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





















Bulgarian Feta Style Cheese

Happy Spring!  This month's recipe for April is a great cheese for the warming weather. It is a Feta style cheese (we emphasize "style" because you cannot call it Feta Cheese any more) originating in Bulgaria. Jim has included a bit of information about cheese politics in this recipe.

This is a cross between what we know of as Feta and a semi-ripe Camembert.  It doesn't crumble like the Feta we normally see, so it needs to be cut.  Jim's wife, Robin made a salad with this cheese and avocado the other night and Jim told us that the creamy texture of the avocado melded perfectly with the salty, creamy texture of the cheese.  So, he said that as long as she's willing to make that salad, he's willing to make this cheese!



To see Jim's detailed recipe - click here

















The Fabulous Queso Diego Cheese Club!

We've never featured a club before in this section - it's always been one individual.  But, we think the concept of cheese clubs for home cheese makers is so cool that we decided to make an exception this month.

The goal of a club is to provide a means for home cheese makers (and enthusiasts) to meet, share and learn from each other. The officers of Queso Diego have done a terrific job at this. 
Larry Stein, Treasurer, Ringo Firefly, Vice President
Chris Banker, President
First anniversary party

And, thanks to the way they share their experiences, it's not that hard for you to start your own club.  Ringo Firefly, the Vice President of Queso Diego wrote an article for Culture Magazine with detailed instructions on how to go about it. (See our blog article.)

We highly recommend that you start your own club and you'll know why when you see more pictures of this club's activities at our blog.  They have really got it together and they really are fabulous!

(By the way, if you already have a club, add it to the list we have started in our Classified Ads
.)

For pictures and information about Queso Diego - click here

















"Baaa-Bouche"

I was so amazed at the flavor, texture and sight of Vermont Creamery's Bonne Bouche, that I have decided to try to make my own version.  I'm going to call it "Baaa-Bouche!"

I'm using half cow and half goat milks, both raw. I'm using as my "base" recipe the recipe on your site for the "Saint Maure de Touraine" as it looks the closest to what I'm looking for.  I'll finish it off with a small amount of vegetable ash, and hopefully get the results I'm looking for.

Also, today, I am making Gorgonzola Dolce, again, from your recipes pages.
Louise Dutton

One of Louise's Baaa-Bouche
I made another batch of the Provolone last night. I can tell this ones going to be even better than the last one!
Louise Dutton, Fort Lauderdale, Florida

(A few words about Louise:  She recently won Grand Prize in a pairing contest at Culture magazine with her combination of Bonne Bouche and her own Red Onion Marmalade. To see her winning entry, click here.

She is also starting a cheese club in Broward County, Florida and she would love to hear from anyone in the area who might be interested.  Contact her at:  louisemdutton@att.net or at her new Facebook page- The Cheese Cave.)



She Just Started in February!

This is my latest cheese, Jarlsburg, receiving it's blessing from the cheese fairy.  I received my first kit in February, and this is my ninth cheese.  It is also the prettiest.

This is my Colby Jack.
Receiving it's blessing.

Pepper Jack just prior to waxing.

Thanks for my new hobby,
Terri Baker
Kingman, AZ





 

Love That Beautiful Streak of Ash!

Attached is a picture of my Goat Cheese with Ash. Yummy.

We also were just in Culebra - 2/3 to 2/5.  Nice snorkeling.  Nice place to relax.
Richard Pushaw, Gainesville, FL
(He's referring to pictures of Ricki and Sarah's vacation in Culebra in the March issue.)




Another Great Idea!

My solution to keeping my curds at the right temperature ... 

It's crowded, but my sink is just large enough for a lobster pot (of soon to be cheese) and a Cole-Palmer water bath heater that I purchased used on eBay for $60. 

Now I can keep the precise temperature and even get a slow rise between cutting the curd and draining the whey.

From the cheese nube,
Neil Wilkinson, Shamong NJ
 




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














The Landfill Harmonic Project

RICKI'S WARNING:  Reading about this may bring tears to your eyes.

As you may know, our Cheese Queen sings in a Village Harmony chorus and she and her King (Jamie) host singing weekends and concerts at their home in Ashfield, Massachusetts.  (You can now register for these online.)  Ricki and Jamie both consider music to be an important feature of their lives in the Royal Kingdom.

At a rehearsal recently, one of her fellow chorus members told Ricki about an orchestra in Paraguay composed of young people playing instruments made from recycled trash.  The Queen went home and looked it up on the Royal Computer. 

Sure enough, there is such an orchestra in Catuera, Paraguay (a poor village located virtually on top of a landfill).  1500 pounds of trash are dumped there daily and there are 2500 families living right next to it.  Because of the poverty in the village, many of the children work at the landfill as "recyclers" instead of attending school.

A technician at the landfill, Favio Chavez (at right in the picture to the right) found this situation depressing and he decided to use his personal instruments to teach some of the children music.  He quickly ran out of instruments, so he enlisted Nicolas (Cola) Gomez (at left) to make some from the trash in the landfill. 

These two amazing men have changed the lives of many of the children of Catuera and we think their story needs to be told.  There is a campaign at Kickstarter.com to raise money for a documentary film about the orchestra.  As of April 1st, they have raised less than $22,000 of the $175,000 they need to complete the film.
 

If the film is released, there will be an outreach program for the children including presentations by the Recycled Orchestra and educational workshops all over the world.  However, at this point, they have not raised nearly enough to complete the film.

To see their Facebook page, click here.  If you can contribute, click here.  Or, if you have an instrument to donate, you may send it to:


The Landfill Harmonic Project
Eureka Productions Inc.
3419 E. University Dr.
Phoenix, AZ 85034





















All in the Family!

This month, "Sarah's Special" is actually her husband, Mark Chrabascz who has just joined our staff.  Mark is a mechanical engineer, so he'll be helping us figure out how to improve our production.   As you know, we get the orders out to you "lickety-split," but the time it takes to prepare some of those orders isn't quite so "lickety-split!"

Now that Mark's on board, we are even more of a "family business" than we were.  The Cheese Queen's husband, Jamie makes our presses.  Her daughter, Sarah is our marketing manager.  Her other daughter, Jen helps at workshops and works in the office part-time. 

In addition to the Royal Family, our Cheermeister and employee of 17 years, Kathy Conley has become part of our family along with her mother, Ida and her daughter April. 













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

Cheese harp.  Cutting depth 10 inches x 6 inches wide.  Stainless steel.  Cutting 'wires' at ½ inch spacing.  $120 + post.  Photo & more details from davidbee@mts.net

Sunflower Farm Creamery in Cumberland, Maine has lots of Nigerian Dwarf kids for sale
.  Due to be born April-May, and ready for new homes in June-July.  Come try chevre, feta and caramel made in our state licensed kitchen May-January.  We love visitors and talking goats and cheese, so feel free to make a visit to our farm part of your trip to Maine. Website: www.sunflowerfarm.info,  Facebook: http://www.facebook.com/sunflowerfarmcreamery

Attention: Artisanal Goat Dairies: Pennyroyal Nubians has registered breeding stock from high production, high component milk.  CAE/CL free herd on DHIR test.  Average herd butterfat is 5+%, protein 3.7-4%, and all animals tested for Alpha s1 casein have been maximum casein levels.  Herd is in western Oregon, air-shipping available.  Taking reservations now.  Please e-mail: Ellen Chanterelle: elky@epud.net.

Jobs & Employment

Cheesemaking Internship at The Sandwich Creamery, in North Sandwich, NH.   Minimum commitment Memorial Day thru Labor Day. E-mail sandwichcreamery@aol.com for more information.  Application available on our website - www.sandwichcreamery.com

Miscellaneous

I am looking for someone to rent my tiny back-woods, off-grid cabin, and help with the morning milking of my family cow while I am in school this term (about 12 weeks).   I am in the North Puget Sound area.  Hand-milking experience is good.   Experience with farm animals is required.  Contact me at 360-293-7448 or frea.gladish@gmail.com

Workshops & Classes

Our first cheese making class is Saturday May 11th!   It is a one day class where participants will see all stages of making cheese - ricotta, feta, mozzarella, and chèvre!  Taught by Mother Earth News blogger and Goat School owner Janice Spaulding. http://www.goatschool.com/id4.html  The package includes the class, two nights lodging with breakfast, 1 lunch, and 1 dinner.  You will leave with cheese, yummy!  For more info go to www.squiretarboxinn.com

British Cheese Making Course and so much more, check out www.theweekendartisan.co.uk.
  This is a UK based website with home cheese making as it’s predominant focus.  It has step by step guides and dates for the 'Cheese Making Courses' in Winchester, UK.  But it also has so much more; Bee Keeping, Home Curing and Preserve Making, all sit alongside tips and articles on Home Baking and Horticultural tips. 















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













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

For More Info - Click Here


American Cheese Society Conference & Competition

Madison, Wisconsin

July 31 - August 3



Great British Cheese Festival

Cardiff, Wales

September 22 - 23



Slow Food Cheese Festival

Bra, Italy

September 20 - 23






































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
54B Whately Rd, South Deerfield, MA 01373
E-mail info@cheesemaking.com

Phone (413) 397-2012  Fax (413) 397-2014
Store Hours: Monday-Friday 9am-4pm EST
We are out for lunch from 12:00pm-12:30pm EST

   

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