Ann has been milking two cows using a milk share program and making cheese for about six months. In that brief time she has managed to produce some very advanced cheeses.
It was very gratifying for us to learn that she taught herself by following the recipes and other information on our website – cheesemaking.com.
Ann’s Story
I have been married for almost 25 years. We have two sons, one in college and one 16 years old. I work as an urban forester for the state conservation department.
Six months ago, a dear friend of mine, Susan Nagel of Finca Madre Farm, who lives just outside of town about 15 minutes away, asked if I might be interested in participating in her newly formed milk share program. The milk is organic and the cows are grass fed.
In the program, I pay her $30 per month for the opportunity to milk her Jersey cow once per week.
Unless she isn’t available, she helps me milk as well.
It’s been a super way for us to stay connected. We started last September and will be finishing as soon as the cow is pregnant again.
I had milked a total of one time before, while in college and loved the connection with the animal, the challenge and the opportunity to get fresh milk.
Making Cheese
Unfortunately, my family wasn’t thrilled with raw, cream top milk and I didn’t want to stop milking. So, within a month, I started wondering about making cheese. All this is 100% new to me.
My friend told me about your company, I started with ricotta and 30 minute mozzarella and then – suddenly, making cheese was all I wanted to think about!
I am now milking two cows (her South Pole as well, cause why not) three times per week before work and making cheese once per week.
From ricotta and 30 minute mozzarella, I went to farmstead cheese, beer infused cheese with an IPA, Belper Knolle, a couple goudas, Nokkelost, Cheshire, Canestrato, Vacha al Vino with a cab sav wine, a couple feta recipes, Ibores, beer infused cheese with Blue Moon and extra tangerine zest and coriander, Derby with sage, mustard and ale cheese using a porter, a couple Cotswolds with onion and chive, Alpine tomme, a few Crescenzas, halloumi, a couple Asiagos, Parmesan using the raw milk recipe and dry jack.
I love the Crescenza as well as the Cotswold and Derby cheeses…and the IPA beer cheese. Beer cheese is especially fun to make. I find Crescenza really nice to eat for breakfast or lunch sprinkled with dill and salt and maybe some lemon.
Many of the cheeses I have made are still aging!!
How I Learned
I am learning to make cheese using the recipes from your web site. The combination of being able to see pictures, read the question and answer section on each recipe, read reviews of the cheese and to be able to ask questions via email – what an outstanding service.
Plus, I like to read about the cheese in the information section. And not only that, you can order supplies right from the recipe by clicking on each tool and ingredient if needed. Really really well done New England Cheesemaking Supply Company.
Advice for Beginners:
Use NECS’s website as a resource and get ready to play!!
Other Hobbies
Other than milking and cheesemaking, I like curating my own fashion, buying used clothes from charitable organizations. I also run, bike, cook, and garden.
I work as an urban forester so anything about trees I am all over. I have been known to climb trees – (click here).
There may be recreational tree climbing opportunities in your area. I have enjoyed competitive tree climbing through the International Society of Arboriculture. It’s a thing! Professional tree climbers from all over the world (mostly arborists who prune and remove trees) compete in their field, share skills, and advance climbing techniques for safety and efficiency.
I have been dabbling in riding a penny farthing, though not since cheese making consumed me.
And I adore being with my family. And traveling with them.
Carolyn Nagel says
Hi Anne. I have love ur story n am just finishing up on it as we travel up to QV. I ve heard u only limit itself n there is no danger of u doing that.
So please u n Susan r such good friends n that we can count u as our friend as well
Lv n prayers, Carolyn
Hi Mom of Finch@ Madre farm-her Susan!!!What a sweet thing to say. Where is QV?
That is our Cabin inClinton. It stands for Quercus Vista-because of all t white oaks on t property. So wonderful mature trees.
Ann I have a question for u professionally. Need help on a tree called Tree if Heaven. It is totally misnamed. I thought u were on a trip from what Susan had said so I hesitated to call.
I enjoyed your story! I’m a new cheese maker too. I’m interested in how you set up your wine fridge for cheese aging. I’m using a wine fridge as well and can’t seem to get the humidity high enough without putting the cheese in a Tupperware with a wet paper towel and lid mostly covering it.
Wow I am thrilled with your story, I love the connection you feel when you milk the cows, it is a great experience. I am also new to cheese making. I would love to know how to set up a whine cooler for cheese aging. What are the right temperatures or any advice you can give me will be highly appreciated.
Thank you!
A wine fridge emulates a cave in that they are designed to cool to around 57 degrees and since cheese is typically aged in a cave just like wine, wine fridges are a great choice for aging cheese as well.
I am having troubles with humidity as well I’m afraid. I tried the salt method described in another blog post, a cigar humifor humidity thing and wet towels and sponges. Honestly right now all of that is getting me anywhere.
Hello from Australia 😀.Wow Ann your cheeses look amazing!
I really enjoy rejoicing in women that get stuff done.
Do many other people take up the cow share, i am quite interested in how they get it to work. Is there more to it than advertising and you pay a monthly fee?
I have a lovely ex dairy jersey and wanted to organise a cow share but i have not really had the know how to do it.
My brother is an Aborist and has traveled to the USA from Australia to attend conferences. It certainly requires great core strength and bravery, carrying a chainsaw up huge trees is not for the faint hearted.
Enjoy your cheese making, i better go, halloumi making is calling me😉.
Oh my. What is your brother’s name?I might have climbed with him at the conference.
Susan, who owns the cows, only “advertises” to friends. She wants people she can trust to care for her animals. She wrote up a list of chores and milking details for us to follow. It works well. There are two of us that participated this year.
Greetings to another Missouri girl! Great story and good for you! One of my cows is due to calf this month, so I am looking forward to getting back to milking: fresh butter, JERSEY icecream, awesome milk and of course CHEESES! I milk goats too. Goatmilk feta is one of my favorites . Blessings from Herbal Maid Farm in Rosebud, MO
Oh that is great. I went to school in Owensville and my parents still live there! What cheeses do yoy make? And do you sell them?
I think you might know my mom–Ruth Rebmann.
Very interesting post! Thanks! Made me want to milk again; however at 76 I think that is behind me. Thanks again, I really enjoyed reading your post.
Oh I hope not. I would be honored to hear that you got some milk from the store and tried a simple cheese.
Ann, you are such an interesting woman with so many varied interests. I enjoyed reading about all of your milking, cheese making, profession, interests and avocations! It’s so impressive (but not surprising, based on your obvious zest for life and lack of fear of the unknown) that your gorgeous cheeses were made completely self-taught. As an avid gardener, crafter and home cheesemaker. I love the way that you weave herbs, flowers, beer, wine and other condiments into your cheese making. I have not ventured into waxing cheeses, mainly because I don’t want the mess, but seeing your cheeses makes me want to give it a go. I especially love the flowers that you waxed onto your alpine cheese. Q: do you dip wax or do you paint it on? Or both? Any tips or techniques that you can share?
Kudos!!!
I keep cheese wax in a quart canning jar with a natural bristled paint brush in it. When cheese is ready to wax I place the glass jar in pot filled with some water on the stove top. The pot acts as a double boiler heating the wax in the jar. Once melted I brush the wax on the cheedr over a few pieces of newspaper which helps with catching messy drips. All the unused wax in he jar just gets cooled down again to be used next time.
Good tip. Have to remember this one.
Great waxing tip! Thanks!
Very inspiring! And beautiful cheeses!
Hi Ann,
We are “almost” neighbors. Lol. I live further south in Missouri. I plan on trying my hand at cheese making too. The process just fascinates me. My kid and I are remodeling our kitchen, so I probably won’t start the cheese making project until later in the summer.
Your story has inspired and motivated me. I love cheese and learning new things, so why not try this. It goes along with my other interests; cooking, baking, gardening, and preserving food. Hopefully, I’ll get a couple goats and cows in a couple years. Until then, I’ll stick with buying my milk from farmers.
I hope y’all have a great weekend and stay safe.
Great. What town do you live close to? We have a farm in Belle.
We live between Lebanon and Bennett Springs. I bought 5 acres 3 yrs ago and have been working to improve it for a mini homestead. Lol My oldest child actually lives in Jeff City.
That is a pretty part of the state!
I’m going to expect to get to sample some of your cheese next time I stop by! So cool Ann!
Wonderful. I would love to see you Wendy. Cheeses await.
Ann, I am inspired by your post and story! Your cheeses are so different than my cheeses. I’m going to branch out! And your waxing puts my feeble attempts to shame!!
I drive 180 miles to get my milk, usually 6-8 gallons freshly milked, warm milk with about 25% cream on top. I ice it in a cooler for the 180 mile trip home. Then I make cheese the next two days. I do this once a month.
And your work as an arborist is to be commendable certainly. I just read Bill Bryson’s book, A Walk in the Woods. Management of our nation’s forest is paramount!
Peace be with you on your journey!
Fascinating. How are our cheeses different?
I’ve made Havarti, cheddar, Tomme de Savoie, alpine tomme, Gouda, butterkäse, Swiss, and Toscano Pepato, and Gorgonzola, Camemberts and Brie. You have made many flavored cheeses as well as many I’ve never heard of.
Yum. All those cheeses sound interesting.