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Cheesemaking Newsletter-2010-December

December, 2010     New England Cheesemaking Supply Co.    

A Very Good Cause

There is always excitement in the Cheese Queen's kingdom when we are able to contribute to a good cause.  Recently, we were able to provide yogurt cultures for a program in Mali which is funded by Winrock International's Farmer-to-Farmer Program. 

The program recruited Dr. Poul Hansen (at left) to teach women there how to make yogurt and paneer for their families (including their infants).  Previous to this program, many of them were having their milk (provided by the government) spoil before they could drink it.

Ricki and Jamie have been to Mali, so they know how difficult it is for many folks there to survive.  For more information about the Farmer-to-Farmer Program, go to

She Tackled the Munster Monster and Won!

Suzanne McMinn of "Chickens in the Road" fame is really getting into cheesemaking.  This month's cheese, Munster (not to be confused with Muenster) was a bit of a challenge for our beginner, but she proved once again how easy cheese making can be.

Suzanne writes so well that it's fun to read about her adventures, even if you don't plan to make cheese yourself.   Check out how much fun she's having and maybe you'll decide to take the plunge!

    To check out Suzanne's article on our blog,     click here


Gorgonzola Dolce (The Sweet One)

Do the words "mild, creamy and sweet" mean anything to you?  To us they mean yum!  This delightful cheese requires only 3 months of aging, and then it's ready to devour!  Jim's takes you step-by-step through the cheese making process to make it easier than you ever thought possible.

  For Jim's recipe with lots of pictures,      click here

Regarding Jack Cheese

I appreciated your article about making Jack cheese.  If I may add some wisdom gained by experience using a different culture but very similar methods- There is no need for additional heating time if you use New England Cheesemaking thermophilic direct set starter.  Just keep everything at 90F during incubation and while stirring the curds.  Incubate 45 minutes to one hour. Add rennet and hold for another hour at 90F. Cut curds, rest 10 minutes, then stir at least 46 minutes. My cheeses (from my raw goat milk) are pressed in Wheeler presses (purchased from you) and come out smooth, sliceable, and oh so good.  Also the jack cheeses can be made with fresh hot peppers, fresh herbs, horseradish, seeds, or whatever by boiling the additives ... like you advise for caraway cheddar in your book.  I do not use any salt until I brine the wheels.

Carroll Curtis
Pampatike Organic Farm
King William, Virginia

It's an Original!

We would recommend the Wisconsin Cheese Originals Festival to anyone. What a treat it was.  I love blue cheese and did they ever have it!  I tried every one... along with many other kinds.  Jeanne Carpenter does an awesome job.  We had a wonderful time at Delaney's on Friday nite with cheese maker Bob Wills. 

The Saturday morning farmers market tour was chilly but worth every shiver and included lunch at Fromagination.  (If you are in Madison you need to stop there.)  This was followed by the Saturday night "Meet the Cheese Maker Gala Reception" with 35 Wisconsin cheesemakers and featuring 150 different artisan, farmstead and specialty cheeses.  I think I tried every one, including three kinds of Limburger.  We did not take part in any of the Saturday afternoon seminars but will next year.  We have November 4-6, 2011 circled on our calendar.

Ned Miller

I am looking for a recipe for butter kase or Amish butter cheese. It is a wonderful cheese. Thanks,
Lori Wells

Novice cheesemaker and goatherd

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Send your news to Jeri at
(Note:  Questions about cheesemaking still go to

Automatic Yogurt Maker

(E79)  Makes delicious, thick and creamy yogurt in only 6-10 hours. This convenient electric yogurt maker comes with seven reusable 6-oz. glass jars. There is an automatic shutoff which can be set for a customized fermentation time and a beeper that will let you know when your yogurt is ready to be transferred to the refrigerator. Both the jars and lids are dishwasher safe for easy cleanup.
With the purchase of this yogurt maker you will receive one free packet of (Y4) Yogurt Culture ($5.95 value), enough to make your first five batches of yogurt.

Facebook Specials

Recently we have been posting monthly discount codes on our Facebook page. We would like to share these savings with our loyal Moosletter fans. Discount codes will expire at the end of each month. If you would like to get your discount code on the first of each month please click here to check out our Facebook page.

December Coupon Code- DECFBS

Orders of $100 or more will receive one free Budget Thermometer (E4) - a $15.95 value!  Please enter in the above coupon code when you check out.

February 27 - March 2, 2011

8th Annual Sonoma Valley Cheese Conference

Sonoma, CA

Hosted by Sheana Davis of The Epicurean Connection and featuring our own Ricki Carroll, the Cheese Queen as one of the guest speakers!

March 8 - 10, 2011

2011 United States Championship Cheese Contest

Green Bay, Wisconsin

                                                      Hosted by Wisconsin Cheesemakers Association


 Cheesemaking 101

Workshops with Ricki Carroll

A full day of hands-on cheese making with Ricki in her 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.

April 9, 2011

April 16, 2011

May 22, 2011

April 22 - May 2, 2011

South African Cheese Festival

Sandringham, Stellenbosch