How do you handle requests for cheese?

[pliezar (Ian)]

I have a bit a situation that is concerning me.  I normally give my cheese as gifts to family and friends or bring it into my work to share. 

Recently I have had a few friends approach me and ask me to specifically make something for them.  I am torn about this in some ways, Milk is expensive here ($5/4L) and that is just for P/H, Cream line milk (If you can find it) is that for 2 L, the effort I have to put into it (I know that sounds like wining its too hard) and give it away.  I get the impression that I will just do it because I have shared it in the past. 

What do you do with such requests?  Would it be wrong of me to have them supply the milk at least?

Ian

[jbrun85]

Although I'm new to this, I would say to do whatever makes you feel comfortable. Perhaps you could explain to them how much effort and time it takes to make cheese. Let them know that you'll be happy to share when you have the opportunity to do so, but that it isn't always the case.

If the money is more of an issue than the time, I would be honest and just say that it is quite an expensive hobby, and let them know that you'll be happy to do it for them if they provide the ingredients.

Ultimately, it comes to whatever seems like the right answer to you. I think it's a personal thing.

[vertlook]

My other hobby is making Salami/salumi - being doing it for long time now,  and I get in this situation quite often. What I do most of the time is I say "I will think about that" and just ignore this request. If they remind you, just say the usual: "Do not have time for that now" - works every single time.
Or just have guts to say: "I do it for my own pleasure, hence I do what I want and when I want." And from now don't give away your cheese to the people who cannot appreciate the gift.

[Sailor Con Queso]

Tell them to bring the milk and then help THEM make it. That way they see how much fun it is, but also how much work it is. You might get them hooked.

[linuxboy]

Tell them to bring the milk and then help THEM make it.

So very much this. Share the love, teach the addiction, eat real food.

[JeffHamm]

I was going to suggest the same thing as Sailor.  Tell them you'll show them how to make it. 

- Jeff

[pliezar (Ian)]

Thanks for all the input, it was helpful

Tell them to bring the milk and then help THEM make it. That way they see how much fun it is, but also how much work it is. You might get them hooked.

I mentioned it to a few of the "requesters" and their silence has been deafening.  I will see what happens

Ian

[vertlook]

Tell them to bring the milk and then help THEM make it. That way they see how much fun it is, but also how much work it is. You might get them hooked.

Don't want to be negative, but:  tell them also they need to build a cave for aging, tell them to spent X amount of money on cultures, tell them to buy PH meter, all the aging equipment, thermometer, etc. 

[Tomer1]

Many eaters are just too lazy to become makers. 

[pliezar (Ian)]

Many eaters are just too lazy to become makers. 

LOL   I love that "Eaters"  love it

[Avignon]

Yeah I think that you are completely within your rights here @Ian to (at the least!) request that they pay for the ingredients. And it would be a rather nice gesture to ask for them to make it...if anything then the cheese would be more satisfying.

I have to say, if I was asking for you to make me cheese, I would feel rather emabarassed about it if you didnt´charge me. I would demand that you take the money from me.

With that in mind, I am really new to cheesemaking! Anyone recommend any courses for me to take to improve my cheese making skills?

[Tobiasrer]

Who has time for courses? Just jump in head first and see what comes out edible!!

[Avignon]

Who has time for courses? Just jump in head first and see what comes out edible!!

I could probably find a day or two - but if you think there is no need, then what would you recommend? Any books which you find to be of use?
Ta...

[Sailor Con Queso]

I recommend a good class. Will help you avoid a lot of beginner mistakes.

[Boofer]

I recommend a good class. Will help you avoid a lot of beginner mistakes.

I imagine that would be a pretty lengthy, comprehensive class. With all the different cheese styles and their accompanying tips and techniques to absorb from:

• mozzarella and its ilk
• lactics
• rind development on hard cheeses
• washed rinds and smears
• aging techniques and environments
• contamination prevention, containment, and eradication
• appropriate culture selection

These are but a few of the subjects a class like that would have to address. I realize there are classes available now, but I have no idea how they could effectively cover the broad range of issues discussed in this forum. Most likely I would imagine they narrow their focus to a specific style and stick to that.

I'm glad I paid my money to John  for his ongoing cheese instruction provided through this forum. The advice and guidance provided by the forum members along with several good cheesemaking books have helped me immensely.

-Boofer-