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September, 2012    New England Cheesemaking Supply Co.    cheesemaking.com







Limberger

Q. Why is this cheese so stinky?

A. It's all in the way you make it.

Yes, this cheese can run the gamut from mildly aromatic to "run for your life!"  It's all up to you. 

It's hard to believe, but the key is in the washing off of the surface bacteria during the final phase of making this cheese.  Vigorous washing yields a milder cheese.

In his detailed recipe, Jim walks you through the whole process.  The goal is for you to retain control of the situation so you don't have to buy a separate refrigerator for your homemade Limberger! 

To see Jim's detailed recipe for Limberger - click here
















Barb Adams in Barnum, Minnesota

Barb Adams and her husband, Steve are supposedly retired, but they are working harder than they ever did.

They're raising goats on a little farm they bought in northeast Minnesota  (MeadowWild Farm) right before Barb retired. 
 
They decided to raise goats after Barb went to the Minnesota State Fair to look at the various barn animals.  She felt drawn to the goats, so she followed her heart and they have never looked back.

They now have 14 goats and that means a lot of milk!  So, Barb has made a wide variety of cheeses.

Her favorite is smoked Scamorza.  For this, she and Steve built their own smoker (at left) and it works quite nicely.

Steve's hobby is photography, so there are hundreds of beautiful pictures of their goats at their blog, "Out to Pasture."

For more info and pictures - click here















Missionaries Miss Their Cheese!

In January, 2012, we received this e-mail with some questions about how to start making cheese:

Hi!  My name is Rebecca and I'm interested in learning how to make cheese!!!  We live in Uganda, Africa and work at a children's center for orphans.  Cheese is SUPER expensive and something we REALLY miss!

A few months later, after we sent them some supplies, we asked Rebecca to tell us more about her work:  

Our family lives in Uganda seeking to point orphaned children to the Heavenly Father by placing them in family units.  So we are not an orphanage but are caring for children through family.  "A Father of the fatherless, a defender of widows is God in his holy dwelling.  God sets the lonely in families." Psalm 68:5-6.  If you want to look us up on on the web, we are newhopeuganda.org and you can check out our ministry.   

Since we live in the village we can't get cheese and yogurt so we are thankful to be making our own now!  Naomi (above) loves Mommy's "pink yogurt" with strawberry jelly.




Greetings from New Zealand

Hi, I have enjoyed your website -  being a new cheese maker after taking a course in the North Island of New Zealand with cheese maker, Jean Mansfield. It was awesome and now every week I make cheese for my family here in Nelson, New Zealand.

Here are some of my efforts (above).  My Camembert is my best cheese so far and have some Parmesan that will be ready for Christmas.  The others are just about ready for cutting so I am keeping my fingers crossed.
Carolyn Lock, Nelson, New Zealand




Coffeecheese from Lapland

Thank you for a nice site about cheese. It is a good help and inspiration for me.

Have you tried to make the "coffeecheese" from northeast Sweden/Finland?

Norrbotten is a region in the north of Sweden, of which Swedish Lapland is a part.

Coffeecheese is also made in the north of Finland which is called Finish Lapland.

On both sides of the Torne River (the border between the two countries) is Tornedalen or the Torne River Valley.  It could very well be the birthplace of this particular cheese.

This is the home of me and my family, although I now live in Uppsala, 560 miles away. (Anna-Lena at right)
 
 
Coffeecheese is traditional in the north of Finland and Sweden where people enjoyed coffee but didn't have enough bread to serve guests. In this area they could grow rye but not wheat.

It was also practical to carry along in the lunchbox at work in the wild.
 
This is a kind of Halloumi but not as salty and they put it in the cup of coffee (hot and strong) and eat it with a spoon.

People would serve the cheese to guests and the more you could serve the wealthier you were. (Coffee came late to these parts of Sweden (around the 1830s) and was expensive. So it was a sign of a rich farmer.)

It is also served with cloudberry jam (a local berry from the forest) as a dessert nowadays.

Today the cheese is a nostalgic thing for us born in the north. It's difficult to find here in southern Sweden so I have to make my own.
Anna-Lena Forsberg, Uppsala, Sweden

 

Coffeecheese

Submitted by Anna-Lena Forsberg

(Note:  We have not had a chance to try this recipe yet so, if you make it, let us know how it went.)

 

Directions:

Mix 2 quarts whole cow milk with 1/4 cup of cream in a large pot. Heat it to 98F. Lift the pot from the heat and add 2 tablespoons of Junket.  Wait for 30 minutes and heat it carefully again while gathering the curd from the edges to the middle of the pot. When the curd is gathered to a ball, heat it to boiling temperature but it should not boil.
Take out the cheese and put it into a clean cloth and then in a mold to press out the whey until its dry.

Heat the oven to 400F. Press the cheese down in a pan greased with butter. It should be 1 inch thick. Bake it until it has nice color, approximately 30 minutes.


 
How to eat it: Cut the cheese in pieces and fill a coffee cup with them. Pour boiling hot strong Swedish coffee into the cup and wait a few minutes. Drink the coffee and fill up the cup with coffee again a second time. The cheese is now ready to eat with a spoon, while sipping the coffee.



A Hot Tip!

I read the waxing section of your website and thought I would pass on my favorite tip. I melt the wax in an old deep-fat fryer (now dedicated to this). It is TOTALLY safe since the heating element is sealed and I can even control the temperature precisely. I got it at a local Goodwill shop. They show up there regularly with missing lids or baskets or just because we are all deep frying less now. I have two of these now. One for cheese making and one for my daughter's batik work.
Michelle Smith, Skye Glen, Nova Scotia




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












It's been a very busy month!

First, the royal birthday ...

August 22nd, we (the royal staff) celebrated Ricki's birthday with a party at a local cafe.  We presented her with a deluxe Bingo game and she then spent most of the rest of the party trying to get everyone to play.  Having anticipated this well in advance, we were able to distract her by letting her play with her kazoo.  (AY ...these Cheese Queens!)

Then, her daughter's wedding!

September 1st was a gorgeous day for an outdoor wedding at a beautiful site in Whately, Massachusetts.  Jennifer, Ricki's oldest daughter married Jason Novak, her handsome and dashing beau.  The reception was held at Quonquont Farm in a lovely restored barn overlooking an apple orchard.

Ricki brought her lighted hula hoops and as soon as it got dark, many intrepid guests and the bride herself hooped the night away.  The amazing picture below was captured by royal photographer,  Eric Limon.


To see pictures of the wedding - click here
















The Art of Fermentation

In 2003, Sandor Katz brought the many forms of fermented foods together for the first time in a fun, easy to read format with his first book, "Wild Fermentation."

Now, nine years later, he has provided us with this "encyclopedia" of fermented foods, expanding immensely on the simple recipes in his first book.

The Art of Fermentation begins with a forward by Michael Pollen who describes his own, personal conversion to the world of fermented foods.  He has embraced it all - lock, stock and barrel and from that vantage point he is able to say with great conviction to readers of the book - "Welcome to the party."

For more info - 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

North Valley Dairy Goat Association's 4th Annual Goat Education Day, November 3 in Red Bluff, California.  Classes on cheese making.  Check out our webpage (nvdga.org).

For Sale

Everything you need to make yogurt.  30 gal. pasteurizer w/recorder to cups lids & boxes.  Please call for a complete list.  Ray and Stephanie Hill, 2051 County Route 35, Norwood, NY 13668,  (315) 265-1618,  windyridgedairy@gmail.com



Two pure - bred Nubian kids, born May 31, 2012 for sale.  Buckling is brown with black points.  Doeling is light brown, white top knot, flashy spots on her leg and side.  Both are disbudded and UTD on shots.  Both can be registered and come from excellent bloodline.  Asking $100 for the buckling & $200 for the doeling.   Located in upstate New York.  Call Michele at 518-692-8220 for more information and/or photos.


Miscellaneous

Looking for instructors to teach hard cheese making November 3 in Red Bluff, CA at the North Valley Dairy Goat Association's 4th Annual Goat Education Day. Over 500 people have come to GED each year and we are expecting just as many this year.  We have instructors for several soft cheeses, but need more to teach the hard cheeses. Contact Beth Nicholson - nicholsongang@snowcrest.net

Workshops & Classes

4 day cheese making classes at an adventure resort in Belize!  Taught by Larry and Linda Faillace of Three Shepherds Cheeses.  January 17 - 22 and January 24 - 29, 2013.  Caves Branch Jungle Lodge.  Contact Ian Anderson:  ian@cavesbranch.com.



Goat Husbandry Classes
at Smokey Hollow Farm in the North Georgia Mountains, Keeping Goats “A Natural Approach” - September 16th from 9am to 5pm, 678-374-7473, pacorker@smokey-hollow.com or Facebook at Smokey Hollow Farm.



South Bay School of Cooking
(in the greater Los Angeles area);  Spend a morning making luscious home made cheese.  We'll make a wonderful fresh Italian ricotta--you'll never want store bought again, California style goat cheese with fresh herbs, a rich and creamy mascarpone, and hand pulled mozzarella.  We offer this class about every 8 weeks.  Annette Gallardo, Chef/Owner  (310) 350-3772   www.southbayschoolofcooking.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













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


































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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
54B Whately Rd, South Deerfield, MA 01373
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