I was born in England, my family moved to Canada in 1965, when I was just 3 years old. My husband, Steven, and I moved from Vancouver BC to Powell River in 2010 in order for me to start the CT Scan program at the local hospital. Steven is a New Englander himself, born in Maine but moved to Canada, also in 1965, with his family. They lived in Powell River for 3 years in his teens.
Located on the mainland and though not an island by definition, Powell River is a community on the Northern Sunshine Coast of British Colombia, Canada, isolated by ocean and mountains and is only accessible from the rest of B.C. by water (BC Ferries).
Once you have arrived on the Northern Sunshine Coast by ferry, there is approximately 56kms (35 miles) of road along the coastline that passes through Powell River and ultimately leads you to Lund, BC. – a small community that many former US residents escaped to during the Vietnam draft to live a more freestyle life. So, we have a very eclectic range of personalities in our community.
There are approximately 24,000 people living on this 56km section of the coast, 14,000 in the city proper. So, once you are on the coast, in addition to ocean activities, you have access to 32 lakes, 100s of kms of groomed off track cycling trails, back country skiing (undeveloped), and the wonderful 180km Sunshine Coast Trail, Canada’s longest hut-to-hut hiking trail, a remarkable back country experience near Powell River.
I took my first cheese making class at our local community centre with Paula Maddison of Madd Acres on Gabriola Island in early 2016 and I was off and running with a new passion. Not many hobbies are so acutely appreciated and encouraged by your family and friends -> a consumable delicacy.
How many people have far too much ‘stuff’ from their hobbies cluttering up their homes? No one has ever complained or said “No, thank you” when I said, “I’m bringing cheese!”
Over a few workshops with Paula, I learned how to make Farmhouse Cheddar, Havarti and Brie. Many of my first cultures and supplies came from New England Cheesemaking Supply via Paula.
After borrowing Artisan Cheese Making at Home by Mary Karlin, from the local library, and later purchasing my own copy, as well as buying 200 Easy Homemade Cheese Recipes by Debra Amrein-Boyes, I was well and truly hooked on the fascinating science of cheese making.
I now make goat Feta, Chevre, Blue Goat Gouda (my version full goat), Iberico with saffron (my version of Manchego style with goat milk instead of ewe milk), Wensleydale, Blue Stilton/Shropshire Blue, Coastal Blue (my version), Farmhouse Cheddar, Stout Brewed Cheddar, Irish Whiskey Cheddar, Havarti, Colby, Parmesan, Asiago, and Caerphilly.
For pressed hard cheeses I am limited to those that need no more than a 50lb press, as I use a wine making carboy filled with water as the adjustable weight. With 10lb increments marked on the carboy, I am able to handle many of my favourite cheeses.
When milk supplies are available, I buy fresh cow and goat milk from a local farm. If not aging the finished cheese, I pasteurize the milk myself to ensure a safe product, though many of my cheeses are made from grocery store available homogenized goat and cow milk.
Consistency of milk is definitely what you need as you are starting out. As you learn more about how different milks and cultures interact, you can branch out and try variations. I keep detailed notes on my variations, as very often that change becomes the new recipe.
Just prior to COVID 19 restricting gatherings, I’d started to expand my homemade offerings to friends and family to include charcuterie boards, featuring my own cheeses and fruits and vegetables from our garden.
In the summer, I make fresh pasta to have with our homemade pesto, made with our own basil, garlic, parmesan and hazelnuts instead of pine nuts. If only we could grow olives!
Now:
I just cracked a fresh milk blue that we are calling ‘Blu*Me*San’ as it is a harder blue with the cutting texture of a Parmesan. If you blur it together is sounds like: *bloomers on’ – so my husband Steven may paint a label with a blue cow flashing her bloomers!
I have a week of vacation from the hospital coming up and I’m planning to spend the whole time making cheese in order to stock my cheese cave for the summer and beyond.
Busy going through my books to see if there is something new I can make with the cultures I currently have in the freezer, or do I need to break down and purchase the linen bacteria and ash I’ve been thinking about expanding into? Time will tell.
With my husband making wine, me making cheese and living in an ocean paradise, ours is not such a difficult home to visit!
Vibhuti Bane says
It was heartening to hear the variety of cheese made locally. We should support more local produce. As a chef, I’d love to taste and use all of these at my work at some point or other.
Stuart says
A great read
Care to share the recipe for coastal blue ??
Kelly Clough says
Hi, my husband and I have a small dairy in Vermont. I make my own yogurt and I have made mozzarella and cottage cheese, very simple cheeses. I would love to try some cheddar. What do you use all of your whey for? I make bread using it, but still have a lot extra. I am interested in any ideas from people making their own cheeses.
Any tips or books you can recommend for a small start up? I have several of Ricki’s recipe booklets already. Thanks.
Victoria McOmie says
I have made whey caramel sauce. I call it whey way caramel sauce because it’s way too good. I freezed jars of it and it is good after defrosting. I also mix strained whey with frozen oj. I use whey for soup stock with bouillon i use whey for plant fertilizer at last resort.
Brian Grover says
That’s a pretty cheezy article, Susan! Nicely done. Your inventory has certainly expanded since I was underfoot last summer.
Ricki Carroll says
Susan, your inspiration and passion shared with our cheese making family around the world warms my heart on this morning slowing melting into Spring. I am forever grateful for the sharing of these rich stories, the beauty, the individuality, the hard work, the artistry and the love of life grounds me once again in the love we have for each other thru the world of curds and whey. Thank you for being a part of our universal family of home cheese makers, and thanks again for sharing parts of your wonder-filled story with our readers. In Peace and Love, Ricki
Laurie Douglass-Wilson says
I’m just getting started with cheese-making and I really enjoyed this article. I was intrigued by the pictures and text relating to yet another beautiful part of Canada. My husband and I are looking to move north (from Maryland) and we’ve fancifully toyed with the idea of Canada. Maybe someday!
Rebecca says
What an awesome article with breathtaking pictures. So much fun to read. As I sit on the east coast of Australia surrounded by our current rising floodwaters and heavy rain and mists, I lost myself for a few moments in the breathtaking snow capped mountains and water with breaching dolphins. Beyond beautiful. That sunset was utterly magnificent. Thanks so much for taking the time to share your journey.
Susan says
I have family north of Sydney & have visited Australia twice. Once for 9 weeks in November & once for 5 weeks in March. That allowed us to escape our wet winter. Love it very much. Tricky part is getting a cheese & cat sitter, as they both require care when we are away.
I’m so inspired!!! Thankyou for sharing your adventures and accomplishments. On my bucket list to visit BC.
You may not be able to grow olives, but perhaps you could grow some plums and cute them like olives? 🙂
https://buttonsoup.ca/green-plums-cured-like-olives/
Cure, I mean.
We have Italian purple plums, perhaps I’ll try to pickle them this year. Our grapes do not sweeten enough for making wine, but I pastuerize a fabulous grape juice. Thx for the recipe.
What a wonderful article!
I didn’t know that Susan would make such a great variety of cheeses.
One day I want to enjoy Susan’s cheese and Steven’s wine on the deck of your home.
Love to have you back to Powell River anytime. Instead of hazelnut plum jam we’ll make cheese omiyage to take back to your friends in Japan.
What a great article! It truly reflects the joy you find in creating and sharing with others Your generous spirit and tasty treats nourish everyone in a very special part of the world. Thanks for sharing!
Susan
It’s wonderful to see the variety of cheese you make.
I’m dreaming, at my tiny apartment in Greater Tokyo, having your cheese and Steven’s wine with the fabulous views from your deck!
Love to have you & your family back here to picking blueberries for Sayaka.
Wow those cheeses look so good!
Yeah you!! I couldn’t be prouder of your accomplishments…this is the best.
Smiling big time!
Paula Maddison
http://Www.makecheesewithpaula.ca
Paula, your encouragement & assistance at the beginning of this adventure is still appreciated by all who enjoy the varied offerings at our table. Thanks ever so much to your mentoring. S
And this is why I’m getting a tshirt with your likness on it, Susan.
I have so enjoyed sampling your product while sitting on the deck watching the sun set over Vancouver Island during my visits to your home.
Your cheese looks wonderful. I’m inspired by your full cheese cave – I need to get to work! What a beautiful place to live.
Wow, Susan! Such innovative development of your own cheeses by varying ingredients and processes.
I know the country must be extraordinarily beautiful, as I lived in Washington state for 14 years earlier in my life. And I envy your supply of fresh milk other that cow’s milk.
Well done, sister!