It’s always a surprise when we delve into a cheesemaker’s life and discover talent we could not have imagined. Grant has a LOT of achievements, even aside from his fabulous cheese, and we can only say, WOW!!!
Grant’s Story
I was raised in Michigan on a dairy farm. My grandfather and dad had a dairy when I was a young child.
They had about 100 cows that they milked twice a day. We had Jersey and Guernsey cows for milk and Angus for meat.
They sold it to many local steak restaurants around the Detroit area. I remember the milk, but I don’t remember making cheese. My grandmother may have made it occasionally.
I did have a great uncle and another cousin who also had a farm and they made cheese. I think that is where our cheese came from. It was never made in my house.
We drank raw milk and it was delicious. For a few years, my great uncle and my grandfather had a small dairy called Maple Grove Dairy. They delivered to houses in our small town of Imlay City, MI. I think they ended this in the mid 1960’s.
I am not exactly sure where I got the bug to make cheese. I did watch an episode of Julia Child where she made ricotta. I made it a few times and it was pretty successful and delicious.
I also saw an article in a cooking magazine on making cheese and it spiked my interest. I have always loved making things.
I started to make cheese in earnest while I was living in Kansas City, Missouri around 2005. I was able to get raw milk from Mennonite farmers. They sold cow, goat and sheep milk. I experimented with all of them and have made cheese with each type of milk.
I eventually bought Home Cheese Making by Ricki Carroll. I keep a lot of notes in it. I’ve bought this book for many friends that show interest in cheese making. I only recently found videos on YouTube from Gavin Webber.
I moved last year to the Lansing, MI area and eventually found a great family dairy in Eaton Rapids with Two Sparrows Farm to get fresh and beautiful milk. I don’t think I have ever had better cow milk to work with.
Because Michigan has strict milk laws, they sell “shares” of milk. I subscribe and get 4 gallons each month and I can purchase more milk or cream as needed. When I have a full gallon of cream, I’m like a kid in a candy shop – I make my own butter or cream cheese or clotted cream with it.
I have always pasteurized my milk before making cheese because I love to share the cheese with others and want to be sure everything is safe.
My most successful cheeses are Feta, Queso Fresco, Cheddar, Chèvre and Mozzarella. I have aged some of my Cheddar up to 6 months. I don’t have a cave or cheese fridge, so most of my cheese is fresh.
Queso Fresco:
Cheddar: My Cheddar dries/ages on the counter for about a week before I paint it with cheese wax. Then it goes in the fridge for a few weeks or months.
Other cheeses:
My Other Hobbies
I enjoy cooking . . .
. . . and bread making . . .
. . . and canning salsa, tomatoes and pepper jam . . .
. . . and serving it all to my friends. (My cheese boards at parties are well known.)
I am a potter and have been messing with clay for over 50 years.
After my retirement in 2018, I started watercolor painting while I winter in Palm Springs, CA. (I travel to the warmer climate for a few months each year. I have made cheese there as well, getting pretty good milk at Whole Foods.)
I also grow orchids . . .
. . . and Bonsai . . .
. . . and vegetables.
My hobbies also include traveling and singing. I sing with two choruses here in Lansing and West Michigan.
My Scottie dog, Elizabeth Taylor is my partner in crime. She loves cheese too!
My Goals:
I guess my goals about making cheese are to try new varieties and to build a cheese cellar in my basement.
Hello neighbor, I’m in Olivet and have dairy goats. Just this year I started making hard cheeses but have been making soft cheese for about 9 years. You are truly an inspiration, keep up the good work and enjoy all you do!
Thanks Lachelle – Check out the book “Home Cheesemaking” by Ricki Carroll. Lots of great help there. My goal is to make more hard cheeses as well. So good that you have your own milk!
Wow, so many beautiful photos testifying to your diverse talents! I’d love to get your recipe for the nectarine-blueberry tart!!
Thanks! I don’t have a recipe for it. I just substitute nectarines and blueberries to the Bon Appetit tart tartan recipe. Good luck and experiments are always eaten…
Smart!!! Thank you for the idea! 🙂
Hi Grant, I would love to work with you on learning how to make cheese! If you ever do a class or want company, please let me know. I have taken a class and did well but after that, I had issues making cheese at home. I live on a small farm not far from Lansing with beefalo cows and we have chickens for eggs and eating. Loved seeing all of your talent, I like to work with clay and I am an artist and teacher.
Thanks Kelly! i have had others asking for a class on cheesemaking. I am considering it for early next year. Feel free to contact me via Facebook Messenger (Grant Fritch).
I would be thrilled to take a “make and take” cheese making class. I recently hosted a limoncello workshop in my home with 6 people attending. I’m amazed at all the multiple interests you have mastered! When do you sleep?
I would definitely be interested. I’m in Gratiot County. I milk two Nubians and am ready to jump into the hard cheeses! I’ll connect with you on fB!
Where can we buy your cheese, sticky rolls etc? All this information leaving our mouth watering and no information where to purchase some of these tasty items.
Wow is all I can say. You are truly a talented soul.
I loved reading your story Grant! Your are a fun multifaceted person, bravo! I’m sure your cheeses taste amazing and love the passion you have to share them with friends! Keep making cheese!!
Grant, you are more than a foodie you are a food artist! I was happy to read two things about your cheese making to give me more hope 1) you got decent milk at Whole Foods and 2) you don’t have a cave and still make hard cheeses.
Thanks Marci – Look for local milk that is in glass bottles at Whole Foods. The milk can be pasteurized, but not ultra-pasteurized. Also, this website will help you find a local dairy for the BEST milk.
Grant!!!! All I have to say is, I love how you roll through life💙
Cheers-
Kim Z from small town MO🥂
Thanks Kim! Miss you and the great people in that ‘small town’ in Missouri.
Wow! Grant, is there anything you don’t do? Love the pottery, and love your cheeses! And all under the supervision of Elizabeth Taylor!
Keep rocking, sir!! Peace, and cheese on!!
Thanks Charles!
I guess I got the family ‘makers’ gene!
WOW, Grant, just WOW! So many wonderful talents! Your cheese is beautiful.
Thanks Ivy. Probably, more learned skills (from many, many mistakes) than talent. I have learned, the more you try, the more you improve.
What a spectacular life and story! Grant is an energetically generous person!
Thank you Toby, my friend. You’ve had some of my cheese!