|September, 2013 New England Cheesemaking Supply Co. cheesemaking.com|
Tomme de SavoieAre you ready to try your hand at a natural rind cheese? This recipe is for middle level cheese makers.
Although there are many Tommes made in different regions, Jim has chosen one made in the Savoie region of France, nestled into the area between Italy and Switzerland. (Of course, it is called Tomme de Savoie for the area it comes from.)
Made both in the valleys, as well as on the mountains, it is a fairly quick cheese to produce (which traditionally fits into their work schedule). It makes a great start for those of you who are ready to step up to the natural rinds.
To see Jim's detailed recipe - click here
Invitation from Jim:
I will be off to Italy again in September to visit the Slow Food Cheese Festival in Bra on Sept 20 and 21st. I will also be visiting with cheese makers, before and after, in the immediate area, as well as a bit further north in the Valsassina, ValTaleggio, and Valtalina area.
Tip from John:
For more info about John and his "Uchinbrie" - click here
When I make cheese, I consider the whey to be one of the greatest benefits of the process. Sometimes I make cheese just to have the whey. Here are some of the ways I use it (besides the uses mentioned by the woman in Delaware):
I also have recipes for various fermented drinks (ginger ale, beet kvas, grape cooler etc.) that I add it to. It gives an almost buttery aftertaste to the beverages I add it to. YUM!
3) On the counter, I keep a glass, one gallon jar filled with various grains in a constant state of fermentation, for the chickens. (I have 7.) (I love my chickens.) I started it with half whey and half water to cover the grains. They get regular grains in the morning, and this mixture in the afternoon. The amount of gusto with which they go after the fermented mixture is amazing to watch. You would think I hadn't fed them in weeks! When I take a cup out, I replace it with a cup of fresh grains to keep the process going, and then just make sure the mixture is completely covered, adding more water or whey as needed.
4) Sometimes, if there is anything left over, the dog even gets his food moistened with whey. He likes it too.
Robin McPeek, Colorado Springs, Colorado
As you may remember from the May issue, we sent one of our 30 Minute Mozzarella Kits to President Obama. We had read in the paper that he purchased a beer making kit, so we concluded that the White House was getting "back to basics."
Last week, we received this wonderful card in return. Although we know it is probably the same one everyone gets who sends something to the President, we are honored to have it. We hope that the President or the First lady makes Mozzarella sometime and lets us all know how it went.
Soft Cheese Sample Pack (CP-S)
Our mission at NECS has always been to make it fun and easy for you to make your own homemade cheese. That's why, many years ago, Ricki came up with a way to make the soft cheese starter packets absolutely foolproof; she added a teeny bit of rennet to them.
This accomplished two things: 1) you could make these cheeses with a gallon of milk or less (because otherwise, the amount of rennet would have to be so miniscule that nobody could measure it), and 2) you wouldn't be able to make any mistakes ever when you made these fabulous cheeses.
We sell quite a lot of these soft cheese cultures with the rennet already included, so it can be difficult to choose one. You want to try at least three to see the difference. Hence, our new soft cheese sample pack: three different packs (with 5 packets each) sold together at a discount - a simple idea for three very simple cheeses to make.
For more info about this product - click here
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Farm Dayz, this coming Saturday in Dimondale, Michigan! Our 3rd year is now upon us and we are more excited than ever. We moved our venue to a nearby park with restrooms and much more space. Live music, falconer, demonstrations, and vendors. Come watch a real blacksmith, learn about small fodder systems and see how a cow is milked. You can even bring/buy apples and press your own cider. September 21st, at 300 West Jefferson St, Dimondale, Michigan. Call Tiffany: 517-719-5468 or e-mail: email@example.com
30 gallon Jaybee vat pasteurizer – Used and in excellent condition. Includes digital airspace and product thermometer and product elbow with clamps. Complete package for $18,000. Located in southeast Connecticut. Contact Oak Leaf Dairy at (860) 423-0358.
Deville FS-40 cheese shredder / grater, (capacity approximately 14,000 lbs / hr. Matching SS Tumbler and conveyor to make complete line also available. Call for more info: (401)272-4979.
3 yr old Katahdin ewe and her 4 month old ewe lamb for sale. She is lead friendly and trained on the milking stand. She has a very nice udder and, at peak, was milking 2 quarts daily plus nursing big twins. Her ram lamb was 7.5 lbs at birth and 77 lbs at 4 months. He is for sale also and will sire meat lambs and milking ewes. The sire of these babies was 280 lbs at 2 and their grandsire is 400 lbs. They all shed slick. Contact FlairFayre@gmail.com for more information and photos.
Cheese business for sale, located in Southern Utah. Established brand with following, great growth potential. 150 gallon vat, 600 gallon bulk tank, brand new cave. Located on 20 acres with great views and 3BD 2BA brick home. My wife's health forces us to sell. Will help you transition, all contacts and recipes. Call 435-590-0692 or e-mail firstname.lastname@example.org.
Slow Food Cheese Festival
September 20 - 23
Great British Cheese Festival
September 22 - 23
Southern Artisan Cheese Festival
Pennsylvania Apple 'n Cheese Festival
October 5 & 6
Great Northern Cheese Festival
Cheese Fest 2013
Mullawillaburka Adelaide City, Australia
Wisconsin Cheese Originals Festival
Check out the blog articles we have posted since the last issue!