|February, 2013 New England Cheesemaking Supply Co. cheesemaking.com|
It's a Camembert?..No!..It's a Blue?.. No Again! It's CamBlu!
This month, Jim has prepared a special recipe - a wonderful hybrid of Camembert with a little Blue on the inside. It took him a lot of trials to get it right (take a look at the end of the recipe page), but it was worth it!
If you have never had this cheese before, it really demonstrates how "the sum CAN be greater than the parts."
For those of you who want something to work toward, this should pique your interest, and for those of you just starting out, this shows you how far you can go. Jim wants you to know that this was a real challenge which kept him busy the past few months and he hopes you love it.
To see Jim's detailed recipe - click here
Erik Diemer, 15
(Is this "Generation WOW?!")
For more pictures and information about Erik - click here
Making Mozzarella in Pakistan!
It may be something to do with buffalo milk or some other strange thing, but I just thought you might be interested.
I can honestly say that the only thing that I miss about the U.S. (besides our family) is cheese and specifically Mozzarella cheese for pizza. Since your wonderful supplies have come into our lives, I am much happier living in Pakistan (this is our fifth year here). Thanks so much.
This evening I served up six pizzas for our ex-patriot community here in Lahore made with your glorious buffalo milk Mozzarella cheese. They were all absolutely amazed at how delicious it is.
Bob Wetmore, Forman Christian College, Lahore, Pakistan
More About Cougar Gold
Cougar Gold is a canned cheese, made at Washington State University. We showed a picture of it in the December issue and had a response in the January issue. Then, there was even more...
... We first ate the cheese when we were living in Seattle, Washington (home). My boss in the late 90's, a Washington State University alum and tremendous supporter, gave Cougar Gold for Christmas for a couple of years. We ate the first one about 2 years later and it was delicious but the other one just moved to the back of the fridge.
It was in the back of the fridge for more than 10 years and when we were moving out of the country in 2011, we needed to clear it out. We had a party, opened it and had absolutely rave reviews. It was amazing.
We now live in Palau, an island nation in the western Pacific, where I make yogurt using UHT milk (ultra high temp pasteurized).*
Easy recipe: 2 quarts milk, 1 cup instant powdered milk, 1 packet starter (Y5), incubate in the yogurt maker for about 8 hours. Makes a softer yogurt than fresh milk but wonderful.
* I use low fat or a combination of whole and skim milk. I've not tried it with just skim.
Dawn Fitzgibbons, Ministry of Health, Republic of Palau
In Loving Memory of My Dad, Robert Greenberg
February 12, 1927 - January 6, 2013To my dear friends and family,
My dad passed away peacefully at his home, Sunday night, Jan 6th. I was there with Jamie, my sister Marcy, my daughters Sarah & husband Mark, Jenny & husband Jason and my nephew Adam. My brother Peter was with us earlier but had to fly out a few hours before dad died. We were holding his hands and singing him songs that we were trying to remember from our childhood and others we thought he might like. It was a pretty amazing event.
After he took his last breath, we washed him, dressed him, put a white blanket on the bed and spread tulip petals on it. By 11 pm that night, my step sister had driven up from NJ to say goodbye. Her brother and his wife flew in from DC the next morning, and my aunt and uncle also came to say goodbye.
My father’s wish was to have his ashes brought to Nepal and have them spread in Themi, on the way to Mt Everest. It was a trek he had made twice in his lifetime, as he felt it was the most beautiful place on earth. Dad was an avid hiker, mountain climber and a great photographer.
We went over there New Years Eve after we got a call at 12:10 that hospice had been called for the second time that night. We stayed until Friday at about 7am. We had just gotten into bed Friday night when my brother called and said he thought we better come back. At 11:30pm, we got in the car and returned to South Hadley and spent the night at my dad’s.
Again, we went home and by the time we returned dad didn't sound so good. He had aspirated sometime during the week and was having a hard time breathing. It sounded like he was trying to breathe underwater because his lungs were filling up. He went, peacefully, quietly and with a smile. He is now no longer fighting this battle, watching his body deteriorate from Parkinson’s and while we are sad to have him gone we are glad that the struggle is over for him.
P.S. We had a party at my daughter & son and law’s house the Saturday before he died and before we left I wheeled dad under the ping-pong table and we played for 5 minutes. He was always a great server! Good-Bye dad. I love you. xoxoxo, Ricki
Our Digital Thermometer
We sell quite a few thermometers because it's an important piece of equipment when you're making the aged cheeses. One or two degrees either way (during the make process) can make a big difference in the moisture content many months later.
So, you want your thermometer to be accurate and easy to use. (There's enough other stuff to worry about in life - isn't there?!)
This thermometer has an automatic calibration test it performs every time you use it. So, you can clip it to the side of your pot and rest assured you're being as accurate as you can possibly be.
For more information about this thermometer - 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
Tour to visit Italian cheese makers! If you love making Mozzarella at home, imagine how much fun it would be to make it with artisan cheese makers in Italy. Caputo Brothers Creamery, makers of handmade Mozzarella cheese here is the US, is leading a small tour to Italy April 5-14. Book within the next 2 weeks for a $250 discount. Click here for the detailed itinerary.
Wheeler cheese press for sale. Press is in excellent shape with all parts included. Asking $175 or B/O. Send email to email@example.com for pictures or offers.
All ages of gentle Jerseys for sale in Emmett, Idaho. Contact Lorie - firstname.lastname@example.org or call (208)365-8835
Jobs & Employment
Experienced cheese maker wanted for Southern Vermont artisan cheese company, Maplebrook Farm. Responsibilities include: making cheeses we currently sell and developing new products, packaging finished products, managing small staff, and ensuring the environment is clean, safe, and sanitary. Should be a positive team player. Preference given to individual with experience in crafting Mediterranean and Italian style cheeses. Salary commensurate with experience and benefits included. Respond with cover letter and resume to email@example.com. More info at www.maplebrookvt.com/.
Looking for a cheese maker within driving distance of Midcoast Maine experienced in teaching basic cheese-making classes. Would like to have a 2 day workshop covering the basics, sometime in mid to late spring/early summer. We have a full kitchen and many supplies,hoping you might have the rest?? www.squiretarboxinn.com, 207-882-7693, firstname.lastname@example.org
Wanted to Buy: 100 to 150 gallon vat pasteurizer for cheesemaking. Catherine Glomski, Hubbard Lake, MI, 989 727-2292, email@example.com
Workshops & Classes
Upcoming classes taught by Three Shepherds Farm - March 2 & 3 One-day classes at L'Academie de Cuisine in Bethesda, MD; April 5-7 and April 12-14 - Artisanal cheesemaking in Granbury, TX; April 8-10 - Advanced cheesemaking in Granbury, TX; and to be taught at Three Shepherds Farm, VT - May 10-12 - Italian cheesemaking, May 17-19 - Advanced cheesemaking, August 9-11 - Artisanal cheesemaking, August 16-18 - Advanced cheesemaking. For more info click here.
‘Foodcrafting’ class in Redondo Beach, California. In this class we are making 2 cheeses along with pickling/preserving vegetables. Sunday, March 17, 10 am and runs about 2½ hours long. Class held at South Bay School of Cooking. This class introduces three of our favorite preserving techniques--cheese making, curing and pickling. In this seasonal class we'll be making fresh goat and ricotta cheeses, as well as pickled dilly beans, and fire roasted peppers in herbed suspended in olive oil. For more info and registration: www.southbayschoolofcooking.com
Basic Cheesemaking classes are scheduled for the spring in Marfa, Texas at the Marfa Maid Dairy. Classes include an introduction to pasteurization, cultures and all processes for making soft and semi-soft cheese as Chevre, Feta and Ricotta. At the end of the day, students will sample cheeses and bring some home. Tuition: $60. Email: firstname.lastname@example.org or (432) 729-3987 for the schedule.
Sonoma Valley Cheese Conference
California's Artisan Cheese Festival
South African Cheese Festival
Cape Town, South Africa
Between the Bluffs Beer Wine & Cheese Festival
La Crosse, Wisconsin
National Spanish Cheese Festival
April 25 - May 1
For More Info - Click Here
Annual Cheese Rolling at Cooper's Hill
For More Info - Click Here
Great Wisconsin Cheese Festival
Little Chute, Wisconsin
May 31 - June 3
Check out the blog articles we have posted since the last issue!