The point was learning to love the process.
I think it was my mom’s idea, but once I got “forced in,” I was all in. I wanted to be a pro, so I devoured every book and magazine on artisan cheesemaking I could find. I experimented endlessly – some pretty epic flops, some surprisingly good stuff – but it was the work itself I learned to love so much.
It taught me that good things take time.
I’ve never had much patience, but great cheese can’t be rushed. I’ll never forget cutting into a 12-month-old wheel of handmade cloth-bound cheddar. Sharp and crumbly, with those little crystalline pockets of concentrated flavor. Truly sublime.
It taught me to care about the details.
Even a 3-degree temperature change, or a few minutes too long between steps, could completely alter the result. Almost fifteen years later, I still have occasional nightmares about taking a break while the milk cultures, forgetting to come back on time, and ruining a whole batch of precious curds. Probably because it happened more than once.
Speaking of care, it taught me that care is what makes it art – not just a product. The difference between a batch made in haste and one made truly for the love of it was night and day.
It taught me that art for art’s sake alone is deeply fulfilling, but also that art can sustain a livelihood. This wasn’t just a school project – it became a proper business. We sold $1,500/day at the market, which wasn’t bad for a 15-year-old back then (now I sound old). I learned about marketing, label design, sales, negotiating with stores and restaurants, and producing a consistent product (or first, how not to produce a consistent product 😂).
It taught me how a high school project could become a business that could help breathe life into a small town (see this video about the building we bought and restored into a bakery and creamery HQ).
And it taught me how to work together with others – my siblings, parents, and our friends who eventually stepped in as expert cheesemakers a couple years later and became my first boss.
In the end, it wasn’t the wheels of cheddar that were being molded – it was me.
If you are a young person (or young at heart), or you have young people in your life, I can’t recommend this “course” enough. It doesn’t have to be cheese. But learning a craft – especially a traditional one – is worth far more than the craft itself.
I invite you to see for yourself! And keep me updated:)
And if you have 9 minutes, I hope you enjoy the video.
