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Spruce Cambium Strips-6 pcs

Spruce Cambium Strips-6 pcs (E25)

4.43 stars, based on 7 reviews
These strips are collected by first removing the bark from trees, then special knives are used to cut the inner cambium layer which is cut to size and dried. We have managed to find a man in Vermont to produce these wonderful strips for us. The...
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Reviews 1-7 of 7

A Magic Ingredient

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From: Richmond, Va
<p>I reviewed these spruce cambium strips earlier when I purchased them to make a Mont D'Or style cheese (or, as I called then, a Winnemere Wannabe). That cheese convinced me to try these with another semi-soft: in this case a bit if a stinker based on Jim's Esrom procedure. These binding strips have become a magic ingredient for me!</p>

Couldn't wait

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  • Great product
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Been wanting to try these for a while. My wife laughs at me and asks what we are going to do with all this cheese...


Great service!

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From: Winnipeg, Canada
The strips showed up as promised and right quick - thanks again!



Rob


More info needed

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From: Oregon
It would be nice to know before purchase if product is reusable.

It would also be good to know how to adhere product to cheese-- string , rubber bands????


The Bark AND the Bite lead to Cheese Heaven

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From: Mountains of No. CA
I have made two batches using this bark. It fits the camembert mold perfectly. The first recipe I made my own cardoon rennet and goat milk--yum. The second batch I found Jim Wallace's Mont d'Or recipe. Easy and fun! My cheeses look just like Jim's--they are so beautiful I can hardly wait! Ordering more bark now...

These are artisanal tools for great cheese!

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From: Richmond, Va
One of my all-time favorite cheese styles is best represented by the Autumn alpine cows-milk cheeses such as Vacherin Mont D'Or. Perhaps my very favorite cheese in this style is Winnemere from Vermont's acclaimed Jasper Hills Farm creamery. When I saw Jim Wallace's recipe/procedure for a Mont D'Or style cheese in a recent Moos Letter, I had to give it a try. And I really jumped for joy when I saw that NECS had contracted with a Vermont artisan to produce the spruce cambium strips required to provide some key flavor and aroma ingredients.



My first batch of Mont D'Or ala Wallace has not yet ripened enough for me to taste one, but the aromas already have that spruce-woodsy/bacony touch that characterizes this style of cheese. The NECS cambium strips are very well made, exactly the right size for making small cheeses with something like a Camembert mold. I just know my Winnemere Wannabe cheese is going to be a winner. Thanks Jim, your spruce strip craftsman, and NECS!

Wonderul Surprise!

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Purchased for Vacherin d'Abondance, and perhaps will go on to make Mont d'Or.



Very surprised by the lovely fragrance of these strips. I thought the spruce or "smokiness" might be overwhelming, but I was intrigued by the recipe. The inital nose I received was almost reminiscent of baked goods -- a most enticing aroma. Good investment to accompany a very interesting and informative recipe. Recommend both.

Reviews 1-7 of 7