u/Dear_Rubymemphis

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

Welcome to r/SanDiegoCheesemakers 🧀

If you live in San Diego County (or nearby) and you make cheese, want to make cheese, or are just curious about how the magic happens… you’re in the right place.

This community is for beginners, experienced home cheesemakers, and professional artisans who want to learn from each other and make better cheese. Ask questions, troubleshoot a make, share photos of your latest wheel, talk about milk sources, aging setups, cultures, molds, successes, disasters… all of it.

Cheesemaking can feel a little like alchemy sometimes, and it’s a lot easier when you’ve got other people to compare notes with.

If you’d like to meet fellow cheesemakers in person, check out Queso Diego, the San Diego cheesemaking club. We meet monthly to learn, share cheeses, and geek out about curds and cultures. It’s a welcoming group and a great way to connect with other local cheese nerds.

To get things started:

• Introduce yourself
• Tell us what cheese you’re making (or want to try)
• Share photos of your latest make
• Ask questions if something went sideways

Glad you’re here. Let’s make some great cheese.