|August, 2012 New England Cheesemaking Supply Co. www.cheesemaking.com|
A Norwegian Style Cheese
The eyes tell it all! Those little holes make this cheese look like a Swiss, but looks can be deceiving and Jarlsberg
® is actually a Norwegian cheese.
Many folks think it's made like a Swiss with more moisture. In fact, while doing his research, Jim found that many of the books
and forums present Jarlsberg
® as a thermophilic cheese like Swiss (high
heat), whereas the base process is actually mesophilic (low heat).
The taste is somewhere between Gouda and Emmentaler - mild, buttery and slightly sweet. Jim had to do a lot of research to come up with his
recipe because the process of making Jarlsberg
® is a closely guarded
secret in Norway.
He found that a four gallon batch is the smallest size that will trap the gas and make the typical holes. (We strive to keep the batch size to a gallon or two, but sometimes the process just demands more milk.)
So, pull out those big pots and get to work! (Then send us your gorgeous pictures before you gobble it up.)
To see Jim's detailed recipe for a Norwegian Style Cheese - click here
Simona Carini makes her cheese in English and Italian!
Simona has a beautiful blog (Briciole) where you can click on a button to hear her pronounce key words from her posts in Italian. So, you can learn how to make cheese and speak Italian at the same time.She writes about all kinds of food (and many other things) and she is a master home cheese maker. So, we have featured Simona as a guest blogger several times in the last two years.This past April, Simona flew from her home in northern California to our stomping grounds in western Massachusetts in order to take her second advanced workshop with our technical advisor, Jim Wallace. It was a 2 day intensive workshop in Italian cheeses (last year she took the one on French cheeses). She took pictures both times and after both classes, she wrote blog articles about the experience. When she isn't making cheese, Simona teaches college level computer programming classes. We think she should be teaching college level cheese making, as well!
To see our blog article with Simona's workshop experience - click here
Here is a picture of my first try at flavored cheddar cheese.
On the left is cheddar with diced black olives and on the right is cheddar with bacon bits. Love the taste of the latter.
Both have been aged for about five months.
Betty Kriel, West Texas
Whey really works!
After reading Animal Vegetable Miracle, I tried your recipe for 30-Minute Mozzarella. Then I bought one of your kits and made feta and fresh curds. THEN... I noticed on your site that you recommended pouring leftover whey on gardens.
I just wanted to share with you the results two weeks after pouring my mozzarella whey directly on the plants. The one on the left is grown in good soil that has never failed me. The one on the right has had whey poured on it twice. Notice any difference? Thanks so much for a great addition to our lives!
On thistle rennet cheese(This came from Jennie Gregory, Cheese Buyer at the Good Food Store in Missoula, Montana. She is responding to a note from Rich McGaughey in the June Moosletter about making your own rennet from the thistle flower.)
| ||Most cheeses I have come across from Portugal use thistle flower as a rennet since it is a wonderful vegetarian option. Although, upon refreshing my memory, Sao Jorge (July Moosletter) is one of the few Portuguese cheeses that actually uses animal rennet - whoops!|
|However, since we are on the topic of thistle flower as rennet, I have included a blog that covers a few Italian cheeses that are using the Kinara style as they call it, which uses true vegetarian rennet, meaning they use spontaneous alpine flowers, which often includes thistle flowers of some form.|
|If you can get your hands on some, I highly recommend trying the Frumage Baladin, a raw cow's milk cheese with a blend of 3 barley malts and beer, delicious & and my absolute favorite, the Lou Bergier Pichin, 60 day aged raw cow's milk toma style cheese that is creamy and
|I have also carried the Gran Kinara, which is literally a Grana Padano with the alpine flower rennet as opposed to animal rennet. It definitely had a unique sharpness to it that Padano does not carry.|
Such is life getting the little creatures we call cheese shipped into Montana: my distributor did say that they rarely have problems with the cheese and the flavor and texture varies only as much as any other cheese does with the subtle differences that occur from any one batch to the next.
Also here is how to make thistle rennet, although I have never tried & maybe the Cheese Queen can use her expertise to make some.
(There was also an excellent article about thistle rennet in Culture Magazine.)
It was a "Rally in Raleigh!"
To see more pictures of the trip at our blog - click here
Wooden Ring Molds
These hand-crafted molds are so beautiful,
it's almost a shame to use them! If you have a farm store, you might want to hang them on your wall or place them on your display tables.
We now have all three sizes - small (7-8.5"wide x 2.3"high), medium (9-10"wide x 2.75"high) and large (10-11.5"wide x 3"high).
Unfortunately, we have to place our orders far in advance so there is only a limited quantity available while supplies last.
For more info about our molds - click here
Place Your Free Ads Here!
Send your copy to email@example.com, and your ad will be promptly placed in the classified section of our website. It will also appear in the next month's Moosletter (like the ads below).
To see the full classifieds - click here
Mother Earth News Fair, September
21-23, 2012, Seven Springs, Pennsylvania (45 minutes south of
Pittsburgh). Sustainable lifestyle event featuring 200+ workshops on 15
stages, and 200+ local and national “green” exhibitors. Cheesemaking
workshops include feta, mozzarella, French-style soft cheese, dairy-free
seed cheese and more. Pre-order weekend tickets for $30, or volunteer 4
hours for a free weekend pass. For more information, visit www.motherearthnewsfair.com.
Purebred Oberhasli doelings 2, Ober/Nubian doelings 2, & 1 buckling. Purebred doelings parents are ADGA registered, CAE free. They’ve been disbudded and tattooed. Ober/Nubian doelings are polled, buckling disbudded. Dam’s ADGA registered Oberhasli, CAE free. All kids were hand raised on their mother’s milk; very people, dog, chicken friendly. For more information call Kirsten 831-464-8543 Santa Cruz, California
3 year old pure Nigerian Dwarf
buck for sale. He is not currently registered but can be for an additional cost.
Black and white, disbudded and in very good condition. He was 100%
successful this past season with every doe he was exposed to including a
set of triplets, 3 sets of twins and 2 singles to yearlings. $125.00
and delivery is possible, can send photos to anyone interested. We are
located in the upper Shenandoah Valley area (I-81 corridor) of Virginia.
Unique handmade jewelry and figurines featuring many animals, but
especially Dairy Goats! Dairy Cows and Sheep available too. Please visit my Etsy Store at www.etsy.com/shop/ChevreFeuille or email me at firstname.lastname@example.org
Workshops & Classes
Mountain Goat Lodge B & B,
in Sunny Salida, Colorado, 19 acre dairy goat farm, cheese and goat
care classes given. Check us out at: 9582 Hwy 285 North Salida, CO
81201, 719- 539-7173, 877- 495-GOAT (4628), www.mountaingoatlodge.com
Beginner Workshops with Ricki Carroll
A full day of hands-on cheese making with Ricki and Jamie in their 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.
Advanced Workshops with Jim Wallace
Jim Wallace has been teaching and answering our technical
questions for a number of years now. You will be delighted with his classes. They are
more technical in scope than Ricki's beginner classes, but are fine
for the cheese maker who wants to learn more details of the process.
Amish Country Cheese Festival
September 1 - 3http://www.arthurcheesefestival.com
Monroe Cheese Festival
Monroe, New York
Sturminster Newton Cheese Festival
Sturminster Newton, United Kingdom
September 8 - 9http://www.cheesefestival.co.uk
Washington County Cheese Tour
Salem, New York
September 8 - 9http://www.washingtoncountycheese.com
Wayne County Wine & Cheese Festival
The Great British Cheese Festival
September 22 - 23http://greatbritishcheesefestival.co.uk.com
Southern Artisan Cheese Festival
Pennsylvania Apple & Cheese Festival
October 6 - 7http://www.paapplecheese.com
Great Northern Cheese Festival
Wisconsin Cheese Originals Annual Festival
November 9 - 10http://www.wicheesefest.com
Check out the blog articles we have posted since the last issue!
We posted fewer blog articles than usual this past month, because, well, it's gardening season here in New England. However, there are 240 articles in the archives to check out (just in case you haven't read them all!).
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