|July, 2012 New England Cheesemaking Supply Co. www.cheesemaking.com|
To see Jim's recipe for making Halloumi - click here
Stephanie Soleil, from San Francisco, seems to be a little bundle of energy (solar, of course)!
She and her equally energetic partner, Justin Watt took a year-long trip around the world a few years ago and they each documented it in their blogs, LaVieSoleil (hers) and Justinmania (his).
When she isn't traveling, Stephanie paints, teaches dance choreography and makes cheese. She's an artist and she perfectly illustrates our belief that making cheese is as much an art as a science.
She made her first Cheddar in 2009, and never looked back. Now, she's partial to the soft, creamy French cheeses like Crottin, Saint Marcellin, and Camembert, but, she has also made Jarlsberg and Cheddar. (In the picture at left, she is holding her first Cheddar.)
To see Stephanie making Cheddar:
We did a blog article two years ago about Mia Herrera from Labelle, Florida who was 11 at the time (New Cheese Maker #9 - Mia Herrera). At that time, Mia had 13 goats and she was milking 3 of them.
Now, this past weekend, Mia entered the American Dairy Goat Association National Goat Show in Loveland, Colorado and won third place showmanship in the intermediate division. And, she's only 13!
We're very proud of you, Mia!
She's got goat's milk!I met you last May when my husband and myself attended one of your cheese making workshops. At that point, I had been making cheese for a couple of years and really wanted to improve my technique as well as pick up pointers (and workshop helped with both).
Now this year, I have finally found a raw goat milk share!* And with this share, I can honestly say that I am making cheese at least once a week (you may have noticed an increase in the number of orders I have placed this year).
In the beginning, I was just interested in making cheese, but now I really feel as though I am appreciating the process, the equipment, and the history of cheese.
While I have always enjoyed making cow's milk cheese (I have a raw milk share), I am completely head-over-heels with goat's milk cheese. I am fascinated with the various cultures, molds, and processes for developing specific flavors and textures. Your website and monthly newsletters are a constant source of inspiration. Thank you.
I will send you some photos of my latest cabécou ** (shown above and at right).
Connie Meyer, Fort Collins, Colorado
* This means she shares ownership of a goat with others and she is entitled to a portion of the milk the goat produces. Typically, that might be one gallon of milk for 40 weeks.
** Cabécou is a soft goat cheese that originated in the Midi-Pyrénées region of southern France. It can be eaten fresh and it's creamy, with a subtle, delicate taste of milk.
His own goat milk fudge!
Good morning, you wonderful Cheese Heads!!
I have a small hobby farm where I raise and milk Nubian goats. Another farm in Arizona (Black Mesa, Snowflake, AZ) sells a wonderful goat milk fudge. When I tried it, it set my brain whirring away (actually my brain does a lot of that on its own....) and I decided to come up with my own recipe.....This is what resulted.....
The recipe is actually modified from your Cream Cheese Chocolate Fudge on page 249 of Home Cheese Making. Instead of using cream cheese, however, I use your Queso Blanco (de Cabra) on page 93. Note that I use my mixer to do the 'creaming' and mixing, so it is more practical to at least double the recipe....
Also, up here in the Northwest, pecans are not grown, so I use walnuts.....The trick here is to toast them first. This adds a completely different flavor. So here goes.......
1 cup Queso Blanco de Cabra crumbled (Note: I usually use lemon juice instead of vinegar in my queso....If tends to be more forgiving in the taste if you overdo it....)
A couple of tablespoons of goat milk to soften the cheese
4 cups sifted confectioners' sugar
4 squares (1 oz ea) unsweetened chocolate, melted
1 cup chopped toasted walnuts
1/2 tsp vanilla
Pinch of salt ONLY if you haven't salted the cheese. Otherwise skip it.
Follow the mixing schedule for the Cream Cheese Chocolate Fudge, but use a mixer. Give each ingredient plenty of time to mix before adding the next item. This gives the mixture a chance to aerate. HOWEVER, fold the walnuts into the batter.
Instead of greasing a pan to chill the candy, line a pan with wax paper then spray with a little spray oil.
On toasting walnuts: (I feel a bit foolish giving you these instructions. You probably know how better than I do, but just in case.....) Preheat your oven to 375F. Line a cookie sheet with aluminum foil then spray with spray oil. Spread the walnuts onto it. Toast for ten minutes. Sprinkle on salt. Let cool. This is important as it changes both the flavor and texture of the nuts.....Hope you enjoy this!
Ernie Stephenson (Grandpa), Tacoma Washington (shown above with his goats)
Website - grandpaslittlefarm
Portuguese Saint Jorge?Purchased your book and loving it!! Has anyone come across a recipe for a Portuguese Saint Jorge cheese? It's tends to be hard and very sharp. Whitish in color.
Alva Mello, Hamilton, Montana
From Jim Wallace, our technical advisor - I have not researched the making of this cheese but have tasted it and it seems to be a full fat milk tomme style cheese of medium high moisture. Reminds me of a specific Tomme de Montagne I got when crossing the Alps into Italy from France - moist and buttery. I really think its all about the milk supply and quality.
If you have a recipe for Alva, please send it to Moosletter@cheesemaking.com
Another Royal Wedding Coming Up!
Ricki's oldest daughter, Jenny, will marry her longtime beau, Jason Novak on September 1st. This will be the third fabulous wedding in the Cheese Queen's family within the last 4 years!
First, youngest daughter, Sarah, was married in 2009 at a gorgeous outdoor ceremony. Then, 2 years later, Ricki and Jamie recited their vows before a select group of 400! of their closest friends.
Now, Jenny's preparing for her big day. The celebrations have already begun. In June, two of her friends threw a huge, co-ed shower at an outdoor pavillion. We took pictures, of course.
To see pictures at our blog of Jenny's shower - click here
Will Studd has done it again!We're always excited when this likeable cheesemonger hits the road for another series of visits to cheese makers all over the world. It's such a fun way to learn about cheese and how it's made.
This is the 5th in a series of DVDs which includes 2 discs with a total of 9 fascinating episodes. Will Studd takes you to Norway, Sicily, Denmark, Scotland, Piedmont, Italy, Wales, Tasmania, Provence and Germany.
For more info - click here
Place Your Free Ads Here!
Send your copy to firstname.lastname@example.org, 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
EventsForgotten Friends of Long Island Art & Food Fair, August 18, 2012 (raindate: August 19th) 10 am - 5 pm at Garden of Eve Organic Farm, 4558 Sound Avenue, Riverhead, New York. Forgotten Friends is an all volunteer, not-for-profit rescue that removes animals from municipal shelters that are elderly, have been overlooked for a very long time or are in need of medical care. The animals are then given the medical attention (many times very extensive medical care), training and love that they need, are fostered and then eventually adopted into their forever homes.
The Fine Art of Cheese, an event south of Boston sponsored by Edible South Shore Magazine to showcase some of the regional cheesmakers and artisans. You will learn how to create magnificent displays using local cheeses. The event will be Sunday, August 26th from 4-6pm at Hafta Havit in Pembroke, MA. For more information go to www.ediblesouthshore.com or 781-582-1726.
Vermont Cheesemakers Festival
The Big Cheese Festival
July 27 - 29http://www.visitcaerphilly.com
American Cheese Society Annual Conference
Raleigh, North Carolina
August 1 - 4http://www.cheesesociety.org
Vermont Beer, Wine & Cheese Festival
Amish Country Cheese Festival
September 1 - 3http://www.arthurcheesefestival.com
Monroe Cheese Festival
Monroe, New York
Sturminster Newton Cheese Festival
Sturminster Newton, United Kingdom
September 8 - 9http://www.cheesefestival.co.uk
Washington County Cheese Tour
Salem, New York
September 8 - 9http://www.washingtoncountycheese.com
Wayne County Wine & Cheese Festival
The Great British Cheese Festival
September 22 - 23http://greatbritishcheesefestival.co.uk.com
Southern Artisan Cheese Festival
Pennsylvania Apple & Cheese Festival
October 6 - 7http://www.paapplecheese.com
Great Northern Cheese Festival
Wisconsin Cheese Originals Annual Festival
November 9 - 10http://www.wicheesefest.com