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Moos-Letter April, 2017

Moos-Letter April, 2017

Cheese Making Recipe of the Month

Recipe for Danbo

Here is a wonderful recipe for Danbo, one of Denmark's most loved cheeses.

Covered in beautiful, lush, green landscapes, Denmark has ideal pastures for grazing. Of course, this also means there's amazing milk for cheese making.After sharing a few other recipes from Denmark, such as Havarti, Esrom and the Danish Tilsit, our love for Denmark's cheese has continued to grow.

Don't let it's short name fool you - Danbo has a lot of character. It's flavor can be anywhere from a fresh, sweet cheese with a creamy, buttery flavor to a much stronger and aromatic cheese, depending on how it's aged.

Much of it's sweet flavor comes from washing the curds early in the process (removing some of the whey). It also gains flavor and aroma from a specialized bacteria that's encouraged to grow on the surface of the cheese while it ages.

We're excited to share this new recipe with you and we're sure you'll enjoy it as much as we do.

Cheese Making Questions & Answers

Could I possible use a wine fridge as a small cheese cave?

Q. I am a nervous, soon to be first time cheese maker at home. If I am successful at some of the beginner cheeses, I will want to try some that require a bit of aging. Could I possible use a wine fridge as a small cheese cave?

A. Many of our customers have used a wine fridge for aging their cheese. One of the most important steps is to make sure you can monitor the temperature, and the moisture accurately. A good hygrometer, such as the one sold on our website will give you this information.

Most people find that they need to modify the cooler somewhat. Adding enough moisture seems to be the biggest challenge.


What preparation steps are recommended for the addition of mushrooms?

Q. I am interested in a method for adding mushrooms to ripened cheeses. I have chanterelles, black trumpets and porchini here in Maine. What preparation steps are recommended for the addition of mushrooms?

A. The big problem with adding any fresh ingredients to a cheese is that the interior of that cheese is going to be anaerobic. This means that if you carry something into a cheese using a high moisture addition like mushrooms, there's a good chance you may be carrying some of the bad bacteria that do well in this anaerobic environment. That makes it an unsafe product health-wise because the bad bacteria will have little competition.

You could try drying the mushrooms out but that usually takes away much of their fresh character.


Which rennet should I use?

Q. I am in the process of acquiring goat's milk to make cheese. Which rennet should I use?

A. Any of our many kinds of rennet will work, but you need to pay attention to the strength of each rennet. Most recipes specify a single strength rennet - assume this if it is not stated.

Goat's milk works somewhat differently from cow's milk and a bit less rennet is usually in order if using a recipe normally intended for cow's milk.


Can lipase be added to any cheese to give it a stronger flavor?

Q. Can lipase be added to any cheese to give it a stronger flavor - Baby Swiss, Derby, Farmhouse Cheddar, Tomme?

A. As a chef blends ingredients to achieve specific flavors and textures, cheese makers should also consider the same approach.

Lipase is used fairly specifically in cheese making. It's primary use is in the traditional cheeses that come from southern Italy. Effectively, lipase produces that strong, fiery flavor in cheeses like aged Provolone and some of the Romanos.

Lipase actually works on the butterfat, breaking it down into these characteristic flavors. Whether you use it depends on whether you think this flavor is appropriate in other cheeses or not.

Most cheese makers feel that lipase flavors do not blend well in the styles that you mention. Their strong points are the natural flavors of milk and the lipase flavors tend to mask that.


Have a cheese making question, we're here for you: info@cheesemaking.com

Meet a Fellow Cheese Maker

Meibao Nee in California

Meibao has been growing and raising her own food for a long time. She has learned to keep her farm small and manageable.

She has one dairy goat, T.T., who supplies Meibao with enough milk to make up to 10 pyramid style cheeses per week! She eats a wide assortment of organic vegetables and herbs as she roams Meibao's land. She even comes into the house on occasion!

Meibao believes very strongly in the importance of keeping her land (and, hence, her food) free from chemicals. She gave an inspirational talk about this on video which you can watch at her interview.

News From Fellow Cheese Makers

Making Chevre in Jamaica

My husband and I have a small dairy goat farm in Jamaica and make cheese! The photo (at right) is of chevre with locally grown edible flowers, inspired by a picture I saw on your website.

Cheese making has its challenges in the tropics but we love it. I don't think I'll tire of the special aroma as the lid is raised on a batch of chevre early in the morning!

Ruth Mitchell, Jamaica


Loving Her New Press

My husband, Alan made this awesome 6 inch press for me. It has made making cheese much simpler. He's super talented.

I love making cheese, especially now that I am using local raw Jersey cow milk from Daloris Dairy Farm. Most wonderful milk EVER.

Monika Beesley, Rigby, Idah


Please send your cheese making news & photos to: moosletter@cheesemaking.com