It’s always an honor when someone who’s as busy as Deb agrees to do an interview with us. In her case, everything was going smoothly (by email) until she couldn’t get back to us because she and her husband, Steve were digging post holes for a new corral for their cow, Thelma. To our ears, here in New England, that sounds like The Wild West!
Deb’s Story
New Hampshire is actually home, but a lot of the grandkids are here in Texas, and so we moved last summer to what I call “dirt road rural.” It’s what grandparents do. (Secretly, I was hoping for enthusiastic, cheap farm labor, but to date, that has not panned out. Stay tuned).
We were late bloomers to the homesteading movement when Steve retired, in 2016. It started innocently enough, with gardens and some chickens.
Apparently, chickens are a gateway livestock. Fresh eggs are wonderful.
Hmmm … what if we had fresh milk? Next thing you know, you’re getting goats. And if fresh goat milk is great, how great would fresh Jersey milk be? (Think: butter.) You see how this goes …
We did not have enough pasture for a cow in New Hampshire, but here in Texas, that was not a problem.
So, we found ourselves with both dairy goats and our lovely milk cow, Thelma. And of course, you know how it goes – we were overrun with milk.
The old fridge became the “milk fridge” and even that filled up. The situation reached critical mass when there was no more room for hubby’s home brewed beer. Emergency! Something had to be done!
I’m just gonna say here, in all seriousness, that having a dairy animal, and the ability to feed her (something that’s getting harder these days) feels like being immeasurably rich. Milk, yogurt, butter, and now, CHEESE! We are blessed!
And so, forced into action, I looked at a ton of online resources, ordered Ricki’s book (Home Cheese Making), saved my money, and bought a Dutch press and some cultures and jumped in.
I’m still a newbie, and have only started about 10 wheels so far. I just cut into my first cheddar last week.
My husband, master of compliments (and beer) said “it tastes like cheddar.” So far, nobody has died.
I’ve made farmhouse cheddar, jalapeno cheddar, Monterey jack, Colby, and the latest is a Swiss.
I always thought hard, aged cheese would be too difficult and was intimidated to try. I’m finding that, like everything, just getting in there and getting your hands dirty (not a good analogy for cheese making, but you get the idea), you can be successful.
And there is so much good info available both on your website (cheesemaking.com) and other places online. I’m prepared for failure; I’m sure there will be some, but so far, everything has been edible!
It’s the aging part that is actually the trickiest.
Here in Texas, as the weather warms, I’ll be switching to mostly halloumi and chevre, because I don’t have a way to keep cheese at the proper temperature for aging. (No cheese fridge, yet!)
I’ve been able to use a spare room during the winter, but soon it will be too warm. I can freeze halloumi and thaw it when I need it.
My goals:
We try to grow and preserve as much of our own food as possible.
Similarly, I would love to try to supply all of our cheese needs. It’s only the two of us, barring the occasional visit of the grandkids (Those Who Do Not Earn Their Keep by Doing Chores). So, I think it’s achievable.
I am saving for a wine fridge or something we can use for aging.
I’m really loving the whole process of making cheese. It’s sort of like doing magic, only with more washing up afterwards.
Advice for beginners:
I am no person to give advice on cheese making at this early stage. But I’d just say to anyone, “Don’t be afraid to try.”
In the art world, I was told this, “You either get a painting or a lesson.” Both are good and have value. I think it’s the same with cheese making.
Other hobbies:
Does goat wrangling count as a hobby ? Or turkey whispering?
Other hobbies are rug hooking, painting, weaving, and messing around on the fiddle and banjo. (Not ready for prime time!) The goats get serenaded on occasion and they’re very judgemental. Lol.
Sarah says
Deb, congrats on these beautiful cheeses and your lovely girl Thelma! The dive into caring for and living with a dairy cow is amazing and chaotic all at once! I have read recently of folks aging their vac sealed cheeses in the regular refrigerator, I think the lower temp adds to the aging time but I’d say it’s worth a try to keep making them and keep up with all that beautiful milk. Enjoy the journey and thanks for sharing, Sarah
Deb says
Hey Sarah. That’s an idea worth trying for sure. I just might have to give it a go!
Thank you ..
Hi Deb, what a pleasant surprise to find you featured in the cheese making newsletter this morning! We miss you and Steve back here in New England and are happy to know you’re doing well. For readers interested in the “story behind the story”, google “Deb Pero Hardrock 100” to learn that Deb is not only a world class cheese maker, but a world class athlete (and veritable mountain goat) as well.
Oh my goodness NORM!! What a wonderful surprise to hear from you! So you must be a cheese maker too???
We sure do miss New Hampshire. We spent less a sleepless night here under tornado warnings. Give me a good ol blizzard any day over these monsters.
I hope you are well. Thanks for making my day .
Not sure that I qualify as a cheese maker; we make a gallon of yogurt every other week and some goat cheese now and then. Saw the TV news reports last night of tornadoes in your corner of Texas, glad they missed you.
You eat as much yogurt as we do!
Deb, I just love your great sense of humor. Your husband’s comment about your cheddar was hilarious too…you two must laugh all day long. So impressed by your adventurous spirit and your animals are gorgeous! What breed(s) are the goats? Their coloring is beautiful! (And how does Jeri keep finding treasure after treasure to share with us?!)
Hi Susan!.
Apparently Jeri is a miracle worker. She even made my story hang together with her genius.
Thanks so much- we do laugh alot. He’s my best friend.
The goats pictured are all Nubian, a larger dairy breed. Their milk is extra sweet and creamy and they have lovely personalities.. Although it’s never a dull moment. I’m making a sign to go over the goat pasture gate that reads: “Land of Anarchy”. If you have goats, you will have stories to tell …
I’m loving this, Deb! A genius and a miracle worker! (Of course you wrote everything yourself and it was brilliant, but thanks!)
It’s really a wonder that so many cheesemakers are willing to take the time to do an interview. In answer to your question – some folks volunteer and others I contact if their comment indicated that they make cheese. In your case, you not only agreed to the interview, you also referred me to another cheesemaker, which makes you a hero:)
I am so encouraged by your story. My husband and I are just starting our journey into homesteading at the ripe old ages of 60 and 62. Cheesemaking here we come!
You’ll not regret it! We are 68 and 70, and love every minute of it. It’s hard work, but it’s work we love and there is great satisfaction in putting a meal on the table that came from 5he work of your hands…and people just seemed to be amazed and think you are superhuman if you can actually make CHEESE. ( let’s not tell them otherwise)
Best wishes.
What do you mean, Deb? We’re all superhuman, aren’t we? 🙂
Now 5hat you mention it, I think I’ll go with that.
I faithfully read (and reread) these stories every week–and I truly love them all. So inspiring and educational and entertaining to learn about all of these wonderful people (and as a Texan, I love hearing about my neighbors-so many). I have never commented, though I’ve wanted to gush every time.
Today I feel emboldened to do so because as someone who hasn’t taken the plunge yet–I’ve made a few soft cheeses, read a lot of material, but haven’t really begun–I appreciate hearing from someone like Deb who is newer too. I love that’s there’s a spectrum of people who’ve been featured as it helps to see the path from newbie to experienced maker.
I was so amused with Deb’s dry wit. The quote about either winding up with a painting or a lesson is the best advice I’ve ever heard about not being afraid to try. I think it’s time I get to painting… Thanks, Deb!
P.S. gorgeous art!
Oh Danielle, this just really made me smile. I’m very happy you are ready to take the leap and have no doubt that you’ll soon be amazing your friends and family with homemade cheese!!! Go for it!!!
Wow, your paintings are great!! Painters of our modern era can’t paint like that!
Oh thank you so much for such kind words. I do lean towards traditional style, maybe with a little impressionists thrown in. 😊
Deb
In art, traditional is superior, with much more rigorous training/standards. I also do see an impressionistic influence! Beautiful.
Deb, Thank you so much, first for sharing your story with all the readers in our worldwide cheese making family and second for your enthusiasm, love of life and acknowledgement of life’s chaos. Where would we be without it? You remind me so much of myself back in the days. All the animals, almost all the food we ate and all the fun we had doing it. I admire your ambition, your drive and the care you take with the details. Your advice is right on and I know it is encouraging to so many. I am humbled by every single story I read about people trying out this ancient art…and speaking of art, your is fun-tastic! Keep it up, enjoy and keep in touch.
In Peace, Love and Cheese, Ricki
Oh thank you Ricki! It is certainly an honor for me. I’ve just come in from the goat barn, otherwise known as the Land of Anarchy. Since you had all the critters, you’ll know that if you have goats, you will have some stories to tell. Never dull.
Your book can often be found propped up on the kitchen table next to my coffee cup, and I think it opens by itself to the ” farmhouse cheddar” page! It gave me the courage to dive in. So much to learn!
Deb, I love your story! Enjoy the ride, as I always say! My initial impression of the two paintings were that they were photos. They are just sensational.
We live southeast of you and we’re just getting started with our homestead. Gardening food and I’m getting the chicken pen ready. I am reading a lot about cheese making and I want a fridge for curing. I’m excited about getting started. I make bread already, which turned out great. My wife loves gardening. Love your story. Milk is on the agenda to.
Great to hear from a fellow Texan! Best wishes for your homestead. Definitely home dairy is like the best thing ever!!! Go for it!!!
I loved reading your story. It had me laughing. “Nobody died yet” I’m a turkey whisperer feel free to compare notes. I also have goats, cows, chickens, guineas and turkeys of course. Do we count dogs and cats?
E I E I O
Hi Margaret; a kindred turkey whisperer! Lol. Thanks for your kind words. Most of the time I feel like we are just barely keeping back total chaos… Or in the case of goats, total anarchy. Haha. EIEIO, indeed. Keep on farming!!