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How do we do that?
Here is a collection of information and photos to guide you through those mysteries of cheese making
All about Milk the facts about the milk we use
Cheese Cultures which cultures work best and why
Brining Cheese  - salting cheese with brine
How to Test for Acid - how and why to measure acid for better cheese control.
How to select Wrapping Papers - selecting the proper material to benefeit ripening
Waxing Cheese  - protecting your cheese for aging

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What's New

Mozzarella Special save $16.95



The Cheese Queen is in Food and Wine and Barbara Kingsolver's new 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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Copyright © 1995-2008 New England Cheesemaking Supply
Store Hours: Monday-Friday 8am-4pm EST

New England Cheesemaking Supply
P.O. Box 85, Ashfield MA 01330
Phone (413) 628-3808
Fax (413) 628-4061
E-mail info@cheesemaking.com