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Moos-Letter 2017 September

The Fantastic Moos-Letter | September, 2017

Fun new recipe sneak peak, meet happy cheese makers and have fun along the whey...
The Fabulous Moos-Letter
September, 2017
Sending Help to Texas
Our hearts are with those who have lost so much from Hurricane Harvey. The devastation and loss is truly beyond measure.

Many of you have reached out, offering help for family, friends and strangers alike. If you haven't yet, we encourage you to find an organization where you can make a donation, send food, blankets, diapers, support animal rescues, shelters...
Through family, friends, community and love, we hope everyone is able to find help during this time of loss.

On a very personal note, a member of our team, who lives on the Texas coastline, had been fighting to save his home. As the waters rose, in order to safely evacuate with his wife and children, they had to abandon their home.

To provide help for our co-worker, 20% of our sales this week will be sent directly to him and his family in Texas.
Recipe of the month
Exciting Recipe Sneak Peek
Our recipes are getting a really fun update and today you're getting a sneak peek.

Some of the new features are listed below along with images of how the pages look. You can check out the update by clicking on the button below.

Not all of the recipes have been updated, so if you notice one missing, it's still being worked on. Recipes that aren't listed can still be found on the older cheese making recipe page.

There may be changes along the whey, but we wanted to give you a sneak peek and get some feedback.
You're an important member of our cheese making community and we'd love to hear your thoughts and suggestions.
Click Here for a Sneak Peek
1 Sorting/Filtering
One of our favorite and most requested features; you can now filter the recipes by Skill Level, Aging Time, Cheese Type and Ingredients.
2 Newest Recipes
The most recent recipes are featured up top so you can see what's new.
3 Listed Alphabetically
Recipes are listed alphabetically with short descriptions underneath. The descriptions will be updated shortly to better describe each recipe. Star ratings are also displayed. Remember to leave a review for your favorite recipes.
1 Recipe Overview
At the top of each recipe is an overview including ratings, skill level, type of cheese, aging time, ingredients and equipment.
2 Recipe Details
Directions: Recipes have step by step photos and directions to walk you through the entire process.
Learn More: To learn more about each cheese, click the Info tab above the recipe.
Buy Supplies: If you need supplies, there's a tab for purchasing items and also a listing below each recipe.
Read/Share Reviews: The last tab displays wonderful reviews that other cheese makers have shared and a place for you to share reviews, too.
Click Here to View Updated Recipes
Beginner Resources
Cheese Making 1,2,3
A beginners guide from milk to cheese.
Start Here
Beginner FAQ's
From milk and cream to rennet and aging.
Browse FAQ's
How-To Guides
Learn to make a brine, cheese cave & more.
Learn More
Cheese Workshops
Beginner and advanced workshops.
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Questions and Answers
(Q)I get a quart a day of sweet milk from my Nigerian dwarf. What's the best way to save up my milk? Can I just freeze it or will that mess it up? I am now holding it for 4-5 days before making cheese.

(A)In general, milk does not freeze well for cheese making. It tends to separate upon thawing. Raw milk like yours tends to undergo some structural changes to the protein if kept for more than 2 to 3 days. This makes it a bit problematic for cheese making.

One note about storing your milk - never add warm milk to refrigerated milk. Make sure you chill the fresh milk before mixing it in with milk that has already been cooled.
(Q) What cheeses are good to coat in ash? How about Colby?

(A) Whenever you consider any aspect of the cheese process, you need to know what the functional reason for it is. Sometimes it may be just cosmetic and other times there is an actual reason for doing it.

Quite commonly, ash or activated charcoal is used on the surface of a cheese to protect the surface as well as to reduce the acidity of the surface in preparation for any flora that is soon to follow. Usually it is used for mold ripened cheeses like Camembert.

It would be wasted on a cheese like Colby or any similar cheese.
(Q) I am wanting a Camembert mold, but one that has a top and a bottom which would make it easier to invert, if this is possible. I have seen your Camembert mold but it does not have a top or bottom and the Brie mold only has a follower.

(A) The molds we sell are all open ended because this is a cheese that needs serious room for whey to drain. It is the same mold used by the Camembert industry in France.

We recommend using a firm board laid down on the draining area, followed by a fine draining mat and then the form to be filled. Top the curd filled mold with another draining mat followed by the hard board again.

When ready to turn, grab the entire assemblage, give it a quick shake to loosen up the base followed by a quick flip to the new surface. Then place back on the draining surface until you need to turn it again. (Best to look at the Camembert recipe page for details.)
(Q) I purchased the thermo-hygrometer you sell and it works very easily. But how do I get to 85 to 90% humidity? I am using a bowl of water in my wine refrigerator.

(A) It can be difficult to maintain humidity above 80-85% in an open space like that. It is even more difficult when a lot of this is empty space. The best way is to give it time to stabilize and use the max/min button on the hygrometer to see what your highest and lowest levels are when the box is closed.

As soon as you open the door, all of that moist air flows out and you get a low reading. We recommend using covered plastic boxes inside the refrigerator to keep moisture at the 90-95% level.
Do you have a cheese making question?
Send it to
In The Spotlight
Brooke Moore (14) in Taupo, New Zealand
Brooke has been baking since she was 2 years old! By the age of 8, she had full control of her mother's kitchen on weekends.

Now, she is a master chef (at least in our eyes) with a unique style of cooking. She hopes someday soon to have her own restaurant and she is now in the process of planning every detail.

You will probably not be surprised to hear that she is a cheese maker and, so far, she has made Mozzarella, Bocconcini, Mascarpone, Ricotta, Ricotta Salata and Halloumi.

When you see her pictures on Instagram (@the_flambeed_fig) and in our blog article about her, you will know why we are in complete awe of her talent!
For More About Brooke - Click Here
Cheese Making News
Two Updates From Old Friends
1. Luigi's Fabulous Wedding Cake
We posted a blog interview with Luigi Stranges in 2014 (click here), and he sent us this update:

About a year ago a good friend of mine asked me to make a cheesecake for his daughter's wedding. I quickly replied that I do not bake! "No, no," he said, "she wants you to make some cheese wheels and stack them like a cake."

I had never heard of this before, so I went home to look on the internet and found hundreds of different pictures over the next week. Although a few were decent, I really didn't find anything that jumped out at me. About a week later, I told him that I would help her but that I would make my own display of the cheese and then they could decorate it.

A few months later, the city cut down a walnut tree behind my mother's house and once I saw it on the ground, I had an idea for my stand. After a few weeks of being on the ground, my son and I went to pick up some large logs and I began to make my cheese display.

I invited my friend and his daughter to my house after it was done for a quick preview and they loved it! When I saw it at their wedding, all decorated, it was beautiful! Everyone was commenting on it and saying how they had never seen something like that at a wedding.

Now, almost a year later, my niece is getting married and after my brother and sister-in-law saw the pictures, they asked me if I would do one for her!
Luigi Stranges, Niagara Falls, Ontario
2. Larry Todd - Moved from Montana to Texas
We posted a blog interview with Larry Todd in 2010 (click here) and he sent us this update:

We just moved to Texas in March to be around and help with one of our granddaughters (shown at right). I haven’t made cheese in a couple of years, but I am able to get raw milk here so brought my equipment.

I made a small gouda with raw milk a month ago. It was an experiment; not sure if it will turn out. Just finished a Hispanico. It was with raw milk that I pasteurized. (I’ve already asked Jim (Jim Wallace) a question, so I guess I’m back to making some cheese.)

My latest Camembert is a triple cream (nearly so) with pasteurized (145-8F) raw milk. I meshed your recipe and one that I have done before. I may not have gotten enough cream in it to be a certified triple cream, but it's close.
The top is slower to develop the white mold because I got too much salt on it. The humidity makes the salt stick together. Coming from Montana, I didn't have to deal with clumpy salt. But it is coming around. It looks great. In another month or 6-weeks we'll try it out.
Larry Todd, The Colony, Texas
We'd love to hear from you!
Please send news & photos to
Visit Our Blog
Rebecca Nininger in Kansas
Sister Gertrude Reade in 2017
Little Tidbits - 015
Ron Schmidt in Gainesville, Florida
Judging N.E. Cheese Competition
Free Food Safety Course Online
Cheese Classifieds
Place Free Ads Here! Send copy to Your ad will be promptly placed in the classified section of our website. If received by the 15th it will also appear in the following month's Moos-Letter (like the ads below). To see full classifieds - click here
Check out our fabulous blog with 600 wonderful articles. Includes recipes, tutorials, interviews and all kinds of useful cheese making information - click here
Beginner & Advanced Cheese Making Workshops: To reserve your spot today - click here
For Sale
Cheese triers. Solid stainless steel. Like new condition. Swiss made. Very sturdy. Purchased new from Nelson-Jameson (see item #4392005 at $45 each, I have 5 total triers (will offer quantity discount if you buy 2 or more). Contact Ron Schmidt -
800 gallon Surge bulk tank, modified to meet Wisc. Grade A raw milk transport requirements. $5,000. Pictures available. Please call 715-570-0782 for more information or email
1,000 gallon stainless steel cheese mixers. Can ship to USA. $5,200 each. 604-362-6947.
Babcock 8% milk fat test bottles. Sample size 18gr. Box of 12. New. $150.00 + shipping. Babcock 50% paley cheese bottles with rubber stoppers. Sample size 9gr. Box of 3. New. $ 75.00 + shipping. Please contact
Looking to build grade A dairy for sheep. Need all equipment for milking and ice cream. Would like to buy whole operation. Bill - 609 442 3066 or email wmsimmerman
Experienced dairy farmer with small herd seeking land and facility. I have a small herd of grass-fed Jerseys and am looking for land and/or a processing facility in the Adirondacks/North Country region of NY to lease or buy to produce small-batch cultured butter. Contact Kelsie at 518-810-6431 or
Cheese Events
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New England Cheesemaking Supply Co.
54B Whately Road, S. Deerfield, MA 01373
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