|April, 2012 New England Cheesemaking Supply Co. www.cheesemaking.com|
Monthly "Fun Day" for the Royal Staff
To see our blog article with Tara's recipe for Gouda - click here
Wisconsin Brick CheeseApril is Grilled Cheese Month, so what could be more appropriate than mild, semi-soft, meltable Brick cheese?
Jim did his research and he has given us an authentic recipe from the late 1800's when this cheese was developed.
At that time, it was pressed into brick-shaped molds and then, it was washed in a salt brine to encourage the growth of reddish bacteria (b. linens) on the surface. When it was young, it was mild and as it aged, it acquired a remarkably pungent taste.
To see Jim's recipe - click here
I just had to share this with you: I am a brand new "cheese maker." A couple of weeks ago, I attended a class at the Longmont Senior Center (CO) and Kate Johnson (the instructor) from Briargate Farm I believe, recommended your website and your book (Home Cheese Making).
I was so taken with how good her homemade cheese tasted that I went home and placed an order with you, plus bought your book. Now comes the fun part!
I made ricotta cheese as my first "easy to make" cheese - to be honest, I expected to fail miserably! - and was so delighted when it turned out perfectly!!!
I was so proud that I took pictures throughout the whole process and posted them to my Facebook page (and I should add here that I'm almost 65 years old!) for friends and family to see.
Then I decided to make the fromage blanc and I added crushed organic culinary lavender and local honey and it was success #2!!! (The only thing is I didn't get as many curds as I expected - I'm going back for cheese making class #2 this Friday and will ask what I did wrong).
My reason for emailing you is to let you know that (1) you have a confirmed customer with me - I'll soon be placing another order and (2) I LOVE CHEESE MAKING!!! Thank you for your site and also for your book - I'm still in the middle of reading it and already know it's an invaluable resource!
Donna Hoff, Longmont, Colorado
Lesson learned, but no harm done ...
Re: Making 30 Minute Mozzarella:
I think when you see milk where the cream rises to the top, it's always a good sign. I did learn something else, though. When one stupidly overlooks the instruction of when to add the citric acid, no curds form!
However, I gave it a try anyway and added the citric acid to the heated milk which already had the rennet in it. It didn't curd "properly" like a custard but it did, after 10-12 minutes, form enough of a curd (similar to cottage cheese) to work with.
I wound up making little balls. It worked well enough to make some tasty cheese. Maybe not as pretty or nicely textured as it should have been, but it was yummy. I added some herbs de Provence to some and some dried dill weed to some others. I'd just like to let people know that if one screws up like I did, you don't have to waste the milk, you can still make some tasty cheese!
Alyssa Hillger, Columbus, OH
Non-homogenized milk rules!
Traditional recipe for "Black Butter"
In addition to making cheeses, butter, etc. (thanks to you) I also make my own cider and perry from apple and pear trees in my yard. Don't know if anyone would be interested in this recipe for Black Butter from clarified butter but on the off chance, here it is.
(One thing - the color "black" in use in the recipe and early history, to my understanding, referred to any dark color and generally my black butter comes out a dark brown, depending on the apples and cider used. So would not like to have folks thinking something wrong if its not black.)
Sent by John H. Fockler, Waterford, MI
A traditional delicacy of the Jersey island, this jammy conserve is made from apples cooked down with apple cider, brown sugar and spices. There are recipes date back to the 1400s.
It can be served as a spread on bread or as a preserve to go with cold meats (traditional) or as a cool additive to an Indian curry (non traditional!)
4 lbs apples (cider apples)
2 pints sweet apple cider
1 lb brown sugar
1 teaspoon clove (ground)
2 teaspoons cinnamon (ground)
1/4 teaspoon allspice
Peel and core the apples. Meanwhile, boil sweet cider until it reduces by half. Put the apples, chopped small, into the cider. Cook slowly, stirring frequently, until the fruit is tender, as you can crush beneath the back of a spoon.
Then, work the apple through a sieve, and return to the pan adding sugar and spices. Cook over low fire for about 3-4 hours, stirring until mixture thickens and turns a rich brown.
Pour the butter into into small clean jars, and cover with clarified butter when cold. Seal and keep for three months before using. By this time the butter will have turned almost black, and have a most delicious flavor. Of course, spiced to your taste.
Wild Fermentation; The Flavor, Nutrition, and Craft of Live-Culture FoodsDid you know that chocolate is a fermented food? When the ripe seedpods of cacao beans are harvested, they are allowed to ferment for up to 12 days before the beans and pods are separated. Without this fermentation, the flavor would be totally different from the one we love so much.
This book is loaded with cool information like that and it contains over 100 recipes. It was originally published in 2003, yet it remains the only non-technical book of it's kind.
This is amazing when you consider that bacteria is the new frontier in healthy foods. Five years ago, nobody knew a probiotic from an antibiotic, but we sure do now. If you have any doubt in your mind about the powerful health benefits of fermented foods, you will want to read this book.
For more info - click here
Workshops with Ricki Carroll
A full day of hands-on cheese making with Ricki in her 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
Advanced Workshops with Jim Wallace
Jim Wallace has been our technical resource for a number of years now, teaching and answering our technical questions. He is an expert photographer, a great teacher and he has a wealth of knowledge. You will be delighted with his classes. They are more technical in scope than Ricki's introductory class, but are fine for the cheese maker who wants to learn more details of the process.
For more info - click here
Cheese & Wine Festival
April 27 - 29
South Africa Cheese Festival
Stellenbosch, South Africa
April 27 - 30
10th Annual Grilled Cheese Invitational
Los Angeles, California
8th Annual Seattle Cheese Festival
May 19 - 20
Great Canadian Cheese Festival
Picton, Ontario, Canada
June 1 - 3
Great Wisconsin Cheese Festival
Little Chute, Wisconsin
June 1 - 3
Cheese-Rolling at Cooper's Hill
Victoriaville Fine Cheese Festival & Selection Caseus
June 14 - 17th
Vermont Cheesemakers Festival
The Big Cheese Festival
July 27 - 29
American Cheese Society Annual Conference
Raleigh, North Carolina
August 1 - 4
Washington County Cheese Tour
Salem, New York
September 8 - 9
The Great British Cheese Festival
September 22 - 23
Check out the blog articles we have posted since the last issue!