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Richard McGaughey


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.


Interviewed for New England CHeese Making blog


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 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

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


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