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Join Our Free Monthly Moosletter
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January, 2013 New England Cheesemaking Supply Co. cheesemaking.com
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Crottin de ChavignolIf you've never met a little Crottin de Chavignol in person, it's hard to picture how small it really is. A fully mature cheese weighs in at a very tiny 1.5 ounces!
The home of this delectable cheese is the Loire Valley of France which has historically been called "The Land of the
Kings." |  |
 | We, here at New England Cheese Making Supply Company, live in the "Land of the Cheese Queen," so we feel that we
have a reciprocal agreement with the town of Chavignol to share in the glory of this cheese!
It really is a glorious cheese because it changes dramatically as it matures. After 3 weeks, it's a light color with a rippled rind and a mild flavor. But, after 4 months, it starts shriveling up and getting darker until it looks inedible. At that point, it's "the real deal."
Of course, you'll have to make it to know what age you love it ... |
To see Jim's detailed recipe - click here
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 Rashel Harris in Palestine, TexasRashel
and her husband, Andrew moved from Dallas to the small town of
Palestine a few years ago to pursue a healthier lifestyle. Now they
have a two year old daughter, Isabella, and Rashel is a master home
cheese maker.
They have a mini-Jersey named Faith who provides
them with more or less 2 gallons of milk per day. Rashel waits until she has 4
gallons, then makes a batch of cheese.
She has made so many different kinds, we can't list them all here. But, if you go to our blog article, you will see numerous amazing pictures of her fabulous cheeses.
At
right, Rashel is removing the bandages from a cloth-bound Cheddar.
Below, Rashel and her assistant are standing in front of her aging
caves (wine fridges). |
For more pictures and information about Rashel - click here
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Booker's New Press You may remember Booker (age 11) from our "In the Spotlight" column a couple of months ago (November, 2012). We posted a blog article with more info about him and the very first comment was negative - questioning whether Booker had really made his own press.
There were many comments after that and they were all positive, but Ricki decided to send Booker one of our deluxe presses as a surprise holiday present. Judging from the pictures below, he really appreciated it:
Thank you so much again!
Booker Dechert, Earlton, New York
(Keep in touch, Booker, and Happy Cheesemaking!)
Lucas Fletcher with Cyrano | Whey Cream ButterMy cheese making has reached a fever pitch with a new creation almost every day. Because of this I'm up to my ears in whey and lets be honest...there is only so much ricotta one can use.
I recently noticed Cabot Creamery's "Whey Cream Butter" and was intrigued. Is this another possible use for all my whey? Do you have any idea how this is made or perhaps have a recipe?
Attached (below) is a photo of last nights dinner...a white pizza with fresh cow's milk mozzarella and homemade chévre!
Lucas Fletcher, Saxtons River, Vermont |
Jim Wallace, our technical advisor answered: "A recipe for butter is on the website already. Whey cream is treated the same way as fresh cream except that it makes better butter because of the ripening."Disclaimer: Not All Canned Cheeses Are Alike In the December Moosletter, we used a couple of pictures of canned cheese to illustrate a letter we received from a customer in Japan. His experience with a canned Camembert was somewhat disappointing.
One of the brands we showed, Cougar Gold, is actually made at Washington State University and to at least one of our customers, it's "pretty darned good.") . . . I hope that you are not taking issue with the quality of the Cougar cheeses!
I worked at the creamery after graduate school and before I started teaching. It's actually pretty darned good and can be aged with refrigeration indefinitely. We sampled some years old cheeses while I worked there which were great!
Please check out the Washington State University Creamery website and the history of the cheese!
Leslie Jo Sena, Albion, Washington
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Visiting Our Staff at the V.A.
Several years ago, Ricki heard about a program at
the Veterans Administration Health Center in Leeds, Massachusetts where
veterans could work for local businesses, doing light assembly,
labeling, etc. |
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 | Participating businesses have a contract with the V.A. wherein all the work is completed at the health center by veterans and the finished product is
delivered to the businesses.
As you know, we have quite a few kits to be assembled and
products to be labeled. So, we partnered with the veterans and they
became our other "division."
We visited them in December to deliver gift bags of sweets and a
few healthier goodies. It was a fun field trip for us and we think it
was fun for them (particularly when Kathy danced down the aisle singing
Jingle Bells!). |
If you have a business located anywhere near a V.A. Health Center,
you might want to check to see if they have a Compensated Work Therapy Workshop.
It's been a great relationship for us.  First row, left to right: Tom Haskell (Vocational Specialist), Jeri, Louis Marquez, Sarah, Kathy, April, Ricki, Alison, Jeff. Back row left to right: Angie, Jim Pruner (Vocational Specialist), Bill Lauden, John Haverly, Ed O'Brian, Daniel Donovan, Hank Alves, Steve Spencer, Thomas Dziedzic, Victor Rivera
To see more pictures and info - click here |
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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 SalePasteurizer for Cheese. Heat Exchanger
KMA 3.000 Ltr/Hour2) - Holding Tube For 5 min but can be reduced because
it is adjustable. Very good condition. New parts at fair pricing.
Fully reconditioned. Click here for more info. Contact Thomas Tsakas dairymachineryuk@yahoo.co.uk
240 Gallon Bulk Milk Tank.
We have a 240 gallon "Solar" brand Milk Minder bulk tank for sale, with
compressor. It's in good shape and works fine, we just aren't using it
any more. (See photos.) The tank is currently installed about 10 feet
from the compressor, and you can have as much of the attached copper
pipe as you want, as well as the coolant. We're located in southern
Utah. Asking $2,000. Please contact me with any questions- dj@jackrabbitcheese.com
WantedUsed dairy equipment wanted to include small cheese vat, bulk milk tank, pasteurizer. Please contact Barbara at orchardhill@embarqmail.com; or call 804-922-3342
Workshops & Classes2 Day Cheese Making, Soap Making, Goat Husbandry Classes! Feb 2nd and Feb 3rd, 2013. Being held at Chattooga Belle Farm in Long Creek, South Carolina. Please go to this link for details- www.CrescentMoonFarms.com and then to the Cheese Classes page. crescentmoonfarm@bellsouth.net
January Classes offered at SimpleCheesemaking.com. Join
cheesemaker and organic farmer Carol Lake at the charming Dancing Dog
Farm in Dublin NH for a unique culinary experience. Beginner Soft
Cheesemaking, January
27, 9:30 - 12:00, $55 603/563-8122, Carol@simplecheesemaking.com
Classes
in cheesemaking, goat husbandry, soapmaking (with goat milk) and other
homesteading skills are offered by author Deborah Niemann and her
husband on their homestead - Antiquity Oaks in Illinois. For class descriptions, schedules, and more information, visit http://www.antiquityoaks.com/classes.html
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Cheesemaking 101 Beginner Workshops with Ricki CarrollA 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.
| 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.
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Sonoma Valley Cheese Conference
Sonoma, California
February 23-27California's Artisan Cheese Festival
Petaluma, California
March 22-24South African Cheese Festival
Cape Town, South Africa
April 26-28Between the Bluffs Beer Wine & Cheese Festival
La Crosse, Wisconsin
April 27National Spanish Cheese Festival
Trujillo, Spain
April 25 - May 1 |
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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 | |