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








Butterkase

This "butter cheese" is a semi-soft, mild cow's milk cheese made in Germany, Austria, Switzerland, the United States (and now, your own home!)

When you make it, you will be using both mesophilic and thermophilic cultures, added at the same time.  How does this work?

While the milk is at a lower temperature, the mesophilic bacteria go to work releasing enzymes.


As the milk gets warmer, they die and the thermophilic bacteria take over. This relay action by our little bacterial friends produces the buttery texture of this very yummy cheese.

To see Jim's recipe - click here














Shawn Saindon

Living and Learning in Portland, Maine

Shawn was one of the entrants in our 35th Anniversary Essay Contest last fall.  He told us then that he wanted to be a professional cheese maker. 

Now, he's most of the 'whey' there.  He's interning at the Winter Hill Farm in Freeport, Maine and next fall he hopes to be studying in Italy.

Meanwhile, he's also working full time, finishing up his college degree and spending his free time singing and composing music.  Ah, youth!

Check out his new Facebook page- Of Song & Cheese.

Did we mention that he makes some spectacular cheese?

For more info and pictures of Shawn - click here

Shawn Saindon with two of his cheddars
















Madi with Esther-Ella

Madi Update

We're crazy about Madi, (our last month's Junior Spotlight) and so were a lot of folks who made comments on her blog interview

Many folks said they wanted to follow her progress as she bottle-feeds and raises her adorable little kids. So, Madi started her own blog - madishaw.blogspot.com and she's doing a great job with it.  If you visit, be sure to leave her a comment.




An Interesting 4-H Project

Kate Johnson of Briar Gate Farm in Boulder, Colorado (see the "News from our Customers" section), held a little cheese making class last week with three of her 4-H kids.  They made ricotta and turned it into Chocolate Ricotta Mousse - yum!  Kate shared her recipe with us - click here

 
 
 Left to right:  Anna Ford (9), Liz French (10) and Megan French (8)
 
 
Kate began with a discussion about the differences between store-bought cow's milk and farm-fresh goat's milk.
 
 
 Megan and Anna brought the store-bought milk up to temp for ricotta.
 
 
 Liz heated up the goat's milk.
 
 
They compared the ricotta made with each of the milks.  The goat's milk ricotta had a tighter, smaller curd because the fat and protein molecules are smaller.




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















She's Opening a School!

As a farmstead artisan cheese maker, cheese making instructor, dairy goat breeder, and 4-H leader, I want to thank you for the great supplies, ingredients and information available through your website.

The first cheese I ever made was a delicious Chevre using my Nubian goat’s milk with your Chevre culture and I won a Champion ribbon with it at the Boulder County Fair about four years ago!

Since then, I’ve been using and recommending your products to my students through my home-cheese making school based out of my small farm near Boulder, Colorado- Briar Gate Farm.
Kate Johnson with friends
Teaching the waxing process
I’ve had such success and positive feedback from my cheese making classes that I’m now getting ready to open a brick-and-mortar home-cheese making school in the arts and entertainment district of my small town. 

I’ve just launched a campaign to get the (cheese) ball rolling:  Got milk? Make Cheese!

Thanks for all you do!
Kate Johnson, Longmont, Colorado




Doubling Up in Alaska

I really enjoy your monthly newsletter and look forward to learning something new every month.

I thought I would share my learning experience this past week.

I decided I really appreciate a two pound wheel of cheese (for ease of slicing into the perfect sandwich rounds, but not for the fact that when I make a two pound wheel it ties up my press.)

I work full-time and the only time I have to make cheese is on the weekend. 

I had an idea that my press was large enough to handle two molds at the same time. I could make a four pound batch of cheese and put it into 2 two pound wheels.

Yesterday was my first try and it looks like it worked perfectly.
Kathy Thorstad, Fairbanks, Alaska
Kathy's double press

2 pound wheels of cheese, ready to wax



On the Beach in Costa Rica

My name is Kathryn Colvig, and I am an artist and cheese maker living in a small village on the Pacific coast of Costa Rica.  I am teaching anyone who wants to learn how to make many different types of cheese!

I started making cheese here because there simply wasn't any yummy artisan cheese available.  There is a typical queso fresco, and a palmito mozzarella, but that's it - I longed for Camembert.
Kathryn Colvig

Dominoes and Camembert on the beach
I now have a wine refrigerator that works great and have designed some ripening boxes made from plastic storage boxes and bamboo mats. 

My waxed hard cheeses get aged in the crisper bin of the regular fridge and this seems to work fine.

It is challenging at times dealing with a constant ambient temperature of 88F.  I've learned a few things about rind forming on the counter, and losing fat through the rind.

We play dominoes every evening on the beach at sunset.  My Camembert, naan, roasted red pepper hummus, and olives are the perfect way to enjoy this special time together!

I formed a Facebook group called Artisan Cheese Makers so that my friends could connect, share and learn from each other.  I make regular trips to the states about every three months and bring back in my suitcase all the wonderful things I need and cannot get here.  Thank you, thank you, thank you!  Pura Vida!
Kathryn Colvig, Costa Rica





Good News from an Old Friend

We did a blog article about Tiffany in 2012, and we were happy to receive this update:

I hope this email finds you well, and not FROZEN.  It's been a LONG winter!

I have finally gotten a break and am back to cheese making.  I stopped for a while. Our herd share program became so large that I rarely had time, and if I could find time, I didn't have the milk.

We also went "OFF GRID."  I have to learn how to age without power.  Winter isn't hard, but summer will be a challenge.

I am going to spend 2 days (next Monday and Tuesday) at Michigan State University doing cheese with them in a commercial plant. Very exciting! I may even be making a trip out East to PA to teach the new owners of a goat creamery how to make cheese.  I'm GEEKED!

Meantime, we are knee deep in planning our Farm Dayz, 2014.  It's exciting and scary at the same time.  We have a planning committee that meets monthly.  What an awesome bunch of people!  It's so exciting how quickly the event is growing!
A Blanc Bleu with white and blue molds

I am in the process of TRYING to get a manufacturer's license so I can make and sell my cheese.  I feel after 3 years I'm FINALLY improving enough to start offering it for sale.
Tiffany Rich, Dimondale, Michigan




Panela Cheese

Recipe for Panela?

I am trying to make cheese with goat's milk.  I have three Alpine goats and I have mesophilic and thermophilic cultures

My father had a creamery in northern Mexico and got me a quart of kid goat rennet. What do I do?

The town where I was born in Mexico makes this cheese called Panela and I know they make it with cow's and goat's milk and they also add sheep's milk, if they bring it into the creamery. 

I have not been able to get the recipe for this cheese.  Any idea how to make it if you do know about it?
Marco Garcia, Asheville, North Carolina
If you have a recipe for Marco, please send it to moosletter@cheesemaking.com




Send your news & responses to Jeri at moosletter@cheesemaking.com
NOTE: Questions about making cheese go to info@cheesemaking.com













Royal Tables

Ricki frequently hosts singing workshops and camps in her home.  Her living room is a huge space filled with colorful works of art and hanging stained glass windows.

The Queen occasionally leaves the royal palace to dine at Judie's, a popular restaurant in Amherst, Massachusetts.  For many years, Judie's has been filled with fabulous tables painted by a local artist - Donna Estabrooks.

Ricki has long been familiar with Donna's work.  In fact, she bought a painting by Donna a long time ago and it hangs in her living room. 

This past winter, she commissioned Donna to create three tables for that same room, and they were delivered a couple of weeks ago.  We just had to share their incredible beauty with you.

Donna first paints the canvasses and they are then stretched over the tabletops and coated with 10 layers of epoxy.  Every one is a unique work of art.

Donna likes to know the preferences of her clients before she designs their tables, so Ricki was able to tell her what kind of colors and shapes she wanted.  The results were truly fit for a queen!

To see more of Donna Estabrooks's work at her website - click here

















Brown Cheese Wrap (CWB)

This isn't a wrap for brown cheese - it's a brown wrap!!!  And it includes 25 labels for securing and identifying your cheese.

Two-ply wraps are little mini-caves. The outer layer seals in the moisture while the inner layer soaks up any excess moisture coming from the cheese. 

This keeps the cheese in a humid environment, much like the cave where it matured.  In this environment, it lasts longer and stays the way you love it - perfectly delicious.

For more info - 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, 2014.  Bring the entire family to Lions Park in Dimondale, Michigan on September 20th, 2014 from 9-5 to learn good old fashioned techniques on farming for a healthier life.  For more info, check out our Facebook page - www.facebook.com/www.FarmDayz

For Sale

EQUIPMENT

1000 gallon tank. 
DeLaval with agitation/refrigeration.  Stainless steel tank from dairy, excellent condition.  $4500.  Contact for photos.  Located in Saskatchewan.  Rogers Beasley, rbeasley@theihcc.com

Nieros bulk tank for sale - 40 gallon brand new - $4200. 
Stainless steel 3 bay sink with two drainboards $700.  Portable milker (4 goat/sheep or 2 cows at a time) $4000.  Two livestock guardian dogs, both female, intact 2 year olds - $1000 for pair.  Contact elenandt@gmail.com, 508-965-4643.  Located in Brooks, Maine.

I have over 3000 glass milk crates to sell at $1 each.  Located in Firth, Nebraska. Contact: Jacob Hickey, jhickey@pldairy.com

LIVESTOCK

We sell hand milking trained family cows (Jerseys and Jersey Crosses). Questa New Mexico.  www.handmilking.com or joy@handmilking.com

Dairy Goats for sale. 
Nigerian dwarf kids for sale.  Dairy, show and pets available.  Registered tested herd.  Adorable kids, does and bucks.  Stone Silo Farm, Woodbury, CT.  Keggil@netscape.net

Jobs & Employment

LOOKING FOR OPPORTUNITIES

Seeking a new opportunity in any part of the world for the summer and maybe longer.   Currently living in Missouri on an organic 80-acre farm/ranch/orchard on a work-trade since 2012, with my 14-year-old son.  I have LaMancha dairy goats that can come with me.  I am an energetic, highly motivated self-starter with extensive know-how and experience.  Angela Rothweiler greenergirl@gmail.com

OFFERING OPPORTUNITIES

Monson Farmers’ Market in Monson, MA is looking for someone in our area who is a cheese maker who would like to sell at our market.  We are open every Thursday from May 22 thru October 9 from 3:00 to 6:30 pm.  We have a website: Monsonfarmersmarket.org.  If you would like more information about us, contact: Linda Hatch, lnhatch67@msn.com

Real Estate

Unique, special and wonderful Vermont goat/horse farm for sale.  37 private acres, pond, hiking trails.  20 minutes to Dartmouth.  40 minutes to Killington.  HUGE 3 story barn/woodworking shop.  Heated areas.  AGA cooker.  3 bedrooms.  1 1/2 baths.  One of a kind.  Gardens galore.  $350,000  picconner@gmail.com

Workshops & Classes

COLORADO

Colorado “Cheesemaking Made Easy” Classes!  Kate Johnson of Briar Gate Farm offers an array of fun and educational classes near Boulder, Colorado.  If you live in Colorado or are planning a trip there, be sure to check out her offerings.   And coming soon, she’ll be opening a brick-and-mortar cheese making school!  briargatefarm.com


The Goat Cheese Lady in Colorado Springs, Colorado;
Basic and advanced cheese making classes scheduled throughout the summer; also, classes in bread making, goat soap making and raising chickens;  thegoatcheeselady.wordpress.com

WASHINGTON

Quillisascut Farmstead Cheese and School of the Domestic Arts, Intro to Home Cheesemaking, June 20-21, Rice, Washington, www.quillisascut.com/cheese-workshop

OTHER COUNTRIES

Niagara-on-the-Lake, Ontario, “Making Cheese at Home" workshops presented by Peter and Doreen Sullivan.  We have designed this workshop to show the basic principles of cheese making.  Learn how to make Camembert and Roquefort style cheese using your own kitchen and equipment. Class size is limited to 8 participants.  Visit www.makingcheeseathome.ca for more information and workshop dates.














Cheesemaking 101

Beginner Workshops with Ricki Carroll

A full day of hands-on cheese making with Ricki in her 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, Mascarpone and yummy Thick Yogurt.

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, and are great for the cheese maker who wants to learn more details of the process.

For more info - click here













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





Finger Lakes Cheese Festival

Odessa, NY

July 26





Washington County Cheese Tour

Washinton County, New York

September 6 & 7





Green County Cheese Days

Monroe, Wisconsin

September 19-21






































Featured Items
Electric Butter Churn
Electric Butter Churn
Price: $345.95
Red Cheese Wax
Red Cheese Wax
Price: $5.50


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

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