|September, 2012 New England Cheesemaking Supply Co. cheesemaking.com|
Q. Why is this cheese so stinky?
Yes, this cheese can run the gamut from mildly aromatic to "run for your life!" It's all up to you.
It's hard to believe, but the key is in the washing off of the surface bacteria during the final phase of making this cheese. Vigorous washing yields a milder cheese.
In his detailed recipe, Jim walks you through the whole process. The goal is for you to retain control of the situation so you don't have to buy a separate refrigerator for your homemade Limberger!
To see Jim's detailed recipe for Limberger - click here
For more info and pictures - click here
Missionaries Miss Their Cheese!In January, 2012, we received this e-mail with some questions about how to start making cheese:
Hi! My name is Rebecca and I'm interested in learning how to make cheese!!! We live in Uganda, Africa and work at a children's center for orphans. Cheese is SUPER expensive and something we REALLY miss!
A few months later, after we sent them some supplies, we asked Rebecca to tell us more about her work:
Our family lives in Uganda seeking to point orphaned children to the Heavenly Father by placing them in family units. So we are not an orphanage but are caring for children through family. "A Father of the fatherless, a defender of widows is God in his holy dwelling. God sets the lonely in families." Psalm 68:5-6. If you want to look us up on on the web, we are newhopeuganda.org and you can check out our ministry.
Since we live in the village we can't get cheese and yogurt so we are thankful to be making our own now! Naomi (above) loves Mommy's "pink yogurt" with strawberry jelly.
Greetings from New Zealand
Hi, I have enjoyed your website - being a new cheese maker after taking a course in the North Island of New Zealand with cheese maker, Jean Mansfield. It was awesome and now every week I make cheese for my family here in Nelson, New Zealand.
Here are some of my efforts (above). My Camembert is my best cheese so far and have some Parmesan that will be ready for Christmas. The others are just about ready for cutting so I am keeping my fingers crossed.
Carolyn Lock, Nelson, New Zealand
Mix 2 quarts whole cow milk with 1/4 cup of cream in a large pot. Heat it to 98F. Lift the pot from the heat and add 2 tablespoons of Junket. Wait for 30 minutes and heat it carefully again while gathering the curd from the edges to the middle of the pot. When the curd is gathered to a ball, heat it to boiling temperature but it should not boil.
Take out the cheese and put it into a clean cloth and then in a mold to press out the whey until its dry.
Heat the oven to 400F. Press the cheese down in a pan greased with butter. It should be 1 inch thick. Bake it until it has nice color, approximately 30 minutes.
A Hot Tip!
I read the waxing section of your website and thought I would pass on my favorite tip. I melt the wax in an old deep-fat fryer (now dedicated to this). It is TOTALLY safe since the heating element is sealed and I can even control the temperature precisely. I got it at a local Goodwill shop. They show up there regularly with missing lids or baskets or just because we are all deep frying less now. I have two of these now. One for cheese making and one for my daughter's batik work.
Michelle Smith, Skye Glen, Nova Scotia
Send your news & responses to Jeri at Moosletter@cheesemaking.com
(Note: Questions about making cheese go to firstname.lastname@example.org)
It's been a very busy month!
First, the royal birthday ...
August 22nd, we (the royal staff) celebrated Ricki's birthday with a party at a local cafe. We presented her with a deluxe Bingo game and she then spent most of the rest of the party trying to get everyone to play. Having anticipated this well in advance, we were able to distract her by letting her play with her kazoo. (AY ...these Cheese Queens!)
Then, her daughter's wedding!
September 1st was a gorgeous day for an outdoor wedding at a beautiful site in Whately, Massachusetts. Jennifer, Ricki's oldest daughter married Jason Novak, her handsome and dashing beau. The reception was held at Quonquont Farm in a lovely restored barn overlooking an apple orchard.
Ricki brought her lighted hula hoops and as soon as it got dark, many intrepid guests and the bride herself hooped the night away. The amazing picture below was captured by royal photographer, Eric Limon.
To see pictures of the wedding - click here
The Art of Fermentation
In 2003, Sandor Katz brought the many forms of fermented foods together for the first time in a fun, easy to read format with his first book, "Wild Fermentation."
Now, nine years later, he has provided us with this "encyclopedia" of fermented foods, expanding immensely on the simple recipes in his first book.
The Art of Fermentation begins with a forward by Michael Pollen who describes his own, personal conversion to the world of fermented foods. He has embraced it all - lock, stock and barrel and from that vantage point he is able to say with great conviction to readers of the book - "Welcome to the party."
For more info - click here
Place Your Free Ads Here!
Send your copy to email@example.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
EventsNorth Valley Dairy Goat Association's 4th Annual Goat Education Day, November 3 in Red Bluff, California. Classes on cheese making. Check out our webpage (nvdga.org).
For SaleEverything you need to make yogurt. 30 gal. pasteurizer w/recorder to cups lids & boxes. Please call for a complete list. Ray and Stephanie Hill, 2051 County Route 35, Norwood, NY 13668, (315) 265-1618, firstname.lastname@example.org
Two pure - bred Nubian kids, born May 31, 2012 for sale. Buckling is brown with black points. Doeling is light brown, white top knot, flashy spots on her leg and side. Both are disbudded and UTD on shots. Both can be registered and come from excellent bloodline. Asking $100 for the buckling & $200 for the doeling. Located in upstate New York. Call Michele at 518-692-8220 for more information and/or photos.
MiscellaneousLooking for instructors to teach hard cheese making November 3 in Red Bluff, CA at the North Valley Dairy Goat Association's 4th Annual Goat Education Day. Over 500 people have come to GED each year and we are expecting just as many this year. We have instructors for several soft cheeses, but need more to teach the hard cheeses. Contact Beth Nicholson - email@example.com
Workshops & Classes4 day cheese making classes at an adventure resort in Belize! Taught by Larry and Linda Faillace of Three Shepherds Cheeses. January 17 - 22 and January 24 - 29, 2013. Caves Branch Jungle Lodge. Contact Ian Anderson: firstname.lastname@example.org.
Goat Husbandry Classes at Smokey Hollow Farm in the North Georgia Mountains, Keeping Goats “A Natural Approach” - September 16th from 9am to 5pm, 678-374-7473, email@example.com or Facebook at Smokey Hollow Farm.
South Bay School of Cooking (in the greater Los Angeles area); Spend a morning making luscious home made cheese. We'll make a wonderful fresh Italian ricotta--you'll never want store bought again, California style goat cheese with fresh herbs, a rich and creamy mascarpone, and hand pulled mozzarella. We offer this class about every 8 weeks. Annette Gallardo, Chef/Owner (310) 350-3772 www.southbayschoolofcooking.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
Check out the blog articles we have posted since the last issue!