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March, 2013    New England Cheesemaking Supply Co.    cheesemaking.com





















Very Easy Schiz (Shkee)

In Northern Italy, there's a region called the Dolomites where this cheese has it's origins.  Traditionally, it is eaten very fresh (and very often!).

This is one of the easiest cheeses we've ever featured here.  It's soft and sweet because it's made without any bacterial culture or salt.

When you fry it up with a little butter, it caramelizes (yum!). In fact, the name actually comes from the sizzling sound it makes in the pan when it's fried.

There are only two items you will need if you haven't made cheese before - rennet (any one of our options) and a basket mold.

That means this cheese is a great whey for you to begin your cheese making adventure!

To see Jim's detailed recipe - click here















David Dawson in Manitoba, Canada

It's cold there, but the up side is - he has a room in his basement that stays 55F all year round!  That's just about the perfect aging temperature for David Dawson's Cheddars, Cheshires and Wensleydales.  Can you guess that he's from England originally?

He actually got inspired to make cheese from "The Cheeses and Wines of England and France" by John Ehle.  (Ehle traveled all around Great Britain, interviewing cheese and wine makers.)

When David moved from England to Canada at the age of 45, he began full time beekeeping, a hobby he had enjoyed since he was 14.  As a sideline, he makes beeswax candles and teaches candle making workshops.  He also makes bread, builds radio controlled model airplanes and teaches 4-H.  (Wow!)

Given all that, you won't be surprised to hear that David made his own curd cutter  (shown below), press and molds.  He's hoping soon to be teaching workshops in cheese making at a university near his home.

 

For more pictures and information about David - click here
















You go, Joe!

I made two Limburgers, after Jim's article a while back.

MaryJo and I ate one after just 2 1/2 months. Here is the second one at 4 1/2 months.

It is right out of the fridge, so it hasn't had a chance to warm and soften yet, but it looks and smells pretty good.

I have one quarter on our kitchen counter warming up for eating later this afternoon.

All the orange rind is off, so the stink is gone! Just a nice nutty kind of smell.

We are anxious to taste it later today.
Joe Heyen, Estes Park, Colorado
(We did a blog article about Joe Heyen and his Camembert a year ago and we love that he's keeping in touch!)




Cherry Blossom Toscano

I live in Okinawa, which, as you probably know, is the most southerly place in Japan, nearer Taiwan than mainland Japan, in fact.

Cherry blossoms come out earlier here, in Tokyo, in March, in Hokkaido in the north, in May, but in Okinawa they are out mid-January to the beginning of February. Right about now.

I decided to try to make a Cherry Blossom cheese.

There is a "Cherry Blossom tea," which is cherry blossoms preserved in salt.

This seemed perfect.  And the cheese of choice was Toscano.  You have a recipe using peppercorns and smoked jalapaleno (Pepato Toscano).  This seemed ideal. I mixed in the salted cherry blossoms in place of the hot stuff and left one little blossom poking out to show what it is.

I think the slight waxiness of the Toscano will show off the cherry blossoms nicely.

We'll give it a few weeks to mature a little and then try it.

P.S.  The mat is actually for soba (buckwheat noodles), but it's a perfect size and works well for the final stages of draining. They are available here at 100 yen shops (about one dollar US).
John Davis, Okinawa, Japan





Is It Stable?

My sister-in-law gave me your cheese making kit for Christmas this year.  I was hooked.

Only problem was trying to find something that weighs 15, 40, or 50 lbs.  I ended up with a plant pot filled with rocks perched on a cutting board balanced on a coffee can.  It was not the most stable setup. 

My next press works a little better.  It is some old aluminum tube mounted to a piece of oak and calibrated to milk jugs filled with water.  This baby is capable of over 100 lbs at the press point!  And it fits over the sink.   Now we're making cheese!
Neil Wilkinson, Shamong, NJ

(Just a note for those of you who aren't as handy as Neil - we do sell presses!)




Reading the Back Issues

I noticed on your web site that someone (May 2011 Moosletter)  has asked for a recipe to make Kasseri cheese.

There is no reply published with this question so I don't know if the requester ever got an answer.

In any case there IS a recipe for making it at home in:  Artisan Cheese Making at Home by Mary Karlin.

I know you're not in the business of selling other people's stuff, but you ARE very helpful so - at least an answer!  I have not personally tested this recipe yet as I rarely eat Saganaki.  I'll get around to it eventually!
Maggie Parkinson, Renton, Washington
 

(We actually are in the business of selling anything that will help you make cheese, so we carry this wonderful book.  It hadn't come out when the question was asked in 2011.  The Kasseri recipe is on page 84.)




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












Greetings From Culebra!

When her two daughters were young girls, Ricki used to take them to Culebra every winter during February vacation for some R&R in the sun.  (Culebra is an island-municipality of Puerto Rico, located 17 miles east of the mainland.) 

Now that they're all grown up and married, they go with their husbands every year and Ricki and Jamie go separately.  However, this winter, Sarah and Mark's trip coincided for a few days with Ricki and Jamie's, and they were able to share some good times together on the beach:


Jamie and Ricki
 
Friendly lizard

Sarah and Mark

Sea turtle

Sarah and Ricki

Coral reefs


















Traditional Basket Molds

Many of you have used our disposable ricotta molds to make basket cheese and the soft cheeses.  Now, we have another option for you - durable molds made specifically to look like genuine baskets (only easier to clean!).

They are 6.5" wide and 4.5" tall so they will hold the curds from up to 4 gallons of milk.  Canestrato anyone?
 

For more information - 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

Join us in Lyle, WA Saturday, September 21, 2013 for the 2nd Annual NW Homesteading Fair.  Amanda Richards will be offering a free dairy-working class, learn how to make butter, ice cream, yogurt, and 30 Minute Mozzarella!   Another class will cover making goat milk soap.  Classes are free, we want to share our knowledge and help you become more self-sufficient!  More information will be posted:  click here

For Sale

EQUIPMENT

3000-5000 Litre Plava Cream Separator and Milk Cleaner, self cleaning. Year: 2004. Fully reconditioned with spare parts and new control panel.  Due to the fact that we represent PLAVA in the UK, full technical support will be provided.  Tel: 07847955125

150 gallon milk keeper in very good condition.  In use until November when the cows were sold.  Located in Washington, Maine.  $2500.00.  Please call 207-845-2077 or e-mail SecondDraughtFarm@gmail.com

Alfa Laval 372 cream separator,  built 1991,  runs good, bowl is very clean, max output is 6,000 lbs per hour, but you can turn it down if needed.  Please contact me at e-mail- sales@ancoequipment.com, website-  www.ancoequipment.com

LIVESTOCK

AlpineGlo Farm will be offering premium Alpine dairy goat kids starting this March.  ADGA registerable, CAE, TB, Brucellosis free herd with excellent bloodlines.   Follow us on Facebook.  Visit www.vthorseshoer.com, or call 802-463-2018 for full details.  Prices range from $150-$300 so make your reservation now!

Family Milk Cow For Sale,  2 year old Jersey, just had first calf.  Beautiful condition, halter trained, with a curious & gentle personality.  Asking $1200 for her and $50 for her bull calf.  Located in Brasher/Massena area of NY.  Call (315)769-6469 with questions or e-mail papamc2004@yahoo.com


MISCELLANEOUS

Bipolar cheese maker (nope, not kidding) created an app for any other cheese makers/friends who may suffer from a little depression, anxiety, etc.  $.99 at the App Store--this app is absolutely unbelievable!  Try it, it will change your life!  Check it out at MoodWatchApp.com

Jobs and Employment

Cowslip Creamery on Lubbers Family Farm is looking for an experienced cheese maker to take the creamery to the next level.  This position directs the entire creamery operation, including the making of cheese,  refinement of existing and development of new artisan cheeses, affinage, record keeping, sanitation and packaging.  Located near Grand Rapids, Michigan.   Contact Karen Lubbers at Karen@cowslipcreamery.com.  Send your resume and goals to the same address.  You may also call us at 616-453-4257.

Workshops & Classes

Peter Dixon Soft-Ripened Cheese Workshop,  Many Fold Farm,  Chattahoochee Hills, Georgia,  April 17-19, 2013.  Fabrication of washed-rind cheeses and Camembert-style cheeses using sheep's milk, including instruction on starter culture selection and affinage.  Peter Dixon has been making cheese and dairy foods commercially in Vermont for the past 30 years and has consulted on dairy foods all over the world.  Visit www.manyfoldfarm.com for details and registration info.

Artisanal Cheesemaking Class in Georgia. Check out our two-day artisanal cheesemaking classes at Nature's Harmony Farm.  Classes are semi-private events limited to four people per class.  By keeping the size intimate, you can take your time and ask as many questions as you'd like about the "business" of farmstead cheesemaking.  For full details, click here















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












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




National Spanish Cheese Festival

Trujillo, Spain

April 25 - May 1




Annual Cheese Rolling at Cooper's Hill

Gloucestershire, England

May 27




Great Wisconsin Cheese Festival

Little Chute, Wisconsin

May 31 - June 3




Great Canadian Cheese Festival

Picton, Ontario

June 1-2




Cheese Curd Festival

Ellsworth, Wisconsin

May 31 - June 3




Wellington Cheese Heritage Festival

Wellington, Ohio

July 19 - 21




Vermont Cheesemakers Festival

Shelburne, Vermont

July 21




The Big Cheese

Caerphilly, England

July 26 - 28






































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


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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
E-mail info@cheesemaking.com

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