Rebecca’s Story
I have lived and worked in the city of Pittsburgh, Pennsylvania, for most of my adult life. It is a beautiful city with 3 rivers and lots and lots of hills!!
I got interested in making cheese a long, long time ago. I picked up a book on cheese-making at the local co-op and read the recipe for Monterey Jack cheese (my favorite at the time). After looking, I slammed the book shut and said, “Well, I won’t be doing that any time soon!!” (It looked sooooo complicated.)
My first experience tasting real, artisanal farmstead cheese was not so long ago. In 2016, a friend and I went to Northern Patagonia in Chile; specifically an archipelago named Chiloe.
It is a place of rich cultural and agricultural heritage. Seafood abounds and we truly took advantage of it! Fresh oysters, heirloom potatoes, fresh butter and lots of artisanal cheese were our sustenance. We had a little cabana right on a bird sanctuary.
It was enchanting!! The cheese was rich, and one could truly taste the raw milk it was made from. So many farms have signs advertising their “Queso Artisanal.” I so wanted to stay longer…but there is a lot to see in Patagonia!
I feel my background as a contemporary craft artist has a lot to do with my attraction to making cheese. For 45 years, I made and sold handwoven women’s clothing all over the country.
I am now retired…kind of forced into it. The prospect of exhibiting in more shows doesn’t look good. Everything came to a standstill in March, and I really needed to do something with my time…
Sitting around this past May, I saw a post from New England Cheesemaking Supply Company with an announcement from Kate Johnson about her 7-Day Cheese Challenge. I figured “Why not???… what have I got to lose?” We proceeded to make cheese from all over the world! I really have not done much else since then except ride my bike and make cheese.
Kate Johnson, from The Art of Cheese at Briargate Farm in Longmont, Colorado has been absolutely inspirational. Her teaching style is easy-going and I never feel uncomfortable asking questions of any sort related to cheese-making. Her on-line classes are so easy to attend, and the weekly Cheese Chats help us all learn from each other. These two things really keep me motivated.
I am staying away from everything I have always loved to do, to keep safe, and this is something I can do that keeps my attention. Having grown up on a farm in Western Pennsylvania, I am used to hard work, and making cheese is also physically demanding.
I am learning by making one cheese at a time. I am inspired by the beautiful pictures of cheese and the beautiful names. Seriously!!
Since the end of May, I have made 49 different kinds of cheese; some two and three times; as well as just about every kind of dairy product that exists! I have a fantastic source of farm-fresh, raw milk. I drive 45 minutes and usually get 7-9 gallons at a time.
I can cycle on a beautiful trail right near the farm…this gets me into the forest and helps me gather my thoughts for an upcoming “make.”
I usually make 3-4 different cheeses from each trip, without much rhyme or reason. I know I need to follow a more targeted plan, but I am so excited to make more and more varieties.
My friends and family receive most of my cheeses, and I eat quite a bit myself. I have been introduced to so many varieties that I had no idea existed, much less so many variations on those varieties.
At the present, I am concentrating on “bloomy rind” cheeses. Valencay, Camembert, Coulommiers are some. I also love blue cheese. So delicious.
I don’t think there is a cheese I do not like, except those infused with dried fruit. I have not been so successful at making those.
One thing I have discovered is how much I love cooking with cheese. Mostly everything I make now has cheese in it.
In the past, I might grate some cheddar into an omelet, or use some ricotta as a pasta sauce. This cheese making experience has taught me so much about a new way to cook! From appetizers to main courses to desserts; there is nothing one cannot put cheese in.
Another thing I really love about cheesemaking is how much I am learning: not just about how to make cheese but the history of many of them, the cultural influences, why a certain cheese is important for a specific group. For instance, the fact that the United States does not allow raw cheeses to be imported from Europe and the only way one can enjoy them is to make them oneself.
Another cheese gets developed because miners need a cheese for lunch that is long-lasting.
Because it is made with raw milk…Reblochon was the illegal cheese of the farms of the Haute-Savoie region of France. With the French Revolution, tenant farmers were allowed once again to produce it for themselves. It is one of those cheeses which can’t be imported because it is made with raw milk. I can’t wait to make it myself!
It is hard to control the urges to get more and more equipment and supplies. I try to remind myself that I am just a home cheese-maker, after all…but I am programmed to build inventory!
I am also now re-making some cheeses I made back in June to see if my technique is improving or at least changing. It seems that if I am not making cheese, I am studying about it…at my own pace. It seems that subjects that I always avoided in my life…science, biology, math…are all coming into play here…but I love it!! My degree is in Art…specifically weaving, but cooking has always been fun for me.
I have always been an avid gardener, and try to do as much as I can “from scratch.”
I sold my big old house last year, so I don’t have a vegetable garden any more, but am very close to a Sunday Farmer’s Market that I can walk to. Not the same as growing things myself, but good enough. I also love to garden with ornamentals. I had a little urban farm and loved…”I need a pepper for this recipe, so I’ll just go outside and pick one.” Quite special for living in the city.
I am also a long-distance cyclist and have cycled in many places in the world. My ex-husband and I took our bikes to many shows and that gave us the opportunity to get some exercise on the road as well as right here in Pittsburgh.
I also still love to sew, even though I did it as a vocation. I actually made a couple of hundred masks this spring…as a volunteer…from cotton African fabrics. They are beautiful and interesting!
Seems that this is the only chance I will get to work in fibers for the near future. I may also weave carpets. Always wanted to do that.
My loom and weaving have been my soul. I have always loved putting colors and textures together, and believe it or not, my background as a textile dyer helps in figuring out formulas, scaling a recipe up or down, and so forth when making cheese.
That all being said…I will continue my journey as a home cheese-maker and hope for lots of improvement!!
Sister Mary Catharine Perry says
Rebecca, you are a amazing! All that cheese in so short a time!
I love your loom. I wove for many years and loved it. We have a small “loom room” with 2 looms, etc. but I no longer weave for various reasons.
I love these stories! They are so inspiring.
You are lucky to be able to get raw milk a little easier than we can across the border in NJ!
Rebecca Noble says
Yes, Sister…I am fortunate to have a source of farm-fresh milk. NECSC has a list of “good milk”. Although, I think in New Jersey you cannot buy raw milk. I love that I can surprise my family and friends with little gifts of cheese. I miss my weaving, but am sure I will get back to it.
Thanks for your comment!!
Take care!
Great article, Rebecca! You have outdone yourself! Those cheeses look luscious! xo
Thanks, Robin! I am having a great time!
Love the story and also love cheese, jack and I made mozzarella a few times and had a lot of fun. Would love to try some of yours, hope to see you somewhere soon, 💋💋💋💋susan and jack
Thanks, Susan!
I miss seeing you and Jack, too. Hopefully things will be normal again…until then I will make cheese!
Great read. I live in Pittsburgh, have been a little nervous about trying cheese making. Did mozzarella once.
Where do you get your milk?
Hi, Jon!
I think you should just try again. My best recommendation is to take Kate Johnson’s “7-Day Cheese Challenge”. I believe she is starting another one very, very soon.
I get my milk-Farm fresh, non homogenized, non pasteurized milk from LeAra Farms north of Freeport. Up 28 to exit 18. You can order in advance…or buy in the early morning or evening. This is the closest dairy to me (I live in Squirrel Hill) and it is the most economical…$6.50/gallon.
Let me know if you need any more tips!
You are an inspiration ! And your garden is absolutely lovely, making me itch to garden and make cheese. How did you manage to turn out so much good cheese right off the bat though? I’m jealous lol. My first season of cheesemaking was a flat failure. Cottage cheese and a fresh soft cheese were about my only successes lol and the rest were terrifying science experiments.
Sally, Your comment ” terrifying science experiments,” absolutely made my day. I haven’t laughed so hard in a while. (Obviously, I understand completely, bahahaha).
Hi, Sally…thanks for your comments. I simply follow the recipes to get so many done. Also…I always recommend taking Kate Johnson’s “7-Day Cheese Challenge”. She teaches virtually from “The Art of Cheese” in Longmont, CO. You may be surprised at how much you can accomplish!
Rebecca, your story is just astounding! Your weavings, masks and cheeses are all beautiful. I too am an artist and have found that creativity crosses over from painting to cheesemaking – all good fun! Thanks so much for sharing this; you are truly an inspiration!
Fantastic article. It was really fun and informative.
Boom. When two worlds collide… I live between Longmont Colorado and Pittsburgh Pennsylvania and love cheese. Somehow this article came up on my Facebook profile… But it couldn’t be more on point. Love the article and love the cheese
Great story! Thank you so much for sharing! I just picked up cheesemaking and I love to hear other’s experiences and inspiration.
I also think the masks are beautiful and you should start selling them online. They are more original than anything I have seen so far.
Thanks, Lynn! I appreciate the compliment! The mask project was a fun one.
I love your comments about Chile. I’ll bet that you & I are among the few here who appreciate raw oysters. I live in the New Orleans area which is a seafood Mecca. In February I entertained a visiting cheese maker & her husband to whom I introduced grilled oysters but didn’t have enough time to bring up other ways of preparing them including raw.
The variety of cheeses you have made in such a short time is simply stunning. I have found fruit infused cheeses difficult also. It is important for the fruit to be well dried. I find they’re ok in softer cheeses. Which cheeses do you think pare best with oysters?
Hi, Bob…thanks! I usually pair a more mild cheese with oysters. Like a simple farmstead cheese similar to that found on Chiloe.
Rebecca, what an inspiring article! I love how you explore all the possibilities of cheesemaking, the creative energy that thrives in you, your fearless exploration into all different types of cheeses. You are an inspiration indeed! Keep being who you are, a very special person willing to try everything. Thanks, too, for showing a photo of your cheesemaking space in your kitchen; very neat and orderly. I also love your urban garden. I had one on my mother’s 10th floor balcony when I went to look after her. I used organic soil in boxes and grew kale, spinach, tomatoes, arugula and had potted fruit trees. Don’t need space, just the desire to grow, DO, work with your hands, be healthy. Thank you, Rebecca…you made my day!!!
I am so glad this article inspired you, Maibeo! It is such a wonderful pursuit!!
Great article. I feel travels and a design background greatly influence cheesemaking.
Have you considered selling masks? The fabrics are beautiful.
Way to go, Rebecca! You history in art and weaving is showing up in your beautiful cheeses! Your photos are truly enchanting and inspiring. And I love that your desire to make artisan cheeses began on a beautiful Patagonian traverse. Keep it up, and press on to more wonderful cheeses!
PS My wife Debbie wants one of your beautiful weavings!
Well…I am flattered! Where are you located?
We live in Fancy Gap, Virginia, deep in the rural mountains of SW Virginia. Perhaps you could email Debbie at debbiedelcambre@yahoo.com.
Fabrics, clothing, or tapestry – you can’t go wrong if you can find them.
Thanks so much, Charles! I have her email and will contact her today!
Thanks! I hope to keep going!!
Wonderful article- You Go Girl !!