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The Fantastic Moos-Letter | June, 2017

Learn how to make a Manchego, meet happy cheese makers and have fun along the whey...
The Fabulous Moos-Letter
June, 2017
Recipe of the month
Manchego
Manchego was traditionally made with milk from sheep pastured on the high central Plateau of Spain. For those not familiar with Manchego, it's a hard buttery cheese with a silky texture, creamy richness and a flavor that lingers on the tongue.

It's traditional basket weave pattern makes it a unique and beautiful cheese. The intricate pattern is easily created with a special Manchego cheese mold.

This cheese really is a show stopper in both it's beauty and flavor. We can't wait to see photos of your own Manchego.
View Jim's Complete Recipe
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Questions and Answers
(Q) Can I add salt while heating my milk at the beginning of the cheese making precess?

(A) Salt, that early in the process, will reduce the activity of the cultures in the milk. Salt is essentially used to slow or stop the bacteria later in the process.
(Q) How can I prevent my brie cheese from sticking to my bamboo mat while aging?

(A) You need to make sure your cheeses are drained and dried well before placing them in the cave or aging space. Then, you need to make sure that you turn them at least once a day. If the white mold grows excessively, you may need to do this more often.
(Q) I'm wondering if there is any disadvantage to using turmeric powder or paste as a colorant? I realize that with a large amount of turmeric, there could be flavor detected, but would it harm the cultures, or impede the coagulation?

(A) We have found that turmeric in any quantity can leave a bitter flavor in cheese.
(Q) I have made several of your blue cheese recipes using cow's milk. They are all very yummy. Now I am interested in making one with raw goat's milk. Is there anything that I should change in the recipe or is this not a good idea?

(A) You can use goat's milk to make blue cheese, but the resulting flavor is quite different. The flavor becomes much sharper because of the higher capric components.
The make procedure is very similar to cow's milk, but with raw milk, it really depends upon your source. You may find that you need to tweak the amounts of culture and rennet in successive batches. Also, you may find that some temperature adjustments may be needed.
Do you have a cheese making question?
Send it to info@cheesemaking.com
In The Spotlight
Imran Saleh in Lahore, Pakistan
Imran first contacted us in 2013 when he was still making cheese in his kitchen.

Back then, it was a hobby for him and he was having a hard time obtaining supplies and learning how to make good cheese.

At that time, he estimated that his attempts at making cheese were failing 75% of the time! But, Imran persisted...

He built his own equipment and he sent overseas for ingredients he couldn't get in Pakistan, and he learned by trial and error.

Now, only 4 years later, he has a fast-growing business in a new facility where he makes and sells over 40 different cheeses! To check out his new website - click here.
For More About Imran - Click Here
Cheese Making News
Wrapping Mold Ripened Goat's Milk Cheese
I took a hint from a Japanese cheese, Sakura. I am pickling some cherry leaves in a salt brine to wrap my cheese.

I wrapped the cheese and then put it in the fridge to acquire the flavor for about a week. Then, I took the leaves off and let it grow the mold. The leaves were well salted so...that was taken care of.
I ate it on the young side. Ordinarily, I like my Camembert and Brie well aged. But that would overwhelm the cherry leaf.

Later in the season, I used mulberry leaves - a different flavor but also good. And of course, grape leaves.
Naomi Counides, Payette Idaho
Removing Chlorine From Water
I saw the question and answer about chlorinated/chlorimated water in May's newsletter (click here) and wanted to share a bit.

In addition to making cheese, I'm a home brewer. We're also concerned about chlorine in the water supply because it creates off flavors in beer.

In addition to buying water (not so much a concern given the volumes used in cheese making), there's a possibility of chemically removing the chlorine and chloramine using potassium metabisulfite (Campden Tablets), likely unpractical at the volumes we're talking about.

The other is more interesting:
We use an activated charcoal filter in our refrigerator water supply (the water we get from the door of the fridge). The filter will remove both chlorine and chloramine from the water. I use a larger scale version for my brewing and have never had a chlorophenol problem.

But easiest, before dissolving your calcium chloride, rennet or any other ingredients in water, add a couple drops of milk to the water, just enough to make it milky looking.


This will de-chlorinate the water quickly and safely, it doesn't involve things with scary names like "metabisulfite" and you don't have to have a filter. But then, a 99 cent jug of distilled water lasts a long time, used a quarter cup at a time.
Stephen Stanley, Aurora, California
Best Booth at the Market!
Here is the booth my husband made (and I painted) for the Brattleboro Area Farmer's Market. We were asked by about 6 markets to sell cheese with them but we chose Brattleboro, of course!! Vermont, you know!!
Sue O'Dwyer, LoneWolfCheese, Harrisville, New Hampshire
Raising Funds for a Pasteurizer
Hi, this is Maria from Vermont, you wrote an article on us last year (click here).

Our dairy is up and running now. We are milking 45 ewes and making cheese 5 days/week.

We're making a lot of raw aged cheese, and, we are doing a "gofundme" to buy a pasteurizer so we can start making sheep mozzarella, mamia, fresh chevre-style and more.

Things are so busy on the farm, its hard to find time to think!

Here's the link to our campaign - Make Sheep Great Again. (My fundraising movie is pretty funny (I think), so check it out!)
We'd love to hear from you!
Please send news & photos to moosletter@cheesemaking.com
Visit Our Blog
Camembert for Beginners - Part 1
Camembert for Beginners - Part 2
Camembert for Beginners - Part 3
Little Tidbits 012
Camembert for Beginners - Part 4
Camembert for Beginners - Part 5
How to Make an Inexpensive Cave

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For Sale
EQUIPMENT
Stainless steel cheese draining table. Measures 26" x 60" x 8" deep overall, has a 3" edge around it, making the useful area 20" x 54" x 8 " deep. Has an attached 1/4 x 2" s.s. bar with hooks over it for hanging items and utensils for draining. Located Central NY State. Can send pics. $500. Contact Tim- powerstj730@yahoo.com
75 Gallon Vat Pasteurizer. Chester Jensen tank conversion fabricated by International Machinery Exchange in Wisconsin. 75 gallon capacity with agitator, baffle, leak detector valve, 220V airspace heater, instrument ferrules. 2 part removable lid. Great condition with lots of life left in it. Located in Central California. Contact jacksrudolph@gmail.com
Custom built batch bottle washer: Dimensions- L-63," W-51," H-47." Cleans 88 ½ gallon bottles/load. Includes standard 1 hp milk pump, built in thermometer, heating element port, and adjustable legs. Asking $10,000 or BO. Call Phil at 208-220-1128 or oldalmocreamery@gmail.com
300 gallon bulk tank. Good, working, clean bulk tank, comes with refrigeration unit. For pictures: click here. Contact: Lazaro@wildcudfarms.com
100 gallon Qualtech batch pasteurizer with a dimple jacket. Stainless steel. Used briefly for cheese making. Located in Phoenix, Arizona. Contact Carson for pics: c.w.renstrom@gmail.com
Stainless steel 36 mold Camembert assembly unit - Molds and base included - purchased 3 yrs ago for $3,500 - selling for $1,000. Sharon. 306-717-8195. Saskatoon, Saskatchewan
6" Feta style molds (15), 7" Feta style molds (15), 4" diameter basket style molds, 2.5" tall (12), 4" x 4" x 3.5 " tall basket style molds (9). 5 brie style molds that are 7" in diameter. 1 Hannah Instrument pH meter. Total value: $350. Call Aaron at 607-351-4024
LIVESTOCK
AlpineGlo Farm in Westminster, VT has a variety of registered alpine goats for sale; ranging from this year's bucklings, to yearling does, and adult breeding bucks. Prices ranging from $150-$400 for registered, and $75-$150 without papers. Follow us on Facebook, visit www.alpineglofarm.com, or call 802-463-2018
Miscellaneous
We have organic grass fed cow's milk available for local creamery or cheese maker. Located in upstate NY, near Galway. Email - anneanne380@yahoo.com
Real Estate
Lovely turnkey micro-dairy cheese making facility and historic home. 23 miles north of Ithaca, NY near Cayuga Lake. 11.67 acres beautiful, small holding, newly fenced, new barns, currently we milk Dexter cows and make probiotic, raw milk kefir cheese. Our business is for sale too! www.kefircheese.com or 315-406-2894
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