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Join Our Free Monthly Moosletter
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August, 2010 New England Cheesemaking Supply Co. www.cheesemaking.com
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Teaching Preschoolers How to Make Cheese!
If you've ever thought about using Mozzarella as a teaching tool, here's a great example!
When Ricki and Jamie taught a workshop for the local preschool, they demonstrated the value of making cheese as the best science project ever!
 This month, a group of 3 year olds from the Ashfield Community Preschool, took a field trip to the Cheese Queen's castle. Ricki and Jamie wowed them with a fabulous lesson about Little Miss Muffet's curds and whey. The very best time was had when Ricki and Jamie peeled back of the strands of Mozzarella to make string cheese. There was a whole lot of stretching and munching going on! To go to our blog and see all 44 of the pictures we took- click here. (Be cautious, however, because you may soon find yourself standing in front of a class of little people wondering how you got there!) |
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Provolone
Provolone has less moisture and a more complex flavor than Mozzarella (it's close relative in the Pasta Filata family). It was originally hung with ropes because it was too soft to sit on a shelf.
Jim's recipe calls for using 3 gallons of milk. (We try to keep our recipes fairly small so you can easily make these cheeses in your home.) Of course, if you wish to use more or less milk, you may adjust the ingredients proportionally. The process itself remains the same.
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The Living Farm
This came from Lynn Gillespie in Paonia, Colorado:
I have a herd of sheep and we are getting about 3 gallons of milk per day from our sheep. I have perfected the Mozzarella recipe for sheep milk. I get great results and a very consistent cheese. I would like to share my findings with you because I know you get questions about sheep's milk. Here are my modifications to the Mozzarella Made Easy: I used 4 drops of organic vegetable rennet and 2 teaspoons of citric acid to one gallon of milk. It does take a while to set up but it always makes it. I have cooked it in hot whey and also in the microwave and had great stretchy results for both. For our blog article about The Living Farm, click here. |
Dan Earle in Nova ScotiaHi:
Back in February you posted a picture on the blog of this cheese just made. Here it is six month's later. It aged in our basement/wine cellar. Was hard to wait six months but I think worth it. This cheese is flavourful, a bit sharp, and more crumbly that the store bought type. Ready to try this again!
Best, Dan
Later he wrote: Cheese went over well at World Cup gathering.
We think that might be an understatement! |
Fromage Blanc from Sally NewtonGreetings,
Just wanted to let you know that I posted one article about the fromage blanc - hope you like it!
http://bewitchingkitchen.com/2010/07/22/heavenly-homemade-fromage-blanc/
I decided to make this one centered only on the fromage, and the next one will use it in my Paris full post - it should be up on Sunday, and it will have links to your company again!
The cheese is absolutely spectacular, I cannot believe how similar it is to the ones I used to have in Paris. THANK YOU!!!!
Sally Newton
Later, Sally sent us the picture on the right-
I am sending you one more photo, that will be on Sunday's post, just in case you want to use it-
It's the fromage blanc with a drizzle of honey - I pretty much swallowed the whole thing right after the photo was taken . . .sooo good!
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Will Studd's DVD's-"Cheese Slices" Volumes 1-4! If you love cheese, do not miss this opportunity. Will Studd has created 4 volumes (so far) of behind-the scenes-looks at cheese being made around the world. Each volume contains over 2 hours of episodes, produced by Landmark TV. The quality of these DVDs is as supurb as the quality of the cheeses he features in his journey around the world of cheese. If you have to justify to yourself the expense of purchasing all 4 of these volumes, watch them and then give them to anyone you know who loves cheese. They will deeply appreciate it. For more info and to purchase, click here. |
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August 25-28
27th Annual American Cheese Society Conference
Seattle, WAThis includes Cheese-a-Topia, the annual competition and judging where you may sample hundreds of the best cheeses submitted from all around the country. Info: www.cheesesociety.orgTo check out our blog article about this event, click here.
September 11-12
Advanced Workshop with Jim Wallace
Your Next Big Step in Cheese Making
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Check out the articles we have posted since the last issue!
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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!
In Peace,
Ricki, the cheese queen | |