|November, 2014 New England Cheesemaking Supply Co. cheesemaking.com|
Kim Ellis has one milking cow named Miss Lilly and she yields 8 gallons of milk per day. That's a lot of milk!
Kim has enough for all her family's dairy products and she gives the rest away.
Kim's husband, Sherman gave her the Holstein for her birthday and Miss Lilly is truly "the gift that keeps on giving."
At one point, Kim had 56 cheeses in her aging "cave!"
For more info about Kim Ellis and pictures - click here
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) (including the 2 below) and our offer continues. Send us your ideas and we will share your essay (and picture) here for everyone to enjoy.
Jasmine Scholz (11)
My Cheesy Story
Cheese Yum Yum Yum.
My Dad makes things all homemade such as Breads and Jams- yum much???
So, my dad for many many years has been saying to me one day we will make cheese.
I was stoked when recently he said "hey want to try to make cheese?"
First, we tried to make some ricotta. It tasted nice but now we know that it could have had lots more salt to make it like proper cheesy taste.
My dad went online to a website for cheese and we ordered a whole heap of cheese starters to put in the milk to set the curds from whey.
It has been for about 5 weeks so far and we are going to be able to crack it open on the 8th week and I think it will taste great, but we don't know.
So this is the method of making the cheese:
1. First - We went to the shops and got 5 liters (1.3 gallons) of milk for the big job.
2. Second - We got out a HUGE pot and cranked up the heat
3. Third - Poured in the milk
4. Fourth - Waited waited and yes you guessed waited
5. Fifth - THEN it was starting to separate
6. Sixth - Time to skim the curd into a compressed container
7. Seventh - We used the left over whey for soup- YUMMY
8. Eighth - We waxed the cheese- yummy
9. Ninth - We wait wait wait and wait until finally time to eat nom nom nom.
That was my cheesy story including the farm house cheddar.
Ethan Rambacher (17)
Two of my favorite things are cooking and cheese. So, when my family attended a cheese making class at a nearby community center, I was intrigued.
At the workshop, a chef taught us how to turn curd made from water buffalo milk into delicious mozzarella cheese. My family and I were excited to learn more, and we ordered some pre-made curd, which we stretched into mozzarella.
Soon after, we organized a group to order the mozzarella-making kits from your company. Our first two batches turned out like ricotta - too wet and not cohesive enough to hold together.
But on our third batch, we made some delicious, stretchy, flavorful mozzarella! The whole process was so fun, simple, and quick that I kept making mozzarella often.
A while later, the local library was running a season of programs based on sustainability and local, homemade food, centered around books like Michael Pollan's well-known Omnivore's Dilemma. After a few suggestions I decided to volunteer and demonstrate home cheese making at my own program.
At the program, I talked briefly about how I had learned how to make mozzarella. I explained the process, and some of the science, and I demonstrated making mozzarella with the simple 30-minute recipe. The cheese turned out great, and the program was a success. I enjoyed adding another item to the list of foods we can make at home, with local ingredients, from local suppliers. The sustainability of local and home cheese making is something that certainly contributes to its importance.
One of my favorite things about introducing people to making cheese - which I do often - is demonstrating that even something as "complicated" as cheese can be made at home, often quickly and easily. Many people seem to think cheese making is a specialized art and science which only professionals can do. To these people, it is as if cheese is made by some magical process, unbeknownst to them. And as long as people are allowed to believe this, cheese making will be something only professionals can do.
But by teaching the art and skill of cheese making to everyone we can, people will realize that cheese making can be simple, easy, and fun, and something that everyone can enjoy. So I hope that all cheese makers can spread and share this fantastic, fun skill and show other people how important this art really is, even to those who don't realize it.
She's a Winner Again!
Madi Shaw (12) just won another competition - we really can't keep up with her!!! A few weeks ago, she took first place in the Pennsylvania Make It With Wool contest and now she will be going to the National Finals in Nevada in January, 2015.
Madi is a fourth generation knitter, goat raiser and cheese maker whose family just opened their new yarn store in Harrisburg, Pennsylvania (605 Lesentier Lane). If you don't happen to live in the area, you can order yarn at their huge website - (KD Kandy Hand-Dyed Yarns).
Madi has her own blog (click here) and in it she describes how she made her winning entry (below). Our jaws dropped when we read this and we think you will be as impressed as we are:
For my outfit, I knit a sweater with cables that is held together in the front with a button that I made out of modeling clay. I also knit a hat out of the same yarn that I used for the sweater, except I hand dyed that yarn. I used more of this hand-dyed yarn to weave fabric which I used to construct a pair of shorts and then lined the shorts with satin. The best part is the fact that all of the yarn was made in our fiber mill and it all came off of my very own Leicester Longwool sheep named Boo!
After my brother and I sheared Boo, I skirted his fleece, and then washed it. I made roving out of it and my sister Ashley and my mom helped to finish it into yarn on the spinning frame. The yarn I used to weave the fabric and the yarn I used to knit my hat were hand dyed with a lighter shade of purple and a mint green.
I had a great time at the contest! I was in the junior category with other girls who had beautiful garments! I didn't know what to expect. After the fashion show, they announced the winners and little did I know, I WON! Now, I get the opportunity to represent Pennsylvania and go to nationals! Guess where... Nevada! I am more than excited now.
Madi, you are amazing!
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
I'm just writing to thank you for the wonderful products, service, and recipes. I've purchased cheese making products from New England Cheese Making Company a few times and I've had great success making mozzarella, cheese curds, and ricotta so far.
I'm a Canadian, living in Norway and have started a food blog recently. One of my latest posts involved your recipe for cheese curds in my recipe for Poutine. I mentioned you and your very helpful website rather than explaining the recipe as detailed as you do.
Please check out my blog if you'd like. And feel free to "Like" or "Share" (click here).
Andrew Chisholm, Oslo, Norway
Note: To read our blog article with Andrew's recipe (click here).
A Cheesy Story
When I started over 3 years ago, we discussed that making cheese would be a great idea in the kitchen at The Fountains. Books were bought and sat collecting dust. Last month we decided to read them, get ingredients and pull the idea together.
Last August, the Dining Department and Activities Department put together a wine and cheese tasting for the residents, hoping the cheese comes out good. Devin, the Dining Room Supervisor, reached out to a number of Wineries in the area, asking them to donate.
He received 4 bottles of wine- 2 bottles from Carlson Vineyards and 2 bottles from Whitewater Hill Vineyards. It was a big hit!!
First month starting at The Fountains, I tried to make fresh bread. It came out so terrible that prep cook Barb and I played baseball with what had been produced! In the realm of the same context, the process of creating is truly a test of patience.
Most of the recipes call for the cheeses to sit anywhere from: 2 weeks, Queso Blanco and Mozzarella to 2 years, Sharp Cheddar and Parmigiano-Reggiano. The first ones we made; Colby and English Cheddar, sat for 1 month. The funny thing is we didn’t know how they were going to come out! We had never done this before. I tried a taste of both to make sure they were safe. They were!
It’s been trial and error. We are learning the truth behind the statement “The Art of Cheese.”
Christopher White, Kitchen Manager, The Fountains of Hilltop, Grand Junction, Colorado
My hubby and a friend made a cool smoker box for our meat smoker. Can't wait for cool weather to try it. Since we live in Northern Arizona, we are waiting to do a big "smoke session." We are going to try it out with some store bought cheese next week, just to see how everything works.
Danny did a great job of engineering the box, I anticipate it will work quite well. He used stuff that you can buy in any hardware store for a cost of $35, not including the smoker and a control switch which he added later.
When we get the process down, I'll try some of my homemade cheeses.
Terri Baker, Kingman, Arizona
Hi, thought you folks over at NECS might enjoy this little ditty:
(sung to the tune of Anticipation by Carly Simon)
We can never know about the days to come
But we think about them anyway
And I wonder if she’s really ready now
Or just bleating for some hay and grain
Is making me late
Keeping me wa-yay-yay-yay-yayting
And I tell you how great the cheese is coming out
And how nice the milk is in my Joe
But I stirred the curds just late last night
When I was thinking about how right the yogurt goes.
Is making me late
Keeping me wa–yay-yay-yay-yayting
And tomorrow we will milk together
I’m no prophet but I do know caprine wheys
So we’ll try to get into the barn right now
And clean those teats, cause these are the good milk days.
And clean those teats, cause these are the good milk days.
These are the good milk days.
These are the good milk days.
These are ...
The good milk days!
Geoffrey Hirsch, Bradford, NH
A few questions and answers, chosen by Ricki, the cheese queen from the many we receive each month.
ChefAlarm (E22) Revisited
When we introduced our ChefAlarm to you a couple of months ago, we mentioned that there are many uses for this product. Then, we got this note and decided to share it with you:
For more info - 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
Check out our fabulous blog with 447 posts (so far). Includes recipes, tutorials, interviews and all kinds of useful cheese making information - (click here)
Vat pasteurizer 15-30 gallons, 4 years old, perfect condition. Includes Anderson chart recorder, airspace heater, all valves, thermometers, fan, hardware, electrical components. Depending upon location, assistance can be provided with transport and/or installation by licensed electrician. $14,000. Pics available. Call Karenna at 248-930-6172 or firstname.lastname@example.org
Automatic Milking Equipment. 3 sets, 2 Goat Interpuls Bucket Milker, with stainless buckets - never used, still in box. $400. Call Rachael: 360-280-6730 or e-mail: email@example.com
Livestock Guardian Puppies. Anatolian Shepherd puppies available from strong working dogs. Puppies are well socialized with dairy goats, sheep, pigs, cows and poultry. Please call for availability and price: 804-922-3342
We have two Nubian doelings for sale, DOB 6/1/2014. One doeling is a palomino color the other is brown with lots of color. Friendly weaned bottle babies. Both parents are large with lots of milk history. I Feed a GMO-free organic diet. Clean, closed herd. $250.00 each. North West Montana. Call Pam at 406-837-2338
I am interested in finding out some contacts for hiring a cheese making student or young master cheese maker. Either for salary or intern status or both. My ultimate candidate would be a passionate skier/cheese freak willing to relocate to Park City, Utah to help me create a really amazing artisan cheese manufacturing facility and ski incredible Utah powder; my two great interests! Contact: firstname.lastname@example.org
The World of Milk
Cheese and Chocolate Weekend
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