|March, 2013 New England Cheesemaking Supply Co. cheesemaking.com|
To see Jim's detailed recipe - click here
David Dawson in Manitoba, CanadaIt's cold there, but the up side is - he has a room in his basement that stays 55F all year round! That's just about the perfect aging temperature for David Dawson's Cheddars, Cheshires and Wensleydales. Can you guess that he's from England originally?
He actually got inspired to make cheese from "The Cheeses and Wines of England and France" by John Ehle. (Ehle traveled all around Great Britain, interviewing cheese and wine makers.)
When David moved from England to Canada at the age of 45, he began full time beekeeping, a hobby he had enjoyed since he was 14. As a sideline, he makes beeswax candles and teaches candle making workshops. He also makes bread, builds radio controlled model airplanes and teaches 4-H. (Wow!)
Given all that, you won't be surprised to hear that David made his own curd cutter (shown below), press and molds. He's hoping soon to be teaching workshops in cheese making at a university near his home.
For more pictures and information about David - click here
Cherry Blossom Toscano
I live in Okinawa, which, as you probably know, is the most southerly place in Japan, nearer Taiwan than mainland Japan, in fact.
Cherry blossoms come out earlier here, in Tokyo, in March, in Hokkaido in the north, in May, but in Okinawa they are out mid-January to the beginning of February. Right about now.
I decided to try to make a Cherry Blossom cheese.
There is a "Cherry Blossom tea," which is cherry blossoms preserved in salt.
This seemed perfect. And the cheese of choice was Toscano. You have a recipe using peppercorns and smoked jalapaleno (Pepato Toscano). This seemed ideal. I mixed in the salted cherry blossoms in place of the hot stuff and left one little blossom poking out to show what it is.
I think the slight waxiness of the Toscano will show off the cherry blossoms nicely.
We'll give it a few weeks to mature a little and then try it.
P.S. The mat is actually for soba (buckwheat noodles), but it's a perfect size and works well for the final stages of draining. They are available here at 100 yen shops (about one dollar US).
John Davis, Okinawa, Japan
Is It Stable?
My sister-in-law gave me your cheese making kit for Christmas this year. I was hooked.
Only problem was trying to find something that weighs 15, 40, or 50 lbs. I ended up with a plant pot filled with rocks perched on a cutting board balanced on a coffee can. It was not the most stable setup.
My next press works a little better. It is some old aluminum tube mounted to a piece of oak and calibrated to milk jugs filled with water. This baby is capable of over 100 lbs at the press point! And it fits over the sink. Now we're making cheese!
Neil Wilkinson, Shamong, NJ
(Just a note for those of you who aren't as handy as Neil - we do sell presses!)
Reading the Back Issues
(We actually are in the business of selling anything that will help you make cheese, so we carry this wonderful book. It hadn't come out when the question was asked in 2011. The Kasseri recipe is on page 84.)
Greetings From Culebra!
When her two daughters were young girls, Ricki used to take them to Culebra every winter during February vacation for some R&R in the sun. (Culebra is an island-municipality of Puerto Rico, located 17 miles east of the mainland.)
Now that they're all grown up and married, they go with their husbands every year and Ricki and Jamie go separately. However, this winter, Sarah and Mark's trip coincided for a few days with Ricki and Jamie's, and they were able to share some good times together on the beach:
For more information - 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
EventsJoin us in Lyle, WA Saturday, September 21, 2013 for the 2nd Annual NW Homesteading Fair. Amanda Richards will be offering a free dairy-working class, learn how to make butter, ice cream, yogurt, and 30 Minute Mozzarella! Another class will cover making goat milk soap. Classes are free, we want to share our knowledge and help you become more self-sufficient! More information will be posted: click here
3000-5000 Litre Plava Cream Separator and Milk Cleaner, self cleaning. Year: 2004. Fully reconditioned with spare parts and new control panel. Due to the fact that we represent PLAVA in the UK, full technical support will be provided. Tel: 07847955125
150 gallon milk keeper in very good condition. In use until November when the cows were sold. Located in Washington, Maine. $2500.00. Please call 207-845-2077 or e-mail SecondDraughtFarm@gmail.com
Alfa Laval 372 cream separator, built 1991, runs good, bowl is very clean, max output is 6,000 lbs per hour, but you can turn it down if needed. Please contact me at e-mail- firstname.lastname@example.org, website- www.ancoequipment.com
AlpineGlo Farm will be offering premium Alpine dairy goat kids starting this March. ADGA registerable, CAE, TB, Brucellosis free herd with excellent bloodlines. Follow us on Facebook. Visit www.vthorseshoer.com, or call 802-463-2018 for full details. Prices range from $150-$300 so make your reservation now!
Family Milk Cow For Sale, 2 year old Jersey, just had first calf. Beautiful condition, halter trained, with a curious & gentle personality. Asking $1200 for her and $50 for her bull calf. Located in Brasher/Massena area of NY. Call (315)769-6469 with questions or e-mail email@example.com
Bipolar cheese maker (nope, not kidding) created an app for any other cheese makers/friends who may suffer from a little depression, anxiety, etc. $.99 at the App Store--this app is absolutely unbelievable! Try it, it will change your life! Check it out at MoodWatchApp.com
Jobs and EmploymentCowslip Creamery on Lubbers Family Farm is looking for an experienced cheese maker to take the creamery to the next level. This position directs the entire creamery operation, including the making of cheese, refinement of existing and development of new artisan cheeses, affinage, record keeping, sanitation and packaging. Located near Grand Rapids, Michigan. Contact Karen Lubbers at Karen@cowslipcreamery.com. Send your resume and goals to the same address. You may also call us at 616-453-4257.
Workshops & ClassesPeter Dixon Soft-Ripened Cheese Workshop, Many Fold Farm, Chattahoochee Hills, Georgia, April 17-19, 2013. Fabrication of washed-rind cheeses and Camembert-style cheeses using sheep's milk, including instruction on starter culture selection and affinage. Peter Dixon has been making cheese and dairy foods commercially in Vermont for the past 30 years and has consulted on dairy foods all over the world. Visit www.manyfoldfarm.com for details and registration info.
Artisanal Cheesemaking Class in Georgia. Check out our two-day artisanal cheesemaking classes at Nature's Harmony Farm. Classes are semi-private events limited to four people per class. By keeping the size intimate, you can take your time and ask as many questions as you'd like about the "business" of farmstead cheesemaking. For full details, click here
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
Annual Cheese Rolling at Cooper's Hill
Great Wisconsin Cheese Festival
Little Chute, Wisconsin
May 31 - June 3
Great Canadian Cheese Festival
Cheese Curd Festival
May 31 - June 3
Wellington Cheese Heritage Festival
July 19 - 21
Vermont Cheesemakers Festival
The Big Cheese
July 26 - 28
Check out the blog articles we have posted since the last issue!