Where there’s a will, there’s a whey . . . It seems amazing, but the urge to eat cheese is so strong that many prisoners have figured out a way to make it in their cells. One prisoner wrote to us several years ago about his method of making his own cheese. Then, we received a letter from a customer who used to work in
In May we posted an article about one of Jim Wallace’s advanced cheesemaking workshops in Ashfield, MA. (Jim is our technical advisor.) Dawn travelled over 2000 miles from her farm in Canada to attend it. Dawn loves her farm and she appears to be living in paradise. She calls this picture, “Reason Not to Leave the Farm.” This is the view from her verandah .
Real Milk vs Processed Milk- A Very Important Issue Do we, as individuals in this country have a constitutional right to eat what we want? Do farmers in this country have the right to sell us what we want? These are hotly debated questions right now and many of the folks who are trying to supply the answers convened last weekend at the Raw
Goat Rising and Jersey Maid Cheeses Come From the Same Small Farm! John Miller is a 10th generation New England farmer. For years, he raised and milked Jersey cows in the Chesterfield, MA area. He showed his cows in competitions and he won more often than not. I asked him to tell us some of his story and he was happy to oblige. When
How Ricki and Jamie taught a workshop for 3 year olds and lived to tell the tale! Ricki (the Cheese Queen) and Jamie (the Cheese King) have a very tight schedule, what with running the business, teaching cheesemaking workshops, singing in a chorus, hosting singing workshops, building a new barn at the castle and growing their own vegetables. However, their good friend, Nancy Hoff, who
Lynn Gillespie shares her dream . . . Lynn first wrote to us with a tip for making Mozzarella with sheep’s milk ( 4 drops of organic vegetable rennet and 2 teaspoons of citric acid to one gallon of milk). We asked her if she would be interested in doing an interview for this blog and she responded, “It would be great to do an
See you in Seattle!!! As most of you already know, the American Cheese Society’s Annual Conference will be August 25-28th in Seattle, WA. This will be the 26th year for the conference which culminates with the Judging and Competition Awards Ceremony followed by the Festival of Cheese, Saturday, August 28th. Several of us, from New England Cheesemaking Supply Co., will have a table,
Not really, but here are a few ideas . . . Ricki (the Cheese Queen) (our owner and supreme ruler) came up with this one recently at one of her workshops. (She has a lot of these fabulous furniture pieces at her castle in Ashfield, MA. where she teaches Cheesemaking 101.) Ricki recently visited Farmer Bob in Maine (see our July Moosletter). She took this