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








Creole Cream Cheese

We are staking our claim as the biggest fans of this wonderful cheese!

We have been celebrating it since our book Home Cheese Making was first published in 1982, as "Cheesemaking Made Easy" with the recipe in it.

In 1997, Myriam Guidroz sent us a recipe for it and for Frozen Cream Cheese and we published it in an issue of the Cheesemakers' Journal. 

In 2011, we posted a blog article illustrating the recipe in our book and sharing a recipe for Creole Cream Cheese Pound Cake.

Now, Jim has given us the most detailed recipe of all, including the fascinating history of this delightful cheese.

To see Jim's recipe - click here  /  For essential supplies - click here
















Roland Wilk

North York, Ontario, Canada

Roland Wilk definitely wasn't dressed in his "black and whites" when he made that Gouda he's holding at right!  The evening he posed for that picture he was about to play his bassoon in a symphony orchestra.

We first heard from Roland when he entered our 35th Anniversary Essay Contest last year.  He told us how he started making cheese for his grandchildren because they needed it to be Kosher.  So far, he has made cheese for 6 out of 11 of his grandchildren.

When he was learning how to make cheese, Roland designed his own mechanical stirrer and a press that holds up to 300 pounds of weight (shown below).  There is apparently no end to his creativity!
Roland Wilk

For more about Roland - click here


Roland's homemade stirrer
Roland's homemade press















Emma Reeves

Orem, Utah

Emma is a 6th grader (12) who recently completed a fabulous science project.  She then wrote to our technical advisor, Jim Wallace (info@cheesemaking.com) with questions about her results. 

They were great questions about a great project, so we asked Emma for more information about it.

She sent us her work and we were amazed by it!  We posted her conversation with Jim and her complete science project at our blog (click here). 




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















Sister Maria Walburga and Sister Gertrude

Water Buffalo at the Abbey

Note:  Sister Gertrude Read was our "Spotlight" in the April Moosletter.

I wanted to send you a photo of our miracle buffalo.  Yes indeed, they arrived last week - not one but two (though the second one is only 8 months old). 

So far, they seem to be adjusting remarkably well - not ramming the panels of their pen with their horns or anything!  Veronica (or Vee-Vee) is the full-grown one, and she is due to calve at the beginning of June.  I am super excited!

I also had another surprising cheese blessing drop from the sky, which I can't resist sharing.  One of the sisters in our community, Sister Pauline, is a former member of the community of Mont-Laurier, which anonymously published the book Goat Cheese: Small Scale Production.

That community, unfortunately, no longer exists.  However, in July, Sister Pauline is receiving a visit from a friend of hers who also used to belong to Mont-Laurier - none other than the author of that book!
Veronica (Vee-Vee), the mother-to-be
What an unexpected chance to learn a few things from a real expert!  What are the odds??

Providential beams continue to shine down on my cheese endeavors.  The only hitch is that she only speaks French, so Sister Pauline will have to translate!  Both of them are around 80.

Anyway, I just wanted to share those little bits of news.  Hope all is well in New England.  Be grateful - we've had 15 inches of snow in the last 36 hours (fortunately the buffalo were raised in Wisconsin...)!
Sister M. Gertrude, Virginia Dale, Colorado


Loving That Triple Creme

Jim (our technical advisor- info@cheesemaking.com) wrote about triple creme cheese, so I gave it a try. I only aged it for 1 1/2 weeks, because I was nervous about the outer mold growth. Mary Jo and I opened it today: delicious, creamy, and tangy. I will be making this one again!
Joe Heyen, Estes Park, Colorado

P.S.  We have made it through the fires and floods of the past 1 1/2 years. We are mountain strong!
(Note:  We did a blog article about Joe in 2012 - Joe Heyen and His Camembert)

Joe Heyen's triple creme, shown from curds to yum!



Making Mozzarella in Their Homemade Oven

A friend came over last Sunday and showed us how he made homemade mozzarella.  He never buys store bought anymore.

The deal was - he brought the ingredients and showed us how to make it and we cooked him pizza in our brick oven.  Got to say it was outstanding.  Now I have to start making it.

He used the micro method, but I want to do more of a conventional hot water bath and salt. 

An old timer we knew used to take ocean salt water that was sitting in a shallow rock and used that for his cheese and I got to tell you it was incredible.  The perfect amount of salt to water. 

Looking forward to making our own.  Fresh ricotta, home grown tomatoes, basil, oregano and garlic.  Can't wait.

My brother and I built the pizza oven from the ground up and, even though we were involved in building four homes, we never had so much fun building anything.  Truly a labor of love.  Having that vowel at the end of our names helps also.  HaHa. 

We make our own wine, grappa, sausage, we mushroom garden . . . the whole gambit.  You can see how cheese is the perfect fit.  Looking forward to my first solo cheese.
Guy Guarino, Hamden, Connecticut
Asparagus pizza

Ready to eat

Front of oven

It All Began With a Kit!

Eight years ago I began making cheese in our kitchen with your cheese making kits and a press I purchased from you. We just finished writing our story for our web site and I thought of your company. I have the cheese press I purchased from you on display in our shop along with pictures of the first wheels of cheese we made. We would not be where we are today without your help. :)
Dave Rotelle, Honey Brook, Pennsylvania
September Farm
September Farm


Update From Pakistan

Note:  Imran Saleh began making cheese two years ago and he has been sharing his progress with us (3 blog articles: Making Cheese in Pakistan, Teaching a Workshop in Pakistan, and Making "Dry" Mozzarella in Pakistan).  This is his latest adventure:

So, now I am a bit of professional. We displayed a stall at an exhibition of organic food farmer's market and it was a great success.  Apart from a big exposure to the public, almost all our cheeses were sold out, including buffalo mozzarella, ricotta, Brie, bocconcini, cow mozzarella, Monterey Jack and some flavored cheeses.

The recipes from New England Cheese Making Supply are really a pathway to the destination.  When I make hard cheese, Jim's recipe is always open on my laptop.  I love his recipes, although they are not commercial.  But they give the whole chemistry about the specific cheese and, after some trials and errors, good cheese is produced.  I buy some imported cheese to taste the difference and then try to do better next time.
Imran Saleh, Lahore, Pakistan


Imran (center) and his family at the Royal Palm Club farmer's market




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













Another Whey to Change Our World

One way or another, Ricki works to bring cultures together.  When she isn't teaching the differences between mesophilic and thermophilic cultures, she's singing songs from far away cultures.  Cultural differences and similarities are an important theme to the Cheese Queen.

She sings in the Greenfield Harmony chorus, a 60 member group which performs music from all around the world.  In their most recent performance, a famous married couple from Albania worked with the chorus and delighted the audience with their music.

Albania is a long whey from the Royal Palace in Ashfield, Massachusetts, but singing is like making cheese; good folks are doing it all over the world.

Ricki and the rest of the staff at NESC believe that the more we share our cultures with each other, the happier and more peaceful our world will be.

Merita Halili singing love songs from Albania

Raif Hyseni playing his accordian
















Nourishing Traditions

By Sally Fallon

Sally Fallon is the co-founder of the Weston A. Price Foundation.  She has dedicated her life to educating the world about the value of real milk and other healthy foods.

She has always objected to the concept of replacing these natural foods with lower fat, processed alternatives.

Studies have shown that these "food-like" substances cause inflammation in our bodies and this results in the chronic diseases found in "civilized" societies (like ours).

In her 674 page cookbook, she devotes the first 71 pages to information about fats, enzymes, food allergies, etc.  This is followed by a collection of easy, healthy recipes using natural ingredients.

For more info about this new item (B13) - 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

Cheese, Bread, Herbs and Soap, 5 day retreats, each one including 2 full days of cheese making, June 19 - 23 and August 28 - September 1st, Suzanne McMinn's Sassafras Farm in Roane County, West Virginia. For June retreat - click here, for August retreat - click here

For Sale

15 gallon "the vat pasteurizer" for sale. I've had it less than 2 years.  Like brand new.  Has chart recorder. Would be willing to work out a deal for more cows to milk.  Prefer guernseys or jerseys. $13,000. North Carolina. E-mail: ncguernseys@yahoo.com

60 gallon Groen tilting kettle. This kettle is great for a small dairy.  You can easily culture a variety of cheese at a scale that is easy to handle.  The tilting feature makes it easy to remove the curd/cheese.  Asking $1500.  Please contact Mark at 860 465-7419. The tank is located in Lebanon, Connecticut.

Tindall 772 all stainless filling machine, for ice cream, sour cream, cottage cheese, butter, yogurt, potato salad, hummus, etc.  Inline filler drops a cup, fills, puts on a cap.  Does not have a heat sealer, though there is space to add one.  Currently set up for Berry Plastics T409CP 32 oz cup.  Low usage and in excellent condition.  Priced low- it needs to go! $15,000.  Paul - 413-339-0033 or  paul@sidehillfarm.net

Jobs & Employment

Larson Farm is a 40 cow grass-fed Jersey herd in southwest Vermont. We wish to set up a small processing plant to produce pasture butter and perhaps skyr or soft low-fat cheese, or other products.  We are looking for a person or couple passionate about small-scale dairy processing and diversified food production and who may also wish to start his/her/their own complimentary enterprise.  www.larsonfarmvt.com

Experienced cheese maker wanted for Palivor Ranch; a small goat dairy producer in Demirkoy, Turkey.  Palivor Ranch  currently milks a herd of 160 Saanen-breed goats, shipping fluid milk.  The farmer wishes to develop on-farm production of raw aged cheeses, and fresh and pasteurized cheeses.  Housing available.  Respond with cover letter and resume to info@palivor.com. More info at http://www.palivor.com/

Miscellaneous

Demand for our cheese is outstripping our supply of milk, so we desperately need to buy some frozen goat milk curd. Please contact Steve Tate, Goat Lady Dairy in Climax, North Carolina, steve@goatladydairy.com, 336-540-4401

I am seeking a cheese manufacturing company that would consider manufacturing a soft cheese product in very small batches to start
. I am located in Long Island, New York.  Please e-mail Michael at madler3115@aol.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













Pine Island Cheese Festival

Pine Island, Minnesota

June 6-8





Great Canadian Cheese Festival

Prince Edward County, Ontario

June 7-8





Great Wisconsin Cheese Festival

Little Chute, Wisconsin

June 6-8





Canton Wine & Cheese Festival

Canton, Pennsylvania

June 28





Vermont Cheesemakers Festival

Shelburne Farms, Vermont

July 20





Finger Lakes Cheese Festival

Odessa, New York

July 26





American Cheese Society Conference

Sacramento, California

July 29 - August 1





Washington County Cheese Tour

Washinton County, New York

September 6 & 7





Monroe Cheese Festival

Monroe, New York

September 13





Green County Cheese Days

Monroe, Wisconsin

September 19-21





Apple & Cheese Festival

Canton, Pennsylvania

October 4 & 5







































Featured Items
Kit Components
Gourmet Home Dairy Kit
Price: $69.95


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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
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