What's new at cheesemaking.com
Here is our newest On Line Newsletter.
We hope you love reading it as much as we love bringing you the information.
In this issue we are going to focus on
the home and small farmstead cheese makers
... after all this is how Ricki started it all 27 plus years ago.
Ricki will show you how to make 'Jack Cheese', one of the simplest cheeses you can make right in your own kitchen.
..Then we will be off to a small goat farm to visit Carol Lively and her daughter Christine to see the process
from goat to cheese.
|Since we have recently introduced a much larger range of cultures to our web site, we will make some space here to explain what they are as well as why and how to use them
We are still providing the smaller culture packs that work so well for small batches, but to offer a greater variety in culture choice we are now carrying the much larger Ezal culture packs.
These cultures are intended for inoculation of larger 8-25 Gal batches.
... 1 pack will inoculate up to 250 Gallons of milk or more depending on activity desired but can be divided into smaller batches
Click here for the details
For a long time now our customers have been asking us to supply them with the proper wrapping papers for mold ripened cheese such as Camembert.
We have finally found a french paper that is what the 'pros' use and it is now available in several sizes
as well as quantities.
Click for details
In addition we have also found the perfect paper for washed rind cheeses
Ricki has also packaged the 'Mozzarella & Ricotta Kit' box with her super graphics to make it a lot more fun for the kids.
They really do make great gifts.
Click to see more
Meet the Cheesemakers
and her daughter Christina
Lively Spring Farm, Rowe MA
True Home/Farmstead cheese making on a small scale
||Carol and her daughter are quite typical of many folks we hear from here at New England Cheesemaking Supply.
They love the animals and they love the process ...those that have done it know you really have to love it.
This summer I visited their farm on several occasions to document the process from goat to cheese.
American Farmstead Cheese
The Complete Guide to Making and Selling Artisan Cheese
by: Paul Kindstedt
we truly believe this is the book cheese makers
have been waiting for
Ricki shows us how
to make a 'Jack Cheese'
October 29th, 2005
April 8th, 2006
May 13th 2006
June 10th 2006
Ricki's Fun for all ages introductory class.. A full day of Hands-On Beginners Cheesemaking. Farmhouse Cheddar, Fromage Blanc, Creme Fraiche, Queso Blanco, Mascarpone, Whole Milk & Whey Ricottas and a Quick Mozzarella.
You will learn the basic principles of cheese making and the use and care of equipment all while making new friends who share similar interests.
Cheesemaking 201 'French Cheese'
( 2 Days) Nov. 19-20, 2005
Bonjour! this will be a bit of a tour for the cheeses of France
.... a focused workshop on French style cheeses covering: ....
... Brie/Camembert (traditional vs modern technology)
... Reblochon, a semisoft style
... Plus One other style to be decided as we see the interest of the group
Jim will be teaching this extended 2 day class, and it will provide an opportunity to work with those cheeses that require extended 'TLC'!
Since he will be spending several days with 2 fine french cheese makers in late October .. there should be lots of exciting new material for this class.
The class will provide an opportunity to learn so much more than a 1 day class and covers more aspects of the process in greater detail. This class will provide plenty of time to spend on problem solving and fielding everyones questions on how to make better cheese
(1 Day) December 10, 2005
This class will be taught by Jim, it is a fantastic fun class for those who want to go beyond the basics and make great cheese for aging!
This is the class to get you up and running with semisoft and hard cheese making
Learn more about the concepts involved in cheese making rather than following a fixed recipe.
In this one day class you will make 1 or 2 cheeses, but more importantly you will follow the process in detail to gain a deeper knowledge of what is happening and why.. with a focus on proper acid development, proper curd formation, whey removal, salting and pressing
You will also be tasting cheese so you are welcome to bring your own for comments. We will also try to spend as much time as possible in the cave to learn about post make care.
I have made Feta several times and always when I go to the brining stage, it gets all slimy. What am I doing wrong? Any suggestions would be helpful.
Where most people have a problem is in the salting and brine storage ... this cheese was traditionally preserved with heavy salting which tends to make it very dry and hence low moisture reduces the microbial activity ... today's cheese makers tend to use less salt with a resulting higher moisture activity and more rapid ripening (not good for longer storage).
... When storing in brine the cheese will be higher in Calcium (Ca) while the brine is higher in Salt ... Therefore to reach an equilibrium the Ca from the curd is dissolved and flows into the brine while the salt enters the cheese ... this loss of Ca in the cheese represents a decrease in bonding strength of the curd (curd breakdown) and is why the surface turns slimy.
The solution to your problem is to increase the dry salting and change your brine makeup by either including Calcium Chloride (CaCl) in the brine or better yet mixing brine with 50:50 water and clear boiled whey (lots of natural Ca here) ... this will result in your brine being also high in Ca and since the equilibrium is already established between curd and brine very little Ca is removed from the cheese... you must make sure that your curd is well drained and completely covered with the brine
I need some help on setting up a space for aging and storing my cheese. I am really interested in how to build a cheese cave!! Can you steer me in the right direction?
A simple, affordable solution for low volume keeping/aging of cheese is simply to try to find an older used refrigerator that works. Turn it down to it's lowest setting and use one of the refrigerator thermostats found on our web site to control the temp to a stable temp such as 54F.
... You can then control the humidity by using partially covered pans of water inside it to maintain a constant 75-85% RH (a hygrometer would be useful to check this) ... if you want a higher RH use plastic boxes inside
If you are talking about a real cave there are tons of options ... Essentially 55F and 75-85% RH are the goals
I recently bought farm fresh goats milk and pasteurized it at 145F for 30min. It's now in the refrigerator. How long can I keep it before making cheese? Also, do I need to pasteurize it at all since that could effect some proteins and alter taste of the cheese?
Fresher is better.. the longer that you keep this milk cold.. the more the calcium balance changes to more soluble calcium which makes for a weaker cheese.. the capric character will also increase with age
... A big problem with your procedure is that cold storage can really be a problem with psychotrophic bacteria (grow well at cold temps) these can have a very negative effect on cheese making
.. you do need to pasteurize the milk if you do not age the cheese for more than 60 days
How to do it!
Tracking acidity development is one of the surest ways to know about the activity of your culture and to tell if it is doing the work it was intended to do
We explain the details of it all Here
Here are a few more questions that we would like to have the answers to
How do you finish your cheese...?
....wax?, natural rinds?, mold ripened?,leaves?...etc?
What kind of aging space do you have for your cheese...?
....old refridg?, shelf in the cellar? etc????
How much cheese is sitting in your aging room right now...?
What is the age of your oldest cheese? ... Youngest?
In your cave, do you have problems with ...flies?... mice?... mites?... house guests?
Simply cut and paste the questions above into an email addressed to Jim and fill in your response for us.
Your answers will help us focus our resources to best serve you.
Send us Your Photos
We are very excited about this new online Newsletter and really would like to get some input from our readers. Like everything else in the world today, things are only as good as what goes into them. So, if you are really excited about your cheese making and would like to share it with us, please send it along with any pictures you might have to either Ricki or me (Jim). If you can think of anything you would like to see in future editions, please feel free to let us know.
We are always looking for old time ethnic recipes to share with others online.