FREE SHIPPING | orders within the USA, applies at checkout

Untitled Document

The Fantastic Moos-Letter | April, 2017

Learn how to make Danbo a beloved cheese from Denmark, meet happy cheese makers and have fun along the whey...
The Fabulous Moos-Letter
April, 2017
Recipe of the month
Recipe for Danbo
Here is a wonderful recipe for Danbo, one of Denmark's most loved cheeses.

Covered in beautiful, lush, green landscapes, Denmark has ideal pastures for grazing. Of course, this also means there's amazing milk for cheese making. After sharing a few other recipes from Denmark, such as Havarti, Esrom and the Danish Tilsit, our love for Denmark's cheese has continued to grow.

Don't let it's short name fool you - Danbo has a lot of character. It's flavor can be anywhere from a fresh, sweet cheese with a creamy, buttery flavor to a much stronger and aromatic cheese, depending on how it's aged.

Much of it's sweet flavor comes from washing the curds early in the process (removing some of the whey). It also gains flavor and aroma from a specialized bacteria that's encouraged to grow on the surface of the cheese while it ages.


We're excited to share this new recipe with you and we're sure you'll enjoy it as much as we do.
View 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.
Sign Up Now
Questions and Answers
(Q) I am a nervous, soon to be first time cheese maker at home. If I am successful at some of the beginner cheeses, I will want to try some that require a bit of aging. Could I possible use a wine fridge as a small cheese cave?

(A) Many of our customers have used a wine fridge for aging their cheese. One of the most important steps is to make sure you can monitor the temperature, and the moisture accurately. A good hygrometer, such as the one sold on our website will give you this information.

Most people find that they need to modify the cooler somewhat. Adding enough moisture seems to be the biggest challenge.
(Q) I am interested in a method for adding mushrooms to ripened cheeses. I have chanterelles, black trumpets and porchini here in Maine. What preparation steps are recommended for the addition of mushrooms?

(A) The big problem with adding any fresh ingredients to a cheese is that the interior of that cheese is going to be anaerobic. This means that if you carry something into a cheese using a high moisture addition like mushrooms, there's a good chance you may be carrying some of the bad bacteria that do well in this anaerobic environment. That makes it an unsafe product health-wise because the bad bacteria will have little competition.

You could try drying the mushrooms out but that usually takes away much of their fresh character.
(Q) I am in the process of acquiring goat's milk to make cheese. Which rennet should I use?

(A) Any of our many kinds of rennet will work, but you need to pay attention to the strength of each rennet. Most recipes specify a single strength rennet - assume this if it is not stated.

Goat's milk works somewhat differently from cow's milk and a bit less rennet is usually in order if using a recipe normally intended for cow's milk.
(Q) Can lipase be added to any cheese to give it a stronger flavor - Baby Swiss, Derby, Farmhouse Cheddar, Tomme?

(A) As a chef blends ingredients to achieve specific flavors and textures, cheese makers should also consider the same approach.

Lipase is used fairly specifically in cheese making. It's primary use is in the traditional cheeses that come from southern Italy. Effectively, lipase produces that strong, fiery flavor in cheeses like aged Provolone and some of the Romanos.
Lipase actually works on the butterfat, breaking it down into these characteristic flavors. Whether you use it depends on whether you think this flavor is appropriate in other cheeses or not.

Most cheese makers feel that lipase flavors do not blend well in the styles that you mention. Their strong points are the natural flavors of milk and the lipase flavors tend to mask that.
Do you have a cheese making question?
Send it to info@cheesemaking.com
In The Spotlight
Meibao Nee in California
Meibao has been growing and raising her own food for a long time. She has learned to keep her farm small and manageable.

She has one dairy goat, T.T.
, who supplies Meibao with enough milk to make up to 10 pyramid style cheeses per week! She eats a wide assortment of organic vegetables and herbs as she roams Meibao's land. She even comes into the house on occasion!
Meibao believes very strongly in the importance of keeping her land (and, hence, her food) free from chemicals. She gave an inspirational talk about this on video which you can watch at her interview.
For More About Meibao - Click Here
Cheese Making News
Making Chevre in Jamaica
My husband and I have a small dairy goat farm in Jamaica and make cheese! The photo (at right) is of chevre with locally grown edible flowers, inspired by a picture I saw on your website.

Cheese making has its challenges in the tropics but we love it. I don't think I'll tire of the special aroma as the lid is raised on a batch of chevre early in the morning!
Ruth Mitchell, Jamaica
Loving Her New Press
My husband, Alan made this awesome 6 inch press for me. It has made making cheese much simpler. He's super talented.

I love making cheese, especially now that I am using local raw Jersey cow milk from Daloris Dairy Farm. Most wonderful milk EVER.
Monika Beesley, Rigby, Idaho

We'd love to hear from you!
Please send news & photos to moosletter@cheesemaking.com
Visit Our Blog
Making Poutine with Homemade Cheese Curds
Using Tartaric Acid in Cheese Making & Much More
Staff Profile - Kathy Conley
Little Tidbits 010
No-Bake Apple Pie
Make a HUGE Grilled Cheese Sandwich
Using a Coolbot in Your Cheese Cave

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 561 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 today - click here
For Sale
EQUIPMENT
Buizen press, two stamps, $1,000 plus shipping from NY state. Curd knife set, 20" by 6" w 3/4" cut, $400. Hanna digital PH meter, $360. Chèvre molds, approximately 200 pcs, $400. Italian molds for soft/semi soft cheeses, make up to 8 lb. wheels, 30 pcs, $300. Shipping separate. Text Renate at 315-750-5152 for info.
50 gal pasteurizer, 50 gal jacketed make vat, Boumatic double-10 highline milk system (needs new inflations), 300 gal Sunset bulk tank, plate chiller, pumps, cream separator, molds – from certified dairy in WA, as a lot $20,000. ASAP. Pics available. Vbrown@littlebrownfarm.com
15 gal vat pasteurizer by Jaybee Precision. Made in USA. 3A and FDA approved for use in any state. Includes Anderson AJ-300 chart recorder and everything that's needed to operate. Lightly used for 3 yrs. Must pick up. $10,000. Located near Asheville NC. Contact Tambra at 828-685-1422.
2 pasteurizers - 80 gallon (hot water jacket) and 120 gallon (steam jacket) vats. 80 gal in use Dec. 2016, 120 gal vat in storage. 150 gallon bulk tank in use Dec. 2016. Other miscellaneous items. Contact astarbard@comcast.net for more info, pics and pricing. Massachusetts.
LIVESTOCK
We have an exciting flock of Dorset, Katahdin, and East Freisian dairy sheep, etc. We have high quality meat, wool and hair sheep like the Suffolk, Rambouillet, and Romney. Located in Hadley, MA. Call or text 706-541-6776
Cheese Events
The Good Milk List

Share With Friends:

You May Also Like: