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November, 2010     New England Cheesemaking Supply Co.      www.cheesemaking.com






Apple Pie Without Cheese is Like a Kiss Without a Squeeze!

That's the cute name for a new workshop sponsored by Greenfield Community College and taught by Ricki, Jamie and Tom Clark from Clarkdale Farms in Deerfield, MA. 

Tom, who is a third generation fruit farmer/grower gave out samples and talked about his locally-grown Heritage apples.  (That's Tom behind Jamie in the picture below.)







Ricki and Jamie made their famous 30 Minute Mozzarella, of course.  It's always fun to see the look of amazement on the participants' faces when they see the milk turn into cheese (picture at right).  Needless to say, the course was a big success and a gouda time was had by all.  Apparently apples and cheese do go together!
















No Problem with Monterey Jack!

Suzanne McMinn has gotten off to a great start in her attempt to make a new "hard" cheese every month.  In her article "Do You Know Jack?" on her fabulous website- "Chickens in the Road," she has taken pictures of every step she took to make Monterey Jack (both with and without peppers).

To check out Suzanne's article on our blog, click here.












Fromage Blanc

Jim has done it again- this month's recipe can only be described as a "tour de force!"  He has provided all kinds of options for making this versatile cheese.  So, whether you're an absolute beginner or an old pro, let Jim show you how to get creative with this simple but elegant crowd pleaser.

For Jim's recipe, click here.












Success is sweet!

I just wanted to send a quick note to tell your SUCCESS!

I always wanted to try to make cheese - and was really inspired and encouraged when I read Animal, Vegetable, Miracle and found reference to your site in the book.
 
I ordered the Mozzarella Kit, read the directions, promptly went out and bought milk, set everything up and failed miserably!  Was so sad, but decided I would try once more before trying the other options, the dry milk and then the more expensive (for our area) raw milk.  I thought I was going down failure path again but kept stirring the pot and low and behold everything started coming together.  Still a bit cynical (never in a million years did I think I would be successful) I persevered, in the bowl in the microwave and started stretching the cheese and IT ALL STARTED HAPPENING!  I was making CHEESE!

I was so excited I could barely concentrate, finished up with 2 lovely balls and just as the instructions said, sampled the fresh warm cheese.  What an amazing project- in 1 hour I made cheese.  I was home alone and could not wait till the next morning, I burst into work and waited for someone to ask, How was your evening so I could say, I MADE CHEESE!

Thanks so much for the great directions and helping me to learn a great thing, I am hesitantly looking at trying some others, I feel like I really accomplished something!

Celia Myres

Aging Cheese in Her Wine Cellar

Dear Ricki,

Thank you for your cheese books and online store! I started making cheese last year after a home cheese making class with some friends. Then I went to a hard cheese class at Homestead Heritage in Waco. I've ordered all your cultures, hard cheese press, cheese cloths, and molds. I love them all!

My husband and I are city people who left our jobs and moved to the country. I experimented with some soft cheeses and then hard. I loved making cheese so much we bought a Jersey cow and milk her twice a day.

I recently came up with the idea that a wine cellar's the perfect place to age cheese because it get's warmer than a fridge and is just the ideal temp for cheese! I can keep the temp between 50-55. I had a cabinet maker cut me some maple shelves. I put two bowls of water and sponges in the bottom to help the humidly. I'm still trying to figure out how to get to at least 70%, I'm not there yet.) Thanks for including what types of woods are good for aging in your book, I would have never known!

Also, I use your cultures for buttermilk to culture our butter. I recently made a home YouTube video about it and sourced your online store as the resource for the cultures. Thank you for your online store, it's where I get all my cultures!

Many thanks for all you do!

Rashel Harris, Palestine, TX

To see Rashel's video and our complete interview with her, click here.




Send your news to Jeri at Moosletter@cheesemaking.com
(Note:  Questions about cheesemaking still go to info@cheesemaking.com)














We have added PayPal to our list of payment options!

If you haven't heard of PayPal, it's a very convenient way to shop online because when you buy, there is no form to fill out.

Kusel 50 and 100 Gallon Artisan Cheese Vats

Ricki's daughter, Sarah, has done it again!  She found us these vats and we think they are the sturdiest and best built vats on the market today.   Each one is stainless steel, both inside and out, with a strong box tube internal frame.  Check them out here













Advanced Workshops with Jim Wallace

November 20-21, 2010

Your Next Big Step in Cheese Making

Click here for more info



MARCH 8 - 10, 2011

2011 United States Championship Cheese Contest

Hosted by Wisconsin Cheesemakers Association

Green Bay, Wisconsin



 Cheesemaking 101

Workshops with Ricki Carroll

A full day of hands-on cheese making with Ricki in her beautiful house in the foothills of the Berkshires. You will learn to make Farmhouse Cheddar, Queso Blanco, Whole Milk and Whey Ricotta,  30 Minute Mozzarella, Fromage Blanc, Creme Fraiche and Mascarpone.



 April 9, 2011  (WK4911)            April 16, 2011 (WK41611)  May 25, 2011 (WK52111)




April 22-May 2, 2011

South African Cheese Festival

Sandringham, Stellenbosch


































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

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