Hi! My names Robyn and I am so happy you are here!
I am the owner and creator of Cheese From Scratch, a business that teaches homesteaders how to turn their milk into cheese. Over the last 3 years in business Cheese From Scratch has taught thousands of students around the world how to make cheese through live speaking engagements, online courses and a monthly membership club called the Milkmaid Society.
How I got started making cheese
In 2014 I came home from work one day, to find a milk cow in front of my house. My husband, Zach, a former dairy farmer from Wisconsin, had moved to Canada to become a cattle rancher, but he still missed the dairy cows and cheese of his home state. He had been joking ever since I met him about bringing home a milk cow, and the day had come. “Now you can make me cheese”, he said as he unpacked buckets and milking equipment from the back of his truck.
I laughed, it seemed preposterous to think about, but after realizing she gave 8 gallons of milk a day, I had no choice but to jump head first into cheesemaking. It quickly became a passion and to this day, cheesemaking and milk cows are by far my favourite subjects.
I turned my passion into a business
Fast forward to 2021, I was looking for a way to quit my day job and stay home more with my 3 children. I started cheese from scratch as a blog where I planned to share tips and tricks on cheesemaking and milk cows.
I started sharing my adventures on instagram and today their are over 150 000 people that follow cheese from scratch for its quality, real life cheesemaking tips and tricks.
Since launching my business in 2021 I have shared many free resources through my blog, instagram and Youtube. I have also taught thousands of students around the world through my Homestead Cheesemaking 101 Course and my monthly membership club, The Milkmaid Society. Its been such an amazing journey, and I can not wait to see where it takes us next!
So Welcome! We are the Falkenstein family; Robyn, Zach, Echo, Jasper and Gus. Our primary goal around everything we do, is to work together to make and grow our own food. Everyday we learn from our triumphs and our mistakes and we are honoured to be able to take you along on some of these journeys, the good ones, and the hard ones, as we learn old skills and do our best to make all of our milk into cheese!
