|June, 2013 New England Cheesemaking Supply Co. cheesemaking.com|
Queso FrescoYou may have noticed that Jim presented his fabulous recipe for Queso Blanco awhile back. That cheese is somewhat similar to Queso Fresco in that it's a very easy, fresh cheese to make. The main difference between these two is that Queso Fresco melts and Queso Blanco does not.
Jim likes to add smoked jalapenos to his Queso Fresco, as you can see in his picture above. But one great thing about this cheese is that you can add almost any herb or spice or even garden fresh vegetables to it. When you make it you'll understand why it is the most popular cheese in Mexico. Delicioso!
To see Jim's detailed recipe - click here
Haniya Freyer (9) and Her Mother, HetherWhat a great team! Haniya is a pro at making our 30 Minute Mozzarella and her mother, Hether teaches children about eating healthy food as The Fresh Food Fairy!
They live in Kalamazoo, Michigan where Hether has already sprinkled her fairy dust everywhere and Haniya has taught all her friends to make Mozzarella.
Note: In this picture, they are both wearing rubber gloves while they stretch the cheese. We advise young folks in particular to wear gloves because that cheese gets pretty hot when you stretch it. Right, Haniya? You're the expert!
For more about Haniya and Hether - click here
A Recipe for Gammelost?
I see in the cheese making book (Home Cheese Making) that you have the recipe for making Mysost. I made it and it came out GREAT. Well, one was creamy and one was grainy but the grainy one I had put walnuts in and, in spite of the gritty texture, the flavor was very very good.
I am looking for a recipe for Gammelost ("old cheese" in Norwegian). It, too, is Scandinavian but I have looked high and low for a proper recipe with no luck. The cheese is made by souring the milk then cooking it at about 140F. So, no rennet is used in this one and the curds are delicious but a step by step instruction would be so useful and I can find nothing on the web or in any books.
Jennifer Budney, Algonquin, Illinois
(Note: If you have a recipe for Gammelost, please send it to Moosletter@cheesemaking.com.)
We're just doing our job...Hello. You don't know me but I have to take a minute to praise and thank you. My very beginning of everything cheese was launched by you.
I worked at Le Cordon Bleu in Boston and an instructor asked me to do a cheese class. HHHHMMM that's a good one. But sometimes we need to learn what may help us.
Oh, goat cheese cake will do. But no that's not making cheese. If I'm going to do this either I go all the way or no way. Ok, order everything thing you need to make it happen. So I got your book Home Cheese Making and off I was. Cultures, moulds, presses they were rolling in like a mad rush.
I used everything from your book and opened up a huge can of worms. Before you know it, I was giving 3 hour lectures on cheese making procedures, cheese categories and my students ... most anyway, were blown away. Some even passed the quizzes.
So, this letter is to thank you for being available in an important time of my learning and teaching career. I am now part owner of a company called Kite Hill. Yes, I invented 3 vegan cheeses that are now in 35 Whole Foods in California and will be in 350 total country wide within a year. This isn't about my success, it's about yours... the success of being amazing at what you share with all of us. I have never called without a fun and loving voice from your customer service team. Be proud of what you've achieved with cheese in America. I'm proud of you!
Monte J. Casino, San Francisco
A Safer Press
Hi, I decided to rig up my own cheese press this weekend...
By the way I have a real cheese mold-- the black ABS pipe will not come into contact with the cheese-- it is only used to press the follower (it is 4" diameter so it fits around the follower hoop perfectly.
I'll be adding a disposable pie plate at the bottom, overlapping it over the edge of the wood base, and poking a hole in the bottom to help drain the whey.
I made this press as a result of my first experience making hard cheese (the farmhouse cheddar from Ricki's Basic Cheese Making Kit) using a crazy (and dangerous) rigged up contraption.
I was totally unprepared for my first attempt at pressing. What I did was try to balance free barbell weights on a one of your followers, which then sat on the basket mold, which was sitting on 2 bamboo mats in a rimmed baking sheet. But the free weights aren't totally flat and so they kept sliding off the follower.
Originally, I had the whole contraption on a raised countertop, and the first time two of the 5lb weights slid off, I had visions of my poor cat getting killed. I moved the contraption to the floor, where I eventually had to prop the thing up in a corner (for stability) and put some heavy tomato cans around the exposed edges to provide extra leverage in keeping the weights from sliding off. It worked, but barely. I realized I needed a better solution.
Adam Levbarg, Los Angeles, California
Note: You don't have to go through all this! We do sell two different presses and even plans for making an "Off the Wall Press."
Creating the Coolest "Barn" in the Kingdom of Cheese
Many years ago, when Ricki raised goats, there was a well-used barn behind the royal palace in Ashfield, Massachusetts. Now, there are still remnants of the original structure but the barn is a fabulous work of art in progress. Ricki and Jamie expanded the sides and the roof, put in lots of windows, and they are decorating it in Ricki's unique, eclectic style.
This month, Ricki's focus has been mainly on a wall where she is doing a mirror mosaic with large pieces of plate glass. The effect is absolutely stunning! Stay tuned and next month, we'll show you the finished product. (By the way, there is also a post she is covering with glass beads and other ornaments. We'll be showing you that magnificent sculpture when it's finished as well.)
Long live the Queen! (But be careful with those pieces of mirror!)
Greek Yogurt Maker
What did we eat before they came out with Greek style yogurt?! It is so yummy!
However, it is also very expensive and they add all kinds of stuff to it. Who needs that?!
Especially when it is so incredibly easy to make your own. We actually have so many products to simplify the yogurt making process that we had to open up a separate section in our online catalog. (click here)
This draining bucket eliminates the need for cheese cloth and holds up to 2 quarts of yogurt. So, the next time you're at the check-out counter paying the big bucks for that Greek-style yogurt, remember what Ben Franklin said - "a penny saved is a penny earned!"
For more info about this product - click here
Three Cheese Pizza
The first in a six part series of "cheesy" recipes by cheese maker and cookbook author Maggie Parkinson of Renton, Washington
What can you say about a woman who has three refrigerators and a cheese "cave" in her home?! Well, one thing you can say is that her husband is a lucky man. He's the official tester of every recipe Maggie Parkinson creates.
We did a blog article about Maggie recently and she gave us her recipe for Steak in Stilton Sauce. That was so yummy and she had so many great recipes that we asked her to share a few of them with us.
As a result, we have this new section - a series of 6 recipes, complete with pictures and Maggie's informal directions. Her writing style is casual and friendly but beneath this soft exterior, she is an absolute maniac (and a perfectionistic fanatic) about food. She tests and re-tests her recipes. (Her husband really is a lucky man!) They live outside Seattle, Washington.
To start this series, Maggie did a tutorial which will enable you to produce a professional quality pizza in your home. (No soggy crusts will be tolerated!)
To see Maggie's recipe - 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
Cheese ClubsNew Cheese Club in South Florida. Come and join us at The Naked Grape in Wilton Manors on Thursday night, June 13th from 6:30-8:00pm. If you make cheese, bring what you make so we can all taste it! For more information, contact Louise Dutton at 954-993-3993 or e-mail firstname.lastname@example.org
EventsCulinary Tour of Northern Italy, September 27-October 6, 2013. Caputo Brothers Creamery in Spring Grove, Pennsylvania invites you to join us on a very special culinary stroll or as the Italians say it, La Passeggiata - through the food, wine, cheese, and cultural traditions of Northern Italy. For an overview and a day-to-day itinerary of the tour, click here: or e-mail email@example.com
For SaleThree Saanen doelings, out of ADGA PB Saanen does by ADGA Sable buck. Crooked Shade Farm in Northport, Maine. Can be registered PB Experimental but bloodlines are completely Saanen. Born March 28 and March 31, bottle raised on CAE prevention. $200 each. Deep discounts for 4H. Also for sale, one black sundgau registered Sable buckling. Very correct, dam raised and ready to go mid June. $300 Joy Metcalf, firstname.lastname@example.org
Jobs & EmploymentCheese maker position open at Meadowburn Farms in Vernon N.J. Small herd of Jersey cows and also goats. We are an all natural grass based dairy. This is a beautiful new plant and venture not too far from NYC. We will train the right person if need be. Salary commensurate to experience. Please e-mail for details. email@example.com or call 413-455-7732, ask for John.
MiscellaneousCheese Contest!!! Win a free 5 day cheese making adventure (for two) at Ian Anderson's Cave's Branch Jungle Lodge in Belize. Prize includes a 3 day cheese making workshop taught by Larry and Linda Faillace of Three Shepherd's Farm. Just take a picture of yourself with your favorite cheese and tell us why you love it. That's it! Click here for contest details.
Real EstateDue to family health problems, selling farm and cheese making business in upstate New York, near Syracuse. $375,000 includes the farm and the business. The farm is approximately 53 acres, house, two barns and out buildings. Milking approximately 50 goats and 20 sheep. Making raw milk aged cheeses. Includes all the equipment for farm and creamery, cheese inventory, up to 3-4 months training in all aspects of operation. Matt 315-964-9900, firstname.lastname@example.org.
Workshops & ClassesGoat Cheese Class in Fort Lauderdale, Florida! JUNE 29th, 2013 From 10 a.m. - 2 p.m. Bring a notebook, camera, pen, and a desire to learn. In this basic class, you will learn how to create a goat's milk Feta cheese, plain and herbed goats cheese, and a French Chèvre cheese. Cost of this class is $75 and includes cheese making kit worth $30 and a light lunch with a sampling of cheeses. Contact Louise Dutton at 954-993-3993 or e-mail email@example.com
3 different levels of cheese making classes, Beginners, Intermediate, and Advanced. Smokey Hollow Farms in Georgia. Goat Husbandry Classes! We offer 2 Goat Husbandry classes at Smokey Hollow Farms - Goats 101 and Goat Keeping, A Natural Approach. Click here - for all scheduled classes and times!
Would you like to learn the basics of making mozzarella cheese? Classes are held monthly at Pelican Park in Mandeville, Louisiana. Classes are free and each person will bring home a piece of cheese! Visit www.pelicanpark.com for more information on registering.
4 upcoming workshops at Ian Anderson's Cave's Branch Jungle Lodge: Latin American Cheese Making, September 11-16, Italian Cheese Making, September 17-22, Artisan Cheese Making, January 15-20, Advanced Cheese Making, January 22-27. Taught by Larry and Linda Faillace of Three Shepherd's Cheese. Package includes accommodations, all meals, and an afternoon adventure. For more info- click here. To win a free workshop at the lodge, enter our easy cheese contest- click here
Wellington Cheese Heritage Festival
July 19 - 21
Vermont Cheesemakers Festival
The Big Cheese
July 26 - 28
Finger Lakes Cheese Festival
Odessa, New York
American Cheese Society Conference & Competition
July 31 - August 3
Great British Cheese Festival
September 22 - 23
Slow Food Cheese Festival
September 20 - 23
Wisconsin Cheese Originals Festival
Check out the blog articles we have posted since the last issue!