You can’t make cheese without milk! We have a HELP section on our website with many questions answered about all phases of cheesemaking. In that section, I used some of the actual questions sent in to our technical advisor- Jim Wallace, (right) to compile a summary of the most frequently asked questions. Recently, I was looking at the database which consists of a couple
Tara Tarbet from Highland, Utah “When I got married 30 years ago, I couldn’t do a thing! Well…. I could make peanut butter and jelly sandwiches, but that was about it. Lots and lots of stuff to learn and do while we’re alive! I just take one step at a time and figure it out as it comes!” Well Tara Tarbet has certainly figured out
Making Friends With Those Little Enzymes “The biology of cheese accurately reflects the biology of nature. Its reactions for the most part, except on cheese surfaces, occur in a confined almost airless environment in which millions of microbes struggle toward some progressive goal, usually that of keeping alive.” –Cheese and Fermented Milk Foods, Kosikowski, Volume I, p. 417 What do you mean? Picture this: You
Making Cheese the Way They Did 100 Years Ago! It seemed like I drove forever to the middle of nowhere, where Vermont meets the end of the earth, to find Jesse Werner’s slice of heaven! The surprise was that I wasn’t the only one there. Apparently, tourists from everywhere come in droves to see how cheese is made in a factory built by Calvin Coolidge’s
Look Here to See Why You Must Come Next Year! The American Cheese Society’s Annual Conference was in Seattle last week, and NESC had a table there. Ricki, Jamie, Ricki’s youngest daughter-Sarah, Ricki’s oldest daughter-Jen, Jen’s boyfriend-Jason and I-Jeri flew from Massachusetts to attend the 4 day event. The Trip to Seattle At the airport, Sarah showed us the packets she had made for new
Are you ready to get serious about your Camembert? Now’s the time (September 28-30th) and place (Oregon State University in Corvallis) to take a 3 day course with Neville McNaughton and Brian Richter: 6 Ways to Make Camembert- Which is Right For You? Day 1: The theory behind the Camembert process. Day 2: Hands on cheese making day, making all
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 .