Happy Cheese Makers Since 1978

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The Cheese Queen Welcomes You to This Very Special Section of Her Kingdom!

The Queen would like you to know how important you are to the future of cheese making. You will be carrying on an ancient tradition and taking it to a higher level than it has ever been before.

Therefore, it has been decreed that this area of the royal website is all yours. The Queen invites you to send in any news, ideas, recipes, pictures, etc. that you wish to share (moosletter@cheesemaking.com).

And, most of all, she wishes you Happy Cheese Making Forever and Ever!

Royal Announcement!
We are proud to introduce a new section of our website for junior cheese makers (click here). To celebrate this grand occasion:

It's all about helping others- isn't it? Let your imagination run wild and think of ways cheese makers might broaden their horizons by reaching out to their community. Even if you've only watched your parents make cheese and you haven't done it yourself, you know what it's about.

Try to think of a project you and/or your parents might organize that would benefit your town or even the whole world. It might seem like an impossible dream, but who knows? Someone might read your essay and get inspired.

If you're 18 or younger, just send your ideas to us as an essay with 175-500 words (think of it as a summer writing project). Send it to moosletter@cheesemaking.com along with a picture of yourself. We will publish your essay and picture in our Moosletter.

There is no time limit, but the writers of the first 10 essays we receive will get a $25 gift certificate to use for any of our products.

A Little History

A Very Heavy Cheese Press!
How was cheese invented?

No one knows who made the first cheese, but experts think that it has probably existed for at least 5,000 years and possibly as long ago as 11,000 years!

One legend states that the first cheese was made accidentally by an Arab merchant who put his daily supply of milk into a pouch that he had made from the stomach of a sheep.

As he traveled, the rennet in the sheep's stomach combined with the heat of the sun, making the milk separate into curds and whey.

When he arrived at his destination he discovered that he had made delicious cheese!

From: Fernleaf Institute

Cool Videos!
If you know of any other videos about making cheese, let us know!

Recommended Age 6 - 18
Making Cheese

From: PBS Kids

Click Here

Recommended Age 12-18
Cheese Making

Click Here

Recommended Age 12-18
Cheese Flipping Robots

Easy Peasy Recipes
These are a few very simple recipes for soft cheeses. If you have a recipe you like, send it to us at moosletter@cheesemaking.com and we will share it here for everyone to enjoy.

Recommended age 8 - 18 with adult supervision

Super Easy Basket Cheese


1 gallon milk
1 tsp rennet
2 pinches salt

1. Heat the milk to lukewarm (86-90F) and add the rennet. Turn off heat and let set for about 40 minutes.

2. After the milk has set turn the heat back on to low and heat again for about 2 minutes.

3. Using a slotted spoon, pull the curds to the side of the pot. Keep moving the curds for about 10 minutes with the slotted spoon. (This breaks up the curds and keeps them draining.)

4. Remove the curds from the pot with your slotted spoon and place into a basket (our M222 or M232 is ideal for this).

5. Return the basket with the curds in it back into the whey and cover the curds with the whey pressing the curds into the basket with your hands.

6. Remove the basket from the whey and set another mold inside of the first one and put an 6-8oz. glass of water on top of it (this is used as a weight for pressing the cheese). Press this way for 2 hours.

7. Take out the cheese and turn over, salt to taste, return to the basket and continue pressing for 1 and a half hours longer.

8. Remove the cheese from the press and refrigerate.

Recommended age 6 - 12 with adult supervision

Cottage Cheese


2 cups whole or low-fat milk
1 tablespoon vinegar

1. Pour two cups of whole or low-fat milk into a saucepan and heat over a medium setting just until bubbles begin to form. Stir with a wooden spoon while heating.

2. Remove the pan from the heat and stir in one tablespoon of vinegar (which sours the milk). Stir gently and watch as the curds form.

3. Hold a strainer over a sink and pour the cottage cheese into the strainer. Stir gently and press a spoon against the curds to remove the whey.

4. Set in a bowl and cool. Salt the cottage cheese to taste before serving.

From Steve Caney's Kid's America (Workman Publishing, 1978)

Recommended age 6 -12 with adult supervision

Pot Cheese


1 quart plain yogurt or cottage cheese

Pot cheese is a soft, crumbly cheese that is drier than cottage cheese. Fry pot cheese in butter to turn the cheese brown; it will remain firm and not melt.

1. Spread a double thick piece of cheesecloth over a plate and pour one quart of plain yogurt onto the cheesecloth. (Cottage cheese can also be used.)

2. Fold up the sides of the cloth into a bag. Use a piece of string to tie this up in a bundle.

3. Hold the bag over the sink and squeeze out the liquid (the whey).

4. Tie to the faucet for several hours to remove all the whey.

5. Add salt, pepper, paprika, or chopped parsley to taste. Refrigerate leftover cheese.

From Steve Caney's Kid's America (Workman Publishing, 1978)

Recommended age 6 -12 with adult supervision

Soft American Cheese


1/4 cup buttermilk or 1/4 cup milk and 1 teaspoon white vinegar or lemon juice
1 quart whole or low-fat milk

1. Make buttermilk by measuring a little less than one teaspoon of white vinegar or lemon juice and pouring it into a measuring cup. Fill the measuring cup with milk up to the ¼ cup mark. Let the mixture sit for five minutes.

2. Pour one quart of whole or low-fat milk into a 2-quart saucepan and set over medium heat until the milk is warm, before bubbles form. Turn off the heat.

3. Mix in the buttermilk.

4. Cover the pot with plastic wrap or foil and let it stand at room temperature for one day. The milk should become thick and creamy.

5. Pour into a double-thick piece of cheesecloth. Squeeze out the whey. Tie the cheesecloth into a bag and tie it someplace where the whey can drip for at least half a day.

6. Put the cheese into a bowl and add salt, pepper, paprika, or garlic to taste. Refrigerate leftovers.

From Steve Caney's Kid's America (Workman Publishing, 1978)

Great Ideas for Showing Off Your Cheese
Let us know if you have any other ideas!

From: The Piggy Toes

Cheese Cut-Outs

Buy a few cute cookie cutters and use them to cut out cheese shapes! Pack in lunches or serve on top of tortillas cut out in the same shape (just a little larger)!

From: FitWebMD:

How to Make Fruit and Cheese Pretzel Kabobs

Get ready. Have a grown-up help you.

1) Wash your hands.
2) Open the package of pretzel sticks.
3) Open the package of cheese cubes.
4) Wash the grapes.

Build the Kabobs.

5) Choose 3 cubes of cheese.
6) Choose 3 pretzel sticks.
7) Stick 1 pretzel stick in each cube of cheese.
8) Place these 3 cheese kabobs on your plate.
9) Choose 3 grapes.
10) Choose 3 pretzel sticks.
11) Stick 1 pretzel stick in each of the grapes.
12) Place these 3 grape kabobs on your plate.

Ready to eat. Now you have 6 kabobs. Delicious!

Junior Hall of Fame
We have done articles about all the fabulous junior cheese makers below. If you would like to be included, please let us know at moosletter@cheesemaking.com

July, 2014
Anna Ford in Colorado
Click Here
May, 2014
Emma Reeves in Utah
Click Here
April, 2014
Madi Shaw in Pennsylvania
Click Here
March, 2014
Leila Hobbs in Georgia
Click Here
January, 2014
Kiara Sabiston in Ontario
Click Here
December, 2013
Taylor Luttrell-Williams in Texas
Click Here

June, 2013
Haniya Frayer in Michigan
Click Here
June, 2013
Tommy Tsatsos in Illinois
Click Here

February, 2013
Erik Diemer in Pennsylvania
Click Here
April, 2012
Kira Pelletier in Pennsylvania
Click Here

November, 2012
Booker Dechert in New York
Click Here
December, 2010
Anya Firisen
Click Here

July, 2010
Mia Herrera in Florida
Click Here

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