Mooos Letter Summer 2006
What's new at cheesemaking.com
Ricki is taking the 'Show on the Road'
Home Cheesemaking with Ricki on Cape Cod
Cheesemaking 101 Monday September 25th
on the Cape, through the Lamb and Lion Inn. Please contact Alice Pitcher for all information at: 508-362-6823 or email@example.com
Home Cheesemaking with Ricki in Pennsylvania
Classes will be held in Pennsylvania for the Association of Sustainable Agriculture, contact Heather House at T:814-349-9856 x 2 for details and registration.
October 28: Cheesemaking 101 at State College Friends Meeting House in State College, PA
October 29: Mozzarella and Ricotta Demonstration at Westmoreland County Community College, Youngwood, PA
Meet the Cheesemakers
Mozzarella goes to school
|by Kris Guptill:
||A 5th grade teacher inspires her students and makes learning fun
|by wrapping Social Studies and Science in the guise of cheese making and cooking
A Cheese Tourist in Italy
this is one of the most traditional Latin American cheeses
Simple to make with the additions of chilies, herbs or spices and this cheese will not melt when added to traditional south and central American recipes
Cheese Tips for Ewe
Q ... We are making fresh Chevre from our Nubian milk. We have tried wrapping it in cheese paper and also in saran wrap and both allow the cheese to get red molds and hairy molds on the surface as well as runny rot. They are being stored in a refrig. Is there a way to age these cheeses without the mold problems? Would they be better totally unwrapped?
A ... Since you are wrapping these chevres I assume you are mold forming them... your problem here has nothing to do with the wrapping papers ... You are producing cheese that are too moist ... If this is what you want then they need to be handled as fresh cheese and consumed ASAP ... If you want to age them a bit then you must undergo a proper drainage (24-36 hrs) and air drying (24-48 hrs) before you can send them to the cave or wrap them
Q ... Now that I have learned how to make my cheeses, do you have any tips for how to smoke them-- like on the stove top or on a grill?
A ... Oh yes! ... Smoked cheese can be fabulous .. I just finished a piece of smoked blue that was spectacular
.. It is not so easy since the butterfat will melt at a fairly low temp but if you can cool the smoke with a long pipe run from your smoking source to smoking chamber you will be quite happy .. You need to keep the cheese below 90F ... Getting the right amount can be somewhat of a challenge but well worth the effort
Q ... I made some farm house cheddar last year. After aging, my cheese was crumbly and dry. I followed the exact recipe in your hard cheese making kit, including using a mixture of milk and heavy cream. Do you have any idea what would have caused my cheese to be dry and crumbly?
A ... What has happened here is that the acidity of the cheese developed too much .. As the acid increased it caused the calcium balance to change (less Ca in the cheese) .. This caused a weaker bond for the curd and hence a less elastic more brittle cheese... the excess acidity also caused the curds to shrink and to force out more moisture over time and hence the dry chalky curd .. This is commonly known as 'acid cut' ... The cause of this can be one or a combo of 2 points....
1... too much culture or too long a ripening time which creates more acid
2 ... not a long enough stir after heating to drive off excess lactose this lactose will carry over into the later stages and provide the fuel to continue to produce acid.
Next time add less culture (20-50%) AND/OR stir a bit longer in the pot until the curd seems a bit drier .. A combo of these 2 should get you back on track.
November 11, 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.
These are the classes taught by Jim Wallace for those who wish to take cheese making to another level.
In each class we begin with the basics and build from there ... Our primary goal is to focus on the concept and not the recipe.
We promise you will learn a lot
as well as have tons of fun doing it!
... For a great review of Jim's workshop Click Here for a great site set up by Jamie Forrest (a recent workshop attendee). Also click on Jim's follow up to that workshop.
1 Day ... October 21, 2006
'Getting to the Next Step'
This is the class to get you up and running
with semisoft and hard cheese making.
This is the class for the cheese makers who would like to develop or improve their skills for aged cheeses or simply to further explore the process of cheese making. During this class we will fully explain the process in detail while we make 1 or 2 of our favorite cheeses, taste a lot of cheese and generally have a real fun time.
This class will really give you the background to move ahead to making many wonderful cheeses. ... More info
2 Day ... November 11-12, 2006
Bonjour! This will be great insight into 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 Wallace will be teaching this extended 2 day class, and it will provide an opportunity to work with those cheeses that require extended 'TLC'!
This 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 every ones questions on how to make better cheese ... More info
2 Day ... December 9-10, 2006
'Essential Principals of
Cheesemaking and Aging'
This is the class if you would like a good grasp of the concepts involved in cheese making and ripening ... A few of the topics covered are:
... Why and How to use cultures and their role in ripening
... How to monitor and alter acid development of the cheese
... Altering the texture and moisture in the cheese
... How to prepare the fresh cheese surface for developing natural rinds or surface ripening
... What is required to maintain a proper cheese aging environment
We will be making 2 very different cheeses as we explore the concepts and in the end you will leave with the knowledge that can be applied to many different cheeses... AND to make the cheese you really want. ... More info
Forming Natural Rinds
How do we do it?
Look ma .. No wax !
This is an ongoing dialogue between Jim and one of our customers
detailing the proper steps to form a natural rind
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 a part of it with us, please send your stories 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.
What are people saying about us? Check it out here.
The Cheese Queen is in Food and Wine and Barbara Kingsolver's
book Animal, Vegetable, Miracle!
Thanks for joining our cheese making family, keep those stories & photos coming. We love to hear from you!
Ricki, the cheese queen