of me. I have decided to concentrate on Camembert at the moment. I always liked the magical seeming white coat and now find that its easier to make than some hard cheeses (weights and waxing etc) and gets more interest from my tasting victims. When you get into this wonderful hobby it takes you in so many unexpected directions of travel don’t you think?
You are welcome Susan. When you are in England please let me know.
I liked the idea of improvising a cheese press with identical kitchen chopping boards. Great idea! I just recently embarked on this cheese making journey and still trying to figure out how to avoid spending big bucks on a press. At the moment i use bricks!😊.
Bricks aren’t a bad idea. Any press using a spring to press the cheese looses pressure as the cheese dries & shrinks allowing the spring to expand & exert less pressure. The dutch stile press & a pile of weights maintain a constant pressure so you don’t have to constantly adjust the pressure. Explore the internet for variations of the Dutch stile press & by that I mean pressure applied by a weight hanging from a lever. This arrangement allows pressure of just a few pounds to hundreds using not more than a milk jug filled with an appropriate amount of water & hung at the proper distance from the pivot point of the lever. I made mine from wood scraps I had on hand.
Camembert and Valencay have to be my favorite 2 cheeses. Your waxed cheddar looks professional. Your presses and other equipment are so inventive. Your designer did a great job on that label too, my kind of style. Love your multi-compartment stainless steel sink and professional stove and vats. Thank you for sharing. Can’t wait until this pandemic is under control so that I can come and taste your cheese!
Susan, you are more than welcome to to try my cheese. Its wonderful to find like minded people. It seems as if we all start out and learn some hard lessons along the way only to find that others have traveled the same journey too.
Liked your idea of making a cheese press using 2identical kitchen chopping boards. I have only recently embarked on this cheese making journey and have been improvising using ‘bricks’😊 The presses currently being sold in the market appear to exorbitant in price.
Ingenious method for flipping your Camembert!
I’ve had all sorts of messy slippages here at home. I’m another English home cheesemaker, originally from Yorkshire but now in a village in North Bucks.
Interesting house…all the glazing for some textile workings on the top floor?
Linda , Nick , Martin . Could we set up a WhatsApp or Facebook group for exchanging cheese chat ?
Hi Nick,
Same here with accidents as I tried to flip the moulds. I wonder now if its just best to let them drain intil the right height and turn them when they can stand on their own feet so to speak.
Yes you are right, the top floor was added and for weaving. There is a filled in “taking in” door at the back to bring the raw goods up a flight of stairs to the top floor. Its now my living room.
Hi Martin lovely to hear from a fellow cheese maker here in the UK. I am down in Sussex and have been making cheese for about six years now. I love your photos. It’s interesting to see how you adapted your press. Cheeses look great you are very lucky to have a cellar to age your cheeses in.
Super maravilloso,creativo,agradable con resultados deliciosos ,aunque habría que preguntarle a sus victimas
Great read from another English home cheese maker . If there are more in U.K. we should create a group !
Wonderful! And when you show an engineer a problem, her or his mind starts working on solutions. You write so very well, tidy and fun! Thank you so much. The photos were perfectly done, as were those cheeses!
It was a delight to be asked to contribute to your family tactic site and I will reply to you all as soon as possible.
This interview has been a delight for me and how lovely to have like minded enthusiasts so far away from my little village here in the UK
Wow! I love your experimentation & ingenuity. I think the 3 board meth of for flipping Camembert/brie is great. I’ll have to try your temperature controlled water bath.
Your flipping boards are ingenious! I’m inspired to create some for myself. The camembert looks lovely, I’m a little intimidated by it so haven’t made it yet.
Vickie
I just love how creative cheesemakers are when it comes to equipment!!
Your press, for instance, Martin…is a reflection of your background. I think it is brilliant! Congratulations on your beautiful cheeses. I am with you on the Camembert. I just love making it (that mysterious blooooom!) and eating it. So very delicious.
Thanks for your story…we don’t hear about English cheesemakers a lot, and you British have some delicious cheeses!