Happy Cheese Makers Since 1978

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January, 2013    New England Cheesemaking Supply Co.    cheesemaking.com

Crottin de Chavignol

If you've never met a little Crottin de Chavignol in person, it's hard to picture how small it really is.  A fully mature cheese weighs in at a very tiny 1.5 ounces!

The home of this delectable cheese is the Loire Valley of France which has historically been called "The Land of the Kings."

 We, here at New England Cheese Making Supply Company, live in the "Land of the Cheese Queen," so we feel that we have a reciprocal agreement with the town of Chavignol to share in the glory of this cheese!

It really is a glorious cheese because it changes dramatically as it matures.  After 3 weeks, it's a light color with a rippled rind and a mild flavor.  But, after 4 months, it starts shriveling up and getting darker until it looks inedible.  At that point, it's "the real deal."  

Of course, you'll have to make it to know what age you love it ...

To see Jim's detailed recipe - click here

Rashel Harris in Palestine, Texas

Rashel and her husband, Andrew moved from Dallas to the small town of Palestine a few years ago to pursue a healthier lifestyle.  Now they have a two year old daughter, Isabella, and Rashel is a master home cheese maker.

They have a mini-Jersey named Faith who provides them with more or less 2 gallons of milk per day.  Rashel waits until she has 4 gallons, then makes a batch of cheese. 

She has made so many different kinds, we can't list them all here.  But, if you go to our blog article, you will see numerous amazing pictures of her fabulous cheeses.

At right, Rashel is removing the bandages from a cloth-bound Cheddar.
Below, Rashel and her assistant are standing in front of her aging caves (wine fridges).

For more pictures and information about Rashel - click here

Booker's New Press

You may remember Booker (age 11) from our "In the Spotlight" column a couple of months ago (November, 2012).  We posted a blog article with more info about him and the very first comment was negative - questioning whether Booker had really made his own press. 

There were many comments after that and they were all positive, but Ricki decided to send Booker one of our deluxe presses as a surprise holiday present.  Judging from the pictures below, he really appreciated it:


Thank you so much again!
Booker Dechert, Earlton, New York
(Keep in touch, Booker, and Happy Cheesemaking!)

Lucas Fletcher with Cyrano

Whey Cream Butter

My cheese making has reached a fever pitch with a new creation almost every day.  Because of this I'm up to my ears in whey and lets be honest...there is only so much ricotta one can use. 

I recently noticed Cabot Creamery's "Whey Cream Butter" and was intrigued.  Is this another possible use for all my whey?  Do you have any idea how this is made or perhaps have a recipe?

Attached (below) is a photo of last nights dinner...a white pizza with fresh cow's milk mozzarella and homemade chévre!
Lucas Fletcher, Saxtons River, Vermont

Jim Wallace, our technical advisor answered:  "A recipe for butter is on the website already. Whey cream is treated the same way as fresh cream except that it makes better butter because of the ripening."

Disclaimer: Not All Canned Cheeses Are Alike

In the December Moosletter, we used a couple of pictures of canned cheese to illustrate a letter we received from a customer in Japan.  His experience with a canned Camembert was somewhat disappointing. 

One of the brands we showed, Cougar Gold, is actually made at Washington State University and to at least one of our customers, it's "pretty darned good.")

. . . I hope that you are not taking issue with the quality of the Cougar cheeses!

I worked at the creamery after graduate school and before I started teaching. It's actually pretty darned good and can be aged with refrigeration indefinitely. We sampled some years old cheeses while I worked there which were great!

Please check out the Washington State University Creamery website and the history of the cheese! 
Leslie Jo Sena, Albion, Washington

Send your news & responses to Jeri at Moosletter@cheesemaking.com
(Note: Questions about making cheese go to info@cheesemaking.com)

Visiting Our Staff at the V.A.

Several years ago, Ricki heard about a program at the Veterans Administration Health Center in Leeds, Massachusetts where veterans could work for local businesses, doing light assembly, labeling, etc. 


 Participating businesses have a contract with the V.A. wherein all the work is completed at the health center by veterans and the finished product is delivered to the businesses.

As you know, we have quite a few kits to be assembled and products to be labeled.  So, we partnered with the veterans and they became our other "division."

We visited them in December to deliver gift bags of sweets and a few healthier goodies.  It was a fun field trip for us and we think it was fun for them (particularly when Kathy danced down the aisle singing Jingle Bells!).

If you have a business located anywhere near a V.A. Health Center, you might want to check to see if they have a Compensated Work Therapy Workshop.  It's been a great relationship for us.


First row, left to right:  Tom Haskell (Vocational Specialist), Jeri, Louis Marquez, Sarah, Kathy, April, Ricki, Alison, Jeff.  Back row left to right:  Angie, Jim Pruner  (Vocational Specialist), Bill Lauden, John Haverly, Ed O'Brian, Daniel Donovan, Hank Alves, Steve Spencer, Thomas Dziedzic, Victor Rivera

To see more pictures and info - click here

Expanding the "Workshop" Concept

The day has finally come!  We have merged the teaching of cheese making with the teaching of singing and we firmly believe that the Cheese Queen's Kingdom will be all the better for it.

Everybody knows that Ricki and Jamie had both been singing with their local Village Harmony groups when they met at a concert his chorus was giving (7 years ago).

Since that time, they have been hosting weekend singing workshops at the royal palace in Ashfield, Massachusetts.  And now, you can register for any of these workshops right on our website. 

For example, you can order a couple of packs of culture, a bottle of rennet and a weekend with the Starry Mountain Singers (shown below) on April 6-7th.  How cool is that?!

For more info or to register - click here

Place Your Free Ads Here!

Send your copy to ads@cheesemaking.com, and your ad will be promptly placed in the classified section of our website.   It will also appear in the next month's Moosletter (like the ads below).

 To see the full classifieds - click here

For Sale

Pasteurizer for Cheese.  Heat Exchanger KMA 3.000 Ltr/Hour2) - Holding Tube For 5 min but can be reduced because it is adjustable.  Very good condition.  New parts at fair pricing.  Fully reconditioned.  Click here for more info.  Contact Thomas Tsakas  dairymachineryuk@yahoo.co.uk

240 Gallon Bulk Milk Tank
We have a 240 gallon "Solar" brand Milk Minder bulk tank for sale, with compressor.  It's in good shape and works fine, we just aren't using it any more.  (See photos.)  The tank is currently installed about 10 feet from the compressor, and you can have as much of the attached copper pipe as you want, as well as the coolant. We're located in southern Utah.  Asking $2,000.  Please contact me with any questions- dj@jackrabbitcheese.com


Used dairy equipment wanted to include small cheese vat, bulk milk tank, pasteurizer.   Please contact Barbara at orchardhill@embarqmail.com; or call 804-922-3342

Workshops & Classes

2 Day Cheese Making, Soap Making, Goat Husbandry Classes! Feb 2nd and Feb 3rd, 2013.  Being held at Chattooga Belle Farm in Long Creek, South Carolina.  Please go to this link for details- www.CrescentMoonFarms.com and then to the Cheese Classes page.  crescentmoonfarm@bellsouth.net

January Classes offered at SimpleCheesemaking.com
.   Join cheesemaker and organic farmer Carol Lake at the charming Dancing Dog Farm in Dublin NH for a unique culinary experience.  Beginner Soft Cheesemaking, January 27, 9:30 - 12:00, $55  603/563-8122, Carol@simplecheesemaking.com

Classes in cheesemaking, goat husbandry, soapmaking (with goat milk) and other homesteading skills are offered by author Deborah Niemann and her husband on their homestead - Antiquity Oaks in Illinois.  For class descriptions, schedules, and more information, visit http://www.antiquityoaks.com/classes.html

Cheesemaking 101

Beginner Workshops with Ricki Carroll

A full day of hands-on cheese making with Ricki and Jamie in their beautiful house in the foothills of the Berkshires. You will learn to make Farmhouse Cheddar, Queso Blanco, Whole Milk and Whey Ricotta,  30 Minute Mozzarella, Fromage Blanc, Creme Fraiche and Mascarpone.

For more info - click here


Cheesemaking 201

 Advanced Workshops with Jim Wallace

Jim Wallace has been teaching and answering our technical questions for a number of years now.  You will be delighted with his classes. They are more technical in scope than Ricki's beginner classes, but are fine for the cheese maker who wants to learn more details of the process.

For more info - click here

Sonoma Valley Cheese Conference

Sonoma, California

February 23-27

California's Artisan Cheese Festival

Petaluma, California

March 22-24

South African Cheese Festival

Cape Town, South Africa

April 26-28

Between the Bluffs Beer Wine & Cheese Festival

La Crosse, Wisconsin

April 27

National Spanish Cheese Festival

Trujillo, Spain

April 25 - May 1

For More Info - Click Here

Annual Cheese Rolling at Cooper's Hill

Gloucestershire, England

May 27

For More Info - Click Here

Cheese Curd Festival

Ellsworth, Wisconsin

May 31 - June 3

Great Canadian Cheese Festival

Picton, Ontario

June 1-2

For More Info - Click Here

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