Rebecca's StoryI have lived and worked in the City of Pittsburgh, PA for most of my adult life. I got interested in making cheese a long, long time ago. I picked up a book on cheesemaking at the East End Food Coop and read the recipe for making Monterey Jack cheese (my favorite at the time). After looking, I slammed the book shut and said: "Well, I won't be doing that anytime soon!" (It looked so complicated!!).After a career in Fiber Arts, during Covid, I decided to try cheesemaking and was introduced to the world of Artisanal cheesemaking. Five years and hundreds of pounds of Artisanal cheeses later, here I am...anxious to share what I have learned of the science and art with those who want to join this fascinating world.Simple, delicious cheeses can be made in a home kitchen without professional equipment or a strong background in science. Let me show you how!
