|September, 2014 New England Cheesemaking Supply Co. cheesemaking.com|
Phil Tillman in Arroyo Grande, CA
Phil Tillman is a retired veterinarian with a much beloved Nubian named Rain (you might remember reading about Rain in Phil's essay for the 35th Anniversary Essay Contest.) Rain gave Phil and his family over a gallon of rich, creamy milk daily for many months after she had her first kid.
So, what could he do but make cheese? He became a cheese maker and now his wife barters (very successfully) with it at the local farmer's market.
Phil wrote to Jim Wallace recently regarding Jim's page, The Whey of the World. There's some good info in his note, so we'll share it with you:
You mention that you tend to use only sweet whey for plants. I suppose this is to be expected in East coast areas where some people even have to add lime to their soil to make it less acid.
In most of the arid regions of the Southwest (I live in California), the biggest single soil problem is alkalinity. Citrus looks sick and yellow, camelias, azaleas and rhododendrons need to be put in raised beds with artificial soil, and hydrangeas can't be made blue no matter how much sulfur one tries to water in around their base. People (futilely) water iron sulfate in around their plants to no avail, because the alkaline soil renders the iron unavailable no matter how much you add.
Before I started making cheese, I used sulfur, iron sulfate, chelated iron, aluminum sulfate, special bags of soil for "acid loving plants;" everything I could find, and none of it worked. Whey is magic. I don't think you can overdose it. I use it on every other plant species too; tomatoes, roses, peppers; everything loves it.
Jim's response: Most of what you list are acid loving plants and will not be harmed by acid whey. I would still be careful of the acid sensitive plants such as lettuce and peppers. I do dump even my acid whey on my tomatoes, but I have lost both peppers and lettuce with acid.
For more info about Phil and pictures - click here
Our Junior Essay ChallengeMelody Cramer (17)
Last month, 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. We offered $25 gift certificates to the first 10 responders. We received two wonderful essays (below) and our offer continues. Send us your ideas and we will share your essay (and picture) here for everyone to enjoy.
The first time I made cheese was an experience that lay unprecedented in my young history of gastronomic adventures. The magic of transforming frothy, raw, milk into something solid and substantial blew me away. To think that all it took were a few added elements was, and still is, incredible to me.
That first bite of the freshest possible mozzarella convinced me that I could not leave this great discovery hidden from my neighborhood friends. And so, the next time that we gathered for our weekly activity, I was prepared to rock their worlds. I guided them through the steps; warming the milk; adding the cultures; letting it coagulate; cutting the curds into little cubes; cooking out more of the whey, and then heating and stretching. Oh the stretching! The amazing, transformative stretching that converted what had previously looked like a newborn's spit up into a glossy rope of pure sensory delight!
I immediately witnessed a change in my peers' countenances as they realized what had just taken place, and all the endless possibilities that lay in store for them. I walked home that evening full of good cheese and the contentment that comes from making the world a better place. Viva el queso!
Kaitlyn Buker (11)
Jefferson City, Missouri
My life is mostly about my family and sports. But something I love more than sports is cheese. And why I love cheese so much is because, when I was a baby I had a heart problem. And from that heart problem it caused me not to be able to have caffeine, and chocolate has caffeine in it, so like most kids chocolate is their favorite thing but I can't have chocolate so I found a new thing that I love now and my favorite food is now cheese.
I love all cheeses. I have no dislikes yet. And from that heart problem which has been fixed I still live a good life and love cheese.
Cheese is a big part of my life because I live around lots of old people in my neighborhood and not only do I like to share my like of cheese with them, I love to cook with cheese - everything I make is usually with cheese. I love to make lasagna, chilli, hamburger, noodles, and much much more. And I even love to eat cheese on the side if it doesn't go good on top of the food.
My mom and dad took a cooking class on how to make cheese. Then my dad taught me how to make cheese and that really helped us bond. And without cheese in the world people would miss out on all the great flavors. And some food that needs cheese to make it taste great - those meals would be gone forever.
So think about your favorite food or your favorite cheeses and think if that cheese or those cheeses were gone from the face of the earth or you could no longer make that cheese or those cheeses. So that is why you need to appreciate what you have and that your favorite cheese was banned from the USA like some cheeses have been. I appreciate cheese so much that every time I go to the grocery store I try a new cheese and I thank and pray for everyone who has made all these different types of cheeses and the variety of cheeses I can chose from even though I do not know the people. And when I am making my own cheese with my dad I thank the farmers in prayer that I have the Ingredients to make the cheese.
So I hope that after you have read this essay that you see the importance of cheese. And just to let you know this essay was not homework or something I had to do it was so I could get my point across the table (because most of the time you do not hear stuff form the kids point of view) and tell everyone out there that cheese is important to the world and I hope that you all can see this whole essay was for all the cheeses here in this world that they have a purpose and maybe none of us know the purpose yet. But one day we will find out that purpose. So let us now everyone near and far people who read this tell your friends and family that you should give a cheer, our thanks, and our prayers to everyone who makes us cheese to enjoy.
HIP HIP HORRAY
HIP HIP HORRAY
HIP HIP HORRAY
For all the cheese makers
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 email@example.com
Just wanted to say THANK YOU!!! I have been trying like a mad women to make cheese with my goat's milk (I have 5 milkers) and finally a few years back, I found your site and ordered my first starter kit, made cheese and it worked!!!! Then, I had to grow up and get a full time job, so took a 4 year break. But, today, I am on the road to making cheese again ... just like my mom used to make when I was growing up. (She has since passed away, so I have no experienced help). It was a chevre but she made it in molds, and the longer it sat in her cheese room, the creamier the rounds became (brie type, I would say... just fabulous). So, I hope that I can one day make it like mom used to. Thanks so much for keeping your dream shop alive and mine started.
Sandrine Flament, Preferred Hobbies, Enderby, B.C. Canada
A few questions and answers, chosen by Ricki, the cheese queen from the many we receive each month.
Sarah's always on the lookout for new products to make your life easier. (Of course, it's a bonus if they look cute and come in a wide variety of colors.) This alarm is a must for multi-taskers. You set it and go back to that other project you have going, only, now you don't have to worry about your pot of milk.
You may be asking yourself - how exactly would I use this? and the answer is right on our website:
Uses for Yogurt Making:
Set the MAX ALARM to know when the temp of milk reaches 185F.
Then, set the TIMER ALARM for 20 minutes to hold it there (the MIN ALARM set to 180F will let you know if heat needs to be increased).
Then, set the MIN ALARM to 115F to avoid over chilling the milk before adding culture.
Uses for Cheese Making:
Set the MAX ALARM to just below target milk temp to avoid overheating the milk.
Use to monitor the temperature of milk during slow heating using the TEMP and TIMER settings.
Set the MIN ALARM once the cheese curd is at temp to know when more heating is needed.
Set the MIN ALARM for cheeses that need to be held at a specific temp while cultures remain active after draining/molding (such as many soft or lightly pressed cheeses).
For more info - 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
Check out our fabulous blog with 439 posts (so far). Includes recipes, tutorials, interviews and all kinds of useful cheese making information - cheesemakinghelp.blogspot.com
Cheese Press. 2 piston Buizen brand stainless press. Purchased in March 2014. Business has changed to fresh and soft cheeses only so it is no longer needed. Fits in compact space. Able to press 1-6 wheels a a time. New sells for $1550. This one is priced at $1000. Pictures can be requested. Shipping/Delivery can be discussed. 248-930-6172
Individual cheese moulds, ripening racks and mats, used but in excellent condition. Pont-Levesque Square Molds, Truncated Pyramid molds (Valencay), Faiselle molds (round with bottom and feet), Racks- 20” X 24.75” X 4” (feet), 20” X 24.75” X 5.5 “ (feet), 25” X 26” X 3.5” (feet); Ripening rack stationary base: 22” X 26,” Ripening rack wheel base, Stainless steel drain table. Located in Champaign, Illinois. For photos and more information, e-mail Leslie Cooperband at email@example.com
700 Liter Round Dutch-style cheese vat: New in summer 2012, and in excellent condition. Expanding operation and is available right away. $14,000 OBO. Also for sale, single cylinder pneumatic cheese press with 63" stack height. New 2008. $2500 OBO. Contact for photos. E-mail firstname.lastname@example.org
30 Gallon Butter Churn: Control unit, motor, wiring, drum and paddle all new in 2013 & very well maintained. Variable speed control: forward and reverse, single phase electric with 220V, two drains. Asking $7500 Excellent Condition. Located in southern ME. For pics and more info e-mail Jennell.email@example.com
Stainless Steel Cheese Moulds- professional quality- won't rust, near new. 4.25" by 4.25" Tomme Moulds and 4.25" by 8.25" top of the line moulds. E-mail firstname.lastname@example.org for pics and more info or call 970-306-1599. $40 for smalls, $65 for larges. Located in Copake, NY.
200 Gallon Dairy Batch Pasteurizer, Stainless Steel. Contact for photos, dimensions, pricing and additional info. - email@example.com, 770-516-8313
2 chart recorders for pasteurizers, asking $550 each. Email - firstname.lastname@example.org for more info.
80 gallon vat pasteurizer with thermometers, recording chart, leak detect valve and recirculating pump: $7,000, 100 gallon ice-bank bulk tank with compressor: $1,500, 5x7 walk-in cooler with compressor & Bohn condenser $1,500, 9x7 walk-in freezer with compressor & Bohn condenser $2,500. Located in Wisconsin. Contact ButlerFarms@tcc.coop for more information & photos.
Jobs & Employment
LOOKING FOR OPPORTUNITIES
Looking for advanced, head or assistant cheese making gig from November to April. 2 Years experience as co-head cheese maker, lead affinuer, orderfulfillment, milking Jersey's at Cascadia Creamery in Washington state. Contact me for resume, cover letter and anyother documents you may need at email@example.com or (509) 637-3767. Willing to travel or move anywhere in the country or abroad.
Internships. Farm in eastern south-central Alabama. You can expect to learn a variety of skills unique to small sustainable farming: milking, milk handling, processing, cattle handling (dairy and beef), beekeeping, food processing. Hard work and beautiful scenery. Interns must able to work well others (humans and livestock). http://pecanpointfarm.com 334-667-6902 Becky
Cheese Maker Wanted. Creamery on beautiful Lake Chelan in Washington state is expanding operations. Additional cheese maker needed. Salary based on experience. Respond by email (firstname.lastname@example.org with resume or mail to PO Box 1104, Chelan WA, 98816. Visit our website to learn more about us; http://www.fromaggiomanson.com
A year ago, I answered an ad for a cheese farm in Utah. I knew then that it was my dream. Unfortunately, I cannot run the cheese farm on my own. Jack Rabbit cheese is known and has a following. I don't want to let them down, so I am looking for a partner. If you want to live the dream and make cheese, please let me know. Coco Parsifal, email@example.com
Washington County Cheese Tour
Washington County, New York
September 6 & 7
Monroe Cheese Festival
Monroe, New York
Green County Cheese Days
Ohio Swiss Festival
Atlanta Cheese Festival
Apple & Cheese Festival
October 4 & 5
Connecticut Cheese Festival
Watonga Cheese and Wine Festival
Riverbank Cheese and Wine Expo
Cheese Festival Lucerne