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






















Tomme de Savoie

Are you ready to try your hand at a natural rind cheese?  This recipe is for middle level cheese makers.

Although there are many Tommes made in different regions, Jim has chosen one made in the Savoie region of France, nestled into the area between Italy and Switzerland.  (Of course, it is called Tomme de Savoie for the area it comes from.)

Made both in the valleys, as well as on the mountains, it is a fairly quick cheese to produce (which traditionally fits into their work schedule).  It makes a great start for those of you who are ready to step up to the natural rinds.

To see Jim's detailed recipe - click here

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Invitation from Jim:

I will be off to Italy again in September to visit the Slow Food Cheese Festival in Bra on Sept 20 and 21st.  I will also be visiting with cheese makers, before and after, in the immediate area, as well as a bit further north in the Valsassina, ValTaleggio, and Valtalina area.

If you will be there, contact me at jim@cheesemaking.com with your contact info and phone number in Italy.  I will then supply you with my Eurocell number and arrange to meet with you at the festival.  (It would be fun to get a group shot of all our customers together there!)



















John Davis in Okinawa, Japan

John Davis was born in England and moved to Japan in 1976.  He has lived in Okinawa for the last 7 years, teaching primarily English. 

Japanese cuisine does not, traditionally, include much cheese, so John has been making his own (including a fabulous brie with tumeric he calls "Uchinbrie").

He believes Japan is ready to embrace artisan cheeses, so he is starting his own website soon.  It will be similar to ours (we're flattered, of course), but it will be in Japanese and English.  It will include recipes, tips and information about finding good milks.

John told us that he owes his start to our book, Home Cheese Making.  We have heard this from folks all over the world and we are honored.

John Davis

Tip from John:


John's Schiz with wasabi and soy sauce
A few months ago, you put out a recipe for Schiz.  I tried it and found it rather bland.  Fried didn't move me either.  I followed the recipe closely and it was very simple, so the only thing I could think of was that the milk is just too different.

So, because it looked and tasted like tofu, I put a spot of wasabi on it and a splash of soy sauce. (hint - if you can get some sake, add a touch of sake to the soy sauce.  You don't have to drown it, but a little gives it a nice lift.)

For more info about John and his "Uchinbrie" - click here















Prize Winner!

Just wanted to take a moment to say kudos for what you do.

I learned to make cheese mainly from your website, then taught my 12 year old nephew. (His name is Hunter Benedict.  He is 12 years old and he is in 4-H.)

He used your Gouda recipe to make a cheese that we cut into 2 rounds.

The first he entered at the county fair and won Grand Champion for his age group.

That earned him the right to send the other round to the state fair, where he won Overall Grand Champion in the food category (across all ages). Wow!

Attached is a picture of him with his state rosette, wearing a "cheesy" grin.
Lauri Onkka, Sheridan, Wyoming

Hunter Benedict (12)




Robin McPeek

More Uses For Whey

I have been making cheese from Ricki's book and reading the newsletter for several years now. I have access to good raw milk in Colorado where I live, so I feel fortunate.

What has prompted me to contact you now is a response to the short remarks from a woman on how she uses whey (from the August Moosletter). Those are very common uses.
When I make cheese, I consider the whey to be one of the greatest benefits of the process. Sometimes I make cheese just to have the whey. Here are some of the ways I use it (besides the uses mentioned by the woman in Delaware):

 1) Protein shakes. Most of my whey gets used in this way. It never makes it as an additive to other things because I drink it so fast in very healthy shakes.

2) Fermentation facilitator. I love using this method also. I will take my favorite mix of grains, seeds and nuts, put them into a single serving cup or container, and add enough whey to cover. Then I leave it out on the counter overnight to let it ferment.

In the morning I take it to work and put it in the fridge there. When it's time to eat it, I add a little honey or banana or blueberries or peaches or.... you get the idea. It is WONDERFUL!

It has a slight tang like yogurt. Speaking about fermentation, I always put a little in whatever I'm fermenting- cabbage, carrots etc.

Robin's whey drink

I also have recipes for various fermented drinks (ginger ale, beet kvas, grape cooler etc.) that I add it to. It gives an almost buttery aftertaste to the beverages I add it to. YUM!

3) On the counter, I keep a glass, one gallon jar filled with various grains in a constant state of fermentation, for the chickens. (I have 7.) (I love my chickens.) I started it with half whey and half water to cover the grains. They get regular grains in the morning, and this mixture in the afternoon. The amount of gusto with which they go after the fermented mixture is amazing to watch. You would think I hadn't fed them in weeks! When I take a cup out, I replace it with a cup of fresh grains to keep the process going, and then just make sure the mixture is completely covered, adding more water or whey as needed.

4) Sometimes, if there is anything left over, the dog even gets his food moistened with whey. He likes it too.
Robin McPeek, Colorado Springs, Colorado






Larry's first curds

First Cheese Curds

Hi!  I'm a Chef in Minneapolis and I just stumbled across your website yesterday and today I made my first cheese curds!

Thanks for the detail and pictures in your recipe. The cheese turned out pretty chewy the first time so I have a second batch going!
Larry Jones, Minneapolis, Minnesota




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












Special Thanks!

As you may remember from the May issue, we sent one of our 30 Minute Mozzarella Kits to President Obama.  We had read in the paper that he purchased a beer making kit, so we concluded that the White House was getting "back to basics."

Last week, we received this wonderful card in return. Although we know it is probably the same one everyone gets who sends something to the President, we are honored to have it. We hope that the President or the First lady makes Mozzarella sometime and lets us all know how it went.


 















Soft Cheese Sample Pack (CP-S)

Our mission at NECS has always been to make it fun and easy for you to make your own homemade cheese.  That's why, many years ago, Ricki came up with a way to make the soft cheese starter packets absolutely foolproof; she added a teeny bit of rennet to them.

This accomplished two things: 1) you could make these cheeses with a gallon of milk or less (because otherwise, the amount of rennet would have to be so miniscule that nobody could measure it), and 2) you wouldn't be able to make any mistakes ever when you made these fabulous cheeses.  

We sell quite a lot of these soft cheese cultures with the rennet already included, so it can be difficult to choose one.  You want to try at least three to see the difference.  Hence, our new soft cheese sample pack:  three different packs (with 5 packets each) sold together at a discount - a simple idea for three very simple cheeses to make.

For more info about this product - 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


Farm Dayz, this coming Saturday in Dimondale, Michigan!  Our 3rd year is now upon us and we are more excited than ever. We moved our venue to a nearby park with restrooms and much more space.  Live music, falconer, demonstrations, and vendors.  Come watch a real blacksmith, learn about small fodder systems and see how a cow is milked. You can even bring/buy apples and press your own cider.  September 21st, at 300 West Jefferson St,  Dimondale, Michigan. Call Tiffany: 517-719-5468 or e-mail: farmdayz@gmail.com

For Sale


EQUIPMENT


30 gallon Jaybee vat pasteurizer – Used and in excellent condition. Includes digital airspace and product thermometer and product elbow with clamps. Complete package for $18,000.  Located in southeast Connecticut.  Contact Oak Leaf Dairy at (860) 423-0358.

Deville FS-40 cheese shredder / grater, (capacity approximately 14,000 lbs / hr.  Matching SS Tumbler and conveyor to make complete line also available.  Call for more info: (401)272-4979.

LIVESTOCK

3 yr old Katahdin ewe and her 4 month old ewe lamb for sale. She is lead friendly and trained on the milking stand. She has a very nice udder and, at peak, was milking 2 quarts daily plus nursing big twins.  Her ram lamb was 7.5 lbs at birth and 77 lbs at 4 months. He is for sale also and will sire meat lambs and milking ewes. The sire of these babies was 280 lbs at 2 and their grandsire is 400 lbs. They all shed slick. Contact FlairFayre@gmail.com for more information and photos.

Real Estate


Cheese business for sale, located in Southern Utah. 
Established brand with following, great growth potential.  150 gallon vat, 600 gallon bulk tank, brand new cave.  Located on 20 acres with great views and 3BD 2BA brick home.  My wife's health forces us to sell.  Will help you transition, all contacts and recipes.  Call 435-590-0692 or e-mail dj@jackrabbitcheese.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













Slow Food Cheese Festival

Bra, Italy

September 20 - 23




Great British Cheese Festival

Cardiff, Wales

September 22 - 23




Southern Artisan Cheese Festival

Nashville, Tennessee

September 28




Pennsylvania Apple 'n Cheese Festival

Canton, Pennsylvania

October 5 & 6




Great Northern Cheese Festival

Cumbria, England

October 6




Cheese Fest 2013

Mullawillaburka Adelaide City, Australia

October 26-27




Wisconsin Cheese Originals Festival

Madison, Wisconsin

November 1-2






































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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
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