Ilda works full time as an RN in a Neonatal Intensive Care Unit. When she isn’t working, she reads and plans her many projects – cooking, making cheese, baking bread and gardening. She takes photographs of her food and you will see here that her photos are incredible.
About her work and her cheese making, she told us,
“At work, I feed babies their mothers milk and watch them grow and develop … at home I make cheese and watch it shrink and develop … my life is balanced! Lol. I do love that even after a stressful set at work, the maintenance activities associated with cheese making and fermentation projects are actually grounding and stress reducing.
Even my adult daughter with special developmental needs who rarely goes to our basement asks to go turn the cheeses. It’s probably because she gets to choose a beverage from the basement fridge and sits in a cool environment while I wipe, turn, assess temperatures and humidity, but I like to think that she also feels the tranquility of these activities.”
Ilda’s Story
I was born in Pico, one of the Azores islands and grew up with fresh cheese made almost daily by my mom.
I moved to Canada as a young adult and didn’t have my mom’s fresh cheese for 16 years. My first time returning to the Azores, I enjoyed my mom’s fresh cheese and she gave me powdered rennet to bring back to my home in Canada so that I could make my own.
I enjoyed the experience and shared my fresh cheese with my family. Then, about 5 years ago, my “bonus” daughter, who had occasionally enjoyed my fresh cheese, gave me Mary Karlin’s Cheese Making at Home, saying that she thought I was ready for new recipes. (A bonus daughter is what most people call a step-daughter. I detest the “step” title. Instead, I feel so lucky that by marrying my husband I also received the bonus of another daughter in my family.)
Within two weeks, I had read the book from cover to cover and ordered a feta cheesemaking kit and started procuring cultures. One month later, I had made feta, ricotta, and mascarpone and I was hooked!
My Cheeses
So far, using cow’s milk, I’ve made these types: feta, ricotta, mascarpone, blanco, fresco, halloumi, paneer, cream cheese, brie, edam, jack, pepper jack, farm house cheddar, tomme, manchego, saffron infused manchego, robiolini, camblu, buttermilk blue, gouda, Coeur de Neufchâtel, Camembert, Saint Marcellin, Raffine, Morbier, Reblochon, Saint Paulin, São Jorge, Gruyère, Stilton, Tete de Moine, Roquefort, Asiago Pepato, Parmesan, Desert Sunset, Taleggio, Oscypek.
With cow and goat milk: mixed milk Morbier. With goat milk: chèvre, Brin D’Amour, Valençay, feta, Crottin, robiola, Banon.
With cow milk and thistle rennet- Cardoona.
My first regular repeat is feta. In fact, I don’t buy feta any more.
My second repeat is a São Jorge type. I use annatto in my version and call it Sun-Kissed São Jorge. I took a piece of my first São Jorge cheese back home to share with my family and compared it to the real deal from our neighboring island – São Jorge. That’s when I decided to adapt mine and called it Sun-Kissed as the name São Jorge is DOP.
My third repeat is a tomme. I call mine Tomme de Newcombe (after my street) and I love pairing it with my garden fresh heirloom tomatoes in the summer.
I also occasionally repeat the Oscypek type cheese which is an adaptation of a Polish mountain cheese made in a special wooden mold. I join the small tapered end cheeses into a heart shape and call it “Mountain Love” as my husband is Polish and we were married on a mountain … cheesy? Oh, yes!!
Challenges:
Fun but failed: Serra da Estrela type.
First Camblu:
Favorite tools:
I’m what my friends call a “kitchen toy junkie.” If there’s a tool needed for any of my hobbies, I have it. Some of the equipment can multitask and cross from hobby to hobby. This is not the case for my cheese equipment and tools. Naturally, sanitization is one reason for this, so unless it’s all metal and can go in the dishwasher before final sanitization, then it’s not shared at all.
One indispensable tool for cheese making is my mini-measuring spoons. I also use these in cooking and baking. Same goes for my instant read thermometer and thermometer/timer.
Can’t work without those. However, my 2 foot long whisk is used only in cheese making. It stirs, it cuts curd, it makes me feel powerful. It’s like my cheesemaker fairy wand. I love it!
Close runner up is my cheese press. I started with a homemade press and some make-shift weights that occasionally became projectile. Then, one day, my husband called me at work to announce that my “time-machine” had arrived. It was my new New England Cheesemaking spring press. Love it, too!
My third and last “dedicated to cheese” equipment that I could not do without is my homemade tub for large volume milk cheese(s). It’s a large black horse feeder bowl with hooks on the top border. My husband added a spigot to the lower end and it sits beside my kitchen island sink (when I’m making cheese). It’s easy to fill, using the sink faucet hose, and easy to empty into the sink. The hooks help secure the immersion sous vide cord, the thermometer cord, and utensils that may otherwise fall into the 18 L (18 quart) stockpot that fits inside this tub.
Finally, I’m thankful for my “cheese-cave” refrigerator with an external thermostat to ensure proper temperature for aging cheese, and my “incubators” for assisting with maintaining correct temperatures during the draining phase of cheese making. These latter are my ovens, dehydrator, yogurt maker, toaster, and toaster oven.
Advice for beginners:
My advice for beginner cheese makers is based on what I found helped me the most: that it’s beneficial to start by reading and learning the basics of cheese making such as the rationale for the cultures and milk temperatures, and the science behind the steps in the cheese making process.
I line the inside of my cupboard doors with charts and measurement conversions. These and reading the recipe at least 3 times before starting the cheese, also assist in learning and promoting a successful product.
No matter how self-directed you are, seek cheese making groups and websites. These are valuable as inspiration, to help troubleshoot issues in the middle of your projects. (You do not need to reinvent the cheese wheel … or maybe you would like to do that, but still need advice and support from a fellow cheese maker.)
Invest in a good thermometer and timer.
Step one in cheese making is always sanitization. Your hands, your equipment, your work area surfaces. Cutting corners has no place in cheese making. Ensure your milk and cheese handling practices are always safe.
Have fun and get creating. Dream about what cheeses you’d like to make and then make them happen. Even though you know it’s science, enjoy your super-power!
Other hobbies:
Ilda described herself as “dabbling” in charcuterie, food preservation, cooking, baking, and gardening. She told us her food passion is the real basis for all her interests.
If you get a chance to check out Ilda’s Facebook page, you will see her incredible culinary creations (https://www.facebook.com/gormesa.nsouschef).
Ricki Carroll says
Dear Ilda,
Wow! If there’s one thing sure to make me teary eyed, it’s learning more about our ever expanding cheese making family. From day one, 43 years ago to the present my biggest joy is sharing knowledge with others, connecting people from different places and encouraging everyone to follow their heart. To see the scope of what you are doing within your family, through your job and in the community, I am in awe and humbled by your dedication and commitment to others. Your cheese making adventures are amazing and I a humbled by the sharing of your deep love of the ancient arts which you have connected to. Please give Janete a hug from me, you are so fortunate to be in each other’s presence, it’s ‘whey’ cool she is getting involved through you in the land of cheese. Many blessings to you all, may your adventures in cheese continue to grow and blossom. Thank you so much for allowing us to be a part of your journey.
In Peace, Love and Cheese
Ricki
Ilda says
Ricki,
I graciously and humbly accept and treasure your words of praise and encouragement. They are especially meaningful coming from you, a tenacious trailblazing woman that I so admire.
Thank you!
Your comment about my involving my daughter in “the land of cheese” really hit home. When one considers that the “land of cheese” fosters your triad of sharing, connecting, and encouraging, plus creativity, acceptance, anticipation, respect, patience, and nurturing, then “the land of cheese” is the world we all need to live in!
Warm regards,
Ilda
Hi Ilda! I have been a big fan since you first started posting your wonderful creations on the Learn to Make Cheese Facebook group, a few years ago. You are such an inspiration! I love your photography and presentation, but most of all your passion for cheese, food and life.
Thank you very much, Vicki!
I believe you were the one that guided me to that group. Thank you for that as well! Even passionate cheese makers need inspiration from others and it’s such a joy to inspire too!
Be well and be cheesy!
Such a great article, Ilda. Thank you1 I am a very amateur cheesemaker from Elora, Ontario – and former resident of Hamilton.
D’Arcy Luxton
Thank you, Darcy!
I hope you carry on! We’re all amateurs in the presence of living cheese! We can mold it but in the end it has its own whey! 😉
If you ever feel like sharing your mom’s recipe for her cheese, I’d love to try to make it! Thanks for sharing with us a bit of your adventures! Our triplets were in the NICU for 4-7 (first to last) weeks and we so appreciate the work of the NICU nurses!
Hi Merindy! So happy to hear that you had a positive experience in the NICU. I feel that I need to congratulate you for carrying 3 babies past 30 weeks gestation! I hope you have help at home. It really does take a village to raise a child. Triplets are so much fun, aren’t they?
It will be my pleasure to share my mom’s recipe for fresh cheese with you. You can PM me and leave me your email.
The probability is significant that there will be a cheese maker in your household! 😉
Love you! Great article and so well expressed! Love the pictures to the point that I can almost taste the cheese. You keep giving in everyway! So happy to see your sous chef ready and willing!
Fantastic job!
Thanks, Doris! Can’t wait to show up there with beach hats, cheese, and white Port. You’re always on my mind. 😘
Ilda, I loved reading about you–a fellow Canadian cheesemaker and gardener. You are my kind of person! I live in Oakville, not that far from you in Hamilton. I have a home cheesemaking Youtube channel called “Give Cheese a Chance”. Maybe you could be a guest on an episode?
Mary Anne
Hi Mary Anne! I absolutely would love to be a guest on one of your episodes!
You’re my kind of person too! So much so that we’ve already chatted before. I’m the one that advised you to make friends with a person who owned a cow for a chance to use raw milk. Turns out there’s another whey…(I just cannot resist), meet someone who has a friend of a friend that owns a cow…ha!
I just snuck a peak at a couple of your shows. Although I have been meaning to do so since your spotlight, I hadn’t had the time. You are an awesome teacher and I am already inspired to make your Nabulsi!
Looking forward to meeting you!
Please PM
Hi Ilda, Great!
Please reach out to me at: cheesewithmaryanne@gmail.com
Looking forward to connecting. 🙂
MA
Ilda, you shame me, yet you truly inspire me! Your lexicon of different cheeses is world class for a “home cheese maker”. Your photos are alive with the love you pour into your creations.
Your work as an RN in the NICU lies close to my heart. I’m a retired OBGYN after 25 years private practice.
Your story is captivating! Many will receive the encouragement you seek to spread. And recommending community is one of your strong statements of wisdom.
Be well, sister! Push on in grace and let your kindness abound!
Thank you, Charles!
I really appreciate your words of praise, empathy, and encouragement.
The fact that you verbalize feeling inspired is the greatest praise of all! … and then, you go and top that by recognizing and reinforcing community as the seed for greatness. Cheers!
I love your giant whisk! I’ve been searching for one with no luck. Your cheeses are truly impressive as is your garden.
Love you Ilda! What a beautiful article with beautiful photography!! Gonna share this on our page too! Thank you for being so willing to share your passions with us! ❤️ Dr. Delcambre has you pegged to. “T” ❤️
Phyllis, I am so thankful to know you and share your passion for everything food and kitchen toys!
Thank you for these words and your ongoing support throughout the years.
I’m really looking forward to some cheesemaking fun with you. We’ll be needing new hats! ❤️
Thank you, Charles!
I really appreciate your words of praise, empathy, and encouragement.
The fact that you verbalize feeling inspired is the greatest praise of all! … and then, you go and top that by recognizing and reinforcing community as the seed for greatness. Cheers!
Thank you, Vickie! I appreciate your comment.
I really hope that you can find the ginormous whisk. It’s definitely an awesome multitasking tool for cheesemaking. I wish I could remember where I purchased mine. I’d try in a restaurant supply store. Cheesemaking.com had them a long time ago. Maybe they’ll carry them again.
Be well and cheese along!
That’s a great idea, thanks!