|October, 2013 New England Cheesemaking Supply Co. cheesemaking.com|
To see Jim's detailed recipe - click here
You're in the Spotlight Now
Our First Essay Contest!We're nearing the end of our 35th anniversary year and we want to go out with a BANG!
So, we're having our first essay contest and the Grand Prize is a free Cheese Press!
We want to hear from you about how making cheese has changed your life. Just send us a few words (up to 500) and include a picture of yourself with your cheese or making your cheese.
The winner will be our December "In the Spotlight" with their essay and picture posted for all to see. Every essay and picture submitted will be posted in a blog article linked to the Moosletter article.
Just e-mail your essay and picture to Moosletter@cheesemaking.com by December 1st. Please include your full name and the city and state you live in.
Our staff will judge the entries the way a cheese competition is conducted. Each person will read the essays and give them a score from 1 to 10. The scores will then be combined to determine the winner. If there's a tie, well, we will give up 2 presses, or 3 or ?!!!
I have managed to get others in the valley inspired to attempt cheese making and have run demonstrations over the last couple of years to benefit a local community group. The dream is someday to get a cheese co-op up and running!
The second Camblu did develop the white mould cover all over and at 6 weeks now, looks and tastes great and I am trying to hang onto one to taste at three months!!
The difference in the second one is that I introduced the p. Roquefort in liquid form (had run out of the powder form) along with a few grains of saccharomyces (yeast) immediately after stirring in the culture.
The blue mould did not seem to then take over the entire surface of the cheese as it did in my first attempt when the blue mould was sprinkled over layers in the moulding stage. I shall try both methods again to see if a definite pattern emerges! Many thanks indeed . . . a most interesting and challenging cheese.
Jan Hawkins, Sydney, Australia
Glad to see that this worked out so well for you. I have made them so that the surface comes out snow white but also with the wild mixed mold surface. My preference does go to the wild side and I think it has more interesting flavors. For sale, though, this would scare off the uninitiated.
This cheese can go in a lot of directions from the snow white to the dark rustics to even the moist washed rinds. It all depends on what you want here. This all depends on inoculations, moisture and what happens in the cave.
Quite the Spread!
I let it sit for 2 minutes and stir for one minute, cover the pot and let sit for 14 hours at 78 - 80F. I cut the curd at one inch, vertically only, and remove the curd with a flat ladle at approximate one inch levels into my waiting butter muslin lined colander. I drain the curds for 2 to 3 hours at 78 - 80F and turn the resulting cheese into a container to refrigerate.
I make a batch about every five days and have for breakfast almost every day with fresh fruit. My wife likes it on toast or rolls with homemade jam. It is absolutely wonderful.
Corky Courtright, Las Cruces, New Mexico
Hard Times in Thailand
For those who don't know the following:
When the great tsunami hit Thailand and other countries, we were hurting for rubber coated gloves to dig for the living and to recover the dead and to handle in the morgue. But, there were none to be found in Thailand.
Ricki was kind enough to send me a big supply that she paid for out of her own pocket. I distributed the gloves to people both on and off the island who needed them. They were appreciated very much. I shall never forget Ricki's kindness and help. I recommend her products to everyone that I meet. I have used them for years and they are always the best.
Don Battles, Managing Director Don's Foods Co. LTD, Thailand
(Note: Don has written a book about his experiences in Thailand - Merchant of the Orient-An Entrepreneur's Journey in Life.)
Stay tuned for our upcoming announcement!
It's a Wrap!
Cheese Foil (CWF)
This is our official "best way" to store cheese, because it has waxed paper on the inside and foil on the outside.
The waxed paper maintains contact with the cheese without effecting the flavor and chemistry of it (as plastic wrap will do). The foil keeps the cheese from drying out.
This is the perfect wrap to use if you are giving cheeses as holiday gifts. It also makes a great gift for your favorite foodie. (You might even teach them something they didn't know about cheese storage!)
For more info about this product - 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
EventsGoat Education Day 2013, Saturday November 2, 2013 at the Tehama District Fairgrounds in Red Bluff, CA. This year, we are offering a great selection of classes and would like to highlight our speakers (from Louisiana), Dr. Frank Pinkerton and Dr. Ken McMillin. Also, we are offering a great 3 hour session on farm-style hard cheeses for our dairy fans! Rounding out the day will be over 40 other classes on health and husbandry topics to make sure you are ready for anything! Sign-up forms can be found on our Facebook page.
$3500 baby vat, $650 each cheese knives, 1000 gallon tank -$4000, 4 Gouda forms -$225 each. Ideal for start-up. Located in the state of Washington. Please contact for details and photos - email@example.com
50 gallon Neiros bulk tank: Selling this refurbished tank as we're downsizing the farm! Purchased in May for $4850 (includes chart recorder) from Bob White Systems; in like-new condition before they refurbished it. We carefully brought it home and then stored it in our house, so it hasn't even had a chance to get dusty! Asking $4700, located near Rochester, NY. E-mail firstname.lastname@example.org for more information.
Dwarf Nigerian goats in Newkirk, North-Central Oklahoma: We have some beautiful, blue-eyed young bucks ready to breed this fall for spring kids and several bucklings that can be registered and will be ready to breed next spring. At this time, we have 2 brown-eyed does, one white and one tri-color left. We make sure all are handled daily. They are very gentle, love their attention and make wonderful pets. Phone: 580-368-7222. Pictures at our website: rainsfreedomfarm.weebly.com
Sweet Alpine and Saanen does and doelings: Downsizing our farm in Bloomfield, NY, and offering our wonderful does for sale. They are mostly bottle-fed, so very sweet. Would make the most excellent addition to a hobby farm for home cheese making. Alpines purchased originally from Lazy Lady Farm in Vermont; they're about 2 years old now and have kidded once. Excellent mothers and easy to milk. E-mail Sara at email@example.com or call 585-739-3110 for more information.
Cheese Fest 2013
Mullawillaburka Adelaide City, Australia
Wisconsin Cheese Originals Festival
Colorado Cheese Festival
World Championship Cheese Contest
March 18-19, 2014
California's Artisan Cheese Festival
March 21-23, 2014
South African Cheese Festival
Sandringham, South Africa
National Spanish Cheese Festival
May 1-5, 2014
Check out the blog articles we have posted since the last issue!