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Cheese News 2012 -February

February, 2012     New England Cheesemaking Supply Co.


Love is in the Air Again!

Another Wedding in the Royal Family!

Do we detect a pattern here?

That's one proud mother pointing to her soon to be married daughter, Jen!

The First

Two years ago, in the month of June, Sarah (Ricki's youngest daughter) was married in a beautiful outdoor wedding at the Cheese Queen's castle in Ashfield, MA.  Unfortunately, that was before we started our blog, so we didn't take pictures for you to see.  (Here's a professional one, at right, of Sarah and Mark looking absolutely fabulous.)

The Second

Then, last summer, Ricki herself wed her longtime beau, Jamie, in her own spectacular outdoor ceremony (which we did cover at our blog). If you missed it, you must have been out of the Kingdom completely!


The Third

Now, Ricki's oldest daughter, Jen, has announced that she is getting married September 1st and she will be having yet another scenic outdoor wedding! 

Jen and Jason (shown at the beach in Culebra where they are enjoying a winter vacation) have less than a year until the big day.
(We promise not to talk about the wedding in every issue before then, but we will be taking pictures on September 1st and there will be a blog article!)

Is that the end?  Not necessarily - Ricki's husband, Jamie has two bachelor sons!


Louise Dutton in Fort Lauderdale, Florida

Just another chapter in our imaginary book about the world's most interesting people!!!

Louise Dutton makes cheese, restores motorcycles, gardens, owns a gluten-free bakery, and she has a degree in computer science and another in photography.  She has been making all her own food "from scratch" for over 30 years!

We think she provides support for our theory that cheese makers are the most fascinating folks around.  Of course, that's just our theory...

Louise used to be a vegetarian.  At that time, she made soy cheese and soy yogurt.  (She provided us with her detailed recipes and we posted them at our blog last month.) 

During that phase of her life, she was the "Queen of Gluten," using it to make all sorts of meat-like dishes.  Then, a few years ago, she became gluten intolerant, and was forced to change her diet drastically.

But, as Louise says, when life hands her lemons, she makes Limoncello (an Italian lemon liqueur)!  So, now she's an accomplished baker of fabulous gluten-free breads and cookies.  (See her at several of the Broward County Farmer's Markets and at her website.)

Did we mention that she makes cheese?

To read about Louise's cheese making and to see pictures - click here.

Hispanico Cheese

Popular in Spain, It Has Many Variations

When this cheese is made with cow's milk, it's called Hispanico.  When it's made with sheep's milk, it's called Manchego and when it's made with a mix of sheep's milk and goat's milk, it's called Iberico.  (Really, though, we just call it delicious!)

It may be aged for 2 weeks (Fresco), 3-6 months (Curado) or 1 year (Viejo.)  No wonder it's the most popular cheese in Spain!

A few months ago, Jim took a course at the Vermont Institute of Artisinal Cheese (University of Vermont), where he learned how to make this cheese from master cheese maker, Enric Canut  (shown at left) and his technical assistant, Marie Chantal Houde from Quebec.  Jim cannot say enough about how highly he values these VIAC courses and how much he learns from them.

As usual, in his recipe, Jim covers every detail of how to make Hispanico and
Iberico cheese.

To see Jim's recipe - click here

WOW! - That Looks Yummy!

Last month, we featured Joe Heyen in our Cheese Maker of the Month section and in a blog article about him.   Last week he sent us this picture (at right) of his latest triumph.

Yesterday I opened the gorgonzola dolce I started on September 25, 2011. As you can see, it came out looking pretty good! The taste was creamy and fresh, with a good taste of blue cheese!
Joe Heyen, Estes Park, Colorado


Cheese Festivals Forever!!!

Thank you for posting cheese events around the world - after seeing your notice in the summer about the Great British Cheese Festival in Cardiff, Wales, we noticed that it coincided with our annual September visit to the UK.

The Festival was great fun and we tasted the most amazing cheeses. Favorite flavors: ginger cheddar, cranberry cheddar, and other wonderful strongly flavored cheddars. We made new friends from Cardiff while sharing the limited places for snacking on cheese on the festival grounds.

We bought a number of different cheeses thinking that we could ship them back to our home in Florida. Alas, the cost for shipping was way more than the cheese was, so we kept on munching throughout the remainder of our visit to London, and carried several packages home in the suitcase.

Having Cardiff as a new destination to explore was  interesting and fun. Thanks for providing info on world-wide cheese events!
Meg & Barry Logan, Terra Ceia, FL
PS - Cheese making in Fl is difficult, but we've made delicious mozzarella and queso blanco.


Cheese Making Classes in Dublin, NH

When it's winter in New England, it's rare to find places to learn cheese making.  So, we were happy to hear from Carol Lake about her current classes.  She schedules them bi-monthly and the next one will be February 24th.

Hi there,
I just wanted to send you an email to let you know how successful our beginner soft cheese making classes have been, and we couldn't have done it without your help! We use your book and supplies for the class, and I am always sure to send attendees your way. You're a great resource, can't thank you enough!
Carol Lake
Dancing Dog Farm 

Cheese with Lavender and Honey?  We'll be Right Over!

Lois Hunt sent us this recipe and she sells the crucial ingredient- culinary lavender at her website.  She also sells a wide variety of other interesting lavender products.  (

I buy 2% milk one gallon at a time, but before I can use it all up it starts to go sour. I usually have a half gallon left, which I used to feed to my chickens, but now I make delicious cheese with it!
I own and operate a lavender farm here in northern Arizona, with my son Bryan and his wife Cindy. 

Naturally, I have been devising new and different ways to use the culinary lavender that we grow here.  I had been making a soft cheese from my old milk for quite a while now, but it was only "passable" and useful to spread on crackers. This morning, however, I decided to throw in some ground dried lavender and some honey, and WOW!
1/2 gallon of milk that has gone just a little too sour to drink
2 tablespoons of fresh squeezed lemon juice
1 tablespoon of ground dried culinary lavender buds (from Windy Hills Lavender Farm, of course!)
1 tablespoon of honey

Put the milk into a stainless steel pot and bring to just before boiling, about 185F.  As curds begin to separate, add the lemon juice, stir, and continue to heat for another few minutes.
Pour the curds and whey through cheesecloth into a colander set in a large bowl.  Drain just to let most of the whey out.  Turn the curds into a bowl and add the ground culinary lavender and the honey.  Mix it all together.
You are finished!  I place mine in an 8 ounce mini-crock (see picture).
And the whey?  I use it as the liquid to make homemade bread.  I feel a treat coming on tonight, freshly baked bread spread with lavender-lemon-honey cheese!
Lois Hunt
Windy Hills Lavender Farm LLC

Send your news & responses to Jeri at

(Note: Questions about making cheese go to

Artisan Cheese Making at Home

Here's another "must have" for your collection. 

"Artisan Cheese Making at Home" Techniques & Recipes for Mastering World-Class Cheeses, by Mary Karlin (256 pages, hardcover)

Can you ever have too many cheese making books?  Of course not.  They're your connection to the larger world of fellow artists.

This book has it all, including two recipes
from our technical advisor, Jim Wallace for Epoisses and Bloomy Robiola.  Isn't it great to know that you can e-mail him any time with any question about your cheese making, knowing that he's a foremost authority in the field?  Who loves ya?!

For more info - click here



Cheesemaking 101

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

Cheesemaking 201

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

9th Annual Sonoma Valley Cheese Conference

Sonoma, California

February 25 - 29

World Championship Cheese Contest

Madison, Wisconsin

March 6 - 8

8th Annual Oregon Cheese Festival

Central Point, Oregon

March 17

Cheese & Wine Festival

London, England

April 27 - 29

South Africa Cheese Festival

Stellenbosch, South Africa

April 27 - 30

10th Annual Grilled Cheese Invitational

Los Angeles, California

April 28



8th Annual Seattle Cheese Festival

Seattle, Washington

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

Gloucestershire, UK

June 4

Victoriaville Fine Cheese Festival & Selection Caseus

Victoriaville, Quebec

 June 14 - 17th

The Big Cheese Festival

Caerphilly, Wales

July 27 - 29

American Cheese Society Annual Conference

Raleigh, North Carolina

August 1 - 4

The Great British Cheese Festival

Cardiff, Wales

September 22 - 23

The Wedge

Portland, Oregon

October 6