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Claudia Lucero of Urban Cheesecraft moved to Portland, Oregon in search of a life that emphasized quality over quantity. She started pickling vegetables using a practice known as lacto-fermentation — acquiring produce from her local CSA and dairy whey in liquid form to preserve her shares. She soon realized that the dairy whey was, in actuality, a byproduct of making cheese.
Dan Morris
In search of a more complete approach of acquiring dairy whey, she started researching cheese recipes online and started her trade with an easy mozzarella. While many cheese makers hone their art form through years of tradition, Claudia soon discovered that there are many simple, fresh cheeses that you can make in your kitchen in under an hour with just a gallon of milk. The result is a DIY cheese kit and the centerpiece of her business.
Dan Morris
Claudia’s intellectual curiosity led her to question the very milk where her cheese originated. After sourcing milk from local farmers, she saw an immediate result in her cheese; in fact, she started to view the milk as a living thing. As she states, “When we as human beings jump into the picture and interact with milk, then there are two living creatures working to create something. Add cultures, add molds, add humidity and heat, and then you’re encouraging and kind of pampering this live product, which evolves into cheese.”
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