We have actually found a cheese maker who used to play in a heavy metal band. We think that is very cool. (If you don’t know exactly what heavy metal is, you are not alone. Many of us took up cheese making in retirement, so we think it’s lead or mercury.)
Jonathan’s Story
I live in Northampton with my wife and daughter. Northampton is traditionally and historically known for making boots and shoes, and it’s also the hometown of Alan Moore, writer of well-known graphic novels such as V for Vendetta!
I work in IT support for a leading cereal brand which keeps me pretty busy during the day (and sometimes weekends, too).
The first lockdown seemed like a very good time to learn some new hobbies – cheese making was one of things I developed an interest in, and I’ve been doing it for about 2 years now. I do love cheese, it’s one thing I cannot resist.
I’d been given a home cheese making kit as a present, and I’m ashamed to say it had sat in the cupboard for a while. Finally, I thought “I do love cheese, why not actually give it a go?”
I started out making feta with the kit and to my amazement, not only was it edible, but the family actually liked it!
How I learned:
Once I’d made a successful feta and a semi-successful mozzarella (they were a bit more like rubber balls than soft cheese), I decided to get an actual book on the subject. I bought Mastering Basic Cheesemaking by Gianaclis Caldwell and tried a few recipes from there, with … mixed results.
I’ve since become fairly addicted to Gavin Webber’s Youtube channel, and have made some progress with some of his recipes – the Caerphilly and queso fresco in particular. I also enjoy how he mangles the names of English counties!
I’m still learning – affinage being a challenge in particular. We live in a tiny bungalow (one story house) but it has a large cellar underneath, which always seemed like a great space to do something creative with. It is a little damp, yet also dusty and musty.
I’ve tried aging cheeses in a small plastic tub but it’s way too damp and the cheeses develop some really aggressive mould. I’ve half expected them to grow legs and go on a rampage.
Now I’m trying waxing for the first time, and also wrapping the cheese up in a cheesecloth and just letting them age on an old wooden bench I’ve slung down there. So far so good!
I always use full cream milk, or whole milk as we call it – I don’t live near a farm, or know any farmers so the milk I buy is always from the supermarket.
A recent make: Queso fresco with garlic and black pepper
Advice for beginners:
Start with the fresh cheeses to get some instant wins! It feels great to make your first feta, or queso fresco, etc. Don’t be afraid to try different techniques – including different ways to try to age the cheese, and finally don’t be disheartened if it doesn’t work out. There will always be more cheese to make, and more things to try!
Other hobbies:
During lockdown, along with learning to make cheese, I also taught myself how to make bread, which had mixed results at first. You probably could have built houses out of my first few efforts, but I got there in the end.
I also like to play guitar (hence the heavy metal band) and I’m currently writing a book for children about a goat that goes on an epic adventure after escaping from a farm. As a family we’re trying to learn Spanish and Japanese. It’s a shame there aren’t enough hours in the day for all these hobbies!
The only last thing I want to say is – keep up the great work at cheesemaking.com ! It really is a fantastic and invaluable resource.
Charles Langlais says
Good day Jonathan I’am à retired orthopédic shoe maker who’s hobbies are cheese and bread making. Also had my misfortune at this task but like they say practice makes butter. Enjoy your cheese I have one Colby waxed for the first time. Ready in a month.
Jonathan Butlin says
Hi Charles – lets hope the Colby turns out well! I’ll be hoping my first ewver waxed cheese does the same… I guess I will open it `caerphilly’ and hope for a `gouda’ result…
Jonathan, I just love your attitude and great sense of humor. Taking everything in stride, as you do, is a great way to stay sane during these insane times! 🙂 I began making sourdough several years ago but only recently discovered how to use the throw away starter to make crumpets, and OMG, they are addictive. And your heart shaped version is making my mouth water. I especially loved reading your references to your first breads as house-building materials (totally relate), mispronounced English Counties and your daughter’s “dollies” (what a great taste tester to have). Your daughter’s guitar is the prettiest I’ve ever seen. If your interview is any indication, your upcoming book will be very entertaining, and I love the storyline.
Hi Susan, thanks a lot! Once I get into something, I tend get rather carried away with it. I will definitely have another go at the crumpets, although sourdough is something I have not tried yet. I wonder if my wife will mind making more space in our tiny house for another hobby…? If you would like to read a sample of my book – feel free to email me at jonathan.butlin@gmail.com
Hi Jonathan
It’s great to see another Cheese maker producing smaller quantities of cheese for home consumption. I regularly make wine and cheese ( they go together rather well 😏) though cheese making is considerably more variable. I purchased a second hand wine fridge to act as a cheese cave and that works very well at controlling the temperature and humidity and doesn’t take up too much space. ( £110 delivered in very good condition). I also follow Gavin and have participated in on line video chats and I’m quietly amused by some of the English pronunciation 🤣). I’ve made a large number of various cheeses though one of my favourites is Sage Derby ( home grown sage) though close seconds are Cheddar and Edam. Have a go at Parmesan- it’s a superb cheese but needs at least 10 months to mature. Another thought for storing cheese is to vacuum pack it. This works very well and you can see what is happening to the cheese though I also wax dip.
As they say “ Blessed are the Cheese Makers” – enjoy and have fun. 👍🏻
Andy
Hi Andy – thanks a lot for the tip, I’m definitely tempted to have a go at parmesan. We also have a lot of sage growing in our garden, so I’ll have another try at sage derby (the first attempt did not work out too well). I’ve waxed a gouda and I can’t wait to find out how it will turn out in the summer, and I’ll definitely consider all the other options you talked about. This is a growing hobby… cheers!
Great to hear a story from someone in the UK who doesn’t have a herd of cows, sheep or goats and gets their milk from a supermarket.
What volumes of milk do you use?
I’m imited as I have to use kitchen equipment and our biggest pan takes 6 litres and the curds from that are just about the limit for our colander.
Hi John! I only have small cheese mould and press – after some trial and error I’ve decided that 5 litres is my limit. Most of Gavin Webber’s 10 litre recipes I have to halve in order to get the curds to fit. I’m still working on the ageing side of things but I’m getting into my stride with it. I bought a great big stainless steel pot years ago which I hardly ever used, but it’s been invaluable ever since, so I’m the same boat as you. Happy cheese-making John – feel free to ask if you have any other questions!
Hi John! Like you, I’m limited in the amount I can make – my cheese mould is only a 1 kg mould and the cheese press is also small – 5 litres is my limit. I did buy a large colander from amazon and I use a largish stainless steel pot I’ve had for years. I have to halve most of Gavin Webber’s recipes though. Happy cheese-making John!
Hi Jonathan. At last, someone just down the road. I’m in Warwickshire (would love to hear Gavin Webber grapple with that one) and also started making cheese during lockdown. I have had some very mixed, and mouldy, results. Have discovered that blue cheeses are better because they out-compete any other moulds wafting around my kitchen! Your cheeses look great, much more consistent than mine, and I love your bench and cellar approach. I have a wine fridge and a lot of plastic boxes!
Hi Karen! Warwickshire is a lovely county, we visit quite often. I’ve recently had a rethink about plastic boxes – before I was using the same plastic box each time, but it was just so incredibly damp, all my cheeses were covered in nasty bitter blue mould! I’ve tried something a bit radical – wrapping them in a cheese cloth and just putting them down the cellar (on that bench). It did wonders for that double gloucester, which is why there’s hardly any of it left. I’ve toyed with the idea of getting a wine fridge but I need to save up a bit first. Good luck Karen, blue cheeses are some of my absolute favourites.
Jonathan, Rock on, you and your cheese, the languages, the music, all in the family, how could it get any better! Thank you for sharing your story with all of our cheese making family around the world. Keep it up, enjoy what you do and keep spreading the Joy.
PS, I hope you’ve gotten over the sad feelings of keeping your kit in the cupboard for a while, it happens more than you think, so no worries, you’re making it now, enjoy the adventure!
In Peace, Love and Cheese, Ricki
Thanks a lot Ricki! We like to learn new things at home, luckily the neighbours don’t seem to mind 🙂
Wow Ricki, your book looks great! I will have to put that on my `wanted’ list!