Cheese, Cheese, Glorious Cheese

I have big dreams for YUM eating. When the husband is done with his last year of clinical’s we are going to start looking at other options for living.

When I moved back to MI in 2007  and landed in this small town I never had any intention of staying in it. When I met the husband a year later he knew that. My plan was to finish school and be  on my way. Things have changed a little. I did graduate with my MBA this year and I did get married in 2011 and it just so happens that my husband has a daughter so we are limited in the moving department (that means no sudden moves back to OK).

So what does this have to do with pumpkin? Ha! You’ll have to keep reading! 

We’ve discussed various cities and the pros and cons of them. It wasn’t until our trip to Canada (Niagara Falls) that we discovered the perfect city. I’m from some pretty decent sized cities. I grew up in Tulsa, OK and spent my 20s in Stillwater, OK (college town, OSU). I am not used to living in an area where it takes me 20-30 minutes to get to ‘the city.’ After living here after all of this time it is starting to take its toll. I need to be back in a college town. I need to be back by water. And in order to grow my YUM empire I really need to be in a place where Made in Michigan products are easily accessible such as the coastal towns where fresh fish is available and the farmers markets and big and plentiful.

The city we are looking at provides my husband with a few hospitals to choose from. He should be able to have his pick as they are hiring in his field. This town is a coastal town giving me fresh water fish and has a wide variety of weekend markets. It’s also a college town. Not to just once college, but it’s also home to a culinary institute.

SCORE!

So, what does this have to do with cheese you ask?

Well, plenty. You see, one of the other things I want to do is homestead. Not a lot. Basic vegetables and lots of pumpkins. Apples, grapes, pears. We’ve got a plan. Chickens. Few milking goats. I’ve been obsessed with goat milk and cheese since I lived in Stillwater. I’ve been wanting to learn to make it and while I’ve read books on and I am sure I could easily figure it out, I recently ran across this gem, Artisan Cheese Making, while poking around at the Italian Pasta Sauces on Craftsy.

So there you go. Who wants to take a cheese making course with me???

Anyone?