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Join Our Free Monthly Moosletter
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September, 2010 New England Cheesemaking Supply Co. www.cheesemaking.com
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 "Cheese-a-Topia" Huge-a-Success!
Queen Ricki and her entourage rocked Seattle last week at the American Cheese Society's annual conference. A lot of cheese was tasted (for breakfast, lunch, dinner and numerous special events). It all culminated in the Awards Ceremony and the Festival of Cheese where over 1400 entries to the competition were displayed and devoured. The leftover hunks of cheese were sold the next day for $5 each to raise money for the ACS Scholarship Fund.
 Ricki taught a hands-on Mozzarella demonstration with Brian Civitello (CheezSorce) and Paula Lambert (The Mozzarella Company). This was one of numerous seminars and workshops about making and marketing cheese. Of course, it wasn't all work. There was the famous Duck Tour with Captain Beau Dayshush (which explains why Ricki, Jamie and Sarah are blowing into their "quackers" while waiting for the tour to begin.) For a picture tour of the trip, posted on our blog, click here. |  |
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 Italian Basket Cheese
CanestratoJim loves this cheese and his enthusiasm for it translates into a lot of history and a highly detailed recipe. Last year, he went to Sicily where he tasted this cheese and tracked it's origin. His detailed recipe includes directions for making it with either 2 or 6 gallons of milk.
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Conserving Water in the DesertHi, I live in the desert where water is precious so when I make cheddar and am raising the temp slowly I feel very guilty about the gallons of water I needed to use. Here is what I came up with. I found the round cake cooler at a yard sale, it fits right under my pot. I can turn on the stove and this makes the pot far enough away from the element that it will heat the curds, but not too much. Tara Tarbet in Utah (For an interview with Tara click here.)
 Serving MozzarellaI don't know if you share recipes with people of what to do with their cheese (seems like a cool idea). I made something last night I thought was so fantastic and completely simple ... Sliced fresh mozzarella with roasted small tomatoes on vine, drizzled with basil olive oil (I blanched the basil) ... Thought you might be interested. Love your cheese kits! -Kathi
Later, she wrote; Please feel free to use the photo in the Moosletter, I'd be very flattered. Such an easy idea, I roasted the small tomatoes on the vine at 400 for 15 minutes or so, until they got nice dark spots, and made the basil oil by blanching a bunch of basil and pureeing it in olive oil ... The blanching step isn't necessary, but it really helps the color a lot!
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 Iddy Biddy Little Measuring Spoons!
Ricki's daughter, Sarah- the Cheese Princess found these spoons for us and we really don't know how we did without them! They are stainless steel and these are the measurements: * Tad: 1/4 tsp. * Dash: 1/8 tsp. * Pinch: 1/16 tsp. * Smidgen: 1/32 tsp. To order, click here
Product Reviews
Sarah also came up with this idea and implemented it before the rest of us could even say, "Great Idea!" When you click on any product there are tabs at the top. One of them says "Product Reviews." There is then the opportunity to either write a review or read other reviews. It's brand new, so thus far, we have only gotten one review- for the Mozzarella Kit:
We just made our first batch of mozzarella from this kit. It was a gift for my daughter''s 15th birthday, because she was so intrigued by the idea of making our own cheese. The directions were very clear, we made certain we had milk that wasn't UP, and dove in. Everything worked exactly as the directions indicated and the result was easy and delicious! So, delicious in fact that the batch was gone in minutes! Especially delicious on slices of homegrown tomatoes! I have to say this is a great idea and am hoping to use this in my job soon. Kids need to see where our food comes from and be involved in the process as much as possible. I cannot imagine any child not enjoying this experience and the opportunity to enjoy it together with a parent is priceless! Next up... cheddar!So, tell us what you think!
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September 25-26
Great British Cheese Festival
Cardiff Castle, South Wales
Huge cheese market, masterclasses, workshops and demonstrations. Also, hosting the World Cheese Tossing Finals! Info: www.thecheeseweb.com
September 28-30 Camembert Workshop with Neville McNaughtonOregon State University, CorvallisOctober 8 & 9October 2-3Semi-Soft & Early Ripening CheesesOctober 23-24Making Alpine Cheese "The Details"November 20-21Monona Terrace, Madison, WIInfo: www.wioriginalcheesefest.comNote: All tickets are sold in advance. Members can buy them starting September 13th. The public can purchase after September 20th.
April 22-May 2, 2011South African Cheese Festival Sandringham, Stellenbosch
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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 | |