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August, 2012     New England Cheesemaking Supply Co.      www.cheesemaking.com







Jarlsberg

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 Jarlsberg - 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














Cheddar Add-Ons

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!
Missy Ames




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 exquisitely tangy.
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.)



Send your news & responses to Jeri at Moosletter@cheesemaking.com
(Note: Questions about making cheese go to info@cheesemaking.com)












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 ads@cheesemaking.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

Events

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.

For Sale

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. 540-692-0363  Dale


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  chevrefeuille@mindspring.com

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













Cheesemaking 101

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.

For more info - click here

 

Cheesemaking 201

 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.

For more info - click here












Amish Country Cheese Festival

Arthur, Illinois

September 1 - 3

http://www.arthurcheesefestival.com


Monroe Cheese Festival

Monroe, New York

September 8

http://www.monroecheesefestival.com


Sturminster Newton Cheese Festival

Sturminster Newton, United Kingdom

September 8 - 9

http://www.cheesefestival.co.uk


Washington County Cheese Tour

Salem, New York

September 8 - 9

http://www.washingtoncountycheese.com


Wayne County Wine & Cheese Festival

Honesdale, Pennsylvania

September 15

http://www.upstatewinecountry.com


The Great British Cheese Festival

Cardiff, Wales

September 22 - 23

http://greatbritishcheesefestival.co.uk.com


Southern Artisan Cheese Festival

Nashville, Tennessee

October 6

http://nashvillefarmersmarket.org/event/southern_artisan_cheese_festival


The Wedge

Portland, Oregon

October 6

http://oregoncheeseguild.org


Pennsylvania Apple & Cheese Festival

Canton, Pennsylvania

October 6 - 7

http://www.paapplecheese.com


Great Northern Cheese Festival

Cumbria, England

October 7

http://www.rheged.com


Wisconsin Cheese Originals Annual Festival

Madison, Wisconsin

November 9 - 10

http://www.wicheesefest.com













 

Check out the blog articles we have posted since the last issue!

Pictures from the "Cheese Rally in Raleigh"
Jim's Workshop #2 with Simona Carini

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!).
























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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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New England Cheesemaking Supply Company
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