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







The staff of New England Cheesemaking Supply wishes you "Happy Cheese Making!"
From left:  Ricki, Baby Jocelyn, Jen, Mark, Sarah, Jeff, Kathy, Jim, Angie, Jeri, Ida, April















Yorkshire Cheese

This cheese was first made in the 12th century, but now there is only one company in Wensleydale, England still selling the Yorkshire version- The Wensleydale Creamery.  

According to their website, the limestone pastures of the Yorkshire Dales with their own special blend of grasses, herbs and wild flowers give this cheese it's unique flavor.

Of course, we know most of you don't have milk from the hills of northern England! But Jim doesn't let that deter him.  He has created a special recipe for you from a combination of 7 different recipes, ranging from the 1700's to the present. 

Jim's version is simple, but loaded with all the information you need to produce this magnificent cheese.  (There are good reasons why it's Wallace & Grommet's favorite!).

For Jim's recipe - click here















Kim Ellis
Stuart,
Oklahoma

Kim Ellis has one milking cow named Miss Lilly and she yields 8 gallons of milk per day. That's a lot of milk!

Kim has enough for all her family's dairy products and she gives the rest away.

Kim's husband, Sherman gave her the Holstein for her birthday and Miss Lilly is truly "the gift that keeps on giving."

At one point, Kim had 56 cheeses in her aging "cave!"


For more info about Kim Ellis and pictures - click here
















In August, we invited young cheese makers (18 years and younger) to tell us their ideas for ways to serve their communities using their cheese making skills (click here). We offered $25 gift certificates to the first 10 responders. We have received four wonderful essays so far (click here) (including the 2 below) and our offer continues. Send us your ideas and we will share your essay (and picture) here for everyone to enjoy.


Jasmine Scholz (11)

Wangaratta, Australia

My Cheesy Story

Cheese Yum Yum Yum. 

My Dad makes things all homemade such as Breads and Jams- yum much???

So, my dad for many many years has been saying to me one day we will make cheese.

I was stoked when recently he said "hey want to try to make cheese?"

First, we tried to make some ricotta. It tasted nice but now we know that it could have had lots more salt to make it like proper cheesy taste.

My dad went online to a website for cheese and we ordered a whole heap of cheese starters to put in the milk to set the curds from whey.

It has been for about 5 weeks so far and we are going to be able to crack it open on the 8th week and I think it will taste great, but we don't know.

So this is the method of making the cheese:

1. First - We went to the shops and got 5 liters (1.3 gallons) of milk for the big job.
2. Second - We got out a HUGE pot and cranked up the heat
3. Third - Poured in the milk
4. Fourth - Waited waited and yes you guessed waited
5. Fifth - THEN it was starting to separate
6. Sixth - Time to skim the curd into a compressed container
7. Seventh - We used the left over whey for soup- YUMMY
8. Eighth - We waxed the cheese- yummy
9. Ninth - We wait wait wait and wait until finally time to eat nom nom nom.

That was my cheesy story including the farm house cheddar.





Ethan Rambacher (17)

Littleton, MA

Two of my favorite things are cooking and cheese.  So, when my family attended a cheese making class at a nearby community center, I was intrigued. 

At the workshop, a chef taught us how to turn curd made from water buffalo milk into delicious mozzarella cheese.  My family and I were excited to learn more, and we ordered some pre-made curd, which we stretched into mozzarella. 

Soon after, we organized a group to order the mozzarella-making kits from your company.  Our first two batches turned out like ricotta - too wet and not cohesive enough to hold together.

But on our third batch, we made some delicious, stretchy, flavorful mozzarella!  The whole process was so fun, simple, and quick that I kept making mozzarella often.

A while later, the local library was running a season of programs based on sustainability and local, homemade food, centered around books like Michael Pollan's well-known Omnivore's Dilemma.  After a few suggestions I decided to volunteer and demonstrate home cheese making at my own program.

At the program, I talked briefly about how I had learned how to make mozzarella. I explained the process, and some of the science, and I demonstrated making mozzarella with the simple 30-minute recipe.  The cheese turned out great, and the program was a success.  I enjoyed adding another item to the list of foods we can make at home, with local ingredients, from local suppliers.  The sustainability of local and home cheese making is something that certainly contributes to its importance.

One of my favorite things about introducing people to making cheese - which I do often - is demonstrating that even something as "complicated" as cheese can be made at home, often quickly and easily.  Many people seem to think cheese making is a specialized art and science which only professionals can do.  To these people, it is as if cheese is made by some magical process, unbeknownst to them.  And as long as people are allowed to believe this, cheese making will be something only professionals can do. 

But by teaching the art and skill of cheese making to everyone we can, people will realize that cheese making can be simple, easy, and fun, and something that everyone can enjoy.  So I hope that all cheese makers can spread and share this fantastic, fun skill and show other people how important this art really is, even to those who don't realize it.





She's a Winner Again!

Madi Shaw (12) just won another competition - we really can't keep up with her!!!  A few weeks ago, she took first place in the Pennsylvania Make It With Wool contest and now she will be going to the National Finals in Nevada in January, 2015.

Madi is a fourth generation knitter, goat raiser and cheese maker whose family just opened their new yarn store in Harrisburg, Pennsylvania (605 Lesentier Lane).  If you don't happen to live in the area, you can order yarn at their huge website - (KD Kandy Hand-Dyed Yarns).

Madi has her own blog (click here) and in it she describes how she made her winning entry (below).  Our jaws dropped when we read this and we think you will be as impressed as we are:


For my outfit, I knit a sweater with cables that is held together in the front with a button that I made out of modeling clay. I also knit a hat out of the same yarn that I used for the sweater, except I hand dyed that yarn. I used more of this hand-dyed yarn to weave fabric which I used to construct a pair of shorts and then lined the shorts with satin. The best part is the fact that all of the yarn was made in our fiber mill and it all came off of my very own Leicester Longwool sheep named Boo!

After my brother and I sheared Boo, I skirted his fleece, and then washed it. I made roving out of it and my sister Ashley and my mom helped to finish it into yarn on the spinning frame. The yarn I used to weave the fabric and the yarn I used to knit my hat were hand dyed with a lighter shade of purple and a mint green.

I had a great time at the contest! I was in the junior category with other girls who had beautiful garments! I didn't know what to expect. After the fashion show, they announced the winners and little did I know, I WON! Now, I get the opportunity to represent Pennsylvania and go to nationals! Guess where... Nevada! I am more than excited now.

Madi, you are amazing!





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
















Poutine Anyone?

I'm just writing to thank you for the wonderful products, service, and recipes. I've purchased cheese making products from New England Cheese Making Company a few times and I've had great success making mozzarella, cheese curds, and ricotta so far.

I'm a Canadian, living in Norway and have started a food blog recently. One of my latest posts involved your recipe for cheese curds in my recipe for Poutine. I mentioned you and your very helpful website rather than explaining the recipe as detailed as you do.

Please check out my blog if you'd like. And feel free to "Like" or "Share" (click here).
Andrew Chisholm, Oslo, Norway

Note:  To read our blog article with Andrew's recipe (click here).




A Cheesy Story

When I started over 3 years ago, we discussed that making cheese would be a great idea in the kitchen at The Fountains. Books were bought and sat collecting dust. Last month we decided to read them, get ingredients and pull the idea together.

Last August, the Dining Department and Activities Department put together a wine and cheese tasting for the residents, hoping the cheese comes out good.  Devin, the Dining Room Supervisor, reached out to a number of Wineries in the area, asking them to donate.

He received 4 bottles of wine- 2 bottles from Carlson Vineyards and 2 bottles from Whitewater Hill Vineyards. It was a big hit!!

First month starting at The Fountains, I tried to make fresh bread.  It came out so terrible that prep cook Barb and I played baseball with what had been produced! In the realm of the same context, the process of creating is truly a test of patience.

Most of the recipes call for the cheeses to sit anywhere from: 2 weeks, Queso Blanco and Mozzarella to 2 years, Sharp Cheddar and Parmigiano-Reggiano. The first ones we made; Colby and English Cheddar, sat for 1 month.  The funny thing is we didn’t know how they were going to come out! We had never done this before. I tried a taste of both to make sure they were safe. They were!

It’s been trial and error. We are learning the truth behind the statement “The Art of Cheese.”
Christopher White, Kitchen Manager, The Fountains of Hilltop, Grand Junction, Colorado



They're Smokin!

My hubby and a friend made a cool smoker box for our meat smoker. Can't wait for cool weather to try it.  Since we live in Northern Arizona, we are waiting to do a big "smoke session."  We are going to try it out with some store bought cheese next week, just to see how everything works.

Danny did a great job of engineering the box, I anticipate it will work quite well. He used stuff that you can buy in any hardware store for a cost of $35, not including the smoker and a control switch which he added later.

When we get the process down, I'll try some of my homemade cheeses.
Terri Baker, Kingman, Arizona






Pasteuriza-yay-tion



Hi, thought you folks over at NECS might enjoy this little ditty:

Pasteurization
(sung to the tune of Anticipation by Carly Simon)


We can never know about the days to come
But we think about them anyway
And I wonder if she’s really ready now
Or just bleating for some hay and grain
Pasteurization, Pasteuriza-yay-tion
Is making me late
Keeping me wa-yay-yay-yay-yayting
And I tell you how great the cheese is coming out
And how nice the milk is in my Joe
But I stirred the curds just late last night
When I was thinking about how right the yogurt goes.
Pasteurization, Pasteuriza–yay-tion
Is making me late
Keeping me wa–yay-yay-yay-yayting
And tomorrow we will milk together
I’m no prophet but I do know caprine wheys
So we’ll try to get into the barn right now
And clean those teats, cause these are the good milk days.
And clean those teats, cause these are the good milk days.
These are the good milk days.
These are the good milk days.
These are ...
The good milk days!
Geoffrey Hirsch, Bradford, NH



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
















A few questions and answers, chosen by Ricki, the cheese queen from the many we receive each month.


Re-Culturing Yogurt

 Q   I read somewhere that we can keep the Y1 Bulgarian Yogurt  going 8-10 times before we need a new culture. Why can't I keep it going forever (without using a new packet) if I re-make it every week?

 A    In an ideal world, there would be countless generations for this. But ... most folks do not live in a laboratory and yogurt making is a part of their kitchen life. Therefore, sometimes the cultures are not maintained at ideal conditions. Too cold storage, too long between batches, developing excess acid, etc. all lead to shorter life spans and viability for these cultures.  Because of this, the culture balance changes and the viability decreases, causing the yogurt to not be as good as the first few batches.

8-10 times is a conservative estimate, looking at customer reports. Some folks continue this with good results for a year and more before starting with fresh.


Wrapping Fresh Cheese

 Q    I have been using clear wrap to wrap my fresh chevre, but I am afraid it may be keeping too much moisture in, as a small amount of whey/water is inside the wrap when I unwrap it. I think this will cause the cheese to spoil more quickly…although so far this has not been a problem as it gets consumed so quickly. Should I be using the paper wrap instead? and when should I be wrapping the cheese - at room temperature or after it has been refrigerated?

 A    Two-ply paper is a better choice for this wrap because the paper layer will buffer the moisture. Whenever a high moisture cheese is wrapped, it should be allowed to sit in a dry room for a couple of hours to dry off the surface moisture before wrapping. Doing this may help with the clear wrap you are using as well.


Mold in the Aging Room

 Q    We are a new, small cheese facility in Indiana. We built our aging room and put in a temperature and humidity controlled system. We are doing our aging on oak boards that we had specially made for this.

We are fighting mold like crazy. Do you have any suggestions for how to prevent the mold? We are using a mold inhibitor and flipping and wiping the cheeses regularly. We are trying to come up with some other things that we need to do and would appreciate any suggestions.


 A    Mold can be an issue because it is everywhere in the air in the form of spores. High moisture will increase your problems, as do high moisture cheeses in general. Daily turnings and wiping are usually needed. You might consider an air cleaner for the space and positive pressure with filtered air.

Oak boards would not be my first choice for cheese aging. They are very heavy and have open porous surfaces to harbor mold spores - quite hard to keep clean. They need to be removed and cleaned on a regular basis.


Brie vs Camembert Molds

 Q    I am a novice cheese maker. I make my cheeses with milk from my own goats. I am wanting to branch out and make brie. What kind of molds (for shaping and holding curd) do I need? What is the difference between a brie mold and a camembert mold?

 A    Brie and camembert are very similar processes, but the big difference is the size of the mold, with brie being larger and ripening quite differently due to its size. Also brie can have a few alternative processes that makes it quite different. (Search online for Brie de Meaux and Brie de Melun to see this.)

We usually suggest folks try the first time making a camembert because the handling of the larger cheeses is much more challenging.

We do supply the camembert molds and I have a detailed guideline in our recipe section for this (click here). The true brie molds are quite hard to find.


The Importance of Salt

 Q    I am contacting you concerning my cheddar cheese problem. It is currently in the aging process and will be at 8 weeks soon. I accidentally left out the salt and was wondering if that might be the cause of the problem I am having:

A few weeks ago, I noticed a dark circle-shaped shadow on my waxed cheese. I thought that it might have been a stain, so I didn't pay much attention to it. However, now I noticed that the circle has become more pronounced and I even discovered a few more.

The biggest stain is about a half of an inch. I also scraped some of the wax off to ensure it isn't just on the surface. I am wondering if that is dangerous and if I have to throw the whole cheese away now? In addition, I am breastfeeding and really don't want to take a risk with my 5 month old.

 A   Leaving the salt out is not a good thing because it is essential to stop the bacteria from working.

The mold you see under the wax is due to insufficient wax temperature. If the wax is not hot enough at waxing, the mold present on the surface will grow under the wax.

In addition, the bacteria may have become active due to no salt and it may have begun working again. This often produces gas and a place for the mold to grow.  I would not consider this a safe cheese, especially with your current role.















ChefAlarm (E22) Revisited

When we introduced our ChefAlarm to you a couple of months ago, we mentioned that there are many uses for this product.  Then, we got this note and decided to share it with you:

I've had one of these ChefAlarms (or something that looks just like it) for years, and give them as gifts, too.

It's not just for cheese and milk. I use it to take my bread (shown at left) out of the oven as soon as the internal temperature hits 200F, and of course it's fine for meat as well.

I'm an absent-minded cook who really appreciates a beeper to remind me to take things off the heat. Otherwise, if I leave a pan over a fire and go out of the room, the next thing I'm likely to hear is the smoke alarm!
Wendy Laubach, Rockport, Texas

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

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)



Check out our fabulous blog with 447 posts (so far). Includes recipes, tutorials, interviews and all kinds of useful cheese making information - (click here)

For Sale


EQUIPMENT

Vat pasteurizer 15-30 gallons, 4 years old, perfect condition. Includes Anderson chart recorder, airspace heater, all valves, thermometers, fan, hardware, electrical components. Depending upon location, assistance can be provided with transport and/or installation by licensed electrician. $14,000. Pics available. Call Karenna at 248-930-6172 or artisanmarketcheese@gmail.com


Automatic Milking Equipment.  3 sets, 2 Goat Interpuls Bucket Milker, with stainless buckets - never used, still in box. $400. Call Rachael: 360-280-6730 or e-mail: eathappy@olyfarmstead.org



LIVESTOCK

Livestock Guardian Puppies. Anatolian Shepherd puppies available from strong working dogs. Puppies are well socialized with dairy goats, sheep, pigs, cows and poultry. Please call for availability and price: 804-922-3342


We have two Nubian doelings for sale, DOB 6/1/2014. One doeling is a palomino color the other is brown with lots of color. Friendly weaned bottle babies. Both parents are large with lots of milk history. I Feed a GMO-free organic diet.  Clean, closed herd.  $250.00 each.  North West Montana.  Call Pam at 406-837-2338

Job Opportunities


Cheese Making/Goat Dairy Internship. Small farmstead goat dairy producing artisan cheeses in SW Missouri is looking for a couple of interns. We would like at least a three month commitment. These are full time internships and include housing, meals and a stipend. For more information, contact us at terrellcreekfarm@yahoo.com



I am interested in finding out some contacts for hiring a cheese making student or young master cheese maker. Either for salary or intern status or both. My ultimate candidate would be a passionate skier/cheese freak willing to relocate to Park City, Utah to help me create a really amazing artisan cheese manufacturing facility and ski incredible Utah powder; my two great interests! Contact: bobtmerrill@gmail.com

Real Estate


Farm For Sale in Central Maine. 20+/- acre property with approximately 2/3 of open land, 2100 sq ft home, 4-5 bedroom 10 room New Englander. New farm store, commercial kitchen/creamery. Walk-in cooler, milk house, 6 cow step-up parlor(can be converted to goats or sheep), two barns, two greenhouses and additional storage or animal housing. Property suitable for family homestead, vegetable production, goat or sheep dairy, value added processing, bed & breakfast.  Doug: 207-213-3158,  balfourfarm@gmail.com














The World of Milk

Sofia, Bulgaria

November 5-8


Cheese and Chocolate Weekend

Stillwater, Minnesota

November 16-17


Isthmus Beer & Cheese Fest

Madison, Wisconsin

January 17, 2015


Cheesefest

Auckland, New Zealand

March 18


California Artisan Cheese Festival

Petaluma, California

March 20 - 22


South African Cheese Festival

Sandringham, South Africa

April 25 - 27
























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