Happy Cheese Makers Since 1978

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Mooos Letter Fall 2006

What's new at cheesemaking.com
We have had another fabulous year here, helping people all over the world and sharing in their cheese making adventures. Please keep sending us your stories and photos, we will try to use them all! I have been swamped with cheese making workshops for the beginner and Jim has been expanding on the subject to the point of a fine artist. Our new cheese making papers seem to be a big hit and our pH meter has received rave reviews. Remember the holiday season is here and our Mozzarella & Ricotta Kit have been a huge success in the gift giving sector. Many thanks for your continued support and love of cheese!
In Peace,
Ricki, the cheese queen

Meet the Cheesemakers

Keith Brinch
New Zealand

Home cheese maker on a grand scale

I love this guy! ... he has only been making cheese for 3 years but he really has figured it out .. he has engineered everything he needs on a small scale to work just like the 'big boys'

Cheese Recipe

is a semi-soft Danish cheese named after the experimental farm on which it was first made in the mid 1800's

Havarti is a simple, washed-rind cheese with irregular holes throughout.

I have made this version with the addition of chopped dill

There is also a version with caraway seeds.

Havarti is named after the farm in Denmark where Hanne Nielsen first made it.

Cheese Tips for Ewe

Q ... Last night I made a batch of alpine-style cheese, and after a short time in the press I found that the cheesecloth was sticking to the cheese. Anyone know what might cause this to happen?

A ... This can be a problem with this type of cheese due to serious acid production in the mold causing the curd to shrink and thus incorporating the cloth .. Best solution is to wet the cloth in weak brine .. This added salt should slow acid production a bit near the rind and solve this problem.. also .. too much pressure to start with and not turning soon enough could cause this. If you do have this problem the best approach is to scrape the cloth slightly before pulling it off the rind where it is sticking .. you do not want to tear the rind.

Q ... I Just sliced open my first cheese, a jack-style cheese. Texture is great, mild sharpness.. smooth... But it has an odd aftertaste. Almost a plastic taste. I used the powdered milk & cream method - made a 1 pounder of cheese, and used 30 lbs to press, using clean cloth to line a mold made from PVC. Used some starter bought locally but labeled from you folks, and rennet. After that, I dried it for 3 days, and waxed it up. We aged it 6 weeks. Any clue as to this off flavor? I use the same type of milk making cottage and ricotta, and cream cheese, no off flavors.

A ... I am afraid the 'odd after taste. Almost a plastic taste' is from your PVC molds .. We really do not advise using them ... No dairy inspector will allow their use ... Since you are working with an acidic material, leaching of unknowns is very possible here. If this was a new mold this would be especially so. Since you are not using a mold for the other cheeses, this does point to the mold as culprit.

Q ... I raise dairy goats and have been making all my dairy products for some years now. I'm intrigued by Brie. But, I'm allergic to penicillin. Should I not eat Brie? The Brie in the grocery stores do not carry a warning. Thank you

A ... Good news for you .. A lot of research has been done on both the blue and white pen molds for ripening cheese and the findings are that there is no relationship between these and the medicinal penicillin. If you are interested in reading more you will find info in Frank Kosikowskis book 'Cheese and Fermented Milk Foods'.

Upcoming Classes

Cheesemaking 101
Ricki's Fun for all ages introductory class. A full day of Hands-On Beginners Cheesemaking. Farmhouse Cheddar, Fromage Blanc, Creme Fraiche, Queso Blanco, Mascarpone, Whole Milk & Whey Ricottas and a Quick Mozzarella.
You will learn the basic principles of cheese making and the use and care of equipment all while making new friends who share similar interests.

Cheesemaking 201
French Cheese with Jim Wallace'

2 days Nov 11-12, 2006
Bonjour! this will be great insight into the cheeses of France .... a focused workshop on French style cheeses covering:

... Brie/Camembert (traditional vs modern technology)
... Reblochon, a semisoft style
... Plus One other style to be decided as we see the interest of the group
Jim Wallace will be teaching this extended 2 day class, and it will provide an opportunity to work with those cheeses that require extended 'TLC'!
This class will provide an opportunity to learn so much more than a 1 day class and covers more aspects of the process in greater detail. This class will provide plenty of time to spend on problem solving and fielding everyones questions on how to make better cheese

... To see more of what to expect in Jim's workshop Click Here for a great site set up by Jamie Forrest one of his recent workshop attendees. Jim
Also click on This follow up to that workshop posted by Jim

Raw Milk
Where do we find it?

This is one of the most often asked question we get these days. We have decided to begin a collection of information of where it can be found. If you currently have a source for raw milk or can sell it please email me the info and I will include it in raw milk file. GoTo Raw Milk

From our Readers ...
With our Quarterly News Letters come
lots and lots of interesting emails

We get a lot of feedback from our newsletters .. this month includes comments and photos from: New Zealand, Madagascar, and a miedieval cheese maker .... we would like to share them with you Here.
Send us Your Photos ...
We are very excited about this new online Newsletter and really would like to get some input from our readers. Like everything else in the world today, things are only as good as what goes into them. So, if you are really excited about your cheese making and would like to share a part of it with us, please send your text text along with any pictures you might have to either Ricki or me (Jim)

If you can think of anything you would like to see in future editions, please feel free to let us know.
We are always looking for old time ethnic recipes to share with others online.


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