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The Fantastic Moos-Letter | February, 2018

Saint Marcellin recipe, meet happy cheese makers and have fun along the whey...
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The Fabulous Moos-Letter
February, 2018

Recipe of the month

Saint Marcellin
Saint-Marcellin has a rich interior that develops pronounced aromas with a supple and melting texture. Traditionally made with goat milk, now it's primarily made with cow milk.

This cheese is lactic in nature, meaning the milk separation takes place slowly over a longer period (24 hours), with little to no help from the rennet.

If you've made a few cheeses at home, this recipe is a great way to venture into the realm of surface-ripened cheese. It's perfect for both the experienced beginner and the intermediate cheese maker.
Click Here for Jim's Complete Recipe

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Questions and Answers

(Q)When I was making a two gallon batch of Gruyere, I added a tablespoon of Propionic Shermanii instead of a teaspoon. Should I toss it out or is it saveable?

(A)This will probably not be a problem because the Shermanii is an adjunct culture - not an acid producer. The extra will just sit there when it exhausts itself. It's worth aging to see where it goes.

(Q) I made Taleggio using your recipe, but my cheese never got greasy and, at this point (about 2 weeks later), there is really no evidence of b. linens growth, even with washing. Any ideas on what went wrong?

(A) This usually means that the cheese did not retain enough moisture. The moisture in the cheese body is critical for a good washed rind. Cutting too small, stirring too much, or developing too much acid will cause low moisture.

(Q) My Camembert are covered in perfect white mold in 5 days. The first appearance was at the 2nd day. I have a cooler holding at 54F and 95%+ humidity. Should this all happen so fast?

(A) This does sound rather fast and may be due to residual moisture in the cheese. Full coverage usually takes 10 days to 2 weeks. Rapid growth usually makes for a sharply defined area between the paste transformations. It's better to have a more gradual transition from surface to center.

(Q) I tried making 30 minute mozzarella today for the first time. It seemed to go well, but, at the end I was not able to get the cheese to stretch. I even re-heated an extra time in the microwave. I also did not get it to knead to a shiny ball. It tastes good but looks almost like curds. What did I do wrong?

(A)
This can be the result of a curd that has dried out excessively in the early stages. A good level of moisture is required for that nice smooth stretch. Next time, try cutting the curds a little larger and do not stir them as long.

Do you have a cheese making question?
Send it to info@cheesemaking.com

In The Spotlight

John Miller in Leeds, Maine
John Miller is a 10th generation New England farmer. He has been making cheese since 2000. He makes both cow milk and goat milk cheese from his prize winning Jerseys and Nubians.

He has won many awards for his cheese, including a blue ribbon for his Garlic & Herb Chevre at the American Cheese Society Competition.

Five years ago he moved to southern Maine where he established Winterplace Farm on 74 acres of flat, river bottom land. His work days are long, but he's "livin' the dream."
Click Here for More About John


Cheese Making News

Using Whey
Thanks for all the info. I have an additional use for whey ... rye bread.

One of the items I have purchased is a "rye bread improver." This has dried whey as an ingredient. It is supposed to keep the bread from cracking. (I have also used honey, as it hygroscopic.)

So, the next time I made rye bread (sour dough), I used whey from my cheese making. Voila, no cracking rye bread.
I suspect my European ancestors used the whey in bread making, and as recipes were handed down, water or a mix of water and milk was substituted.
Rita Gorra, Warrenville, Illinois

Mardi Gras Cheese
I hope you are thawing out cheerfully. Here in the New Orleans area we are a bit chilly but we are preparing for Mardi Gras. The time from the 12th day of Christmas (January 6th) until Mardi Gras Day is the Carnival Season. It is traditional for a group of friends to gather for a King Cake party.
Aside from the usual party conversation, food & refreshments, the evening culminates with the eating of the King Cake. The host or hostess hides a small plastic baby inside one of the pieces. Whoever gets the baby hosts the next party the following week. There are parties every week until Mardi Gras.

What does this have to do with cheese? The original or traditional version is simply a coffee cake baked in the shape of a ring & decorated with the Mardi Gras colors (purple, green & gold). More recently, the cakes may be filled with various fillings including cream cheese. Party hearty!
Bob Albers, Mandeville, Louisiana
(Note: We're working on a recipe for King Cake and we'll be posting it next week at our fabulous blog.)

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Small artisanal cheese facility for sale. 2 cheese vat with agitator 200 and 300 gal, 600 Muller bulk tank, 80 gal kettle, molds, 1 and 7 pounds, SS pipes and pumps, SS tables, accessories, all to make Mexican fresh cheeses, and more equipment. mcallenmetro@yahoo.com
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I am looking for an electric controlled 30 to 40 gallon cheese vat . Contact Mike - hillsidefarmspsg@yahoo.net or 907-518-9187

Looking for a 200-300 gallon cheese making vat. Preferably a combo vat to pasteurize and make cheese in. Cream separator and curd mill as well. Email edenvalleycreamery@gmail.com or call Jenny at (585)738-2651 for information.
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Assistant Cheesemaker. Asgaard Farm & Dairy is a farmstead goat creamery located in Au Sable Forks in the Adirondack State Park. We create a variety of pasteurized and raw milk cheeses. For more info on this job as well as a Creamery Intern position, go to http://asgaardfarm.com/assistant-cheesemaker
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150 acre dairy farm in NW PA. Includes 5 bedroom/2 bath house, 50 cow dairy barn with hayloft & elevator, workshop, machinery sheds, chicken coop, pasture, hay/cropland, woods, pond, stream. Also: second home on 2 acres, cheese making equipment, bulk tank, pipeline milker, and farming equipment. ppfproperties@gmail.com or 814-664-0289.

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