Yoel Blumberger in Tel Aviv, Israel created this box for drying cheese and was kind enough to send us the directions. We will be interviewing Yoel for the June 1st Moos-Letter (Spotlight section), but we wanted to get this out to you ASAP. Yoel has told us that he will be happy to answer any questions for you (or entertain any new ideas) in the
Donna Sprankle: Making Mozzarella in Her Instant Pot
Well, this is something new! We were intrigued when we got this note from Donna Sprankle in Ballston Spa, New York: Just wanted to send a thank you. Made my 1 st batch of mozzarella (using my instant pot pressure cooker) and it came out great! Hard to believe that the curds turn into mozzarella! Thanks for making the ingredients available. A quick look at
Modifying Our “Off the Wall” Press Plans
Where else but at our company (New England Cheesemaking Supply Co.) can you buy a press for $4.95? Yes, it’s true that you have to make it yourself, but we’ve done the hard part for you! Our Off the Wall Cheese Press Plans (OWP) is one of our oldest and most enduring products. We’ve been selling it for over 30 years! It’s very popular, and
Modifying Molds for Easier Handling
Terrence Dinnan, a cheese maker in Charlotte, Vermont, sent us this great idea in a review he wrote for our Bleu Cheese Mold (M111). He had purchased the mold to make brie. Why, you may ask, did he buy the taller and slightly larger bleu mold when he could have bought our shorter Brie or Multipurpose Mold (M110)? He told us that for the same price
Jim Price in Stevenson, Washington
I first met Jim via e-mail when he entered our 35th Anniversary Essay Contest last fall. I read his story (below) and I wanted to learn more about him and his fascinating life. When I asked him about doing this post, he said it would be nice to be on the other end of an interview because he spent most of his working years as
Steve Murtaugh in Pittsburgh, Pennsylvania
Steve Murtaugh with his main Maoi – an Eastern Island Tiki Steve Murtaugh is a master home cheese maker. He sells his cheese at Farmer’s Markets in the Pittsburgh area. This coming summer, he plans to sell over 188 pounds of cheese! Steve was one of the entrants in our recent our essay contest. He sent his essay with a lot of pictures included,
Making a Horizontal Curd Cutter
Submitted by Jerry Pittman of Castle Rock, Washington Cheese makers really are the most interesting people in the world! They constantly come up with better ways of doing things and then share their ideas with other cheese makers. We are truly amazed by this “generosity of spirit.” Jerry Pittman found a better way of cutting curds and he shared it with us. He took pictures
Goat’s Milk Ricotta from Iron Oak Farm
And they use our recipe!!! Jennifer and Zach Sartell (This couple is just toooo cute!) Why are cheese makers always so nice? It really is amazing. For example, the Sartells from Fenton, Michigan make me smile and I just want to hug them both at the same time- group hug! Who are they? Well, they’re both artists – he sells his hand forged items at