Cape Cod Times, by Laurie Higgins
I was thrilled (and my husband was jealous) when I had an opportunity to attend a hands-on workshop, hosted by The Lamb and Lion Inn, to learn how to make my own cheese with Ricki Carroll, self-described cheese queen of New England.
There were home chefs, restaurant owners, artists and teachers of cooking classes. They all loved cheese and most of them loved to cook, or at least eat
The whole time she was cooking, Carroll passed out tidbits of information, stories about cheese and tips to make the process easier.
Since 1978, Ricki Carroll has taught literally thousands of people how to make cheese - usually in her home kitchen in Western Massachusetts....
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The Austin Chronicle-Food-o-File, by Virginia Wood
Behold the Making of Cheese
Back during the holidays, I got a call from a guy who promised to send me a sample of his sister's great mozzarella cheesemaking kit for a trial run. "Sure, sure, send it along," I told him in my holiday haze. When the promised kit hadn't arrived by late January, I called looking for it. I eventually received a small package from The New England Cheesemaking Supply Company (85 Main St., Ashfield, MA, 01330; 413/628-3808; http://www.cheesemaking.com) and the fun began.
The package contained Ricki's 30-Minute Mozzarella & Ricotta Kit, an instruction booklet, a supply of vegetable rennet tablets, citric acid, flake salt, a thermometer, and a piece of butter muslin. Who knew making cheese could be so quick and easy? With the contents of the kit, one gallon of whole milk from the grocery store, and 30 minutes, we had three-quarters of a pound of fresh, delicious mozzarella. The ricotta recipe takes longer only because it requires some hang time to drain. According to the kit, any milk will work with the recipes, regardless of the butterfat content, whether it's powdered or skim, from cows or goats. The booklet also offers recipes for things like lasagne, bocconcini (little mouthfuls of mozzarella marinated in herbs and olive oil), plus pizza dough and bread that can be made with the warm whey saved from the ricotta-making process. The package also contained the company's latest catalog, which features kits, equipment, supplies, mold cultures, books, and instructions. Pretty much everything you'd need to make cheese except the milk.
The 21-year-old New England company is the brainchild of cheese maker Ricki Carrol and her enthusiasm for her subject is obvious in the kit, the catalog, and the company Web site. And the cheese is great!