We first contacted Paula when she made a comment at our Pimento Cheese post. In it, she shared her Texas family version from the 30s-50s.* She explained that she had just started making cheese 4 months ago.
We were happy to interview her anyway, thinking she might have made one or two of the fresh cheeses. But, we were amazed to discover that she has, in fact, made a LOT more than that.
Paula’s Story
I’m just a beginner. Started at the end of May. I think there are a lot of us who have gone a little stir crazy due to Covid, and started new hobbies.
I’m a 50 year old newlywed whose new husband also appreciates cheese. We decided to move our wedding up from December to April because of Covid. We had to contact the county judge to get us a license, they were refusing to issue any new marriage licenses. We got married at home, with just my adult children, and his ex-wife who performed as officiant.
I work in Richardson, TX as a software developer. My job at Raytheon (now called Raytheon Technologies) is essential, so it’s been about 60% in office, and 40% at home. I definitely have more time with less commute, and less time going out with my husband.
My husband also works in technology, and is at home 50% of the time, week by week. Our living area is our shared office, but it has worked out remarkably well. We are both very grateful to be employed full time, with no negative financial impacts from Covid.
We are planning on building a house in Anna, Texas with a small cheese cave – a 4 x 4 room off of the pantry. Probably with AC unit and coolbot to keep it cool. My husband is designing the house himself. We have a plot bought, just need to finish the design and build.
I’ve made quite a few cheeses, and all using the recipes from New England Cheesemaking Supply. The detailed instructions and pictures have really helped me out.
My biggest successes so far were an American Brick, Belper Knoll, and a Brie.
I really failed at my Havarti. I used too saturated a brine to wash it, got all kinds of mold.
I’ve made some fresh cheeses like Crescenza, Mozzarella, Cream Cheese, Cheese Curds and Schiz. I tried the Truffle Lactic Cheese this past weekend, but substituted pepperoncini and garlic oil instead. Very delicious.
And then there are the cheeses I’ve made but have yet to eat. Some are almost ready. September is going to be a cheese bonanza at my household. St. Paulin, Feta, Gouda, and Cabra al Vino will all be ready quite soon.
This weekend I plan to tackle the Saffron Infused cheese. It will be my longest aging cheese, but the results just look so good.
I’ve yet to do any hard press cheeses, but getting a nice cheese press is on my to-do list.
In addition to cheesemaking, I also make my own lotion (and have been doing that for 20 years).
I have inherited dry skin, which is how I got into lotion making. I generally use ingredients like olive oil, shea or cocoa butter, glycerine, water, essential oils, e-wax, and a preservative. I don’t go by recipes any more since I’ve been doing it so long. It’s nice to have control over the ingredients and know what I am putting on my skin, especially as I go through around 24 ounces a month.
We just got a 3d printer. That one is something both my husband and I should get to enjoy together.
I like to do home automation. I mostly use devices that can connect to Alexa – lights, front door camera, TVs, etc. It’s nice to say Alexa, good night, and have the TV and bedroom light go off.
I automated my cheese fridge as well. I have a smart temperature and humidity sensor inside. Then an IFTTT recipe gets triggered to turn the fridge plug on and off based on the temperature alerts I have said. In addition, I’ll get a text message if my humidity is getting either too high or too low.
*Paula’s Pimento cheese: Grate 1 lb Longhorn (Colby) or similar mild cheese in large bowl. Add one 2 oz jar pimentos, 1/2 cup of good mayo. Mix and pepper to taste. Texture should not be creamy at all. This makes an incredible grilled cheese sandwich.
Bethany Sue Boyles says
My longtime pimento cheese recipe is the same except I add a dash of Garlic Powder.
Bob Albners says
A little garlic here, a bit of tabasco there & its yours. If you like it, its great.
Wow I’ve loved reading all your comments. I live in Southport in the U.K.
I am a cheese watcher, I have Fibromyalgia so need to be careful not to do too much, but making it is on my to-do list. What is the best cheese to start with 😍
Lynda,
Welcome to our cheesemaking community! We recommend you start with the fresh cheeses. The directions are right on the packages of cultures and the rennet has already been added – chevre, fromage blanc, fromagina, creme fraiche, etc. https://cheesemaking.com/collections/starter-cultures-for-cheese-making
Let us know how it goes,
Jeri
My name is Susanne, I live in Yukon Territory, Canada. I was a dairy farmer until age 40, then went back to university & became an RN. Cows, milking & cheesemaking remain a great interest.
I work as an RN but also keep cows. n 2018 I made several hard cheeses, today I just cut into my Appenzell style, made June 2018, recipe & cultures from New England Cheese. It’s great!!
My huge question is this: does anyone know if automatic stirring equipment, that can be clipped onto the cheese making pot, exists? Kills my back to stand & stir for so long. I’m thinking I’m not the only one with that issue???
We have had many customers state that they have used the following auto-stirrer with great success:
https://www.amazon.com/StirMATE%C2%AE-Smart-Pot-Stirrer-Rechargeable/dp/B076HH4WZM
WOW!!! This looks fantastic. If there are accessories to extend the pot depth this is for me as some of my larger pots are 12+ inches deep.
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https://www.amazon.com/dp/B086XKX9CT/ref=wl_mb_wl_huc_mrai_2_dp
Great Article. I just started this year. I ended up making my own press. Making my first cheese Sunday.
The local Kroger store here in Hampton has unhomogenized milk. It is sold at the store and is from Homestead Creamery out of Burnt Chimney, VA. The bottles are labeled as Creamline Whole milk and have a fat % of 3.45%. I used it yesterday and it worked out well.
Looks like you are an avid do-it-yourselfer. Please check out my articles on my scrap wood press, drying box and horizontal curd cutters. I’d like to see your efforts also. I think if we share these things, our cheesemaking community will benefit. Good luck with your cheeses.
I’d LOVE a recipe for pimento cheese using goat’s milk. I really like your products.
Hi Paula
I live just south of Weston TX not far from you. We have the winery Caudalie Crest and you may have tried our wine at the McKinney festival we were there. I have a herd of dwarf Nigerian goats and have been making most of the cheeses you have with our raw milk for the last fourteen years. I love it I have a recipe for Pimento cheese using goat cheese. It’s delicious. Unfortunately I’m not a techie so I’m a simple cheese maker but have the benefit of our own wine for the Vino al Cabra.
Check us out goatsngrapes.com
Would love your goat’s milk pimento cheese.
I have failed 3 times with making feta and I won’t give up! I’m thinking perhaps it is too dry in Arizona to make cheese? Should I just not try feta and skip to another cheese? So frustrating. I am in goat country too.
Feta should be relatively easy. How old is your milk? The closer to the animal it is, the better. When I buy milk at the supermarket, I always check the expiration date. In my area, the furthest out date is usually one particular dairy & more than 2 weeks out. Also, none of their products is ultra pasteurized.
It’s pretty hot in Texas. I make feta successfully. I drain in my laundry which stays cooler, more humid & dark. Not sure how much you are making but if it’s less than two gallons that maybe the problem if it dries out too much.
I will give it a try again. Know it can’t be that hard!
When is it failing? When I did mine, I read it should be very dry before adding to the final brine. Sometimes they’ll dissolve in the brine if the rind hasn’t dried off enough. There’s really no aging in air, so humidity shouldn’t play a factor.
Congratulations on finding the world’s greatest hobby. I have to say, I have never heard of anyone having one’s ex at their wedding much less officiating it. You are truly a unique couple. Your zeal is fantastic. As a retired engineer, I appreciate your zest for automating the home cheese making process. Do you ever think this might be an additional source of income? Think about it.
Wow! I too have just started cheese making since Covid! I’ve made Swiss, Colby, farmhouse cheddar, feta and a few others. Some I’m waiting to try due to aging. I wish I had the mechanical aptitude that she does for the temperature and humidity controls. Quite impressive! I wish I lived closer to people who had the same interest in cheese making
It is a unique hobby. Still good to connect online with those with the same interest.