|February, 2015 New England Cheesemaking Supply Co. cheesemaking.com|
Vegetarians - check this out! This is a mild, versatile cheese with no rennet.
In fact, the only ingredient you may not already have in your kitchen is citric acid. (You can use vinegar or lemons, but citric acid is the most reliable and consistent.)
When you make and eat your paneer, you will be in good company because this is the most popular cheese in India and Southern Asia.
It's popular because it's very easy to make and it doesn't melt when heated. So, it can be fried (as in stir-frys), barbecued (as in shish kabobs), boiled (as in sauces), etc, etc.
Beginners - it's a new year and this is your whey to start an exciting adventure into the world of home cheese making. We promise you won't regret it!
For Jim's detailed recipe - click here
Shawn Saindon Update
We first met Shawn when he entered our 35th Anniversary Essay Contest in December, 2013. A few months later, he had the spotlight in our May, 2014 issue.
A lot has happened since then! This past summer Shawn applied for, and was chosen to be, one of only 240 delegates from the US going to Slow Food's 2014 Terra Madre & Salone del Gusto Global Food Conference in Turin, Italy!
He cleverly raised money for his trip with an Indiegogo campaign. And, when he returned, he wrote about it at his fun blog- Of Song & Cheese. You might be surprised by a few of the cheeses he encountered there!
For more info about Shawn and pictures - click here
Ethan Rambacher (17)
Last fall, Ethan submitted an essay to us* and we posted it in our November issue. In it, he described how he learned to make cheese at a local community center and what a difference it made in his life.
As a result of this, he even found himself volunteering to make mozzarella at the town library as part of a program about sustainability.
Now, it's a few months later and we have posted an interview with Ethan at our blog.
For more info about Ethan and pictures - click here
* Our offer still stands! In August 2014, 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 five wonderful essays so far ( see previous moosletters ). 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 email@example.com
Making Cheese & Losing Weight
I'm a home cook who's lost over 130 pounds between 2005-2007 thanks to cooking. Exercise was key too. But I taught myself how to cook healthy versions of my favorite foods as I exercised. It took 17 months.
I've wanted to make fresh cheese since, but never did. You know how it goes - sauces, pastas, pies - no cheese.
Well, I was Christmas shopping and came across a kit for making your own cheese. Rennet, citric acid, thermometer included. Perfect. I grabbed it. I made the cheese according to the directions provided but, to be honest, it left something to be desired.
I found your site through a Google search, instantly loved the recipe, and pulled it off. And let me tell you: it was outstanding. The cheese was perfectly formed, perfectly textured, and absolutely delicious. I'm making more next weekend!
Pete Simone, Yonkers, New York
At left: Pete's whole milk mozzarella with olive oil drizzled on it
At right: Pete's fresh basil and red pepper flake-infused fresh mozzarella
Making Caciotta with Saffron
I was interested to see the recipe for Caciotta cheese in the recent newsletter. (October, 2014 issue)
I've been making Caciotta del Filetto Rosso for several months now, and I love this cheese.
I got it off cheeseforum.org, and it's truly one of the best cheeses I've found. The recipe calls for a mixture of cow and sheep milk, but I use raw goat's milk.
The cheese has a smooth taste and a wonderful flavor! I have three in my cheese cave right now. I've never let them age beyond 3 months because goat's milk cheeses seem to age faster, but at three months, the taste is divine.
Joy Metcalf, Northport, Maine
For Joy's recipe - click here
Competition for Amateur Cheese Makers!
We have done more than one blog article about master cheese maker, Ian Treuer, who is one of the founders of Cheezapalooza. Right before we were sending out this Moosletter, Ian asked us to let you know about some very exciting news, so we "stopped the presses" immediately! We are 100% thrilled about this and we hope you are too:
The cheese lovers who organize The Great Canadian Cheese Festival every June are planning to host the first-ever Canadian Amateur Cheesemaking Competition—possibly expanding the contest to include home cheese makers in the U.S.
The mission is to recognize and honour the best in amateur cheesemaking and to provide encouragement and feedback to home cheese makers.
Would you be interested in entering your cheese for judging? You won’t personally have be present to participate as you can safely ship cheese in a cooled box. Please indicate your interest by e-mailing Ian Treuer at firstname.lastname@example.org. Ian, who blogs about his adventures as a home cheese maker, is acting as Competition Co-ordinator. Check out Much To Do About Cheese at www.muchtodoaboutcheese.com.
Awards will be presented for best in each cheese division. Judging reports will be issued for each cheese entered. (Note: This is a rare opportunity for you to get written feedback from experts.)
The first amateur competition will take place this June 6-7 in conjunction with the fifth anniversary Great Canadian Cheese Festival in Picton, Ontario, two hours east of Toronto, three hours north of Syracuse, New York. Festival website: www.cheesefestival.ca.
Ashfield's 250th Birthday Kick-Off
The Cheese Queen's palace sits squarely in the center of Ashfield - a small, scenic New England village located in the hills of western Massachusetts (population - less than 2000). Ashfield was the home of New England Cheesemaking for 37 years! This year, 2015, is the 250th anniversary of the town!
Ricki thought it would be a good idea for the town to celebrate all year and to begin the festivities with a potluck in the Town Hall, open to all residents. She presented her idea to the Ashfield Historical Commission in November. Then, she put the word out and hoped a few friends and neighbors would come.
January 1st was a bitterly cold, wintery day, but over 100 neighbors made their way to the potluck with food to share! Demand was high for this to be a yearly tradition.
The next day Ricki had 20 people at the house for a musical weekend, with 40 for a snowy/icy nights concert. The New Year was off to a great start!
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 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
Beginner and Advanced Cheese Making Workshops (and Singing Workshops) at the Cheese Queen's palace in Ashfield and at Jim Wallace's home in Shelburne Falls, MA - (click here)
Check out our fabulous blog with 454 posts (so far). Includes recipes, tutorials, interviews and all kinds of useful cheese making information - (click here)
The Great Canadian Cheese Festival is working to stage the first Canadian Amateur Cheese Making Competition/Awards at the festival in June. They are seeking feedback about this idea. If you are an amateur cheese maker living in Canada, please weigh in here
Sonoma Valley Cheese Conference
February 21 - 26
Auckland, New Zealand
California's Artisan Cheese Festival
March 20 - 22
Spring Wine & Cheese Weekend
Seneca Lake, New York
April 24 - 26
South African Cheese Festival
Sandringham, South Africa
April 25 - 27
National Spanish Cheese Festival
April 29 - May 5
Artisan Cheese Fair
Melton Mowbray, England
May 2 - 3
Kaiserwinkl Cheese Festival
Great Wisconsin Cheese Festival
Little Chute, Wisconsin
June 5 - 7
Great Canadian Cheese Festival
Picton, Ontario, Canada
June 6 - 7
Cheese & Chilli Festival
July 11 - 12
American Cheese Society Conference & Competition
Providence, Rhode Island
July 29 - August 1