May we present yet another celebrity cheesemaker? It seems many of the most interesting people in the world make their own cheese.
Rabbit Goody is a creator of historic textiles (Thistle Hill Weavers). She has made the fabric for dozens of movies through the years and for museums like the Smithsonian. She has a staff of 5 weavers. Rabbit and her staff also weave for designers interested in sustainable fabrics.
She and Ricki Carroll (our Cheese Queen) grew up near each other in suburban New Jersey. Their mothers remained friends until Rabbit’s mother passed last year.
Then, in the early 80’s after not seeing each other for over 30 years, Rabbit attended one of Ricki’s cheesemaking workshops in Ashfield, MA. She was surprised to discover that their paths in life were similar – both had left the city and started their own businesses in rural areas.
Rabbit is still making cheese – 40 years after she took the workshop.
Rabbit’s Story
I live on a farm in upstate New York between the towns of Cherry Valley and Sharon Springs. I’ve been on my farm since 1973 and lived here without electricity for the first 15 years.
I was one of the original “Hippies” and back-to the-landers of the late 60’s and early 70’s. I worked on dairy farms and vegetable farms but also in the historic museum field for many years.
I now own a small textile mill weaving historic reproductions for museums and for architectural firms. Our web site is www.thistlehillweavers.com.
I believe that in a past life, I was a dairy maid. When I was about 5 years old, I spent time with calves and when I was 8 years old, and in second grade, I was taken to a dairy farm. I walked in and announced that I was home.
I love milking and when I first moved to my farm, I knew I could get a job milking because women milkers are always in demand.
Cheese making is in my DNA, as is eating cheese and all dairy products.
I get my milk from a wonderful organic farmer (Jim Marshall at Phoenix Farm in Sharon Springs, NY) and use it for yogurt which I eat constantly and for versions of Queso Blanco infused with cardamom and coriander, mozzarella, and Lancaster cheese.
His milk is the difference between good cheese and great cheese. It is unbelievably great.
I use your recipe for Queso Blanco, but I am working with very fresh raw milk, bringing it slowly up to 185F. I end up using more vinegar and not waiting as long for the curds to set.
I use the cheese press that I bought from you and it works great with some modification – the Campbell’s soup can works great as an addition to the follower.
The way I infuse the cardamom and coriander and sometimes fennel is to grind the seeds very, very fine with a coffee grinder. I put them in some of the warm milk, leave them in there for 15 minutes and strain any particles out and pour the infused milk back into the pot (before it reaches 185F).
That works the best, but really, sometimes I cheat and use essential oils. I use them in my own life on a regular basis so I have cardamom, coriander and fennel essential oils and I do the same thing with warm milk before adding it back into the pot. Knowing how much of the essential oils to add is always the question.
Then, I leave the cheese pressed overnight at about 25 pounds. I love to do the infusions as it makes the cheese so interesting and you can vary it every single time.
I used the whey from my last batch of Queso (which had the cardamom and coriander and fennel) to make ricotta but I didn’t have any milk readily available. So, instead, I had some kefir and I used that. It was pretty interesting – a slightly cardamom and fennel tasting ricotta with a little tiny bit of tang. You never know what you’re going to get until you try!
I have tried several of your other recipes and it has been a long time since I was a consistent cheese maker. But for me, to make one type of cheese, so that it is easy and repeatable, is the ultimate goal.
Thistle Hill Weavers
101 Chestnut Ridge Rd
Cherry Valley, New York 13320
https://thistlehillweavers.com
(518) 284-2729
Kathy says
I was looking for something to do early in the corona virus epidemic and just stumbled across this website and I am so glad I did! I think I am a cheese maker for life now! I have a goat farm down the street so I have plenty of goat milk but my problem is getting really good cow milk. I just loved this article on how Rabbit grinds up the herbs and infuses it in some of the milk and strains it! I guess practice and reading everything I can get my hands on (and of course everything you can buy from cheese making.com is the key! Thanks for my new exciting adventure!
Jeri Case says
Thanks for your comment and welcome to our little community! Keep in touch and remember, if you have any questions, you can always email Jim Wallace (who created all the recipes on our website) at jim@cheesemaking.com.
margaret byrd says
Such interesting ideas for flavorings. Really enjoyed that. My cow is only a few months old but I look forward to organic whole milk for my cheese making in the future!
Rabbit Goody says
I am having so much fun and good response to my yogurt and cheese. Good luck with yours!