When I first contacted Paulette about doing this interview she was reluctant. She wrote “I don’t know if you would find me nearly as interesting as the other people you interview. I’m always in awe of the folks you feature.”
Then she started sending me pictures of her cheese and I knew she was about as interesting as it gets! See what you think …
Paulette’s Story
I’m 67, retired, and happily married to my husband for 35 years. We live outside of Cincinnati, OH, in West Chester Township.
We have two grown sons, Zack and Josh. They love serving my cheese and bragging that their mom can do this.
I love making things (sewing, cooking, baking, tatting, etc.), but had never thought about cheese making until I read Animal, Vegetable, Miracle by Barbara Kingsolver. In that book, she mentions making her own mozzarella cheese, and it was like my head exploded!
I needed to learn how to do that! (This book also led me to the New England Cheesemaking Company (NECS) and the rest is history.)
At the time, around 2009, I was still employed and working long hours, so initially I limited myself to the soft cheeses I could make from your Beginner Cheese Making kit – mozzarella, ricotta, cottage cheese.
As soon as I retired 10 years ago, I purchased the Basic Cheese Making kit, and worked my way through those recipes, and branched out to the recipes in your book (Home Cheese Making).
Making Cheese
Keeping Records:
I use the 33 Wheels of Cheese Cheesemaking Log to keep track of my work. Keeping a log of my cheeses makes it much easier to keep track of what we like best.
I like to make a note of where I got the recipe, so I can refer to the recipe book, or website, if I want to make the recipe again.
Finding good milk:
In Ohio, it is illegal to sell raw milk for human consumption. Here in the Cincinnati area, we have a treasure of a store called Jungle Jim’s International Market, which is a cross between a crazy grocery store (that stocks absolutely everything) and an amusement park.
Jungle Jim’s sells low temp pasteurized, non-homogenized milk from two local dairies. During the quarantine, I decided to use all that time at home making cheese twice a week.
Because we were severely limited in the amount of milk we could purchase from stores, I turned to an on-line service in our area that provides all organic foods delivered to your home. In my case, I have low temp pasteurized, non-homogenized milk delivered from a semi-local dairy when I don’t go to Jungle Jim’s.
Coagulating the milk:
My pro-tip for home cheese makers is to invest in a sous vide wand for easy temperature controls. My one complaint about making cheese was being tied to the kitchen watching milk temperatures, and the sous vide solved that problem for me.
Molding:
I have tried re-purposing containers for molds, but now I use “real” molds, purchased from your website, and other companies when I find a sale on something I want. I like the more professional look of a nice mold and well-fitting follower.
I love the manchego mold, and several others pictured. I usually make two gallon batches because when I was getting started, most of Jim’s Wallace’s recipes were two gallon, which led to me buying that size pot and molds for that size batch.
I found the mold below in a second hand store. It’s originally from a child’s toy kitchen, but it’s marked as food safe. My husband drilled drainage holes for me.
Pressing:
The cutting board arrangement below was my first press, obviously homemade.
It worked until I needed to press with heavier weights.
Then, my son built me a Dutch press out of wood and metal scraps laying around our house. It could provide heavier weight for pressing, but became unstable after a few years.
Now, I use the two bucket method. It’s my favorite press so far.
Our grocery store gives away buckets that cake icing comes in, so I know the buckets are food safe.
Drying the cheese:
Funny story about my drying box! I had always dried my cheeses in my basement, covered with a little food umbrella. Then, in September 2020, I found a drying cheese munched on by mice overnight! First, I threw away the cheese, then got rid of the mice, then decided I did not want a repeat of this experience, so I purchased the box at a craft store, sealed it with a food safe rub, and covered the outside with wire mesh window screen. No more cheese lost to mice!
Aging:
Originally, I waxed most of my cheeses, but eventually, I switched to vac packing. It’s quicker and easier than waxing. Except for the rare natural rind cheese, blue, bloomy rind or washed rind cheese, I vac seal my cheeses within a few days of drying.
It is also convenient when we open a cheese but don’t want to eat it all at once. We can seal part of the cheese back up and know it will stay fresh. I give away most of my cheese because I make more than we can eat, and it’s convenient for people who want the cheese but may not be ready to eat it right away.
I have two caves. I make sure that I never put blue cheeses in the smaller cave, so I can age natural rinds without getting a blue infestation!
Both refrigerators were cast offs and I only had to buy Inkbird controllers to turn them into caves.
As you can see from the photo, bottles of wine fit nicely into the bottom of the larger cave.
Since I vac seal most of my cheese, humidity is not an issue. If a cheese is not sealed, I use a ripening box to keep it away from the other cheeses and raise the humidity for the unsealed cheese. I still keep a thermometer/hygrometer in the cave so I know the conditions in the cave.
My Cheese
My go-to’s, so far, are Morbier and Desert Sunset Pave because they are just beautiful and delicious.
I like to keep gouda, colby, or havarti in the house for use in our regular meals.
I make a variety of blues.
Right now, I have a Gorgonzola Dolce and Blue Stilton aging in my cave.
I have failed miserably with all the bloomy rinds I have attempted, but I just keep on trying, and trying.
I have not given up on making this category of cheese because they are so delicious (normally). Where my bloomy rinds are concerned, I feel very much like Annie, in that there’s always tomorrow!
My favorites to make and eat are the washed rind cheeses. They are so tasty and difficult to purchase in the store because of their short shelf life.
Reblochon (Jim’s recipe) is a washed rind cheese that is simply divine. I use pasteurized milk and I think this cheese is heavenly. I cannot imagine how good it would be with raw milk, as Jim Wallace suggests.
If I need a cheese in a hurry, I make your English Coulommiers.
I like to try new recipes and I enjoy Jim’s Recipe of the Month (in the Moos-Letter). Before I started making cheese I had no idea how many varieties exist out there to try.
Cheddar:
What I have learned about making cheddar cheese is: I don’t really like my cheddars. I feel like they are labor intensive (and in the cheese world, that says a lot!), and the flavors are usually just not as good as I would like.
I also learned, to my astonishment, that I don’t like cheeses that have alcohol in them! As a result, I don’t make cheddars unless I receive a specific request.
Other cheeses:
A Few of My Other Hobbies
My husband, Russ and I like to hike year round, with our dog, Dino, we follow college basketball in the winter, and we play croquet in the summer.
I raise Mason bees, which are non-aggressive, super-pollinating bees. They are solitary bees, which means they don’t live in a hive, or make honey, but live in tunnels in nature, or bamboo tubes in bee houses. They are native to the US.
My yard is a Certified Wildlife Habitat. That means my yard, registered with the National Wildlife Federation, provides food, water, cover and places for wildlife to raise their young.
My yard is also a certified Plant for Pollinator Garden.
I became a Master Gardener in 2013. Master Gardeners can be found throughout the US.
In my area, we need to complete 50 hours of classroom training, pass an exam, and volunteer 50 hours to earn Master Gardener certification.
I volunteer my time educating the public using science-based information on horticultural and environmental issues. I also contribute by working in educational planting areas throughout my county.
A Final Thought
Cheese making is fascinating to me, but rather lonely, as I don’t know one other person who wants to do this. I had so many questions!
Jim Wallace always answers my questions quickly and patiently, but since he probably has other things to do, I started looking around, and found several cheesemaking Facebook groups. Those groups have given me “cheese friends” and also led to me the world of YouTube cheese making videos. I have picked up tips, found new recipes, and I enjoy seeing what other people are doing.
Sonia says
What a fabulous, informative and encouraging article! You are indeed an inspiring and multitalented lady. You need to write a book … seriously!
Frederick Jefferds says
Hi Paulette, I love the variety of cheeses you have made. I started out with Mozzarella, cottage cheese, and now Gouda. I threw away my last Gouda as I think I let it dry too long, started to get a rind and mold. I told my wife I’m retiring as a cheese maker. I am really bad at applying wax so I loved the idea that you use a vacuum sealer. That has inspired me to go back to cheese making. I live nearby in Florence, KY and work as a Keller Williams Realtor/Broker. I’d love to share ideas or learn from you if you open to this.
Gerard Klingenberg says
Paulette,
Loved your interview. I am a novice cheese maker and found your insights very informative. Although I live in Florida now, I grew up in Evendale near you. Hopefully I can master this art of making delightful cheeses as you have share with friends and family.
Thank you for taking the time to share your story ory.
Paulette says
Thank you, Gerard! Evendale certainly is close to me. Good luck with your cheeses.
Gerard – Welcome to our cheesy community! If you have any questions, we have a technical advisor you can email any time – jim@cheesemaking.com. Keep in touch:)
I salute, read and follows you all the way from Jinja City at the very source of the great, historical, biblical and longest river in the world, the Nile, in Uganda – East Africa
My family and I would love to learn how to make cheese
KK’Bidi, thank you! Cheese making follows recipes, just like other foods. Please give it a try.
K, There is all kinds of info for beginning cheesemakers at our website, cheesemaking.com. We also have a technical advisor to answer any questions – jim@cheesemaking.com.
I hope you will take the journey into making cheese – it’s an exciting adventure! Keep in touch.
Great article on a great lady! My cheese expertise is in the field of eating cheese – NEVER realized the amount of effort and time that goes into making cheese! Not a bit surprised at Paulette’s skill and developing expertise in her cheese making skills – she has always been a hard-working individual who continued to learn and develop her skills!
This Article has been an inspiration to me. It is making me interested in trying some new cheese recipes. I love Mozzarella Cheese, and I also love Brie, but it is becoming quite expensive. So these are two cheeses that I am interested in trying to learn to make. (Big expectations).
I am from the old town of New Orleans, Louisiana. I recently started making New Orleans ‘Creole Style Cream Cheese”. It had always been a favorite of mine growing up. It is now difficult to find, and when I do find it the cost is going up and up. So, I decided to make my own, and it comes out exactly like the one I grew up eating.
Melvina,
I was happy to see that Mardi Gras was back this year. My husband and I went to the infamous super spreader in 2020. Fortunately, we didn’t get the virus.
I just wanted to let you know that in 2018, we posted 2 great recipes by a resident of Mandeville – Bob Albers (who we visited when we were there):
Creole Cream Cheese with Bob Albers https://blog.cheesemaking.com/creole-cream-cheese-bob-albers/
and
Cream Cheese Recipe #2 by Bob Albers https://blog.cheesemaking.com/creole-cream-cheese-recipe-2-bob-albers/
Thank you! Jeri is correct about Bob Albers—I have learned so much from his articles posted in the New England Cheese Making Blog. He is so near to you, you may even meet him!
Wow… I don’t have the space for aging cheese but made mozzarella last night. Your cheese making is spectacular!! My granddaughter raises dairy goats and I learned to make cheese years ago just to prevent extra milk being wasted. My cheese making is kindergarten compared to yours, Paulette!
Thank you, Karen!
Such a delightful read! Your cheeses are amazing, and I truly admire your passion & perseverance. I’ve enjoyed your Facebook pics over the recent years and have been lucky enough to try a few of your cheeses myself. Extremely proud of you!
P.S. I was not aware you are a Master Gardener and your backyard is a Certified Wildlife Habitat. Inspiring!
Dear Paulette, what a wonder-filled story, bringing joy to my heart and apparently readers across the country. You have lots to give, your humor and great outlook amongst tips and tricks, abound in your sharing. Your family, your hobbies, your love of life all coalesce into a marvelous example for all who know and read about your experiences. With a lot of gratitude I thank you for sharing with our world wide cheese making family, your ups and downs in the process, and the ease of which you accept it all and move on. You are a treasure amongst treasure and don’t forget we all have something to give and each individual journey is important and in many cases very yummy!
In Love, Peace and Cheese, Ricki
Thanks, Ricki! You started me on this journey, and I’m pleased you found my story interesting! Gosh!
Hi Paulette,
Recently started to make cheese and are completely hooked !! Made 11 types and plan to start at the top of Jim’s list and make them all.
Loved your story ! Can you email me the English Coulommiers recipe please ?
Regards,
Gert & Connie Kok
Gauteng,
South Africa
Hi, Gert! I’m glad you liked my story. The recipe for English-style Coulommiers is in the 2002 edition of Home Cheese Making by Ricki Carroll.
Out of curiosity, what brand of sous vide are you using? It looks like it might be very effective.
In exchange for the tip on the sous vide I’ll give you one: consider using plasticoat for those cheeses you don’t want to age with a natural rind. It allows the cheese to breathe but has a mold inhibitor. You might also check out Successful Cheesemaking, by Merryl Winstein.
Stephanie, I have an Anova sous vide, it was a Christmas present from my son (he chose the brand). It has been trouble free. I have heard of Merryl’s book but have not tried it–I just may do that soon. I have a product similar to plasticoat, but have not used it much–maybe it’s time to try it again. Thanks.
Nice write up Paulette! We would love to try some of your cheeses sometime in the near future, especially those blues. Awesome that you kept on trying and finally succeeded with what looks like really delicious cheeses!
As a family member and friend, I have been lucky to have tried many of Paulette’s cheeses. Every cheese I’ve tried has been lovely. One of my favorites is the Blue by Paulette as it is rich in flavor and creamy!
Thank you, Candace, you are one of my favorite supporters!
I made cheese a few times (Gouda) and it came out pretty good. I haven’t made any in a while but now I’m interested again mainly because of your suggestion for using a sous vide appliance to maintain temperature. Your cheeses look really good!
Thank you, Brian! The sous vide wand makes a world of difference.
hi paulette what an interesting delightful story. I made cheese when I had my goats. from your inspiration I may start again. keep up good work…
Thanks!
A really great, informative and funny(!) account of your cheese-making life. I mostly just make yogurt and occasionally try (and fail) at mozzarella… but you’ve given me a few good tips. Your pictures are especially useful. I too had picked up a sou-vide wand (or whatever you call it), but couldn’t figure out how to rig it up outside my big pot of milk for mozzarella. Your picture of a square, plastic “bin” filled with water in which the pot sits made me say “ohhh, of course.” Thanks! Also thanks for the reference to raising mason bees: I have a large, pollinator garden & (uncertified, but I’ll get around to doing it sometime) backyard wildlife area and am quite intrigued with the idea of Mason bees as my spouse nixed honey bees. Thanks for writing a really human, accessible article about yourself.
Thanks, Roxanne
Mason bees are fascinating to watch. You will enjoy them.
Hello Paulette,
I couldn’t help but write you to let you know I think you are an amazing woman. Your cheeses look fantastic. I would love to have your desert sun pave recipe and hope you would be willing to share it with me. You should be extremely proud of your cheeses even those that didn’t turn out as you planned. If my cheeses turn out really hard I just put them in my food processor to chop them up. Then I put the crumbs into pasta dishes, over salads or vegys. Keep up the inspiring work. I’m really happy to have ‘met’ you.
Donna, thank you! The recipe for Desert Sunset Pave is in Artisan Cheese Making by Mary Karlin.
I had to chuckle when I read the first few paragraphs. I’m a newly minted retiree and my wife retires at the end of September. I started making cheese in January through an online class sponsored by The Folk School. My yard isn’t a certified wildlife habitat but is should be, the big back yard is going to be planted in native plants and ones good for pollinator this year as well as woodland wildflowers. Master Gardener is on my list, my Aunt in the Tidewater region of Virginia was one and was growing her own figs. Anyway, have you thought of doing classes on cheese making? There are many opportunities in Liberty Township and Mason. Hope to meet you and your husband out in the community here someday!
Steve, thanks! Are you in my area?
Downtown Mason.You can find us on FB.
Hi there! I’m in Mason as well and would love to take a cheesemaking class! I learned SO MUCH from your story, really appreciate you sharing the successes AND failures!
I purchased a herd share and pick up raw goat milk from D and L meadows every Friday. So far I’ve only made cottage cheese (which was delicious and so much better than store bought!), but I would really like to learn how to do more with it. I visited their farm earlier this year and was very impressed.
I’m not on Facebook, but would love to connect with both of you (Steve & Paulette).
You got me at raw goat milk. I’ve not made cottage cheese but have made lemon cheese, feta, mozzarella, cream cheese and Brasstown Cheese. It’s time to cut the Brasstown Cheese so I’ll sample it today. My only flop was the mozzarella, it was a milk issue. The other three were very good.
You can contact me at sjhiller1959@gmail.com.
Wendy, thanks! I’m so excited to find other local cheese makers. I will look into the goat dairy you mentioned–they are few and far between here. My brother says my cottage cheese tastes just like our grandmother used to make from her own cows.
Paulette, your story is MOST interesting. I love the pictures you shared, and your seeming failures (we’ll call them learning experiences). Your perseverance is a gift and an inspiration.
Thanks!
I would love to make cheeses. I realize that it is a long process but I would like to start with some simple recipes. How do I begin and where do I get the recipes to start with. What equipment will I need to get started?
Hi Cheryl, I would recommend getting the book, Mastering Basic Cheesemaking by Gianaclis Caldwell. She has set up a series of lessons in the book, each lesson (cheese) builds up knowledge for the next and it starts very simple. She also goes through how to make a lot of your own equipment.
Cheryl, New England Cheese Making has beginner kits. That’s how I started out.
My favorite interview so far! Very nicely done and very interesting. I wish she could have shared how to make a tasty cheddar, though. It is one that I want to someday try. I’m thinking that once I start making all the others maybe I won’t miss cheddar, hopefully. 🙂 Full of great information and, since I have to buy my milk, it is nice to read about someone who is buying milk instead of someone who is raising goats like so many of your stories. Thanks for sharing Paulette.
I think it is great what you are doing with your property and have thought about doing the same. Maybe someday.
Thank you, Joe!
Oh my goodness Paulette! This is wonder-filled cheese making life! Love the introduction to the Mason Bees too! Blessings on your 2022 and thank-you so much for sharing!
Thanks, Claire!
Hi Paulette, WOW, what a selection of cheeses you have made, astonishing. I too stated making cheese from a DIY kit probably the same you had. I have made a descent selection of cheeses since starting in 2019, and like you with some of the cheeses didn’t quite come out as they should, all part of the learning experience !!!!! I will try to do what you have done with transferring fridges into caves. Do I simply turn the fridge off or do I adjust it until I get the correct environment ?I would like to keep in touch if that’s OK ?
Keith, thanks for your comments. I use an inkbird controller to maintain the temperature in my caves. I think New England Cheese Making sells a similar product.
Hi, Paulette,
I was fascinated by your article and amazed by how many different cheeses you have made. I, too, like to make cheese, but don’t have a contact in my area. I live in Indianapolis and am wondering if you would ever consider allowing me to visit to see how you set everything up and age your cheese. My cheese adventure began when my son gave me some cheesemaking supplies for Christmas in 2020. By the way…I’m a Cincinnati native.
Thanks, Sue! Have you watched any you tube videos on cheese making?