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Richard McGaughey

U.S.
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Expertise

I can answer questions on making cheese at home. My name is Rich McGaughey. I am a native of Denver and still live there. I have been making cheese for over 30 years. I have 6 brothers and sisters , we grew up in the country with a rich tradition of self sufficiency. I learned the concept that cheese can be made from milk from my family , growing up. But in the early 80s I ran into a fledgling commune who enlisted my help using up the milk from 5 cows. So it was books that got me really making cheese. About 7 years ago I began to teach a cheese making class to keep myself busy in retirement. Itís really been a lot of fun . I have made a commitment to make cheddar every month and have kept it for 3 years or so. I have made lots of soft cheeses, mozzarella, gruyere , blue , gouda and brie. My current goal is to make a consistent blue using the mold from the previous cheese.

Experience in the area

I have been making cheese for 35 years for myself and family.

Publications

Interviewed for New England CHeese Making blog http://cheesemakinghelp.blogspot.com/2010_04_01_archive.html

Education/Credentials

Tips 1. Books, the best is Home Cheese Making by Ricki Carrol but I also like Making Artisan Cheese by Tim Smith 2. Keep trying , take notes , even if it doesnít look like the cheese you were aiming for it might be a great invention. 3. Start with soft cheese and use whole milk . Mozzarella is not easy to make , get some experience under your belt before trying it. 4. Use liquid rennet Ė itís easier to measure accurately 5. Use a digital meat probe thermometer with a alarm

Past/Present Clients

Please go to to http://www.macsrods.com/cheesekits.html to buy all the ingredients to make most cheeses at home in a kit.

What do you like about this subject?

I love making cheddar and brie.

Something controversial or provocative about this subject

cheese costs about $3 per pund to make at home

Average Ratings

Recent Reviews from Users

Read More Comments

    K = Knowledgeability    C = Clarity of Response    P = Politeness
UserDateKCPComments
Jasper04/26/13101010Thank you very much! I'll try to .....
Lee06/01/12101010 
Rahul06/27/11101010 
leonard02/22/11101010That is really fascinating, Rich. Milk may .....

 

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