|December, 2014 New England Cheesemaking Supply Co. cheesemaking.com|
Spanish Cheese: Ibores Style
Ibores cheese has PDO status (Protected Denomination of Origin), so it is always made with unpasteurized goat's milk from certain kinds of goats at specific farms in western Spain. It has to be aged for at least 100 days in order to be labelled "artisanal."
One delightful quality of this cheese is the beautiful, ochre-colored rind which has been rubbed with a paste made of smoked paprika and olive oil. The taste of this permeates the cheese as it matures.
You can see from a few of Jim's many pictures below that the process of making the paste and rubbing the cheese is very easy. In fact, with Jim's recipe and pictures, the whole process of making Ibores cheese is simple and fun.
For Jim's recipe - click here
Noreen O'Connell is making her own cheese and selling it at her farm store and at farmer's markets. She is selling out of her goat's milk cheese, yogurt and chevre, so she will be doubling her herd next spring. And this is her retirement job!
Fortunately, her daughter Marcy lives 4 miles away and keeps most of their herd at her farm. Between the two of them, they are currently milking 14 goats. Most of them are Alpine and Nubian crosses - "Nupines."
When Noreen was setting up her make room, she called in the state inspectors for advice. They were very helpful to her and she recommends that approach, when possible.
It has worked out well for her and now her business is booming. She doesn't have time to try new cheeses, but that's alright; her goal is to keep her products simple so she can provide healthy food at reasonable prices. We think that's a great whey to go, don't you?
For more info about Noreen and pictures - click here
Deshawn Blade (11)
South Jordan, Utah
We can't tell you how exciting it is for us when we hear from parents about their son or daughter who is making cheese. It's the best!
Elisha Blade wrote to us a few days ago about her adorable son, Deshawn, who is in the 6th grade. We will follow up in a future issue about Deshawn and his science project, but, for now, we will share Elisha's note to us:
My son, Deshawn is 11 years old.
This past summer we took a trip to visit my grandfather's farm in a small town outside of Topeka, Kansas. To say he enjoyed the visit is an understatement.
Since coming back all he's talked about is becoming a farmer; specifically a goat farmer. He has since gone over to a friend of mine's house to see the daily routine of taking care of a goat, as well as being a farmer for Halloween.
So, it only seemed appropriate when he decided to show the science of pasteurization in his school's upcoming science project by making goat cheese. We contacted a local goat farm for milk and a Whole Foods to try and find rennet. The manager at Whole Foods was kind enough to tell us about New England Cheesemaking Supply Company.
We still had no idea what all we would need or what recipe to follow, but thankfully someone from your company led us in the direction of your Fresh French Goat Cheese Kit. We've had a wonderful time making cheese and learning along the whey ;-)
My son hasn't showcased his project just yet, as we have only just tested his hypothesis; but as a mother I am extremely proud of him taking on a dream and learning all sides of it. Hopefully one day he'll be able to live out his dream; for now he is our household's cheese making guru.
From Ricki (the cheese queen): Deshawn, I am also so very proud of your interest in the art of farming and cheese making. It is increasingly important in our world today to hold farmers in the highest of esteem, without them we may not exist. I wish you much success with your project and would love to hear about your adventures into this exciting area. Please keep us posted and know you will be making a huge difference in the world with your gifts to us all as a farmer, or even simply as one who is learning more about farming. Thank you from the bottom of my heart for taking the initiative to learn about one of our most valuable resources.
In August, we invited young cheese makers (18 years and younger) to tell us their ideas for ways to serve their communities using their cheese making skills (click here). We offered $25 gift certificates to the first 10 responders. We have received four wonderful essays so far (click here) and our offer continues. Send us your ideas and we will share your essay (and picture) here for everyone to enjoy.
This is a new section we have added as part of our mission to encourage young people to learn the art of cheese making. If you are 18 or less, we would love to hear from you about your experiences and your goals for the future. Send to firstname.lastname@example.org
A Brief Note Says It All!
Made my own cheese press for less bucks.
Made some cheese from milk and white vinegar.
Today, try some buttermilk.
Tim Heer, Irvine, California
Marinated Cheese Curds
I read with interest Andrew Chisholm's article in the November Moosletter. On our few trips to Canada, my entire family can't wait to cross the border to get a hold of a fresh bag of cheese curds to snack on. Poutine ain't half bad either.
Making Cheese in Cambodia
This is truly a beautiful country and I enjoy being here very much. Bright lush green rice fields spotted with ponds teaming with lotus flowers. The markets are such a feast for the nose and the eyes. There are friendly smiling faces and a warm greetings always follows.
I was introduced to your website a little too late. I ordered your goat cheese kit to my address here in Cambodia before realizing that I cannot get the goat's milk. I will keep looking though. There are a lot of goats running around, but their owners don't milk them.
I do make "Hartmann's Yummy Greek Yogurt" it is plain yogurt that I sell at a local store here in Battambang.
Next week I will promote it in the store and serve the yogurt with Mango chunks. I will also make "Hartmann's Yummy Tzazki." This is my newest product for the store. I'll serve samples with carrots sticks and cauliflower.
Karen L. Hartmann, Battambang, Kingdom Of Cambodia
(Update: After Karen sent us this note, she wrote: "I promoted my Hartmann's Yummy Greek Yogurt and Yummy Tzaziki at a local store here that sells food items for tourists. They also sell some Cambodian foods. I could not get one Cambodian customer to even try it. I had delicious chunks of fresh mango and pineapple in the yogurt. Not one taker." We'll follow up with Karen in next month's issue and maybe that will lead Cambodian cheese lovers to her fabulous products!)
Cheese School's in Session!
I've been meaning to send you info about the cheese school opening for your blog but I've been so busy making cheese and teaching classes, I've hardly had a spare moment!
We had our official grand opening on Oct. 5th and have been teaching 2-3 classes a week ever since.
I've just placed my third order with NECS to keep up with demand from the classes - I have a little "shop" where I sell the supplies and ingredients they'll need at the end of class. Things are going well and I've been getting some nice press, including this article that appeared in the Boulder Daily Camera today (click here)
Kate Johnson, Boulder, Colorado, The Art of Cheese
Success in Pakistan
I hope everything is fine at your end. I did not contact you as I was so busy with setting up my cheese plant. Finally it is done and yesterday it was opened for production. We made a successful trial batch with 250 liters (66 gallons) of milk. A dream came true.
Meanwhile, I attended a couple of farmer's markets, having a great response which produced some customers from Italian restaurants. They are my good customers now and order quantities starting from 25kg (55 pounds) at a time.
People related to cheese are getting aware of my company rapidly. I have nearly 700 Facebook fans!
Things are going in the right direction, but managing time is a problem I am facing these days. Being a trader with 2 manufacturing units is not an easy job at all. But, at the same time, I enjoy this labor.
The guy in the picture is my helper, Mr. Shoaib. Three more work as part time jobs and we are producing around 200 kg of mozzarella (441 pounds) and 100 kg (220 pounds) of other types of cheese. This is just a start and I feel excited with the outcome. Customers are just pouring in. Hopefully soon this will turn into my prime business.
Imran Saleh, Lahore, Pakistan, Farmer's Cheese
Send your news & responses to Jeri at Moosletter@cheesemaking.com
(Note: Questions about making cheese go to email@example.com)
Veteran's Appreciation Day
The Cheese Queen loves a party! And, nobody brings a smile to her face faster than the veterans who work for our company.
We have 15 veterans on our staff through a program called the Compensated Work Therapy Workshop. This Federal program employs veterans, helping them and helping small businesses all over the country.
Our team works at the VA Healthcare Center in Leeds, Massachusetts. They do an excellent job assembling our kits and we're very proud to be able to provide work for them.
This year, we had our own Veteran's Appreciation Day to thank our "dream team." We invited the veterans over for pizza and bingo. The Queen got a little raucous during the bingo game, demanding a new caller and such, but we were able to "reign" her in! That's her in the picture above with Victor, our team leader.
For more pictures - click here
A few questions and answers, chosen by Ricki, the cheese queen from the many we receive each month.
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
Check out our fabulous blog with 451 posts (so far). Includes recipes, tutorials, interviews and all kinds of useful cheese making information - (click here)
Workshops & Classes
Isthmus Beer & Cheese Fest
January 17, 2015
Auckland, New Zealand
California Artisan Cheese Festival
March 20 - 22
South African Cheese Festival
Sandringham, South Africa
April 25 - 27
National Spanish Cheese Festival
April 29 - May 5
Artisan Cheese Fair
Melton Mowbray, England
Great Canadian Cheese Fest
Prince Edward County, Canada