The ‘sheltering in place’ phase of the pandemic is winding down somewhat in the US, so this will probably be the last episode in our series. We’re grateful for all the responses we received from cheesemakers around the world. If you haven’t already, check out the first 4 articles in our series: The first article includes responses from around the world – (click here) The
Don Kaiser’s First Cheese
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
Lorelei Hallock in Livingston, Montana
It’s safe to say there aren’t very many home cheese makers in Montana – the entire population of the state is a little over a million people! There are even fewer commercial cheese makers there, but we’re excited to announce that soon there will be one more. Lorelei Hallock is getting ready to open her own creamery in late spring under the name – Taste
Tom Osborne in Libby, Montana
The best part of having a blog like this one is when we put folks together who had no idea there were other cheese makers in their area. We found Tom Osborne when he told us he saw our recent interview with Lisa Wilson and, hopefully, some of you will let us know you saw this article about Tom. As always, we are impressed by
Lisa Wilson in Great Falls, Montana
We don’t often hear from cheese makers in Montana. The population of the whole state is only a little over one million. So, when Lisa Wilson made a comment at one of our blog articles, we jumped at the chance to interview her. Her comment was about Vivian Lucero’s whey caramel sauce which Lisa had made with goat milk whey. She said it tasted a
Wendy Gardner in Whitehall, Montana
Wendy Gardner is a master home cheese maker who raises and sells Alpine dairy goats in southwestern Montana. She does this on top of the Continental Divide at an altitude of 6000 feet. Her herd averages 70 goats at any one time, so, she has a LOT of milk to make cheese. It seems difficult enough to raise goats at such a high altitude, but
Sue Cummings in Kalispell, Montana
Sue Cummings is a master home cheese maker with many years of experience. Last January, she sent us her own original recipe for a cheese she calls Florentine – click here. This cheese and the wide variety of other cheeses she makes, come from the milk of her own Nubians. Her farm is located in one of the most remote and beautiful areas of Montana,
Florentine Cheese Recipe by Sue Cummings
Sue Cummings of Kalispell, Montana teaches cheese making at Flathead Valley Community College (click here). The story she told us about how she learned to make cheese is a real testament to her persistence. The lesson is that “where there’s a will, there’s a whey!” “When I first began to make cheese, I bought Ricki Carroll’s book (Home Cheese Making) and made as many recipes