u/Dear_Rubymemphis

▲ 4 r/SanDiegoCheesemakers

As some of you know, I took 1st place at our 2025 Epic Cheese competition. The grand prize wasn’t just bragging rights, it was the chance to produce a commercial batch with Peter Zien at Cheesesmith Creamery, with proceeds going to Anvil of Hope. That cheese is now real, named, and out in the wild.

Anvilkäse (a butterkäse-style cheese) is now available at the AleSmith Brewing Company Tasting Room in Miramar for $15 per wedge.

Because of this project, we raised over $1,000 for Anvil of Hope, which is pretty dang awesome.

Anvilkäse is a butterkäse-style cheese

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u/Dear_Rubymemphis — 1 month ago

▲ 1 r/SanDiegoCheesemakers

I’ve made St. Marcellin a few times now and wow… it seems so easy.

Some batches I’m like “hell yes, nailed it!” It turns out creamy, delicate, doing exactly what it’s supposed to. Other times? Same process (or so I think) and it just goes sideways for reasons that remain a complete mystery to me.

This current one is so far so good — curd set is behaving, texture feels right, nothing weird happening (yet 🤞). But I swear this cheese has a personality. Like it’s judging me. Or waiting.

u/Dear_Rubymemphis — 2 months ago