Bio

Gianaclis (gee-on-a-klees) along with her husband Vern runs Pholia Farm in the Rogue Valley of Southern Oregon. For a decade specialized in aged, raw, goat milk cheeses. Before that, she was a printmaker and installation artist, before that a nurse, and before that a farm-kid milking cows, riding her horse, and playing in the 200 acre woods. That’s the short version!

Pholia Farm dairy barn

Pholia Farm is completely off the power grid and is supplied by solar and water power. The 24 acres are part of the original 220 that her parents bought in the 1940’s. The land, the Southern Oregon’s Rogue River valley was originally lived upon by the Takelma (or Dagelma) native Americans.

in addition to having written six non-ficiton books, Gianaclis often writes and photographs for Culture – The Word on Cheese, Mother Earth News, and other publications. She also judges cheese at competitions such as the American Cheese Society annual conference. She’s been a member of the Authors Guild since 2013.

Vern and Gianaclis with their daughters, Amelia and Phoebe, and Gianaclis’s mother, Joan.

Her non-fiction book list can be seen at Books.

“Gianaclis” is a Greek surname. It was the last name of her parents before they changed it in the 1950’s to “Stevenson”. The 50’s were a tough time, as were many decades before and after, for ethnic names and identities. Robert and Joan were practicing chiropractic doctors and found the name change easier for them. Gianaclis was born Susan Lynn Stevenson. As a young girl she dreamed of having an identity not rooted in northern European culture. When she was 29 she changed her name to the almost lost family of Gianaclis. She pronounces it Gee-on-a-klees. In Greek it would be Yon-a-klees. Lovely, but even harder to explain!

She is currently working on her first fiction novel. Stay tuned!

3 Comments

  1. You wrote an article/recipe in the Winter 2015/2016 issue of Culture magazine on making clotted cream. I am interested in making it and have two questions. First, is the heavy cream pasturized or ultrapasturized and second, can you substitute yogurt for buttermilk. Much thanks, by the way I have Mastering Artisan Cheesemaking and have found it to be very helpful.

  2. Hi there! You can use any kind of cream, but try to find one without added thickeners and dextrose (a lot of them have these or something like them). You can use yogurt, but increase the incubation temperature to about 105. I’m just finishing up a yogurt and kefir making book and will have some cheesemaking recipes using yogurt in it. 🙂

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