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Quick Facts

Contact Information
New England Cheesemaking Supply Company
50 Conz Street
Northampton, MA 01060
Phone: 413-397-2012

About Us

Founded in 1978, when “home cheese making” was just a crazy idea, New England Cheese making Supply Company became the first supplier for home cheese makers in the U.S. and revolutionized the way people learn how to make cheese. We have taught thousands through our workshops, including many of the world’s best artisan cheese makers. Through our catalogue and website, we have sold our cheese making products to thousands of cheese makers. Now in its third edition, our book, Home Cheese Making, has sold more than 170,000 copies.

Products and Services

We supply hobbyists, chefs, foodies, and sustainable/natural/real-food-lifestyle customers with ingredients, equipment, and easy-to-use kits for making delicious cheeses at home, including Mozzarella, Cheddar, Feta, Cream Cheese and Colby. We also teach world renowned cheese making classes and maintain the world’s most complete home cheese making resource located on our website and blog at


We’ve either invented or innovated most of the home cheese making categories that exist today, including the home cheese press, cheese making kits, and even our own cheese (Fromagina) a proprietary blend of cheese making culture. We published the first home cheese making book and the first home cheese making supply catalogue, we created the first home cheese making website, and we developed the first home cheese making newsletter, all of which are going strong today.


Our founder, Ricki Carroll is fondly referred to as “The Cheese Queen.” Ricki’s daughter Sarah Carroll now manages the company with her husband Mark Chrabascz. We have ten employees and proudly partner with our local veterans organization for packaging many of our products. After nearly forty years and many changes, we’re delighted to still lead the craft and be its most vocal champion. How’d we manage it? We discovered something those many years ago that our customers have discovered too: That cheese making is only partly about the cheese. The rest is about the making. And if you do it right—with heart, with laughter, and with good friends, a day of cheese making can feel like magic.


To share the joy of cheese making through education, easy to use supplies and a supportive community around the world.


Back in 1978, Bob and Ricki Carroll welcomed two goats and a cow into their backyard farmstead. They quickly had an abundance of milk and decided they wanted to make cheese, but couldn't find a teacher or supplies for such a small scale operation. Realizing they weren’t the only ones unable to find supplies and information, their entrepreneurial gears started turning. Soon they booked a flight to England where they could truly learn the craft of cheese making. On little more than a whim before the trip, they submitted an ad to The Dairy Goat Journal:

"For a catalog of cheese making supplies please send 25 cents."

The trip was more than a success and sparked a desire to teach others how to make cheese. On their return, much to their surprise was an entire mail box stuffed with quarters. With that a business was born.

From that handful of quarters we've grown from a tiny kitchen table business to a thriving cheese making supply company. Recently we moved our expanding operations out of Ricki’s house and into a new office space filled with fun and laughter. Most of our employees have been with us for decades and in many ways we are like family.


1978 | New England Cheese making Supply Company is founded

1982-1983 | Our book Home Cheese Making (originally titled Cheese Making Made Easy) was first published. We appeared on The Today Show, and shortly after played an active role in the founding of The American Cheese Society.

1988 | We came out with our pre-packaged direct set cultures with rennet (which have been our best sellers ever since).

1997 | We republished the book Cheese and Fermented Milk Foods, Vols. I and II, written by Frank Kosikowski founder of The American Cheese Society and Vikram V. Mistry

2006-2007 | Famed author Barbara King Solver wrote an article for Food & Wine Magazine in 2006 based on a workshop with Ricki Carroll that she had attended. In 2007 Barbara again wrote about Ricki’s workshop, devoting an entire chapter to cheese making in her book Animal Vegetable Miracle. Business grew quickly from the exposure.

2010 | Operations moved out of Ricki’s home and into a new office space located in South Deerfield, MA. With this move Ricki handed the role of daily management to her daughter Sarah Carroll.

Management Biographies

Family owned and operated since 1978


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