Leave a comment

Home cheese maker mixes art, science and goats’ milk | Burlington Free Press

Ellie Mesler spends much of her life trying to kill bacteria. She also devotes a good deal of time and energy to nurturing bacteria to make cheese.

Mesler, 60, is a pharmacist at Fletcher Allen Health Care. She is cheese maker at home, where she makes goat cheese from the milk of animals in her backyard barn.

“If you want to make cheese that’s worth eating, you make a chevre,” Mesler said. “Because when you’re done, it’s the best cheese you’ve ever tasted.”

Preparing the starter for the cheese takes about an hour, Mesler said. Chevre, a soft goat cheese, requires minimal aging. Mesler eats her chevre, plain or flavored with herbs, four days after she adds culture, rennet and salt to fresh goats’ milk she pasteurizes and cooks on her kitchen stove. The cheese, stored in a cool place, is ready to eat 12 to 16 hours after it’s prepared. But a few days aging — and turning and salting in 12-hour intervals — adds form and flavor to the cheese, she said. Herbs of choice are sprinkled on top of the rounds as desired.

The full story of Ellie’s home-brew cheese at Home cheese maker mixes art, science and goats’ milk | Burlington Free Press | burlingtonfreepress.com.


What do you think?

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 )

Twitter picture

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

Facebook photo

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

Google+ photo

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

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff


The blog


Walk and Bike in France. www.icietlanature.com


"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

A Crust Eaten

Living life one plate at a time

%d bloggers like this: