We’re in total awe of how much Mary Anne manages to achieve while raising 2 boys, aged 13 and 18. There’s her full-time job, her part-time job and her cheese making YouTube channel – Give Cheese a Chance. She even wrote a children’s e-book – Pepper’s Special Wings to teach youngsters about natural selection.
Mary Anne’s Story
I was born in Canada and presently live in Oakville, Ontario, which is a lovely city close to Toronto.
I wish I could say that I lived on a farm (I am envious of cheesemakers who have their own goats). However, I live in a suburb.
I do not have easy access to raw milk (which is illegal to sell in Canada) and therefore, all of my cheeses are made with store-bought, pasteurized and homogenized milk. But, I still make great tasting cheeses with them, none-the-less!
My mother, Nadia, first showed me how to make cheese over 30 years ago. As a teenager, I watched her make yogurt, labneh and Nabulsi cheese (a white brined cheese) from scratch countless times.
But I wasn’t hooked on cheesemaking until several years ago when my sister-in-law, Lourdes, was visiting from Brazil. She made a Boursin-type cheese in my kitchen for a New Year’s Eve party and it sparked in me a steep phase of learning that didn’t fade over time.
I had gone through many cooking phases before (i.e. Thai cooking, Middle Eastern cooking, bread and pasta-making) but my interest in cheesemaking was so much deeper and riveting.
I suspect this is because cheesemaking unites many of my interests – it brings together my education in microbiology and mycology with my need to cook, and then it became a reason to socialize – to talk about my home-made cheeses and do taste tests with friends (which they enjoyed very much). Home cheesemaking is a win-win for everyone!
My day job:
Monday to Friday, I am an Executive Assistant for a team of investment bankers. On weekends, I am a Humanist Officiant. (For people who don’t know what an Officiant is, I marry people and perform other ceremonies.) I have had both of these roles for the past 8 years.
Previously, I was in communications, design, and I even worked as a lab technician after I graduated with a degree in biology.
Initially, I learned how to make cheese by watching my mother. However, she didn’t have recipes for all the other cheeses I wanted to make. So, I turned to the cheesemaking.com website.
The photos and the clear instructions have been so very helpful. It has beginner and advanced recipes, so there’s something for everyone, no matter what level of cheesemaker you are. I have a large stack of printed recipes from cheesemaking.com that I often refer back to.
I have also become a cheesemaking book hog; I sometimes joke that if there was ever a fire in my house, I wouldn’t grab my jewelry, I’d grab my cheesemaking books!
Lastly, I also watched videos on Youtube to learn. While I found most of the cheesemaking videos to be helpful, I wanted to use my own experience, personal style and passion for cheesemaking to inspire others, so I started the Give Cheese a Chance channel on Youtube. In my videos, I try to relay what I have learned as a home cheesemaker, and make it entertaining to watch as well.
My biggest motivation for making Youtube cheesemaking videos was to say to people, “You can make cheese at home!” Most people don’t know this is even possible.
I really want to spread the word and encourage people to try making cheese, so they can see how satisfying it is. This is why I named my Youtube Channel “Give Cheese a Chance.” I am hoping that my videos will inspire others to give it a try by showing them that each step is easy – “If I can do it, you can too.”
Thinking back though, I’d say there were two life experiences that gave me the courage to be in front of the camera – namely, my volunteer position as the anchor of a “news-magazine” television show (when I was much younger) and my role speaking to large groups of people performing wedding ceremonies. I don’t expect myself to be perfect when I speak in public, and that removal of fear, has allowed me to make Youtube videos.
Tools of the trade:
Initially, I looked for cheese recipes that didn’t require any specialized tools or ingredients, and I suspect it is the same for most beginners. I didn’t want to invest much money in this hobby at first – so I looked around the kitchen and was creative with what I already had. For example, I made a basic mold by punching holes in the bottom and sides of a cookie tin. It worked well enough.
But, I soon started dreaming about having proper equipment. So, I bought molds and followers of various sizes, and to have better technique I bought a digital thermometer, a set of smaller measuring spoon, pH strips and ripening boxes. They made my life so much easier!
I also showed my husband (Kyle) and father-in-law (Gord) a basic cheese press design and they agreed to build it. It involved drilling 4 holes in 2 pre-made wooden cutting boards and securing metal plumbing pipes perpendicularly between them. I used this home-made cheese press for several years.
It was only recently that we modified this press to include plastic cutting boards (instead of the wooden boards) for easier cleaning and longevity. My husband even added drainage channels to the bottom board to direct draining whey away from the cheese and into the sink.
In terms of a cheese cave, I have a cold room in my basement which is great for maturing cheeses most months of the year. During extreme winter weather, however, I have to check that the temperature in the cold room doesn’t get too cold (since I live in Canada). If so, I perform a “cheese migration” where all the cheeses get moved to a warmer area temporarily.
I also have a special fridge for my cheeses which is left-over from a kitchen renovation project – this fridge makes cheese storage much easier.
Future plans:
I just posted my Brie Judging Video and I am in the process of editing a Colby video. I tried something different with the Brie video — I compared 4 different recipes! A few weeks ago, I made 4 different Bries at home, and when they were mature, 4 friends came over to determine which brie was the best in terms of taste, texture, aroma and appearance (a fun judging video). There was one brie that won the most votes as “Best Brie” so now I know which recipe I am going to use in my upcoming “How to Make Brie at Home” video!
Before that video gets made though, I will finish up the editing of my “How to Make Colby at Home” video. My family members (all Colby lovers) are happy that the Colby video filming is over because they have been feasting on Colby morning and night!
Advice for beginners:
Remember: Each step involved in making cheese at home is relatively easy. Can you use measuring spoons? Can you stir? Can you read a thermometer? Can you strain? Of course, you can! But, can you wait? Now, THAT is the hardest part of cheesemaking!
Amal Haddad says
Dear Mary Anne,
Thank you for sharing your journey and your cheese-making videos. I can make labneh beautifully but longed for learning how to make cheeses such as mozzarella, halloumi, hard white cheese of any kind, and twisted cheese. I mustered up the courage to make the simple cheese using Vitamin D milk with vinegar (a little soft and crumbly). Now I want to move forward with making my favorites. I look forward to watching your videos for recipes and shared lessons learned.
Thanks!!!
Mary Anne Farah says
Hello Amal,
Thanks for your comment. Labneh is so delicious and versatile. What about trying to make Nabulsi cheese? It was one of the first cheeses I learned how to make 30 years ago. Here’s a video that shows how to do it if you are interested: https://www.youtube.com/watch?v=PccBkngOPTQ&t=4s
Good luck! Mary Anne
Mary Anne, your enthusiasm exudes from your every word! I get you! I’m just around the corner in Hamilton, Ontario. Your passion is my passion. I am thrilled that you have videos. Can’t wait to check them out. I too use mostly store bought milk and it works. I also have been fortunate to occasionally acquire local fresh raw milk through product exchange. I truly believe every cheesemaker needs the experience of using fresh milk and delighting in the milk culture magic. You can probably attest to this better than me. I second your shout out to cheesemaking.com! Over the years I have successfully made wonderful recipes from this site and accumulated quite a bit of cheese-making “arsenal”. Wishing you continued success and many many congratulations!
Hello Ilda, so nice to meet you (digitally)! Thank you for such a lovely comment. It is cool that you are so close since I love the idea of a local cheesemakers network. I would love to know where you get your raw milk (would you share that secret?).
Mary Anne, you need a friend who owns a milking cow and needs your cheese making expertise or equipment. Perhaps even skills not related to cheese making such as garden goodies and crafted pantry items. Friends can share their “wealth”.
Hi Mary Anne,
Wow! Really impressive. I am an amateur at cheese making having embarked on this journey since December 2020, butI thoroughly enjoy it. I am comforted by the fact that improvising tools is not uncommon for beginners and hence i am not the only one who does this. I smiled at your last statement ‘but can you wait?’ This Is so true, but so much worth the wait when it’s time for tasting and you see how the end product has turned out.
Thanks for sharing your story. Have a wonderful day!
Vincent
Hello Vincent,
Thanks for your comment! Definitely, improvising tools is necessary at first, because you don’t know if you will get hooked by cheesemaking, so you don’t want to spend a lot of money getting tools that will collect dust in the basement. I once used a cookie tin and punched holes in it with a hammer and nail and then used it as a cheese mold for quite a few months!
Mary Anne
Your concise, clear and easy to follow videos are a joy to watch and learn by. I am looking forward to your upcoming videos and am excited to try your recipes. I will definitely be giving your Brie Cheese a chance!
Thank you so much, Donna! 🙂
Mary Anne, wow, wow, wow, what a fabulous story. Your adventures in cheese making are awe inspiring, it leaves me wanting to know more about your adventures. I love the way you have made this into a family affair, and are keeping a multi generational art alive and well. I remember once many years ago a customer calling me and saying, “my mother used to make cheese with your ingredients and now I want to make it for my family.” That was over two decades ago and while it made me feel a little older even then, it also gave me a sense of pride in what we all do together to continue these great traditions in our kitchens. Now I’m wondering if you create ‘cheese cakes” for the weddings you officiate at? Have fun and here’s to continued success in all you do. Thank you for sharing your story with our readers.
In Peace, Cheese and Love, Ricki
THE Ricki Carroll? Aren’t I lucky?! You are the one who has created a legacy for everyone that follows. I take my hat off to you!
I have not made any “cheese cakes” for the weddings I perform but I have been met with stares when I give blocks of cheese to brides & grooms as a “thanks for hiring me” gesture. I know it looks pretty odd giving gift-wrapped cheeses at these fancy affairs, but I can’t help myself. It is just so much fun to give cheese (and make it too).
I hope I get to meet you one day, Ricki.
All the best,
Mary Anne
What an inspiring tale Mary Anne, wonderfully told. So much energy and passion perusing an activity that naturally brings family and friends together
I agree, Chuck, that with cheesemaking at home, there are so many benefits!
Thank you for sharing your story and such wonderful how-to videos. I checked out your labneh and nabulseh videos, have never found anything quite as good with clear explanations. So glad to find a goat’s milk yogurt recipe. Our goats are very generous this year, so I’m delighted to discover more ideas on how to turn their rich milk into lovely cheese. Sahtain!
Rebecca, such a lovely comment! Thank you! You are so lucky to have goats to make yogurt and cheese at home. That is my dream.
Mary Anne, your endless and intelligent creativity in so many interesting pursuits impresses and fascinates Shannon and me.
But this cheeses it!
Not that I want to make my own cheese. But I can buy the wine and bring it. Surely that “matures” the process.
Looking forward to seeing you guys in person again before too long.
Mike and Shannon, I’d say wine is a good trade. I agree! 🙂
Your video is so professionally done. Almost like Julia Child! I like the different tools you are using, and they may be helpful for some of my problems with cheese flies. I’m inspired to try your recipe with my raw cow’s milk. What recommendations would you make to convert?
Thank you!
Cindy Johnson
Hello Cindy, Thank you for the compliment. 🙂 Cheese flies? What a drag! I am not sure which recipe you want to try, but if you want to use raw milk, then you don’t need to add any Calcium Chloride.
Mary Anne, this is such an inspiring article! Thank you for the encouragement & motivation 🙂
I can’t wait to try a new batch when we meet again 🙂
I look forward to that day, Ruby!
Your cheese making has sparked an interest in making my own cheese. But do I start? Thanks.
Yes, do give it a try! It is so rewarding. Start off with the most basic cheese that doesn’t require a lot of ingredients or tool–“beginners ricotta” (not the traditional “whey ricotta”). I have a video that shows your how (my first ever video).. https://www.youtube.com/watch?v=dmm4z_GYCDQ&t=1s Give it a try! Mary Anne
Mary Anne, your attitude toward teaching through your videos is remarkable! Well done!
You inspire me to branch out and make Colby and Feta. I’ll be watching your videos! And a recent Brie experience has turned me off to making that cheese again. I was not happy with my big Brie breaking up during drying, nor my tasting of a little Brie. I’m afraid I’m just not a Brie fanatic. My favorite is a Tomme de Savoie, with Cheddar a close second.
Brava! Push on, sister! And do Give Cheese A Chance!
Charles, what a heart-warming comment. Thank you. I am sorry your experience with brie didn’t work out. (Could I perhaps nudge you to try again?) But Colby and Feta are great cheeses, to be enjoyed by everyone. Good luck in your cheesemaking! Mary Anne