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March, 2014    New England Cheesemaking Supply Co.    cheesemaking.com







Triple Creme

Those two words together sound like heaven, don't they?!  Of course, these cheeses do have a few more calories per ounce than others, but their taste and texture makes it all worthwhile.

According to French law, double cremes must have 60-75% butterfat and triple cremes must have 75% or more.  This sounds like a lot, but, as Jim points out, this is 75% of the dry solids which may only comprise 50% of the cheese.

For example, a typical Brie may contain 60% butterfat, but when you include the water in the cheese, the Brie is actually 31% fat.
Jim's triple creme cheese

Jim's easy recipe calls for a gallon of pasteurized milk and a pint of heavy cream.  This cheese may be eaten after only a few days or it may be aged up to two weeks.  Heaven!

To see Jim's recipe - click here















Susan O'Dwyer

Harrisville, New Hampshire

Susan O'Dwyer was one of our essay contest entrants.  (We made 35 new friends with that contest and it's been a wonderful experience for us!)

Susan and her husband, Barry, have a small farm in southern New Hampshire.  Susan started making cheese two years ago and now she's teaching classes at Your Kitchen Store in Keene.
Susan with one of her chickens and her heifer
Susan's illustration
Before she fulfilled her dream of having a farm, she was a children's book illustrator and a writer.  She painted the picture at left to show what she and her Jersey cow, Daisy, think about during her milking. 

As you can see, they have very sweet dreams!

For more info and pictures - click here















Leila Hobbs

Watkinsville, Georgia

Leila Hobbs (9) is in the 4th grade at Colham Ferry Elementary School in Watkinsville, Georgia (northeast of Atlanta).

For the annual science fair at her school, Leila analyzed the amount of yogurt obtained from cow's, goat's and sheep's milk.  Her method is explained inour blog article.  Spoiler alert: the sheep's milk yielded way more solids.

She won for her grade level and then proceeded to the district contest.  We just found out a few days ago that she actually won the district competition and will now proceed to the state level.  This is very exciting! (Congratulations, Leila!  Let us know what happens next!)

For more info and pictures - click here

Leila Hobbs making yogurt

Leila's science project display and her homemade yogurt



This is a new section we have added as part of our mission to encourage young people to learn the art of cheese making.  If you are 18 or less, we would love to hear from you about your experiences and your goals for the future.  Send to Moosletter@cheesemaking.com















First Colby

I enjoy your site so much, I thought I'd send you some photos of my first cheese, a Colby from your website (click here).  There's a shot of my homemade cheese press (below), made with found lumber, an old car jack and an old bathroom scale under a cutting board. 

I waxed the cheese thoroughly in beeswax and put it in my wine fridge, but I have a question I haven't seen an answer to anywhere;  Why is there a humidity range on the aging if the cheese is waxed?  Shouldn't it be completely moisture impermeable at this point?

I love just looking through the recipes on your wonderful website and imagining them.  Today I'm making a Farmstead cheese.
Jessica Hiscocks, Kingston, Ontario, Canada

Jim's answer:
Wax is not impermeable. It will not dry out as fast as a natural rind but it still needs the humidity to keep from dehydrating during the aging process.
Jessica's Colby, covered with beeswax

Colby in Jessica's press and in the brine




Whey Salad Dressing

I generally give my whey to the chickens (turkeys, ducks, etc.) when I'm not going to use it in the next day or so, but one of the uses I found for it has a great shelf life and it's been a wonderful gift to give, too - low calorie balsamic dressing!  Here's my rough recipe, if you want to try it or share it.  (One of those recipe calculators estimated only 16 calories per 2 tablespoon serving!)

2/3 cup Balsamic vinegar
2/3 cup good olive oil
1 cup fresh whey
3-4 cloves of garlic crushed (I add a lot, probably more than this.)  If you dislike garlic use shallots or a mix of the two
2 T stone ground mustard
1 T yellow mustard (whisk or use a stick blender to break up the mustard into the solution so it will help keep it emulsified longer!)
1 tsp salt
½ tsp ground pepper
Minced herbs if you have them - thyme and oregano work well, and minced chives too!
 
We store this in a quart jar and give it a few good shakes before using it.  Because we use olive oil, I don't refrigerate it but it seems to be well preserved with all the natural preservatives in the ingredients.  My sister keeps hers in the refrigerator and then puts it in the microwave for a few seconds to liquefy the olive oil just before using it.
Melinda L. Stahl, Brimfield, Ohio



From Switzerland

It's about 15 years that I have enjoyed your newsletters.  I am 50 years old now, and I made my first homemade cheese-trial when I was 12 ... working out a Swiss Tomme Vaudoise that turned out a Sbrinz.

Do you know "Tomme Vaudoise?!"  It's a smooth tomme, flowing as if one had melted it when ripe.  It's a non-pasteurized, smooth cheese that is ripe within a very short time. And, it has a beautiful, fruity, hazelnut taste, due to it's candidum crust.  I like it most with plain salt and black pepper, fresh, with some red wine and fresh bread.
Brigitte Schenkel

Tomme Vaudoise
And Sbrinz is the hardest Swiss cheese - it takes quite a long time to ripen, it's very hard (they used to cut it with an axe, times ago) something like a greasy Swiss parmigiano.

I worked with pasteurized milk and used powdered rennet like they use in Switzerland when they make professional, huge, hard cheese, about 200-300 liters at once (53-79 gallons) and me with a knife tip full of it for my 3-4 liters of milk (3/4-1 gallon).  The taste of rennet was very strong in my "Tomme-Vaudoise-Sbrinz" ... but I liked my first experience.


Years passed before I began to make my own cheese again ... and I brought it to 13 recipes, including my "Tomme Vaudoise" with which I still don't have a constant success.  I have done only fresh and soft cheeses so far, because I always have ripened it in the bottom of my fridge.  I am usually working with 40 liters (10 1/2 gallons) of fresh cow's milk, for all 13 recipes, which gives me a stock of different cheeses for over 3 months.

It is very difficult in these times of globalization to sell homemade cheese in Switzerland, because of their too expensive hygiene tests for non-professionals, compared to the small amount of cheese I could manufacture.  So much for "why-I-love" your monthly newsletter and how much I understand the experiences of which you all speak.
Brigitte Schenkel, in the Jura Hills, Switzerland
 




He's Smokin!

In response to the lady from Hungary (January Moosletter):  I've only been smoking cheese about 6 months, none of our own cheeses yet.   20 minutes to 1 hour will give lots of flavor, but wrapping it in plastic wrap and aging it a week allows the flavor to penetrate and mellow out.

I've only done commercial cheese so far - cheddar, cojack, pepper jack and feta.  They were all good, but feta was the stand-out favorite.   The combination of salt and smoke is great - also, I think the more open texture allows the smoke to penetrate.  
Bill Brandner working his farm

I plan to try it on pizza if we can keep it around long enough to make a pizza crust.  Maybe sun dried tomato, artichoke hearts, and smoked feta?

For wood, I tried mesquite and it was just too harsh a smoke. Cherry was nice, but apple is our favorite wood for smoking - mellow and sweet.

We have a small herd of Dexter cattle - seven at the moment, should be eleven this Spring.   We share milk with the calves -  only milking for a short time, after the calves have cleaned up the colostrum, but before they need all the milk.  We don't get to make much cheese each year.
Bill Brandner, Auburn, Washington




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













A Visit to the Queen

A few months ago, Ricki received an e-mail from a cheese maker in Uganda, Baker Muwonge.  He was coming to the United States to visit her!  Sure enough, Baker flew to Logan Airport at the end of December.  He befriended a taxi driver who took the day off from work to drive him 100 miles from Boston to our shop.

Needless to say, Ricki was deeply honored by this and she and Baker became fast friends.  Baker told her about his business, Seasons Dairy, in the Kayunga District of Uganda.
Baker Muwonge and Ricki

Visitors at the grand opening of the new plant
He has a milk processing plant with the capacity to handle over 30,000 liters (7,925 gallons) of milk per day, which is then used to produce cheese.

He employs 19 people, including 6 women.  His business has improved the standard of living for many farmers around the factory by purchasing raw milk from them. 

In fact, in 2010, the President of the Republic of Uganda visited Seasons Dairy to acknowledge and recognize it's success.

When Baker came here, he was needing some advice about his production of mozzarella.  He had, in fact, recently received an order to provide 7 tons of mozzarella monthly to a fast food chain in his region.  So Ricki arranged for him to visit the Mozzarella House in Peabody, MA.  He was able to spend time with the owner, Giuseppe Argentieri.  Giuseppe contacted his mozzarella specialist in Italy about going to Uganda to train Baker's staff.  It's a small world, isn't it?

For more info and pictures - 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

LIVESTOCK

Dutch belted cows and heifers for sale.  Located 25 miles north of Searcy, Arkansas.  501-728-4799

Now taking reservations for ADGA registered Nubian kids. 
Due to kid early March.  This Vermont herd was just CAE tested a month ago.   My girls come from excellent milking lines.  These Nubians are big, healthy does.  All babies are bottle fed and disbudded, unless otherwise advised.  Photos upon request.  There should be lots of colorful babies.  Prices vary. picconner@gmail.com or call 802-763-2929

Jobs & Employment

Part time help in cheese kitchen at historic farmstead dairy in Ipswich, MA.  Responsibilities will include cutting, wrapping, mixing, packing cheese and lots of dishes.  Please contact Anna at Acantelmo@ttor.org

Escape the winter cold and come to the most beautiful, safe beach in Mexico.  We have an opening for a cheese making intern.  You will learn goat care, milking, cheese and yogurt making.  We are an education center for sustainable living, 2 hours south of Puerto Vallarta.  You will also have an opportunity to interact with participants of a Cob building workshop.  Opening is immediate.  Please visit www.RanchoSolYMar.com for more information.

Real Estate

Former goat dairy and cheese making property in north central Ohio.  10+ acres, one large and one smaller barn - both with subdivided pastures.  5 acre hay field.  Processing area does not include equipment, but does have a small commercial kitchen and full bath.  Earth sheltered house and garages included.   440-647-7195

Goat dairy facility. 
Located in NE Pennsylvania, 30' by 15' three room goat dairy facility, designed as a small State-approved dairy.  Original cost, with all stainless-steel equipment was over $30,000.  I am retiring and would be happy to sell the whole facility and equipment for $15,000.  Purchaser would be responsible for transporting it.  Please respond to Tim Liveright at 570-265-0796 or tliveright@frontiernet.net

Wanted

I have an organic, take-out store in NJ and am looking for someone in NJ or PA to supply us with a sharp, raw cheddar that is not sour tasting; could also use feta and jack.  Store # is 908-696-8878

EQUIPMENT

Starting a small farmstead creamery and I need some equipment.  Located in Maine.  Wanted: 100-150 gallon cheese vat. 150-300 gallon bulk tank. 10-20 lb round cheese molds.  Please contact if you have anything!  elsiegawler@gmail.com

(2) 5000-8000 gallon vertical refrigerated tanks with agitator. 
The tanks will need to use glycol for cooling.  Tanks have to be CIP cleanable and include agitator and stainless steel.  Ideal tanks will have alcove to load and unload milk near the bottom.  No dealers please.  Contact, by owner only.  Located in Northeast US.  rbeasley@theihcc.com

Anyone have a cream separator for sale? 
Please contact auntbeaskids@yahoo.com

Workshops and Classes

Pineywoods Herb Farm, located in the beautiful Davy Crockett National Forest, can teach you the wonderful craft of making cheese and other dairy products.  Classes available throughout the year.  Information can be found on our website: www.pineywoodsherbfarm.com, on the Classes & Events  page.













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













10th Annual Oregon Cheese Fest

Central Point, Oregon

March 14-16, 2014





World Championship Cheese Contest

Madison, Wisconsin

March 18-19, 2014





California's Artisan Cheese Festival

Petaluma, California

March 21-23, 2014





South African Cheese Festival

Sandringham, South Africa

April 26-29





Between the Bluffs Beer, Wine & Cheese Festival

La Crosse, Wisconsin

April 26





National Spanish Cheese Festival

Trujillo, Spain

May 1-5, 2014



Minnesota Cheese Festival

Falcon Heights, Minnesota

May 18





Pine Island Cheese Festival

Pine Island, Minnesota

June 6-8



Great Wisconsin Cheese Festival

Little Chute, Wisconsin

June 6-8





Canton Wine & Cheese Festival

Canton, Pennsylvania

June 28





































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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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