Peg Lamphier is a well-known writer, a college professor, a gardener, a cheese maker and, perhaps most importantly – a caretaker in her back yard for rare California Desert Tortoises on the Endangered Species List (we love that!). We’re very grateful to her for taking the time to do this interview. About Peg I live in the San Bernardino Mountains above LA County, in a
Susan Bates in San Mateo County, California
She’s living in paradise! It’s hard to imagine a lovelier location for growing food and making cheese. No wonder her first raw milk chevre looked fabulous! Susan’s Story We’re in the Town of Hillsborough, California, located on the San Francisco Peninsula, centered between SF and San Jose and the SF Bay and Pacific coast. Our half-acre property includes: a modest vegetable garden; fruit trees; numerous
2 New Cheese Makers Share Their Stories
We recently heard from two beginner cheese makers on opposite coasts who made their first cheddars with supplies they received as gifts. We would love for you to join us in welcoming them to our cheese making community, so, if you have any tips, please share them in the comments section. Loretta Olito-Thompson in Prunedale, California My first cheese was a real success! I served
Greg Lapp in Sanger, California
Greg Lapp and his wife, Deb are livin’ the dream in California. They have a million hobbies, a bunch of animals and a very cool house. Greg sent us a picture of his press, and it is, bar none, the scariest one we’ve ever seen (you’ll see the pic further along)! What do you do for a living? I teach choirs and music theory at
Meibao Nee in California
Meibao is the owner of One Goat Creamery in the foothills of the Sierra Nevada. The name pretty much sums it up because Meibao has one milk goat. From the milk of her one goat, T.T., she is able to make 9 – 10 pyramids, about 10 oz each, per week. Background For 23 years, Meibao had a bed and breakfast and owned and ran
David Jacob’s Mozzarella Recipe
Mozzarella is probably the cheese most frequently made by home cheese makers, due, in part, to our 30 Minute Mozzarella Kit. We were the first of many companies to base a kit on the quick and easy way to make this popular cheese. We share our recipes for both the 30 minute (click here) and the traditional (click here) ways of making Mozzarella in our
Paul Stovall and His Butterkase
Paul Stovall (67) of Sonora, California is the Frank Sinatra of the cheese making world- doing it his whey! What do we mean? Well, he makes his own cultures and his own molds and his own mats and his own-everything. He’s on a budget, yes, but he’s mainly an extreme “do-it-yourselfer” who doesn’t mind experimenting, even when that means “failing” a good part of the
Susan Olson in Sebastopol, California
What could be better than to be a cheese maker in Wine Country?! Susan Olson is a financial advisor at a company called Abacus Wealth Partners, a nationwide financial planning and asset management firm. She believes in the concept of abundance. Growing and making her own food is a big part of that. In fact, this year her clients around the country will be getting