Karen’s Hard Cheese

A funny thing happens when you’re The Goat Cheese Lady.  Nearly every weekend, people drive down the driveway, park near the Tie Your Horses Here sign (note to readers: we have no horses.  That’s The Animal Whisperer’s way of saying Park Here.  Thank you though, to all of you kind souls who have consciously avoided parking there, so you wouldn’t get in the way of the horses.), and come in to take a class.  You meet lots of really neat people that way.

And, that’s how I met Karen.  She drove down the driveway quite a few months ago, and took her first class, learned to milk the goats, make mozzarella, soft goat cheese and ricotta.  Then, a little later, took her second, the same class again.  Then, later, her third, where she learned how to make hard cheese, yogurt and cottage cheese.  She is tied for the record for people who have taken the most classes.

But, another thing happened with Karen.  She became a Cheese Mother.  I think that was her term.  And, she called me one too, when she bestowed upon me one of the greatest honors any Cheese Mother can have.

She

Brought

Her

First

Ever

Hard Cheese

To Our House

To

Share.

Now, that’s truly an honor.

Why?  You might ask?

Well, once you get the cheese making bug, you can’t stop.  You realize that making soft cheese is good, but making hard cheese, artisan cheese, is An Art.  An Art that is to be honored, appreciated.  It ties you to the past thousands of years, and all who have come before you and transformed milk into the miraculous wonder that is cheese.

If all you’ve ever eaten was plastic wrapped cheese from the grocery store, you are missing the art, the aging, the subtle or strong flavors, the creativity, the story, the patience, the experience of Aged, Hard, Artisan Cheese.

So, when you cut into a round of artisan hard cheese with someone, especially the first one they have ever made, it is an honor.  It’s like unwrapping a gift you’ve been waiting for, watching, observing, guessing about, hoping about, for weeks.  8 weeks in Karen’s case.  You hope it is edible.  You hope it turned out right.  You hope it’s worth the wait.  And, when you’re new at cheesemaking, you have no idea what to expect when you cut into it.

It’s like waiting all year for Santa to come and forcing yourself to fall asleep Christmas Eve so Christmas morning will come faster.

It’s a gift.

Thank you Karen for sharing your delicious cheese with us.

–  Your Fellow Cheese Mother and Friend, The Goat Cheese Lady

About The Goat Cheese Lady

I am Lindsey. At first I was a city girl. Growing up, the closest thing I had to farm animals were a cat and a cockatiel. In 2009, Herbert (my husband) and I bought our first milk goat and I instantly became an urban farmgirl, attempting to balance city and farm life..before I knew “urban homesteading” was a thing. That’s when we began The Goat Cheese Lady Farm, hence The Goat Cheese Lady blog you’re visiting now. After moving to the country in 2014, I embarked on life as a rural farmgirl. We continued teaching farm and cheesemaking classes, raising more goats and began construction on our cheese creamery. But life had other plans and in 2017, we decided that, due to financial and health issues, we had to close the farm for business. No more classes, no more creamery, a lot less milking. We went back to off farm jobs, I as an Occupational Therapist, Herbert in construction with his business, D&A Home Remodeling. At that point, I made a silent promise to myself that I would corral my entrepreneurial mind and focus on a job for a year. Well, it has been a year and I am back. Not to classes, cheese, soap or lotion, but back to writing. I love it. I’m not sure where it will lead me, but that’s where I’m starting. I’ll continue to write as The Goat Cheese Lady for now, and whatever the future holds, I’ll let you know. Our two boys are 14 and 11 and continue to be louder than my sister and I ever were. We have two dogs, Montaña and Flash, a cat, Jumpy, a flock of chickens and three goats. Yes, we still have Lucy, the goat who helped us start it all and was milked by over 1,000 people. She’s retired but still the boss. Chocolate provides enough milk for our family with some to spare for the dogs. Soccer friends, school friends, coyotes and mice are frequent visitors. There are way too many flies and every so often we see an owl. I’m glad you’re here. Sometimes you’ll laugh out loud, other times you’ll be inspired to appreciate the small things. My hope is that, over your morning cup of coffee or your afternoon work break, you’ll enjoy the antics and inspiration that are my daily life. Lindsey
This entry was posted in Cheese Making, classes, Farm Life, good people to know and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s