OK, you can call me crazy but I’m serious. And I don’t know the answer. I’m just hoping one of you will. (If anyone is doing it successfuly, I will certainly try it.) This all began with a thread I followed in the Cheese Forum. “Stinky” in California points out that in Gianaclis Caldwell’s book, “Mastering Artisan Cheese Making” she refers to the practice of
FDA vs Artisan Cheese Makers – Wooden Shelves Issue
As you may have heard, the FDA recently cited cheese makers in New York State for violating their “Good Manufacturing Practices.” because they were aging their cheeses on wooden shelves. They issued a position statement proclaiming that wooden shelves are unsanitary for aging cheese.* We, at New England Cheesemaking Supply Company are opposed to the FDA’s position. The main reason: It is illegal. The
Controlling Humidity in Your Cheese “Cave”
Steve (Bear) Murtaugh, Pittsburgh, Pennsylvania A couple of months ago, I mentioned in an e-mail to Steve Murtaugh that I think controlling humidity is the biggest challenge for home cheese makers. Steve has been retired from managing government labs since 2010, so he decided to tackle that problem. He had just read an article about how salt retains humidity and he thought that might be
How to Use Ripening Boxes with Ian Treuer
Ian cleaning the rind of an “El Torro” (Chipotle rubbed Montasio) at Smoky Valley Artisan Cheese Ian Treuer from Edmonton, Alberta (Canada) has so many irons in the cheese fire that it’s hard to do a short intro about him. He’s probably best known as one of the founders of Cheesepalooza, the famous ongoing, supportive cheese making challenge. Last October he was one of our
How to Make a Cheese “Cave”
Jon with his cat, Koba This takes your dorm sized refrigerator to a whole new level! As you may know, we sell a refrigerator thermostat which enables you to convert your refrigerator or freezer into a cave by regulating the temperature. This solves the temperature issue. And, for most purposes, you can add enough humidity by simply keeping a wet towel in your cave. However,
Using Vacuum Sealers to Age Your Cheese?
Photo courtesy of Tara Tarbet at Welcome Home Farm It’s all about the taste! If the only reason you aren’t making a waxed cheese is because of the waxing process, go ahead and buy that vacuum sealer. It might be the answer to your prayers. Many folks are doing it and they love it. We don’t. It isn’t because we sell cheese wax. We know
Mystery Holes in Her Cheese
It was a year-long quest for answers! Caroline Abbott used to be an accomplished goat’s milk cheesemaker. All that changed this past year when her cheeses began to develop holes. The events that transpired after that are a testament to her amazing persistence. 2010 was Caroline’s third season making all her own cheese from her own raw goat milk. In 2009, she had finally gotten
Using Hygrometers to Measure Humidity
When it comes to aging your cheese, one of the most useful devices to have is a hygrometer (to measure humidity) or a thermo-hygrometer (to measure both humidity and temperature). These devices are sold at hardware stores, discount stores, hobby stores, Amazon and other online retailers, as well as eBay. They range from $1 on eBay to hundreds of dollars at the labware websites. However,