How a decade of soggy paperwork and missed opportunities led me to create Curdious
The Beginning: Why I'm Starting Over
After more than 10 years as a professional cheesemaker and 15 years running a 150+ head goat dairy, I thought I had seen it all. But three years ago, I stepped away from cheesemaking—burned out and exhausted. It was an amazing life, but I'd hit my personal limits.
Now, as I prepare to re-enter the world of artisanal cheese production, I've had time to reflect on what worked, what didn't, and most importantly, what I would do differently. With my background spanning both traditional cheesemaking and software development, I've decided to tackle one of the most persistent challenges in small-scale food production: record keeping.
This is the story of why I'm building Curdious, a digital management system designed specifically for artisanal cheesemakers—and why I believe the future of traditional craftsmanship lies not in avoiding technology, but in embracing tools that free us to focus on what we do best: making exceptional cheese.
The Soggy Reality of Paper Records
Let me paint you a picture: It's early morning, you're two hours into cheese making, and you need to record the pH reading that will determine your next critical step. Your hands are wet from working the curds, the steam from pasteurization has fogged your glasses, and that piece of paper you've been scribbling notes on all morning? It's now decorated with whey splatters and increasingly illegible ink smudges.
Sound familiar?
When Ink Runs, Opportunities Are Lost
I can't count the number of times I watched valuable data literally wash away in my make room. The irony wasn't lost on me - here I was, crafting products that would age for months or even years, yet I couldn't keep a simple record sheet intact for the inspector's next visit.
But the real problem wasn't just illegible handwriting or water damage. It was what happened to that data afterward. My records often lived and died as isolated pieces of paper, stuffed into filing cabinets and never seen again. Critical information that could have helped me understand seasonal patterns, improve consistency, or optimize recipes was essentially lost forever.
This hit me hardest during a particularly successful batch of aged goat-milk alpine. That batch had produced two beautiful 25 pound wheels, but eight months later, when customers were raving about it and asking for more, I couldn't replicate it. My notes were incomplete and I was left trying to recreate a perfect storm from memory and guesswork.
The Inspector's Nightmare
Nothing quite focuses the mind like our regularly scheduled health inspection. What should have been a straightforward review of our HACCP compliance turned into a tense interrogation about whether that number was a "6" or a "0," and why there was a gap in our temperature logs from the previous week.
The inspector wasn't being difficult—they were doing their job, ensuring food safety. As I frantically searched through filing cabinets for lot traceability information, it was a wake-up call. Our record-keeping system wasn't just inefficient; it was putting our operation at risk.
The Aha Moment: Data-Driven Decisions
The moment I decided to build a digital solution wasn't dramatic - it was quietly persistent. I realized I was making critical business decisions based on intuition and half-remembered experiences rather than actual data.
Take seasonal planning, for example. I knew that cheese sales slowed in January after the holiday feasting, but I consistently forgot to account for this when planning production schedules months in advance. I'd make short-shelf-life washed rind cheeses in November that would mature right when demand was at its lowest, leading to discounted sales or worse, spoilage.
Similarly, I knew that November and December were busy seasons, but without historical data, I was always playing catch-up, scrambling to have the right products, in the right quantities, ready at the right time. I dreamed of being able to plan make schedules that would naturally align with market demand, and maybe even identify windows where I could take a well-deserved break without disrupting the flow of products to market.
Why Existing Solutions Fell Short
Like some cheesemakers, I turned to Excel spreadsheets and more organized paper systems. But the fundamental problems remained: data was still manually entered multiple times, prone to error, and difficult to analyze. Most importantly, none of these solutions were designed with the unique workflows of cheesemaking in mind.
My research revealed a surprising gap in the market. While there were plenty of generic farm management tools and complex ERP systems designed for large food processors, there was virtually nothing built specifically for the artisanal cheesemaker working with small batches, complex aging schedules, and the need for complete ingredient traceability.
So I made a decision: I would build the application I wished had existed when I first started making cheese, working under the assumption that if I, as a cheesemaker, would find it useful, then others might too.
Designing for the Real World of Cheesemaking
Building Curdious meant starting with the realities of cheese production, not the idealized version that exists in textbooks.
Surviving the Environment
Any solution had to survive the humid, wet conditions of a working creamery. This meant designing for tablets in waterproof cases, phones with moisture-resistant screens, and interfaces that could be operated with slightly damp hands. But I also started dreaming bigger: what if the system could respond to voice commands, eliminating the need to touch screens, and then subsequently wash hands yet again, during critical production moments?
Never Missing a Step
As a solo cheesemaker, I rarely forgot critical steps, but consistency is everything in cheese production. Exhaustion happens, life happens, and when it does, mistakes can be expensive - sometimes costing thousands of dollars in ruined batches. I wanted step-by-step guidance that would ensure I never missed anything, no matter what was happening in my personal life.
Automatic Calculations
I was tired of converting Danisco DCU measurements to grams, tired of calculating culture amounts based on milk volume, and tired of hoping that seasonal staff would get these calculations right. The system needed to handle all of this automatically, reducing both errors and the mental load during production.
Complete Traceability
Every ingredient entering the facility would be registered with lot numbers and expiration dates. Every batch would track exactly which lots were used in its production. Not only would this enable rapid response to potential recalls, but it would also prevent those last-minute panics when I realized I was out of a critical culture with a delivery still days away.
The Digital Transformation: What Changes
While Curdious is still in development, I can already envision how it will change my daily operations.
Production Days Reimagined
Picture starting a make with a tablet displaying your complete makesheet, automatically scaled to your exact milk volume. As you complete each step, timestamps are recorded automatically. pH and temperature readings are logged and immediately compared to your target ranges. If something looks off, you get an alert. Photos can be attached to document unusual characteristics.
Instead of juggling soggy paperwork, you're guided through each stage with clear instructions and automatic calculations. Need to know how much culture to add to 47 gallons of milk? The system calculates it instantly. Want to log a temperature reading? Voice recognition lets you do it hands-free.
Recipe Evolution
Version control for makesheets means I can experiment with confidence, knowing that every adjustment is documented and can be compared to previous versions. When a batch turns out exceptionally well, I'll have complete data on what made it special. When something goes wrong, I'll have the information needed to prevent it from happening again.
Inventory Intelligence
No more surprise culture shortages. The system will track usage patterns and alert me when supplies are running low. Eventually, I envision integration with suppliers for automated reordering. Expiration date tracking ensures nothing gets forgotten in the cooler until it's too late.
Cost tracking will extend beyond just ingredients to include labor time, helping me price products more accurately and identify which cheeses are truly profitable.
Aging Cave Management
Individual wheels and batches will have digital identities, with photos and notes tracking their development over time. Automated reminders will ensure flipping schedules are never missed. Environmental conditions will be logged continuously, and I'll be able to correlate aging conditions with final product quality.
Looking Forward: Enhancing Tradition, Not Replacing It
I want to be clear about something: Curdious isn't about replacing the artisanal traditions that make our cheeses special. It's about freeing up time from the tedious, error-prone aspects of record keeping so we can focus on what we love: making exceptional cheese.
Traditional cheesemaking knowledge is precious, but it's also fragile. When that knowledge exists only in the heads of experienced makers or on oft ignored paper records, it's vulnerable. Digital tools can help us preserve and share this wisdom in accessible formats while using data to make better decisions.
The vision extends beyond just record keeping. Imagine being able to share successful recipes with other small-scale makers, contributing to a collaborative knowledge base that elevates the entire artisanal cheese community. Picture new cheesemakers being able to learn from documented successes and failures, shortening their learning curve while respecting traditional methods.
The Journey Continues
As I prepare to restart my cheesemaking journey, I'm excited about the possibilities that lie ahead. Curdious represents more than just a software project - it's my attempt to improve on some of the operational challenges that contributed to my earlier burnout while preserving what makes artisanal cheesemaking special.
The application is still in development, and I'm approaching it with the same patience and attention to detail that good cheese requires. Just as you can't rush a proper cheddar, you can't rush building software that truly serves its users.
For fellow cheesemakers reading this, I'd love to hear about your own experiences with record keeping, seasonal planning, and the daily operational challenges of small-scale production. Whether you're excited about digital tools or skeptical of them, your perspective matters as I continue developing Curdious.
The future of artisanal cheesemaking doesn't have to choose between tradition and technology. By thoughtfully integrating digital tools that solve real problems, we can preserve the craft we love while building more sustainable, efficient operations.
After all, the best technology is the kind you don't have to think about - it just works, quietly supporting your craft so you can focus on creating something beautiful.