Happy Cheese Makers Since 1978

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The Fantastic Moos-Letter | April, 2018

Brie recipe, meet happy cheese makers and have fun along the whey...
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The Fabulous Moos-Letter
May, 2018
We Wrote a Book for Kids!
Say Cheese, a Kid's Guide to Cheese Making
Great news! Our new book is hot off the press and ahead of schedule. "Say Cheese, a Kid's Guide to Cheese Making," is now available to order.

We've been dreaming about co-authoring a kid's cheese making book for years. Now, our dreams are coming true. After lots of hard work, we're excited to announce the release of our new book.

It's full of fun - easy to follow recipes, science, history, geography and more. From milk-to-yum it offers hands on learning for kids of all ages.

This book has been made possible because of you, and we want to say, thank you. You have helped grow an amazing community of cheese makers around the world. This community inspires and encourages us everyday. Because of you, we're able to set extremely cheesy goals and have fun along the whey. From the bottom of our hearts we truly are thankful for all of your support, it means the world to us.

XOXO
- Ricki & Sarah
Click Here To Order
Recipe of the month
Brie Recipe
In many stores we see a commercial version of Brie - made by machines with milk that could be better, and an aging process that's focused more on getting it to market and a longer shelf life than traditional Brie.

Being cheese makers, you have the option to select your milks and manage the process without retail restraints. So, this recipe focuses on making a Brie that really stands out from the crowd.
Click Here for Jim's Complete Recipe
Beginner Resources
Cheese Making 1,2,3
A beginners guide from milk to cheese.
Start Here
Beginner FAQ's
From milk and cream to rennet and aging.
Browse FAQ's
How-To Guides
Learn to make a brine, cheese cave & more.
Learn More
Cheese Workshops
Beginner and advanced workshops.
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Questions and Answers
(Q)I'm pressing my cheese and I have to press it for 12 hours. That means it will be done at 2am and then I have to put it in a brine for 24 hours. My question is - can I let it press until I get up at 5:30am?

(A)Since it is the final press phase, it should not be a problem. But, it is important to keep the schedule for the earlier pressings.
(Q) My blue cheese has been aging for 2 weeks at 54F and the mold on the outside is growing like wildfire. There are lots of good open crags throughout, too. My question is whether to keep the exterior relatively clean by wiping it down with salt/vinegar solution/brushing or just let it go and scrape it clean in a month or two?

(A) Usually the mold slows itself down due to the surface drying. But, if it is too heavy, reduce the moisture in the air. Some blues develop a very slimy surface which can be scraped but most blues dry down eventually to a crust.
(Q) I just made two 2 lbs wheels of cheese. Everything went very well. I made 2 lbs of farmhouse cheddar and 2 lbs of stirred cheddar. I have had them drying for 4 days and I have turned them many times. (I heat my house using wood so it tends to be drier in my home.) I have had the cheese on wooden boards, but, every time I flip the cheese, it's slightly damp on the bottom. I feel like they're not getting any drier. I keep flipping the cheese, but it’s always slightly damp on the bottom side.

(A) Normally the surface will begin to darken a bit when they are dry enough. This may take from 2-7 days, depending on the cheese.

If there seems to be moisture under the cheese, this is a sign that they have begun to re-ferment. It is called late acid development. This is caused by too much moisture left in the curds when the whey was drained.

This moisture contains lactose and food for the bacteria. In the future, make sure the curds are dry enough before draining the whey. To control this - cut them smaller and stir them longer. Make sure that the curds do not feel mushy or, when broken, show a lot of moisture inside. They should be about the same dryness from the edge of the curd to the center.
(Q) I tried to make camblu and everything went fine except the surface molds which never grew at all. I bought the penicillium and geotrichum from you and I stored them properly and used them exactly as per the instructions.

I hydrated the molds with filtered water from my fridge dispenser. Could the chlorine have killed the molds or could the molds have been bad? Since I was using two molds it seems unlikely that both molds were bad, but I can't figure out what went wrong.

(A) Chlorinated water is always a problem when working with molds and bacteria. Think about the fact that it is normally put in drinking water to kill things.

The other factor could be that the final cheese was dried too much for the mold to grow well. The aging space could also be too dry. Mold needs a good amount of moisture in order to thrive.
Do you have a cheese making question?
Send it to info@cheesemaking.com
In The Spotlight
Welcoming 2 Beginner Cheese Makers
Loretta Olito-Thompson lives in Prunedale, California (near Monterey), where she grows citrus fruit, olives, avocados, tomatoes, etc.

She served her first cheddar with olives she grew and brined herself.

She had been a little bit nervous about waxing that first cheddar, so her husband stepped up to the plate and did it for her. (We love him!)

They broke it open on their 39th wedding anniversary and ate it with champagne.
Leslie Durr lives on the other side of the country, in Charlottsville, Virginia.

She works a somewhat stressful job as a psych nurse, so she appreciates the peacefulness of the cheese making process. She made her first cheddar a couple of months ago.

It was supposed to age for 8 weeks, but she wanted to serve it at Easter dinner, so ...you know how that goes!

After only one month in the "cave," it was delicious and, of course, her family was impressed. She even made ricotta with the leftover whey.
Click Here for More About Loretta & Leslie
Cheese Making News
Buffalo Dairy
I just wanted to send off a quick message to say thank you to everyone at your company who helped answer my questions and directed me to people who could better help answer my questions when we started our buffalo dairy here in Laos.

If it weren't for you guys I might not be as far along with what I am doing right now.
We are starting to get more media attention and I just wanted to share the latest article (in National Geographic) that has come out on us - (click here)

Another big thank you again!
Rachel and the Laos Buffalo Dairy Team, www.laosbuffalodairy.com
Pogo's Cheese
I have been a customer for years. I have been a home cheese maker for about 15 years, good at some things, horrible at others.

As I am sliding into retirement, I finally have some time to document what I do and have done in cheese making. I just started a new page on our farm website that is specific to my cheese making adventures and thought that you might find it amusing.
I hope to keep adding to the page as I move forward, working on more aged cheeses – you’ll understand that better if you read my posts. I’ll be adding more of my adventures/discoveries and my DIY projects, including two types of cheese presses and a cheese harp I have made (that idea came from one of your Moos-Letter articles but I went a little further).

You can find my new page here: http://friendsfollyfarm.com/cheese_page.htm
Pogo Pogorelc, Friends’ Folly Farm
TV Show about Lynda Garneau
We have posted several blog articles about Lynda and Claude Garneau of Ottawa, Canada since we first got to know them in 2016.

So, we were thrilled for her when Claude told us that a TV station in Canada had produced a show about Lynda and her cheese making.
You can view snippets of the show (click here). It's in French, but you can see how she makes her cheese and you can see the fabulous cave Claude made for her. This is home cheese making at it's highest level!
We'd love to hear from you!
Please send news & photos to moosletter@cheesemaking.com
Visit Our Blog
Vera Bennett in Show Low, Arizona
Hastings Farm in Suffield, Connecticut
Little Tidbits - 023
Making Mozzarella in Her Instant Pot
Raising a Kid Who Loves Goats
Selling Cheese at Farmer's Markets
Cheese Classifieds
Place Free Ads Here! Send copy to ads@cheesemaking.com Your ad will be promptly placed in the classified section of our website. If received by the 15th it will also appear in the following month's Moos-Letter (like the ads below). To see full classifieds - click here
Announcements
Check out our fabulous blog with over 675 wonderful articles. Includes recipes, tutorials, interviews and all kinds of useful cheese making information - click here
Beginner & Advanced Cheese Making Workshops: To reserve your spot - click here
For Sale
EQUIPMENT
Barley CIP milking system for sale, used (2 summers). For sheep or goats, w/ 4 milkers, headgates for 6, compressor, piping. Sold separately or with sheep listed in livestock ad (below) for $13,000. Fluffy Bottom Farms, Chelsea, Michigan. kelli.conlin@gmail.com
18 month old complete goat cheese fromagery and double 24 milk parlor with all supplies. Includes boiler and tanks, Anco 250 gallon pasteurizer, cheese press, 500 gallon vat, brine tank, ageing cave, 2 coolers and freezer 16' x 52'. Setup for 400 goats. Kimberly, Idaho. Will try to help with freight. jimprimm@hotmail.com
MicroDairy Design items for sale (2 years old). 45 gallon vat with chart recorder, dual bulk tank 30 gallons each chiller with chart recorder, sanitary pump, bottle and cup sealer. Custom made SS drain table. Everything works, located in Texas. Email jbhatch@sbcglobal.net or call 214-697-9601
200 gallon Dari Kool bulk tank for sale. $2,500 obo. Rectangular, stainless steel exterior, bridge & cover top, vertical agitator, 1.5" #15 outlet, Freon refrigeration/steam heat, 60" long x 47" wide, stainless steel bottom & legs with adjustable ball feet. North Carolina. anneanne380@yahoo.com
LIVESTOCK
10 Lacaune ewes, 4 ewe lambs and 2 rams, verified OPP free. Fluffy Bottom Farms, Chelsea, Michigan. kelli.conlin@gmail.com
Miscellaneous
Looking to rent a cheese room for making cheese 2 days a week. Duration is the next 6 months while our new facility is being built. We are located in Canterbury, CT near RI and Mass border. Will travel up to one hour. Contact: missjulie@meadowstonefarm.com
Cheese Events
The Good Milk List
New England Cheesemaking Supply Co.
54B Whately Road, S. Deerfield, MA 01373

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