Cheesemaking tools include a pipette, thermometers and a strainer. After the milk has solidified, the curd is cut into smaller chunks and tied
up in a cloth to strain the whey, the liquid byproduct. The cheese is put into a basket or mold to form it into a specific shape. Some cheeses
must be washed with brine or alcohol during the aging process to create the ideal texture and flavor.
“I tend to make hard, longer-aged cheeses, primarily because I
can control how long they are aged and to make sure they are eaten
at the perfect time,” he says. “I also like to make cheeses that are
difficult to find in the stores, like English cloth-bound Cheddar,
aged Gouda, English Red Leicester, Tomme style cheese, Stilton
styles, Manchego and Jack. The Dry Aged Jack is special because
the rind is covered with an olive oil, crushed coffee, black pepper
and crushed cacao rub. It’s extremely complex and flavorful because
of the rind.”
He started Second Act Artisan Cheese three years ago with the
goal of offering cheesemaking workshops to hobbyists and foodies
interested in learning more about artisan cheesemaking. It turns
out that you don’t need a bunch of expensive equipment to make
really good cheese in your own kitchen — just a little motivation,
knowledge and practice.
“My goal was to raise awareness in the area about all the artisan
cheeses made by local cheese producers in North Carolina,” Nathan
says. “I’ve found that once people try making cheese for themselves,
they develop an appreciation for the different cheeses available from
Nathan’s thinking was well-timed, as the state’s burgeoning chee-semakers
are gaining recognition and gathering a loyal following.
Each cheese is an expression of the farm it comes from — the link
between flora, fauna, soil, and milk is integral to cheesemaking.
WBM october 2018