A few months ago, we received this note from a customer: I was wondering if you might post on your “recipes wanted” section a request for recipes specifically developed or adapted for sheep’s milk? I know three are a number of English and European cheese made with ewe’s milk but very few recipes on line or in my books seem to specifically deal with it.
Steve Kamp Beecher, IL We would like to know more about all the “followers” of our blog. So, we’re always happy to do an interview when we get the chance. Many thanks to Steve for taking the time to answer our questions. This is the second of what we hope will be a long series. Can you tell us about yourself? I live on a
You may already know Noah and Sue Goddard from their forums about raising goats and making cheese. Their BASIC CHEESEMAKING forum is very active and you may find it helpful- especially if you are raising your own dairy goats and making cheese with the milk. To sign up, go to: BASICCHEESEMAKING@yahoogroups.com We thought this article would be interesting to any of you who are thinking
Behind the Cheese Counter at the Brattleboro, VT Food Co-op Learning the Trade John Ferarra was just a part-time worker at the Brattleboro co-op when Henry Tewksbury (author of “The Cheeses of Vermont: A Gourmet Guide to Vermont’s Artisinal Cheesemakers”) asked him to work fulltime at the cheese counter. That was 11 years ago. Henry was a loving, caring, supportive mentor and he believed in
Sharilyn and Brian Clowes Last year, Sharilyn Clowes and her husband celebrated their 10th anniversary by selling their belongings and taking off from Canada on an open ended bicycle trip through Europe. They visited 14 countries and they documented the entire trip on their blog on Travelpod. When they were staying in Boussenac, Midi-Pyrénées, France, they were taken by friends to a small dairy in
Carolyn and Joe Hillman Colrain, MA Is it really possible in “this day and age” for a couple to make their living high on a hill off a dirt road with a few goats and an aging room? It is if you make good enough cheese. Carolyn and Joe Hillman live off the land with an outdoor wood furnace providing all their heat (including hot
Do I smoke cheese or add smoke to it? There are basically 3 ways to smoke your cheese: Most cheesemakers expose their cheese to smoke caused by burning anything they choose, including hardwoods (apple, cherry, maple, pecan and hickory), sawdust, corn cobs, mesquite, etc. Rogue Creamery in Oregon makes their famous “Smokey Blue” over local hazelnut shells! Some cheesemakers spray or dip their cheese with
How is Milk Homogenized? There are 2 stages: 1) In most cases, the milk is forced through a narrow opening at very high pressure until the turbulence causes the fat globules to break up into tiny pieces. Typically the pressure is 2,000-4000 pounds per square inch (psi), but some super homogenizers produce 14,500 psi and higher. (The heat from this can be so intense that