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








Vegan Cheese

We never thought we'd see the day when Jim would try to make dairy-free cheese, but here it is.  He was inspired by our wonderful new book, "Artisan Vegan Cheese" by Miyoko Schinner. (See Sarah's Specials below.)

Non-dairy cheese is not just for vegans and the lactose intolerant - it's a great addition to any diet because it's fermented, which means it has lots of beneficial bacteria.

The most important ingredient (taste-wise) is the starter culture. Jim explains the chemistry involved in the simple process of making Rejuvelac (the starter) and from there, Cashew Cheese.

 In Schinner's book, this then becomes the base for Cashew Chevre, Boursin, Sun Dried Tomato and Basil Cheese and Brie.  Other cheeses start with plain, unsweetened non-dairy yogurt.

It's remarkably easy to make your own starter by sprouting grains and fermenting them.  As Jim points out in his tutorial, this is a great new skill to add to your repertoire
.

To see Jim's detailed recipe for Vegan Cheese - click here















 

Booker Dechert of Earlton, New York is 13 Years Old!

Booker has his own herd of Nubians - two milkers, two young wethers, and a doeling. He takes care of them completely on his own, and milks them once a day.

He also makes cheese and, so far, he has made Ricotta, Mozzarella, Chèvre, Ricotta Salata, Manchego, and Gouda.

He started making his hard cheeses a few months ago and he is planning to try some moldy cheeses this winter.

Booker - we think you are truly amazing!
 



For more info and pictures of Booker - click here














 
 

Making Ash

I know you must get lots of these types of e-mails, but I just had to show off.  I made this Camembert from fresh goat's milk with Herbs de Provence and ash made from plants in my garden. I think it turned out damned near perfect!

I looked at the ash on line and didn't like the word "charcoal."  It  made me think of a dirty bar-b-q grill.

I went out in the garden, picked a variety of greens and a few corn husks, put them in a steel box with a hold in the top and put it all on my gas grill.

Result - the box was full of vegetable ash!  After cooling, I just pounded it til it was a fine powder. 

The cheese was made from raw goat's milk and I used geotricum candidum and mesophilic direct set. I added the Herbs de Provence at the very start. Start to finish - 6 weeks.
Bill Wilkinson, Sheridan, Montana

If you can't make your own, like Bill, we do sell vegetable ash

 




Goat Cheddar in Cheddar, UK

A pic of our first goat cheddar that we made from Ricki's book (Home Cheese Making). We thought it would not be much good, as I overheated the curds, so we cut it after 3.5 weeks! Imagine our surprise when we tasted it - lovely, tangy and a bit salty.

Went and bought an artisan cheese from shop to compare and..... Ours was almost identical and theirs had won prizes! So, making another tonight.
Lynn Chamberlain, Cheddar (Yes, that's correct!), United Kingdom




 

Mushroom Infused Camembert

I can't tell you how much fun and what an unbelievable thrill it is to taste my own cheese!

I had friends over for dinner so I offered a cheese tray with my own creations - they did not believe me. I had to show the powders and molds and they could not get over it! I want to thank you for inspiring me!

I am originally from Austria; exactly from Kitzbühel in the Tyrolean mountains and you know how much we love our cheese there!


I came to Miami, Florida in 1977 to work as Assistant Purser on a cruise ship, out of the Port of Miami.

In 2001, I moved to Naples (Florida) and started selling condos for a local builder.  Now I am a freelance Rental Agent/ Property Manager and have some time on my hands for hobbies.
 
I am a member of Food.com where I made and reviewed a recipe for German Quark.  The result was wonderful and that got me interested in cheese making. I began looking for cheese making books and supplies and that got me to you!

So far, I am making mostly the bloomy rind cheeses since I am not equipped with presses and other tools.

Here is how I made my Mushroom Infused Camembert:

For one gallon of cow's milk, I use 1 oz of dried, sliced shitake mushrooms.  I buy them in the Asia store for beautiful, blemish - free slices.



I then put them in the food processor and zap it a couple of times, I want very small pieces of mushroom. Then, I take half of them out and pulverize the rest to fine powder.

I then warm the milk to 90F, add the mushroom pieces and powder and let it infuse for up to 5 hours. If there are big pieces, I fish them out before I continue, I want just small specks.
 
At that point, I continue with the regular recipe for Camembert.  The final cheese has a delicate, earthy flavor that complements the white mold in Camembert and Brie.
Elfie Back, Naples, Florida




A Better Whey

Using your good milk list, I found a Texas ranch that has just beautiful raw milk, Lavon Farms in Plano, TX. 

It is lovely to see the golden colored cream sitting of top of the milk just like it was when the milk man delivered milk. I can't recommend them enough.

I made my first few cheeses and I have to admit that I found that controlling the temperature of the water bath and milk to be arduous and a bit daunting.  Worrying for 2½ hours about the temperature and trying to regulate it took the fun out of the process.

Well, I decided to solve this problem and I think that I have found an answer that works for me.  I did some research and found that a Sous Vide water bath temperature controller will maintain a preset temperature anywhere between ambient room and 195F for days. 

The unit I am using runs at plus or minus ½ degree F and I think that with experience I can get it closer.  It allows me to use a 22 quart polycarbonate container to hold the water with a stainless steel pot inside of it to hold the milk.
 
I am not saying that you can just walk away from the process, because watching the cheese form is part of the enjoyment, but it does relieve the worry- a least as far as temperature is concerned.  I just wanted to pass that on since I found it so useful.  
Brian F Stroupe, Garland, Texas

Brian's Colby is shown above, just before waxing.  He is happy to answer questions at bfstroupe@verizon.net.




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












Ricki's Halloween Celebration is Always Fit for a (Cheese) Queen!

This year, the ghosts ruled the palace after Ricki's daughter, Jen taught her how to make the scariest ghosts ever.  Apparently, the key to making a good ghost is a product we know you all have - cheesecloth.  Who knew?!



















Artisan Vegan Cheese

By Miyoko Schinner

We know that those of you who don't eat animal products love cheese as much as the rest of us.  So, the question is - what can you do? 

You'll find around a million recipes online, but most of them do not bear the slightest resemblance to real cheese.

The recipes in this book do.  The reason is that these cheeses are cultured.  There are aged cheeses, air dried cheeses, meltable cheeses, and more.

If you yourself are not vegan, this book makes the perfect gift for your vegan friends and relatives.  They will be more than thrilled to discover that they can enjoy the full flavor and texture of their favorite dairy products again.

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


For Sale

Yogurt/Cheese processing plant, moveable, in a semi-trailer. Just plug in power, water, and oil and you are ready to make yogurt or cheese!  Everything in good working order and currently in use, processing approx 800 gal milk/ week. Available approximately Jan 15, when our new plant is ready.  $75,000.  20% deposit to hold, balance on pickup.  Contact Paul at Sidehill Farm, 413-522-9073; paul@sidehillfarm.net



Hand thrown and decorated Pottery Butter Churns!  Size range from 1 pint to 1 gallon.  They come with an Oak dasher. Great project or decoration.  Choose from churns I have on hand or I can custom make the one that would be "perfect" for you.  Many colors to choose from. Email: freshwellpottery@windstream.net, for pictures and pricing.



Used- 100 Gallon Cheese Vat with lid, knives and screen, Stainless Drain Table, Jackson Commercial Dishwasher, Orion PH Meter, Kadova Cheese Molds, Misc. Cheese Molds, 2 Bay Stainless Sink, Metro Shelving, Stainless Table, Delvo Incubator/Thermometers, Rubbermaid Carts, Pallet Wrapper, Lab Cart, Misc. Items.
  Please email Karen at kgetz@gmavt.net for more information and pricing.  Located in Vermont.


Miscellaneous

We are a family of three wanting to move off our homestead in Kansas to run a farm/ranch full-time. We are open to do a direct purchase, crop share, co-own and operate etc. We are energetic, highly motivated self-starters with extensive know-how and experience with organic/biodynamic/sustainable/permaculture techniques, growing and marketing, cheese making dairy/meat goats, sheep, equine, and poultry and basic maintenance to manage a farm.  Contact: Angela Rothweiler, greenergirl@gmail.com, Simple Food- http://www.localharvest.org/farms/M32512















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













Sonoma Valley Cheese Conference

Sonoma, California

February 23-27

California's Artisan Cheese Festival

Petaluma, California

March 22-24

South African Cheese Festival

Cape Town, South Africa

April 26-28

Between the Bluffs Beer Wine & Cheese Festival

La Crosse, Wisconsin

April 27




































Featured Items
Red Cheese Wax
Red Cheese Wax
Price: $5.50


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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New England Cheesemaking Supply Company
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