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Cheese News 2014 -January


January, 2014 New England Cheesemaking Supply Co.



Sarah, baby Jocelyn, Jenny, April, Angie, Mark, Ida, Ricki, Kathy

Dry Jack Rubbed with Cocoa and Pepper

Ig Vella was a cheese maker whose father owned Vella Cheese Co. in California and Rogue Creamery in Oregon. He is often referred to as the 'godfather of artisanal cheeses.'

Ig ran both companies until he sold Rogue Creamery in 2002. As the general manager of Vella, one of his main achievements was to promote and preserve Dry Jack cheese, which had virtually disappeared from the cheese scene during World War II. Vella now produces a wide variety of Dry Jack cheeses and routinely wins awards for them.

Dry Jack is made somewhat like a high moisture Jack, but aged further. It's pressed in cheesecloth (not a mold) and rubbed with a mixture of cocoa, pepper, coffee and oil. (Of course, anything rubbed with those ingredients would have to be fabulous!)

To see Jim's detailed recipe - click here

Rachel Chamberlain

Turlock, California

Making cheese is easy enough, but some folks make it look even easier and Rachel Chamberlain is one of them.

She started making cheese 3 or 4 years ago when her sister purchased one of our 30 Minute Mozzarella Kits and she was off and running from there.

She has a major advantage over most of us because her mother-in-law has cows, so Rachel has easy access to all the milk she wants.

But, even so, Rachel has truly become a master home cheese maker in a very short time.

She sent us pictures of some of her gorgeous cheeses and a series of pictures of herself making Colby. Thanks, Rachel!


Rachel stirring a pot of Colby curds

For more info about Rachel - click here



Kiara feeding Nova / Cuddling with Bling and Salsa

Kiara Sabiston

Spencerville, Ontario, Canada

Kiara is eleven and she is already raising goats and making cheese. We think she's amazing!

Kiara was the youngest entrant in our recent essay contest. She wrote, "Making Mozzarella is my favorite because it's the only time your mother can't tell you not to play with your food!"

She is our first young cheese maker in this new section. We're very excited about our plan to shine the "Junior Spotlight" in every upcoming issue.


For more about Kiara -
click here



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




Aviva Mulawa's first Brie

First Brie

This is my first ever Brie attempt with your recipe from your website (at left). The taste is good too.

I also made a very successful Camblu (so I was told), Halloumi and I also make a cheese called Tzfat cheese, its an Israeli cheese almost like a very delicate Bulgarian feta - no pressing needed.

In the picture (below), the big cheese on the top right is the Brie, the small one on the same board is a Camblu and the cheeses on the left are the Tzfat cheeses in which I incorporated dill and olives. The one in the center is Tzaziki.


Needless to say they were all gone by the end of the party. (My daughter's 3rd birthday party.)
Aviva Mulawa, Lublin Poland*
I am originally from Kibbutz Alumim in Israel and when we are not in Lublin, Poland where our home is, we live in Mackay in Queensland, Australia.



Tzfat cheeses with olives and dill, Tzaziki in center, Camblu and Brie



Wow! This is a Cheese Room!

I am sending you some photos of my wife's new cheese room.

BTW, you have helped create a monster - my wife started making cheese a year ago, and has not even stopped to come up for a breath!

Now, she has an aging room and a dedicated cheese making room.

To make the room, I removed all of the insulation from against the 2 cement walls, and applied ceramic directly to the concrete and floor. This helps keep the room cool.


Lynda Garneau (aka Cheese Kook)



Claude built this cheese "cave"
I also installed a room air conditioner with a Cool-bot for the summer. For the winter, I installed a bathroom ceiling fan which draws heated air from the basement and blows it into the cheese "cellar." It is thermostatically controlled.

The only problem we have had to date is maintaining a steady humidity level, but we are working on it. The shelving is white pine, 1" thick, and the glass doors are just plain French doors. The lighting is set to shut off automatically after 10 minutes, so if we forget to turn it off, no harm is done.

There is not a lot of cheese in it yet. She wants to keep her "pre-room" cheeses separate, so we still use the wine fridge for now.
Claude Garneau, Ottowa, Canada



Judit Repas with her first smoked cheese

Smoking Their Own Cheese

I'm sorry, my English is not good, but I recently started to learn your beautiful language.

A few words about me. My name is Judit Repas. I live in Hungary and I'm in my 40's. I work as a TV reporter for Hungarian satellite TV (DUNA TV) with my husband, who is a cameraman and online editor.

We bought at the supermarket a smoked cheese, and the taste was very bad. The cheese had a lot of material and artificial coloring. We decided to make our own smoked cheese.

We live in a house with a large garden. We bought fresh cow's milk, ten liters (approx 2.5 gallons) and rennet.



Judit drew this picture!

We searched for a video about how to make cheese at home and found your website - and other websites.

My husband made in the garden a simple smoker. He dug a pit into which he put the wood and fired it. The smoke is introduced in a cardboard box under the cheese. In 20 minutes is ready the smoked cheese. Should be washed thoroughly.

I not only make cheese, but I make whey cream cottage cheese, whey Hungarian (Zsendice). The whey is warmed to 85C (185F), and I add a tablespoon of citric acid. I wait until it has collected at the top, filter it and flavor it to my liking. To make it hot, I add a little oregano, red onion, green onion, salt, pepper, etc.
Judit Repas, Felsozsolca, Hungary



Send your news & responses to Jeri at
(Note: Questions about making cheese go to

Visit From the Veterans

As we have mentioned before, we work with a team of veterans who help us with various aspects of our business- assembling kits, cutting wax, etc. They do a wonderful job and we feel very fortunate to be able to work with them.

Every year, in December, we (the Royal Staff and the Cheese Queen) make or buy something to pack in bags for the veterans. We usually deliver these bags to the place where they work, but this year, they came to our business in South Deerfield, MA for lunch, bingo and a tour of our warehouse.



The gift bags were ready


Jenny cooked the lunch, which included pot pies all wrapped and ready to go



That's Kathy in the Santa hat and Ricki at right



Kathy showed our visitors how an order gets assembled and packed


Sarah's Newest Little Item!

We haven't assigned her a bar code number, and you can't order one for yourself, but we do highly recommend this new addition to our product line!

Jocelyn has already claimed the hearts of everyone she's met and we are all head over heels in love with her.

Ricki, of course, is way over the top! She's knitting baby clothes, taking pictures, buying gifts and negotiating with Sarah and Mark for more time with her grand daughter. (Everyone knows the Cheese Queen is an awesome negotiator, so we're sure Jocelyn will be sitting on the throne in the Queen's lap for a good part of her childhood!)


Ricki's royal grand daughter, Jocelyn



Sarah, Jenny and Ricki with Jocelyn

Place Your Free Ads Here!

Send your copy to, 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 Slam Thursday, April 3rd in Santa Clarita, California from 7 - 11pm. ART SLAMS are free, interactive art happenings featuring local and regional visual artists, performers, and much more, every month in Newhall at Lyons Ave. & Main St. We are looking for local cheese makers, restaurants, artists, etc. to present tastings, displays, demonstrations, and “cheese art.” Contact Jeff Barber, 661-250-3779,


Upcoming Cheese Sessions at Ian Anderson's Caves Branch & Jungle Lodge, Belize. Come learn to transform milk into a large array of delicious cheeses from around the world. Advanced Cheesemaking on January 22nd – January 27th, 2014. Take your cheesemaking and cheese marketing skills to the next level. For more information, check out our website -


For Sale


Home Pasteurizer. SafGard, 2 gallon, home pasteurizer. Purchased approximately 5 years ago and used no more than 10 times. All parts present, pictures available. Can arrange to meet for pickup in western MA or southern CT. The condition is close to new. Don't see a mark on it so we'd like to get $200.00 for this. And, hopefully, we can avoid the shipping costs with a little creativity and patience. Please e-mail me at


Real Estate

Thriving artisan cheese creamery and goat dairy for sale, equipped for up to 1,000 lbs/wk production and sized for more. New milking parlor with platform, cascading headgates, and low-line, clean-in-place milking system. Two barns (one new) with ample hay storage, and two small grain storage silos. Farmhouse on site. 10 acres, approximately 7 acres of pasture. Located 10 miles from major metropolitan market and within 100 miles of Boston and New York. 860-508-1505

Scenic Northeastern Connecticut!
Hoping to retire after 32 years, we are offering our family farm which includes an artisanal cheese making facility. Well established reputation for our unique original farm cheese recipes. Unique 4,300 sq. ft. home with in-law apt. For details, check our real estate agent's listing: click here. (Not mentioned in listing, but includes 7 additional acres of wood/pasture.)



Looking for Grade A Dairy Equipment - bulk tank and pasteurizer, prefer around 30 gallons. Also, looking for pumps, bottler, and a 3 basin stainless steel sink. 307-996-6738.

Cheese Press Wanted. Preferably from creamery located on East Coast. Seeking pneumatic cheese press, stainless steel - five actuators or less. (dimensions 8.5' long by 2.5' wide by 6.75' tall or smaller) or a Dutch Style Cheese press (dimensions 8.5' long by 2.5' wide by 6.75 tall or smaller). Please contact


Workshops and Classes


Imran Saleh in Lahore offers classes in cheese making and supplies. Phone: #03334649134, E-mail:, Website:

Cheesemaking 101

Beginner Workshops with Ricki Carroll

A full day of hands-on cheese making with Ricki and Jamie in their beautiful house in the foothills of the Berkshires. You will learn to make Farmhouse Cheddar, Queso Blanco, Whole Milk and Whey Ricotta, 30 Minute Mozzarella, Fromage Blanc, Creme Fraiche and Mascarpone.

For more info - click here

Cheesemaking 201

Advanced Workshops with Jim Wallace

Jim Wallace has been teaching and answering our technical questions for a number of years now. You will be delighted with his classes. They are more technical in scope than Ricki's beginner classes, but are fine for the cheese maker who wants to learn more details of the process.

For more info - click here


Sonoma Valley Cheese Conference

Sonoma, California

February 22 - March 1, 2014


10th Annual Oregon Cheese Fest

Central Point, Oregon

March 15, 2014


World Championship Cheese Contest

Madison, Wisconsin

March 18-19, 2014


California's Artisan Cheese Festival

Petaluma, California

March 21-23, 2014


South African Cheese Festival

Sandringham, South Africa

April 25-28


National Spanish Cheese Festival

Trujillo, Spain

May 1-5, 2014