Hi guys,
First of all, I’m sorry about being absent from the board. My life has reached a very hectic stage and I’m not sure that it’s going to slow down anytime soon.
I tried last week to make a batch of cheese (the failure to set) and then yesterday I did finally get one done. This is my first cheese in 3 weeks which was pretty much like an eternity for me.
Now having said that, here’s my question:
How many of you make cheese all year long?
In the past I have only made cheese during the winter months.
Here in Illinois we get some extremely hot weather in the summer months and then there’s also the issue of flies getting into the house which really worries me, when I have an open pot of milk/curd on the stove.
I would like to continue to make at least a few batches of cheese this summer, but I really don’t know if it’s feasible, (or desirable), to do so. My life really picks up speed in the summer since I’m an outdoor type of person with tons of different hobbies.
One other thing that worries me about making cheese all year long is that the craft might lose it’s appeal if I don’t take the summer months off.
I absolutely hate winter yet it’s always so much easier to take now that I’ve found this hobby.
So, what’s everyone’s thoughts on this subject?
I got a little depressed yesterday when I realized I might have made my final cheese of the “year”, yet at the same time, I’m really looking forward to SUMMER!

Dave

Dave

I way down on the cheese-making in the summer, mostly for the same reasons as you:  Too much to do outside.  We have a very large vegetable garden which takes my time in the evenings and Saturdays, and I can and freeze for the winter, so there’s not much time left for cheese.  I did find some time last summer on a week off from work to put a few in the cave, but it’s mostly a wintertime activity for me.

no summers cheeses, about 5 month gap because too hot and fridge too crappy to maintain even temp.

u can still make cheese with temp up to 38C—100F

especially if u r making thermo chesses
cheddar is fine too

do not worry, i make cheese all year around, and i used to be afraid of summer inhouse temp, but do not worry, i asked an expert and he said that it is fine and doesn’t affect the cheese while pressing

actually the first three to 4 days of wheel life, loves to sit in such temp

Welcome back, Oh distracted cheese maker.  Its good to hear from you again.  I haven’t been making cheese long enough to have formed a routine for the year.  (I’m the “green” cheese maker, remember?)  Just made my first cheese in May of last year.  I made all through the Summer, and will likely do the same this Summer.  I do have an expanded garden, fruit trees and a large lawn to care for, but if something is important we generally make time for it.  Here in Arkansas the Summer temps frequently exceed 100 F, but it has not been a problem.  As to flies and other insects, we may have the record for numbers and varieties; but none have bothered my cheese making.  The only part that could be a problem is the air drying stage.  For this I made a small platform of screening and cover it with a screen sieve.  In short, so far cheese making has been a year round endeavor.

hi guys
since getting my wine cooler/cheese cave i will be embarking on my first winter making cheese it performed beautifully over the summer with temps up to 40c the old fridge i was using would never have coped and couldn’t cope with the winter temps here. all i have to do is eat some summer cheese to make room for winter ones

I have now been making cheese for a little less than a year.  I think i started in April ‘08.

The mild climate in Sonoma County has allowed me to make cheese year round, and I expect I will continue to do so.

During the months nov-dec 2008 I’ve passed a class of 35 hrs about making cheese at home.
I make cheeses all year around only from raw cows milk always pasteurized (except the last time when I made the first Cheddar).
I wish I could make more cheese than I actually make. I make Gouda,Swiss,Bulgarian/Feta,Italico,Bell-Paese,Haloumi,Ricotta,Jibne’h (an Arabic style cheese) and mostly Camembert and Safed cheese. The last is named upon the holly city of Safed the city of the Cabala. This cheese was made first by the Hameiri family 160 years ago.
I always use vegetable liquid rennet (maxirene), as culters: buttermilk as meso and yogurt as thermo. These are obtainable at supermarkets in a very fresh condition (expiry dates of 3-4 weeks ahead). I never failed with them. After pasteurizing I add a small amount of CaCl. A “secret” ingredient I add (as learned in the course) is a 5% white vinegar. It helps the coagulation. All the ingredients are added at the beginning, of course the rennet is last.