They say if you want to get something done, ask a busy person. It’s true. I asked Dennis to answer my questions for this interview and he got right back to me, despite a daunting travel schedule.
I always say that cheesemakers are the most interesting people in the world and I present you with yet another example …
Dennis’s Story
I’m an architect who retired on March 5, 2020, just ten days before Covid-19 shut down normal life and isolated us at home. The virus changed everything and everyone.
In December, I will have been married for 45 years. We have one son, 28, who recently completed his Doctorate in organic chemistry at Northwestern University.
We love the Oregon coast.
During the pandemic, I dabbled with making cheese:
Mozzarella
Camembert
Valencay
Tomme style
I hope to do more.
I started making cheese as a hobby and found lots of information on the internet. I watched some of Gavin Weber’s videos.
My first attempt was mozzarella which was a hot mess but came out ok. I tried storing it in brine solution that was not quite right and it dissolved. Then, I found the New England Cheesemaking Supply website (cheesemaking.com) which really showed the “whey.”
As a milk source, I started with the grocery store then found a local family dairy not far from home – Schoch Dairy and Creamery.
I use a small refrigerator as my cave (small refrigerators without freezers don’t have dehumidifiers). I have the temp controls set at 55F and an Ink Bird humidity tracker. I use a bowl of water with paper towels to increase the humidity. I try to keep the humidity around 80% unless a recipe calls for a higher level.
There is not much in the cave currently, just Tomme style, started in January (recipe from NECS) and my first attempt at smoking (store bought) cheese. It came out really good.
I also use the caves for charcuterie, another side hobby. I am looking to replace the glass shelves with wood for cheese. I use a light bulb to raise the temperature and a computer fan (on a timer) for air circulation, when charcuterie is curing.
I hope to finish my Dutch press before the end of the month. I have been running in multiple directions.
Update from 7/20/22 –
7/22 –
My goal is to make a variety of good cheese to share with friends and neighbors.
Other hobbies:
Fly fishing, brewing, pandemic sourdough bread baking, fermenting, charcuterie and traveling.
Fishing:
I had never been ice fishing before a trip to Montana last February.
Bread baking:
Traveling:
In April we finally made it to northern Italy, a trip we had planned for 2020 and then reworked for 2021-2022. Venice, Florence, Bologna (toured Parmesan, Parma ham, oooh the aroma) then Cortona (think “Under the Tuscan Sun”). We had a great time.
Dennis says
Ann
Not flathead lake, we were at Big Sky Lake.
Wood for shelves probably seasoned or kiln dried tight knot pine, ash or beach wood. Locally I have access to a wood crafting shop with a wide variety of materials. I am also considering making shelves with wood dowels to allow more air circulation. We’ll see how it goes after I finish the Dutch press.
Cheese on!
Dennis
Hi Dennis! Great article! Fun to find a fellow cheesemaker close to home! My husband and I live on the Oregon Coast not far from Lincoln City. I’ve been making cheese since we retired here about six years ago from our busy careers in Portland. Perhaps you’ve seen some of the articles NECM has posted on my Cheesemaking adventures. What a fun and delicious hobby we have!
Greetings from Düsseldorf, German. Thanks for sharing. Next time, don’t just end in Italy try to visit German also. I would wish to hear more from you.
Ischebeck
We love Germany. Last time there we did the “Rhine on Fire” on July 5th. That was pre cheese hobby and after beer brewing days. Hope to make it back sometime for beer during Octoberfest. Until then will just have to settle for “Zwickelmania” Portland in February. Love the tours of various breweries, beer tasting and appetizers, last count Portland had over 150 within city limits.
Raise a stein for cheese!
Cheese on!
Dennis
Great post Dennis. Looks like you’ve made some fantastic cheese! I haven’t tried making tomme yet – how’s it going? I hope you enjoyed your tour of Northern Italy, I’ve only made it to Rome so far but there is so much to explore.
Jonathan
The first Tomme came out great, smooth and creamy in your mouth. The second one I am still aging in the cave.
We loved northern Italy, the Parmesan/Parma ham/and Moderna vinegar tour was a kick. Could not recommend it enough if you get up to Bologna. Rome is great too. We visited there prior and took the “angels and demons” tour and a nighttime walking tour. In 2024 we hope to visit friends living on the back of the boot!
Cheese on!
Dennis
Loved the article! Dennis, what brand/model smoker do you use or recommend for smoking cheeses?
Laura
Laura
I use a “Masterbuilt” electric smoker I got on Craig’s list, the electric heat element stopped working but the rest works fine. I put a hot plate in the bottom with a cast iron pan for low heat and I use an “Kaduf pellet smoker tray” I got off Amazon that holds wood pellets (I use traeger brand pellets). Couple handfuls provides cold smoke for hours.
Cheese on!
Dennis
Dennis, how wonder-filled, you get to live the life you love and find time for relaxation too. I bet you find all your hobbies relaxing so you do what you love almost all the time. You are a gift to your family and friends. Thank you for taking time to share this part of your story, with our world wide cheese making family. You will be an inspiration to those who want to start and for those who are continuing on their cheese path. I can’t make the American Cheese Society meeting this year, however I do hope you get to go because it’s in Portland, and coming right up. You would meet some amazing cheese makers and have a great cheesy time.
My brother lives in Albany, and loves it out there, he installs solar for lots of non-0profit organizations, doesn’t make cheese, just eats lots of it and sends me pictures all the time of the great beauty that surrounds you.
In Peace, Love and Cheese, Ricki
Ricki
You are the inspiration one!!
My first cheese book I picked up at my local brew supply store was your “Home Cheese Making” you made it look so easy, and all the recipes!!
Also can’t thank you enough for starting NEC making all the ingredients, molds and techniques available and easy to access.
I am looking forward to the upcoming American Cheese Society in Portland. Sorry to hear you can’t make it this year. Maybe catch you at some future event.
Thank you for your comments Cheese on!
Dennis
Ricki
In your book “Home Cheese Making “ the recipes with weights for pressing don’t show the dimensions of the mold. Can you clarify as I would like to be able to convert required weight for different mold sizes.
Thanks and cheese on!
Dennis
would that lovely cabin be located on Flathead Lake? I lived near the little town of Lakeside, MT. You mentioned changing your glass shelves with wood. What kind of wood and where would I buy? I would like to exchange mine too.
Dennis, I lived in Vancouver WA for 14 years, delivering babies, rather, assisting ladies in birth. That was pre cheese for me, raising my two girls as my fatherly duty. My background before medicine was chemical engineering.
Push on and cheese on, brother. Beautiful photos and wonderful cheeses. Next week I’m making a Tomme de Savoie and a cheddar. But I drive 360 miles round trip to get my raw milk.
Peace, friend!
Charles
Wow 360 miles for milk!!! Your committed. Makes me appreciate my local family dairy at 22 miles round trip.
Peace to you too!
Cheese on
Dennis