As a ‘food connoisseur’ I
have been into many aspects of slow food and gourmet cooking for years,
including cultivation and hunting gourmet edible mushrooms, growing organic
food and wasabi, home brewing and cheese making. My wife Mary Jo
and I love to entertain friends and family with special dinners. Not
fancy dinners, just good, fresh prepared food.
Several years ago, a customer stopped into my home brewing/winemaking
store to purchase a floating thermometer.
"Life is too short for bad cheese."
When the customer
told me that it was for making Camembert cheese, I exclaimed, "I had no idea you
could make that yourself.” Astonished, I asked if he could
show me how. The next week, my new cheese-making friend and I made
fresh Camembert right in my shop.
After proper aging, I was hooked on its creamy texture and complex wonderful
flavor. That we made it ourselves added a certain magic to our enjoyment
and made me instantly want to share it with all of my loved ones. Later
batches proved more challenging so I dedicated my spare time to perfecting the
making of flawless Camembert with every batch. During my research,
I had became frustrated with
incorrect information and missing details in many cheese making books.
In a short time I was making consistent batches of Camembert, Brie and
Blue cheese and friends and family joined in making gourmet cheeses with
me. The small cheese making gatherings gave way to larger workshops. I have taught courses
and guest lectured at a number of local colleges and community centers, as well
as culinary groups and wine shops, such as: Cardinal Stritch University, Culinary
History Enthusiasts of Wisconsin, Bay View Community Center, Grapes and Grain,
Gourmet Outfitters and Willy Street Co-op. I also conducted
workshops in-home and in my retail store (Cedarburg Homebrew, Wine & Cheese).
I eventually developed a series of kits and guides to supplement my workshops. I
feel confident that my fully comprehensive kit/guide can help anyone through
the process of making delicious gourmet cheeses like Camembert, Brie and
Blue and many other cheeses as well! steve@thecheesemaker.com
