"The Cheesemaker" Steve Shapson

Make your own cheese at home? Steve Shapson, "The Cheesemaker" says anyone can.

Steve developed detailed instructions along with photos of the process to show you how to make your own gourmet cheeses at home. It's part chemistry and part reading and understanding the instructions.

If you need assistance you can call or write Steve. All you need is Steve's eBook Guide, and starter kit and non-homogenized milk or skim, plus heavy cream. (For example:1 gallon skim milk & 1 pint heavy cream). You can also use farm fresh milk available from your local dairy farmer. You will need a heating pot, slow-cooker or water-bath, a kitchen thermometer, stirring spoon and for some recipes Calcium Chloride.

With "The Cheesemaker's" easy eBook guide and kit, the novice can create creamy, silky smooth Camembert, Brie and Blue cheeses. Steve says cheeses like fresh goat’s cheese, mozzarella and ricotta can be ready to eat the next day. Camembert, Brie and some Blue cheeses are ready to eat in about 30-50 days, while hard cheese usually needs a few months minimum before you want to eat them. Like a good wine, hard cheeses mellow over time.

"The Cheesemaker's" site provides an array of cheesemaking books, cultures and additives, cheese presses, cheese kits, even clothing and accesorites at www.thecheesemaker.com.

Steve also offers a variety of workshop experiences in two locations in Wisconsin. Some cheese aficionados have hosted cheese making parties at home and for the Holiday when the whole family gets together.

http://www.thecheesemaker.com/workshops.htm

We'd like to hear from all Minnesota Cheesemakers. Email us your cheesemaking stories and send us jpeg pictures to This e-mail address is being protected from spambots. You need JavaScript enabled to view it .