Zorana’s Story
I am in my early 40s. I was born in New Orleans, LA but I was raised in Valencia, Venezuela. I have been living in the US for the past 24 years.
I work as a Construction Project Manager. I am married and I have two daughters.
I have been making cheese since June of 2019.
Making cheese brings me a sense of accomplishment. Taking milk in liquid form and converting into an amazing cheese is just a magical process.
As of today, I have made more than 35 different types of cheeses.
How I got started:
It all started when I couldn’t find a cheese that tasted similar to a fresh cheese from Venezuela. Many Venezuelan dishes require some type of regional cheese.
When I would make these dishes here in the US, I always felt something was missing to make it perfect. And it was the cheese! So, I started my research on how to make my own Venezuelan cheeses at home.
Nobody in my family or friends knew or had any interest in making cheese. The way I see it is that you can learn anything you put your mind to. All the information is out there. You just need to put in the time and energy to get it. And you have to be a bit bold, too and not be afraid.
Like I always say, the worst that can happen is that you lose a gallon of milk, but look at how much knowledge you gain while you try.
I learned the most from watching videos on Youtube. After several hours of going through videos, I saw a few of them by Gavin Webber and I was hooked. His videos make you feel that you can make your own cheese at home.
I applied some of Gavin’s practices in making my Venezuelan cheese. Afterwards, I started wanting to make his cheddar and Bel Paese recipes.
While all of this was going on, I bought Ricki Carroll’s book (Home Cheese Making) and also used the cheesemaking.com recipes online. Plus, I joined a Facebook group called Learn to Make Cheese.
I also joined two cheese groups on Whatsapp – one for Venezuelan Cheeses and one for Latin American cheeses.
Last year, I bought more books, including The Art of Natural Cheese Making by David Asher, who I had the pleasure to interview with a friend and to serve as a translator over the whole interview. It was an amazing experience and I learned so much more from Mr. Asher.*
Today, I am still learning everyday about different processes, methods, cheeses, and everything cheese making.
So much information is out there and so many people want to share their knowledge and experiences. You just need to look for it and listen.
My advice for beginners:
Go for it! You have nothing to lose! Start with the idea of making a simple fresh cheese – like a queso fresco. Then watch a couple of videos and decide on which recipe you want to create at home. Then get the basic ingredients: store bought milk (I make my fresh cheeses with store bought milk and I use raw milk for my aged cheeses), calcium chloride, rennet and salt.
Gather the following tools: a kitchen thermometer, some spoons, a strainer, cheesecloth and some plastic containers. And you are set to make your first cheese!
My other hobbies:
In my free time, I play racquetball and work on our small veggie garden.
Also: charcuterie …
… making mead …
… and some baking.
I love to cook and spend time with my family. I am very organized and I am always on task.
My goals:
My life goal is to be happy. I find happiness among my family, friends, traveling and food. Also, in being among the right people. I surround myself as best I can with positive and caring people.
Several years ago I went through some tough times. And I started to prioritize what truly matters and what is important. I know life will be tough, but as long as I am happy and I have my family and friends by my side, things will be okay.
More info:
I call my creations “Artizan Foodz.” I don’t sell anything but you are welcome to see more at:
https://www.facebook.com/artizanfoodz/
Instagram: @artizanfoodz
*I made friends with Elias Rodriguez through one of the Whatsapp groups. He is a master cheesemaker in Venezuela and he is very interested in making cheese with natural methods. He reached out to David Asher in the beginning of last year and they communicated via Google Translate as best as they could. He had multiple questions for him and needed some help.
Elias wanted to share all the knowledge that David Asher had to offer to all the Spanish speaking followers he has on Youtube and Instagram. After a while he asked David if he was willing to do an interview in English/Spanish. So, Elias asked if I could assist since I love cheesemaking and I am fully bilingual. It was an amazing experience and I learned so much.
Mustapha HAJJOU says
Thank you, Zorana, for sharing. You are amazing and inspiring.
Zorana Marquez says
Thank you very much! You are so kind.
I’m still in awe of your many talents.
Incredible!! Well done Zorana!!
Thank you!!!
That is absolutely incredible! You’ve produced some amazing things there, the photos look wonderful. Do you have any recipes for Venezuelan cheeses you can share? I’d love to have a go at making one. Thanks for sharing – muchas gracias Zorana!
Thank you!!! I took most of the photos. I am sure they need improvement but I like them because they capture how delicious the food has turned out :-). And I am working on a recipe to share with everyone. I hope to share it soon!
All this AND you have a full time career AND two daughters??? What a woman!!! You are an inspiration!!!
Awww thanks! I keep very busy every single day. But all of it makes me happy and it is my daily fuel.
Zorana, I’d like to offer some special words here after reading your interview, but I’m truly somewhat speechless, overcome by your seemingly endless skills, accomplishments and food-centric repertoires!
I’d like to echo Ricki’s closing comment…I would LOVE to see some of your recipes for the Venezuelan cheeses, but also for the corn “pancakes” and baked masterpieces. It would only be fair of you after making all of our mouths water 🙂
And I’ll also repeat Ann’s question…please do provide some detail about the construct/sourcing of your fabulous cheese caves. Fascinating and brilliant.
I “smell” a follow-up interview…Jeri???
I’m all over it, Susan! Thank you!
Hello! and Thank you for your kinds words. Jeri and I are working on something in regards of the Venezuelan Cheese recipe ;-). In regards of the Cachapas (Corn Pancakes) I will suggest a recipe for all to follow. This pancakes can be a bit trick so it requires some patience to make them, but it is so worth it!. In regards of the cheese caves i will share what i told Ann: The cheese caves are mini wine fridges inside a built-in furniture. I have two sets of the 3-tier and in the middle I have custom cabinet that holds some of my meads. This model is discontinued but it is made by the wine enthusiast. Currently they have some models similar to this one. I recommend checking out their website.
Do you ever sit down?? I am so impressed!
Hello! and Thank you!. I do sit down :)… but when I do, I am learning something new. Even when in traffic I hear podcasts about cheesemaking, food preservation, gardening, etc. I am just a busy bee 🙂
So very impressive! Thanks for sharing. I caught the cheese bug a year or so ago and learning a lot. I love that, even when cheeses don’t turn out as expected, most often they are still wonderful to enjoy.
After reading your post, I also would love to learn how to make my own charcuterie. Yum! Best wishes, and I hope our paths cross some day.
Hello and thank you! I know all about that bug hahaha. This cheese bug also got me interested in charcuterie and mead making. And they all go so well together. Charcuterie making is not difficult, there is a lot of information on Youtube. Give it a try!
What a wonderful and inspiring article. Bravo Zorana! A great representation of what Venezuelan Women are. But I have one question: When do you sleep? 🙂 Te felicito de todo corazon! Otra venezolana que se establecio en Wisconsin al mismo tiempo que tu. Buena suerte. Blanca Abend.
Thank you! I do sleep hahaha!. Although, I have woke up many times to flip a cheese in the middle of the brining process hahaha!!! I am glad you enjoyed the article! I bet you have great milk to work with in Wisconsin!!! Saludos amiga!
Zoraida…beautiful smile and such a talent! It’s 7:00 in the morning and I’m drooling over the wonderful things you have created. Keep it up girl!
Hi Mary!! :-D, Thank you for your support and kind words!
Wow! a woman after my own heart! Keep doing what you’re doing because it’s beautiful.
Thank you!!!
Que emoción, y orgullo. Tienes mucho que dar, tus productos la cuál haces con amor tienen vida y mucho sentimiento, es realmente la esencia de todo esto sea quesos, panes, charcuterí, es la magia de la fermentación que nos enseña mucho sobre todo pasiensia. Te deseo lo mejor de lo mejor muchas bendiciones.
Zorana, empeze a leer y no pude parar hasta el final, una caja de sorpresas, felicitaciones, 😘
Hahaha!! Muchas gracias! Saludos!
Amazing! I am blown “a-whey” by Zorana! I bet you are the very best kind of person to be around – so full of life, love and good energy. Keep on doing all you’re doing and I hope our paths cross someday!
Hello!! Thank you! I try to enjoy as much as I can the beautiful things in life. If you are ever in Houston, reach out and we can meet!
My lovely BF!! Im so proud of you!! You are a box full of surprises, everyday I’m blessed to have you and your family in my life!! Love you amiga, keep learning, cooking and being
as sweet as you are!!
Dear Zorana,
Wow, first let me say, Thank You for sharing part of your story with our readers. Sometimes I read Jeri’s blog articles and think to myself, how many wonderful people are in our world, great people, doing great things, creating joy for themselves and others. Just by the pictures I can see you are inspirational, kind, and joyful. You are giving, compassionate and accepting. Bringing your culture with you into your everyday life is such a gift, not only to yourself, to all who you share with, teaching about our similarities is a gift you share so generously with others.
The efforts of your creations seem endless, your advice is wise and the variety of your creations looks intoxicatingly delicious. If you’re ever so inclined I’m sure our readers would love to know some of the recipes you use for your Venezuelan cheeses. The expansion of our horizons is always so important. Buena suerte con todos tus esfuerzos.
In Peace, Love and Cheese
Ricki
Wow I can’t believe you read my interview and commented on it!! I have your book and I just love it. I have made many of your recipes!. Thank you for your kind words. I just love making all these items and sharing them with everyone who is willing to try them :). I have been in discussions with Jeri in regards of the Venezuelan cheese recipe. Currently we are working on something ;). Thanks again!
Wow that made me hungry. What great food you prepare!
Thank you! I get hungry too when I look back at all the photos I have taken :).
Your cheese set-up is impressive! All your cheeses are just lovely, I don’t know how you have time to work.
Thank you!! 🙂 I do the best I can in managing my time.
Zorana, you have beautiful photos and myriad projects! Your organization of all your hobbies is to be desired by all of us.
The cheeses are so clean and beautiful, the affinage must be pristine!
And your charcuterie preparation is just beyond imagination! Well done!
I lived and worked in Houston during the 1980’s, only now to settle and retire in Fancy Gap, Virginia.
Peace and blessings! May you make many more beautiful cheeses!
Hello! thank you so much for your kind comments and appreciation for all my projects. Blessings to you as well!
How exciting. Can you tell me about your cheese caves?
Hello! The cheese caves are mini wine fridges inside a built-in furniture. I have two sets of the 3-tier and in the middle I have custom cabinet that holds some of my meads. This model is discontinued but it is made by the wine enthusiast. Currently they have some models similar to this one. I recommend checking out their website.
Wow! I would love to meet her
Good morning! and thank you!. If you ever in Houston let me now and we can meet :).