We ship cheesemaking supplies worldwide.

 

Search Our Site:


Join Our Free Monthly Moosletter

For Email Newsletters
you can trust










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








Port Salut


This is one of many fabulous French cheeses which were originally created by Trappist monks in the 19th century. 

It is a semi-soft, washed rind cheese with an aging time of only 3-6 weeks.

In his detailed recipe, Jim describes the 3 main factors which define Port Salut:

1.  The aging protocol includes a series of 3 light salt brine washes which produce enzymes on the surface of the cheese.  These enzymes slowly migrate to the center of the cheese, giving it a distinctive flavor and aroma.

2.  The high moisture of the cheese body allows the enzymes to move through it as it ages.

3.  The humidity is kept very high during the aging process (92-98%) to keep the surface from drying out.

Many wonderful cheeses originated from the Trappist monks of France, and we think this is one of their greatest achievements!

Jim always shows pictures of the entire process in his recipes.

For Jim's Recipe - click here  /  For Essential Supplies - click here
















Jerrilee LaMar

Jerrilee LaMar

Poseyville, Indiana


Jerrilee was one of our 35th Anniversary Essay Contest entrants in 2013.  In her essay, she wrote about how she and her husband, Scott, changed their fast-paced lifestyle to get back-to-basics (a story we are hearing more and more often from folks).

Now, they have a subsistence farm in southwest Indiana where they are raising 25 chickens, 9 goats, 6 hives of bees, 4 ducks, a pig, a turkey and a goose.  They also make cheese (of course!).

Jerrilee works full time as a nursing professor at the University of Evanston.  Fortunately, she has summers off to enjoy the good life on their farm.

For more info about Jerrilee - click here
















Anna Ford

Longmont, Colorado


Last summer, Anna (10) and her family moved to a house down the street from Kate Johnson's Briar Gate Farm.  Anna and her mother ended up taking cheese making classes with Kate, who is starting a school for cheese making in Boulder, Colorado (see our May Moosletter).

Anna joined Kate's 4-H club and Kate arranged for Anna to do an apprenticeship with one of her goats (Galaxy, a Mini-Nubian).

Galaxy has taught Anna all about the care and feeding of a goat - how to groom her and milk her and trim her hooves.  She is even letting Anna take her to the Boulder County Fair this year!

For More Info About Anna - click here

Anna Ford with Galaxy




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














Finnish Squeaky Cheese


Recently, Susan Raisanen from Scottsdale, Arizona sent us the link to her video about making a very popular Finnish cheese, known by many names including Juusta, Juustalopeia, Leipajuusto (Bread Cheese), and Coffee Cheese. 

She went to great lengths, (as she explains on her website) to learn how to make this cheese, which her mother had made on their dairy farm in Minnesota when she was growing up.

A couple of years ago, we shared with you two recipe variations for this cheese.  In our September 2012 Moosletter, we posted a note from Anna-Lena Forsberg in Uppsala, Sweden which included her recipe for it.  Then, in the next issue (October 2012), we published another recipe from Joy Metcalf in Northport, Maine.

Susan Raisanen

Now, we have Susan's video to share with you (click here).  This is Susan's list of what you will need to make it:  

Ingredients:
2 gallons skim milk or raw milk (Whole pasteurized milk will not work; whole raw milk will work great.)
1 pint of whipping cream (Use the cream only if you use skim milk. If you use raw milk, you don’t need the cream.)
1/2 c sugar
1 t salt
1/2 vegetable rennet tablet

You will also need:
2 pans, 9 or 10 inch round is preferable, but 9 x 13 works well, too.
A long stirring spoon (or ladle)
A 2-gallon bucket with a lid
Meat thermometer (or dairy thermometer)
Long knife that will reach the depth of the 2-gallon bucket (or curd knife)
Tablespoon
Baster

To see Susan's video - click here




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













Waxing Part of the Cheese


Q.  When I make a large cheese, I would like to cut and wax each individual piece prior to aging. What will this do to the cheese?

A.  Many folks would like to cut the wheel of cheese before waxing and aging.

Unfortunately, this is not a great plan because the cheese needs the larger mass to age well.  During aging, the rind (natural or waxed) serves as the "Gore-Tex" for the cheese. It controls the amount of moisture and process gases leaving, and the amount of oxygen coming in.

If the cheese mass is too small, the surface area is larger than the cheese volume inside, thus making the process of aging fast yet incomplete, with too much moisture loss.

We suggest making the largest cheese possible for aging.  When it has ripened, cut it into portions and re-wax each section.

In the Brine Too Long


Q.  Is it possible to draw salt out of a cheese that has been over brined?  I made a 5lb. Gouda yesterday and meant to take it out of the brine before I went to bed. I forgot and it has been brined for almost 20 hours. Is there anything I can do to save this cheese from being too salty?

A.
  Most of the salt is still within the outer area and a soak in cool water with a bit of calcium chloride added to avoid softening of the rind will pull some of the excess salt out. It will not get rid of all of it, but it is worth a try.

Regarding Camembert


Q.  I currently have four rounds of Camembert aging. I assume they will all mature at roughly the same time, but I can only eat one round at a time.  How do I best preserve the rest for eating later - it may be a week, a month or more?

A.
  Camembert is a cheese with a narrow window of 'ripeness.'  Once the ripening time approaches, wrap your cheeses and move them into a cooler space (42F) to keep longer.

Holding them for a month would be a stretch, but you can start trying them at earlier stages (or share the extras with your friends.)  The next time you make it, you could cut the recipe in half.



Q.  How can I tell if my Camembert has ripened or is approaching ripeness?  Will the surface feel softer to the touch?

A.  A good test of ripeness is to bring your thumb and first finger together and press on the fleshy part of your cheese.  If ready, it will have the softness of a ripe brie.  Ripening will begin at the outer edge and work towards the center over a period of 3 to 6 weeks.

Q.  Can I make Camembert in the small tomme mold (M20) or do I need the Camembert mold (M7)?  How many gallons does the M7 hold?

A. The tomme mold will not hold the curd mass for a Camembert.  Also, the open bottom of the Camembert mold is important for the turning aspect.  It usually takes 2-3 M7 Camembert molds for 1 gallon of milk depending on the milk.















Our Fastest Thermometer Yet!


This thermometer has it all!  It's cute (looks are important!) and it delivers what we all want in a thermometer- accuracy and speed.

When you're rushing around doing 10,000 things while your milk heats up, you want to stick that thermometer into your milk and see your answer in big, bold, backlit numbers.  True?

For more info - click here

Sarah's Ongoing Special!

Jocelyn (6 months) wished her dad, Mark, a very Happy Father's Day.












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

Announcements

Beginner and Advanced Cheese Making Workshops (and Singing Workshops) at the Cheese Queen's palace in Ashfield and at Jim Wallace's home in Shelburne Falls, MA - click here

Events

The Balkan Cheese Tour, October 10th through 23rd, USD $3197.  (Deposit required by August 1st.)  Will take participants to Bulgaria, Macedonia, Albania, Serbia and Montenegro to meet with farmers, herders, cheese makers and chefs working to preserve some of the worlds most unique cheeses from the diverse milks of the Balkans - click here

For Sale

EQUIPMENT

Vertical stainless steel single wall process tank - 500 gallon top entry agitation.  Contact for photos.  rbeasley@theihcc.com,  404-671-9551, ext. 109
Used ThermoSafe insulated dairy carts, Damon Carson at Repurposed Materials in Denver, Colorado, 303-321-1471, damon@repurposedmaterials-denver.com
Pasteurizer, 25 gallon vat.  Water bath with immersion heaters, PMO leak-detect outlet valve, circular paper chart recorder, indicating & air space thermometers, gear driven motor/agitator, manual control panel.  240 volt, 60 cycle, single phase, 90 amp.  Used in NYS approved cheese facility.  $15,000. Excellent condition.  E-mail: chrissey@joyofthejourneyfarm.com
 

LIVESTOCK

East Friesian ewes, 3 year-old and 2 year-old, trained and in milk.  $250 each.  Both are very friendly.  Located in northern California (Sheridan). Call 530-633-9456.

Dairy sheep for sale.  High percentage Friesian, a few trained ewes currently in milk and some 2014 ewe lambs.  Two proven rams available.  Located in northern Colorado. $150 - $250,  970-222-6947 or snofields@netzero.net

1-month-old kids (doelings and wether) and a 1-year-old breed-ready doe for sale in Monroe, WA area. Dam and sire are direct-line from Zederkamm stock. Dam produces 5.5 lb/milk with consistent milking. Kinders are an excellent dual-purpose breed. Doe is milk-stand and lead-trained. E-mail kindergoatcheese@gmail.com for photos if interested.

Two ADGA registered Sable bucklings, born March 17 and March 22.
Black sundgau in color, these are excellent potential herdsires for your dairy goat herd.  For photos and information, e-mail rosawoodsii@bluestreakme.com. Excellent conformation and dairy type. Healthy, vigorous, dam-raised naturally without chemicals or vaccines.  Dams are CAE, Johnes, and CL tested negative. 

Jobs & Employment

Advanced cheese maker wanted at award-winning Flat Creek Farm & Dairy in Swainsboro, GA. Will manage all cheese making duties, including product packaging, working in cheese caves, following Flat Creek recipes, helping with general clean up and assisting on the farm as needed.  Competitive salary and possibly lodging.  Send your resume in confidence (e-mail only, no calls please) to farmsales@flatcreeklodge.com / www.flatcreeklodge.com

Apprentice cheese maker wanted at award-winning Flat Creek Farm & Dairy in Swainsboro, GA. 
Cheese making duties include: product packaging, working in cheese caves, following Flat Creek recipes, helping with general clean up and assisting on the farm as needed.  Competitive salary and possibly lodging.  Send your resume in confidence (e-mail only, no calls please) to farmsales@flatcreeklodge.com / www.flatcreeklodge.com

Miscellaneous

Interested in leasing or buying an artisanal cheese operation.  Preferably in NY, CT, MA or VT.  Contact Jules9977@yahoo.com

Business Bank Statement loans, ideal for cheese makers in business at least 6 months. No upfront fees. Receive from $5000-$250,000. rbeasley@theihcc.com, 919-771-4177

Real Estate

Twenty-five acre horse and goat farm in the Endless Mountains of Northeast Pennsylvania. Beautiful modern post and beam constructed three bedroom house with views in all directions.  Ten acres of cultivated pasture.  Three stable horse barn.  Run in sheds.  Outdoor horse arena.  Fenced in goat paddock with two enclosed shelters.  Please respond for details and photographs.  Wysox, PA.  Please respond to Tim Liveright at 570-265-0796 or tliveright@frontiernet.net

Workshops & Classes

"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.














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

Washington 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







































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

SHARE THIS PAGE

  SecurityMetrics for PCI Compliance, QSA, IDS, Penetration Testing, Forensics, and Vulnerability Assessment

©2013 New England Cheesemaking Supply, Inc. All Rights Reserved

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
Monday-Friday 9am-4pm EST
We are out for lunch from 12:00pm-12:30pm EST

   

Click here for our Return/Exchange Form

Many of our products are assembled by American Veterans in Leeds Massachusetts, for more information please click here.