- About the CheeseMaker
About the CheeseMaker
Steve's Biography & Credentials
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. And most recently, beekeeping. My wife Mary Jo(MJ) and I love to entertain friends and family with special dinners. Not fancy dinners, just good, fresh prepared food.
For me, cheese making started several years ago when a customer stopped into my home brewing/wine-making store to purchase a floating thermometer.
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. At the time, good information on artisan cheesemaking was hard to find.
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've 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, Willy Street Co-op. Having made trips to other states and countries to help with small artisans, I've made some good friends along the way.
Eventually I developed a series of kits, helpful instructions and unique products to help other cheese making enthusiasts.
Though mostly self-taught, I have attended cheese making programs at the University of Vermont. I respect this art of cheese making and am committed to helping you attain your goals.
"Blessed are the cheesemakers."-Monty Python