tag:blogger.com,1999:blog-73735255926183912162024-02-19T04:49:59.574-05:00Cheesemaking Help, News and InformationA blog about cheesemaking.DiecastSourcehttp://www.blogger.com/profile/17753023868955302901noreply@blogger.comBlogger404125tag:blogger.com,1999:blog-7373525592618391216.post-52267593165610637712015-05-01T08:29:00.000-04:002015-06-24T10:43:51.685-04:00Cameron Arsenault (16) Making Mozzarella<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNmKHi-GUwEHuAiryHOf6F0ayha13noThPn4oE3df09PZbx-xUekGRtidd4B-Sx81rvUPxLb_FRJQu6Cvpo2DS8SLK3ybr5wcLlE6ieVSOta2B11gNierq2wJCb0TqYBXkgMyKx9soxw/s1600/sfw.cameron010.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNmKHi-GUwEHuAiryHOf6F0ayha13noThPn4oE3df09PZbx-xUekGRtidd4B-Sx81rvUPxLb_FRJQu6Cvpo2DS8SLK3ybr5wcLlE6ieVSOta2B11gNierq2wJCb0TqYBXkgMyKx9soxw/s1600/sfw.cameron010.jpg" height="400" width="300" /></a></div>
<b><span style="font-size: x-large;">"It sounds like fun to me!" (And it was!)</span></b><br />
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<span style="font-size: large;">It seems to us that by now everybody should know how it is easy to make Mozzarella with our <a href="https://www.cheesemaking.com/30-minute-mozzarella-ricotta-kit.html" target="_blank">30 minute recipe</a>. After all, we've been selling our kit for 17 years!</span><br />
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<span style="font-size: large;">But, alas, there are many people out there who have no idea that they can make their own cheese, and, of course, it's our mission to teach them. </span><br />
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<span style="font-size: large;">We talk about it to everyone who will listen and Cameron Arsenault from Millers Falls, MA listened. He had no idea that he could make cheese and he thought it would be fun.</span><br />
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<span style="font-size: large;">Of course, that's the whey Cameron rolls - he'll try anything and most of the time he loves it. He's a sophomore in the 4 Rivers Charter School and he has a very wide range of interests: Anime (Japanese animation), Body Kombat, Ultimate Frisbee, and even Zumba, a high-aerobic dance exercise class.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Cameron's anime character is named Eridan</td></tr>
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<span style="font-size: large;">Cameron took to making Mozzarella like a duck to water and now he's a cheese maker:</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Reading the directions</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cutting the rennet tablet</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Good job!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dissolving the rennet</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pouring the milk into the pot</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Stirring while heating</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlX3GkM0Elz9pQCRrOABebo1Q_7mOcSrnw5r13cu_hyj_Jb6kfCHfwJkiQdTKzLJj7Bu-3bBHXsFInESJhwgVVaUnusDDtYQHksfd5LBROobsk-Na2j5cDZdSWNSPEpfIWNE4o39fywyk/s1600/sfw.cameron8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlX3GkM0Elz9pQCRrOABebo1Q_7mOcSrnw5r13cu_hyj_Jb6kfCHfwJkiQdTKzLJj7Bu-3bBHXsFInESJhwgVVaUnusDDtYQHksfd5LBROobsk-Na2j5cDZdSWNSPEpfIWNE4o39fywyk/s1600/sfw.cameron8.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the rennet in an up and down motion</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaEs9IuRfmfZ963Uy5IokPpaQX_UjcnUuO4t6X7OWFKroeEeYpMtWLNaPIT35gOI14t08sdULYxewZYNpsjPG_Huq_V-h6KeUK1GiqRh_LePKKEqcIazJVM1z9UHODGpodNQ8g3NT7Wg/s1600/sfw.cameron9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaEs9IuRfmfZ963Uy5IokPpaQX_UjcnUuO4t6X7OWFKroeEeYpMtWLNaPIT35gOI14t08sdULYxewZYNpsjPG_Huq_V-h6KeUK1GiqRh_LePKKEqcIazJVM1z9UHODGpodNQ8g3NT7Wg/s1600/sfw.cameron9.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Checking directions while waiting for the milk to set</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Not quite ready</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cutting the curds</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLu1c80GWpkQeBEyhBYdqscQavrT2_1lKU1nwBL9NdjlPS28OC88WfNHxPBxFRrhIocy_CxgkLu10yDnoeLCFScED9lLais4UVrBKasrduj0R6ahJuhOahyphenhyphenhKDvP7rM5H9S-nAl92aew/s1600/sfw.cameron93.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLu1c80GWpkQeBEyhBYdqscQavrT2_1lKU1nwBL9NdjlPS28OC88WfNHxPBxFRrhIocy_CxgkLu10yDnoeLCFScED9lLais4UVrBKasrduj0R6ahJuhOahyphenhyphenhKDvP7rM5H9S-nAl92aew/s1600/sfw.cameron93.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Transferring the curds to a bowl</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Whey keeps coming out of the curds</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">After the first heat in the microwave</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikycRD5Bt-4mWvzZDRoVRkkS1CfzEv5pp_sidrO_CiI1yOax1UA_XE5m8iNylduhBpzpEc0bvSFjH1hmk4TwcIslIHTy7vNwEjgIf0kRhNL3zIrm0el8tSVwZH6J3AEpO_g5s85uN0bA0/s1600/sfw.cameron96.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikycRD5Bt-4mWvzZDRoVRkkS1CfzEv5pp_sidrO_CiI1yOax1UA_XE5m8iNylduhBpzpEc0bvSFjH1hmk4TwcIslIHTy7vNwEjgIf0kRhNL3zIrm0el8tSVwZH6J3AEpO_g5s85uN0bA0/s1600/sfw.cameron96.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finally, the fun part</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE7h0wEUFR1sr9zeJkq7NWVy13f8JgUYr3CA3HofPd7mbocgoiZrrs37xHyeqlWCJ9JqyP14qbnjLVTUvSs5x-d6Wwm8ctzgsaH1DHQW7DiEuIAUUBK62dfG1j7qKW10eKWTmJON-ZSgo/s1600/sfw.cameron97.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE7h0wEUFR1sr9zeJkq7NWVy13f8JgUYr3CA3HofPd7mbocgoiZrrs37xHyeqlWCJ9JqyP14qbnjLVTUvSs5x-d6Wwm8ctzgsaH1DHQW7DiEuIAUUBK62dfG1j7qKW10eKWTmJON-ZSgo/s1600/sfw.cameron97.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now let's eat!</td></tr>
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<br />Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com3tag:blogger.com,1999:blog-7373525592618391216.post-65905401185213711382015-05-01T08:28:00.003-04:002015-06-25T07:45:23.169-04:00Pear and Fig Bread by Maggie Parkinson<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimojTXbaBj01xGzm_Px33vKjF3NnXzzxF4xo0_9CVruxnuaeAyEBMnIELN_eXUfOCJMfz4odWapmtDDl6sXv8ni2Twa6JfDnbHZBLbeESawGB2ymxmiQnSPpiUacB0xxyXDUa3NyQixVs/s1600/maggie.parkinson.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimojTXbaBj01xGzm_Px33vKjF3NnXzzxF4xo0_9CVruxnuaeAyEBMnIELN_eXUfOCJMfz4odWapmtDDl6sXv8ni2Twa6JfDnbHZBLbeESawGB2ymxmiQnSPpiUacB0xxyXDUa3NyQixVs/s1600/maggie.parkinson.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maggie's selfie</td></tr>
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<span style="color: #741b47;"><i>We haven't had a chance to make this bread yet, but we know what a great chef Maggie Parkinson (from Poulsbo, Washington) is, so we knew you would want this recipe. We can't think of a cheese that wouldn't go perfectly with this gorgeous bread. Thank you for sharing it with us, Maggie! </i></span><br />
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A friend of mine bought me a gift—a loaf of PERRIN BREAD which is made here in Seattle at the <a href="http://essentialbaking.com/" target="_blank">Essential Baking Company</a>.<br />
<br />
I liked it a lot and started to Google around to see if I could see how it was made. I don’t KNOW who originated the recipe—whether it was the baking company OR if they adopted it from: <a href="http://www.amazon.com/Artisan-Baking-Across-America-Recipes/dp/1579651178" target="_blank">Artisan Baking Across America: The Breads, the Bakers, the Best Recipes</a> by Maggie Glezer<br />
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Somebody took the recipe and posted it online: <a href="http://www.farine-mc.com/2009/06/essential-sweet-perrin-pear-bread.html">http://www.farine-mc.com/2009/06/essential-sweet-perrin-pear-bread.html</a><br />
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If you look this over, you can decide if you’d like to have a go at making it the way it was meant to be - you have to start the day before and make a ferment and find cracked rye - even though I have a magnificent market at my disposal here in Poulsbo - they didn’t carry cracked RYE. Sooooo, in my usual fashion, I started to “dink” with the recipe. I am a compulsive dinker of recipes.<br />
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The original perrin bread is quite complicated and is made over a period of two days. I don’t have the time for that and won’t ever! I looked hard at it and wondered if all of the steps were necessary and what their benefit was. So I started to simplify it. NOTE: I have sampled the version from Seattle’s Essential Bakery and enjoyed it. That’s why I looked for a recipe. I can’t really tell the difference between this version and the original.<br />
<br />
I have eliminated the ferment with cracked rye which is hard to find and because the quantity of it is so small anyway. In place of the “ferment” I used sourdough. I do not take sourdough mix and feed it - I just take sourdough right out of my crock and use it, feeding the sourdough for next time in the process. The original has a “crackly” crust which I have not researched or tried to duplicate. I don’t recall that the one I first sampled had this anyway. You can see that here: <a href="http://essentialbaking.com/organic-sweet-perrin-is-available/#comments">http://essentialbaking.com/organic-sweet-perrin-is-available/#comments</a><br />
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Before beginning, it will be helpful to have a scale which measures in grams (although I have estimated the amounts in ounces). Get out several small bowls for weighing stuff and put each bowl in turn on the scale, zeroing out the scale as you go.<br />
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<b><span style="font-size: x-large;">Pear and Fig Bread</span></b><br />
<span style="font-size: large;">By Maggie Parkinson </span><br />
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<b>Ingredients</b><br />
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<i>It is important to be armed with the right ingredients before starting this and those include:</i><br />
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Sourdough starter (350g or 12.3oz) (see my note below*)<br />
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White bread flour (strong, plain flour) (300g or 11oz)<br />
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Wholewheat flour (40g or 1.4oz)<br />
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Pear puree (drain the pears (fresh or canned)and crush or mash until you have the right amount) (80g or 3oz)<br />
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One very UNRIPE pear, chopped into half inch pieces (115g or 4oz or 3/4 of a pear)<br />
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About 8 dried figs cut into small pieces (60g or 2oz)<br />
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* Yeast (9g or 1/3oz or 2 teaspoons) I use yeast even though this is a sourdough recipe. There is so much STUFF in this bread that the dough needs some help to rise up!<br />
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Hazelnuts (60g or 2oz)<br />
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Pumpkin pie spice (1.5 teaspoons) or a mix of brown sugar (35g or 1.2oz), allspice (1/2 teaspoon), cinnamon (3/4 teaspoon)<br />
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Salt (1/2 tablespoon or 1.5 level teaspoons)<br />
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Water, warmed up to baby bath temperature (up to 100g or 3.5oz - the amount dependent on many factors like pear puree and how runny your sourdough is.<br />
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<b>Ingredient notes:</b><br />
<br />
I use instant yeast all the time now. You may use regular dried yeast and wake it up with a bit of the sugar and a little of the warmed water. <br />
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The sugar is not in the original recipe—I added it and prefer the bread a little sweeter than the original.<br />
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I don’t bother to peel the pear NOR do I take the skin off the hazelnuts - I don’t think it makes a difference to the eventual result. If I can shortcut, I do!<br />
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I am not used to weighing out liquids in gram form: in this recipe just slap a jug onto a scale, zero the scale and add sourdough until the scale shows 350 grams! Strange, but just do it!<br />
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I have mostly given up SECOND RISES with my doughs - I don’t think that makes a real difference to the finished product either.<br />
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<b>Directions:</b><br />
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Weigh out all the ingredients as listed and mix together the flours, salt, yeast, spices and sourdough.<br />
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Add the pear puree and mix well. Now, start adding warm water until you have a reasonably workable dough. Given the sourdough and pear puree, that might NOT be very much water.<br />
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Knead for a few minutes by hand or in a mixer.<br />
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At this point, you can either KNEAD in the pieces of pear, figs and hazelnuts; as there are a lot of extras going in - that’s not particularly easy. So, the last time I made this, I rolled out the dough into a rectangle and dotted the surface with all the goodies evenly.<br />
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At this point, I added a light layer of extra cinnamon and brown sugar - this is optional. Try it both ways and see which you like best.<br />
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If you put the goodies into the bread by rolling like I just described, roll the dough up and seal up the ends.<br />
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Place in a bread pan or on a cookie sheet. Preheat your oven to 375F. Let it rise until it’s good and puffy. <br />
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The original has gashes in the crust—optional!<br />
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BAKING: I have baked this now in a traditional bread pan OR I have baked it free form on a cookie sheet. It takes about 45 minutes to cook, as it is very dense. <br />
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IN THE PAN I found that the bread was a little underdone in the center although it really looked done to me. IN THE PAN you get nice regular slices though.<br />
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In this photo you can see where I rolled it up and the final join is on the side. And what a messy cook I am. The benefit to this method is that every slice has an even amount of the add- ins! Also, a good shot of my gorgeous granite!<br />
<br />
IF you bake it free form, I think it cooks more evenly but, of course, one does not get regular slices.<br />
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While baking it - and just like pretty much every bread I make - I spray the crust with water several times during the baking process…this makes for a really chewy crust which I like.<br />
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This really is an exceptional bread and I am now making it very often. I love it with honey butter or cream cheese but that’s because I am a glutton - really - it needs no embellishment!<br />
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I hope it becomes a favorite for you as it is for us.<br />
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Thanks for reading!<br />
<i><br /></i>
<span style="font-size: large;"><i>Maggie P </i></span>Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com0tag:blogger.com,1999:blog-7373525592618391216.post-24641380898184754522015-04-10T07:17:00.001-04:002015-06-24T10:46:44.956-04:00Bob Munroe in Ontario, Canada<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgwKfwZ1A_Ktks9V491G5DXz_Eb5VDRBJUNj8qkxr-4N0ZV6KTEt4OY4ZEaOYG9eA4xJPPwOJOHCW-pnPHhYAAHbxE1veYQ65bpsVVwhWuUHFSruyBvsCRunAof29dqruMAsevQzLlxg/s1600/readybob1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgwKfwZ1A_Ktks9V491G5DXz_Eb5VDRBJUNj8qkxr-4N0ZV6KTEt4OY4ZEaOYG9eA4xJPPwOJOHCW-pnPHhYAAHbxE1veYQ65bpsVVwhWuUHFSruyBvsCRunAof29dqruMAsevQzLlxg/s1600/readybob1.jpg" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Cailin Munroe</td></tr>
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<span style="font-size: large;">In 2012, we did a <a href="http://cheesemakinghelp.blogspot.com/2012/11/how-to-make-cheese-cave.html" target="_blank">blog article about Jon Little</a>, a cheese maker in Black Mountain, North Carolina. Jon had built a very clever cheese cave and he shared his directions with us in the article.</span><br />
<br />
<span style="font-size: large;">Recently, we were having an e-mail conversation with Jon and he mentioned that we should do an interview with Bob Munroe from Canada. Bob had contacted Jon about his cave after he read the article and they had become friends.</span><br />
<br />
<span style="font-size: large;">We did contact Bob and he was willing to take time out from his busy schedule as a movie producer to answer a few questions for us. Bob works as a producer, director and visual effects supervisor in the film industry and he was involved in Blade II, Cube, X-Men, Dolphin Tale, The Tudors, The Borgias, and on and on. For the complete list, <a href="http://www.imdb.com/name/nm0613183/" target="_blank">click here</a>.</span><br />
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<span style="font-size: x-large;"><b>Interview </b></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3QugCN0_kmbII5GhfBn0ThuBofIawHL0Lk9pBXjTL2_nL_eR-NeJlZHBFk72tii24Q_xXJpWQBUIn_ujXOb8IOAX5xee_ApF8FUh7W9XgnDa0-j8w1wS-a_zE3S48cXzg-ViRAe2pbo/s1600/ready1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3QugCN0_kmbII5GhfBn0ThuBofIawHL0Lk9pBXjTL2_nL_eR-NeJlZHBFk72tii24Q_xXJpWQBUIn_ujXOb8IOAX5xee_ApF8FUh7W9XgnDa0-j8w1wS-a_zE3S48cXzg-ViRAe2pbo/s1600/ready1.jpg" height="428" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Yvonne Cunnington</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQncWaOqPHxwIKtNjzpvAD_6WCjC670TKo9C5afuQu6IXueecBaGaiT7DSUq4i4T2kLTA6i61HHG7ITuQzYqcmMg5iE7IX5OwFrcnsst5wnxQXmKy0MYPMtiBX6gehnYu0p5c51v_TDwM/s1600/ready2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQncWaOqPHxwIKtNjzpvAD_6WCjC670TKo9C5afuQu6IXueecBaGaiT7DSUq4i4T2kLTA6i61HHG7ITuQzYqcmMg5iE7IX5OwFrcnsst5wnxQXmKy0MYPMtiBX6gehnYu0p5c51v_TDwM/s1600/ready2.jpg" height="430" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Yvonne Cunnington</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFj1PgGAsjiZ2Pwkr6YZ__cOAyuIBF0somCVbW8SdFPIGqu6e6Jaf5MPiIFlJJSFphAP9qDxtfraFugLKycUkPN1NTD_SaD90ZJ3ta6uhmfVkduqXBbCTrTQakN9FUbX55gezFw3YPgH0/s1600/ready3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFj1PgGAsjiZ2Pwkr6YZ__cOAyuIBF0somCVbW8SdFPIGqu6e6Jaf5MPiIFlJJSFphAP9qDxtfraFugLKycUkPN1NTD_SaD90ZJ3ta6uhmfVkduqXBbCTrTQakN9FUbX55gezFw3YPgH0/s1600/ready3.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Yvonne Cunnington</td></tr>
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<br />
<span style="font-size: large;"><b>The pictures of your home are beautiful!</b></span><br />
<br />
<span style="font-size: large;">My wife Torrie and I are actually living in paradise. We can't believe how lucky we are!</span><br />
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<span style="font-size: large;"><b>How did you get interested in making cheese? </b></span><br />
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<span style="font-size: large;">Very long path, from growing my own vegetables to pickling them to fermenting them to ... well, I like to make my own butter, bake my own bread, maintain my own sourdough starter. I don't always use store-bought ingredients for my cooking - no matter how fresh or organic - I often grow them or make them from scratch.* Not always easy, given I'm in the very demanding and unpredictable film industry. But in terms of being interested in food creativity and science, cheese was the natural next step.</span><br />
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<span style="font-size: large;">Could not have done it however, without Jon Little's awesomely inventive cheese cave (<a href="http://cheesemakinghelp.blogspot.com/2012/11/how-to-make-cheese-cave.html" target="_blank">click here</a>). Even my son, who is in his senior year in engineering, was impressed with Jon's ingenuity. And, of course, <a href="http://cheesemaking.com/">cheesemaking.com</a> for introducing me to Jon.</span><br />
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<span style="font-size: large;">Thinking about it more, my job is an amalgam of
creativity and technology - visual effects, combined with directing,
combined with producing, so cheese making is in some strange way an
extension of that.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPvsJxObikE-6Qwdiv5lq-5bpVgHU7nLD-IBgGfjWri7HyPFwOlQ_qmUmTBuZo1dTR-bnI6cq-MdYXdoZsGtClYZVisqHlxhhsO0m0bmpKqR2LwJze48_tVGs16QjgKEeQZKqwqcc15ag/s1600/ready4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPvsJxObikE-6Qwdiv5lq-5bpVgHU7nLD-IBgGfjWri7HyPFwOlQ_qmUmTBuZo1dTR-bnI6cq-MdYXdoZsGtClYZVisqHlxhhsO0m0bmpKqR2LwJze48_tVGs16QjgKEeQZKqwqcc15ag/s1600/ready4.jpg" height="478" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">*My grow lights. Throughout the winter I grow various
lettuces (micro-greens, actually). They are under the plastic lids -
terrarium style. The large pots are artichokes - they can't survive our
winters, so I bring them indoors to "hibernate." In about a week, I will
plant tomato, pepper and other seeds in handmade newspaper seedling
pots and get them under the lights so when the ground is fully thawed
and warm in late May, I can plant the seedlings directly into my raised
garden beds.</td></tr>
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<span style="font-size: large;"><b>How do you find the time?</b></span><br />
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<span style="font-size: large;">I live in rural Ontario but am on location around the world when in production. Most of the post production I manage from my home base.</span><br />
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<span style="font-size: large;"><b>What kinds of cheese did you begin with?</b></span><br />
<br />
<span style="font-size: large;">Standard stuff to start - ricotta, mozzarella, feta. I made two tomme wheels, but the recipe I used was incorrect I think (did not get it from <a class="yiv2661389973" href="http://cheesemaking.com/" rel="nofollow" shape="rect" target="_blank">cheesemaking.com</a>!), over weighted them in the press for too long so ended up with two parm wheels - tasted pretty good though. </span><br />
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<span style="font-size: large;">Currently doing an Irish whiskey
bandaged cheddar. That’s been aging for almost 7 months - going to crack
it open at the end of May. Keeping my fingers crossed.</span><br />
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<span style="font-size: large;">I have also made loads of butter over the years. I use a KitchenAid stand mixer. I fill the bowl with 6 cups of organic pasteurized cream, then cover the bowl with much plastic film and tea towels until I get a whisk full of butter fat. It makes quite a mess but
I get some great real buttermilk. I then wash out the butter fat until all milk solids are gone. For salted butter, I blend in Murray River
salt (salt is salt is salt is salt is salt is salt, it <u class="yiv2550245453">all</u> comes from the same place, the sea, and “trace minerals” from fancy salts provide only what they say they do, <u class="yiv2550245453">trace</u> minerals, but I like the texture that Murray River salt adds).</span><br />
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<span style="font-size: large;"><b>Where are you getting your milk?</b></span><br />
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<span style="font-size: large;">Unfortunately, raw milk is illegal here in Ontario.</span><br />
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<b><span style="font-size: large;">How did you make your cave?</span></b><br />
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<span style="font-size: large;">I did a search for homemade cheese caves and found the article on your site. I did indeed follow his directions exactly - bought all the equipment he specified. It's really an ingenious setup. I had a few questions, so contacted him as the article said. My big problem is that I am using a wine fridge, which I believe handles humidity differently than a standard fridge - resulting in RH that was constantly lower than expected. So the only real change I had to make is to put a small tray of water in the bottom of the fridge that I have to refill every week or two. The fridge itself has a mostly sealed interior - no fan with which to move air around - so I bought a small computer fan and placed it in the fridge to keep air lightly circulating.</span><br />
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<span style="font-size: large;">The big challenge has always been determining the real humidity in the fridge. I have three different hygrometers in the fridge and they all give different results. One will say that the RH is 67%, another will say 85% and another 95%. Yet when I do the sealed plastic bag test on them, they all give the same result. That said, it seems that the average of all the readings is accurate enough.</span><br />
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<span style="font-size: large;">Jon was very instrumental in helping me figure a lot of this out, but the real game changer was his basic design. And we've became great email pals.</span><br />
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<b><span style="font-size: large;">What are your cheese goals?</span></b><br />
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<span style="font-size: large;">In the near future, I will be making Belper Knolle (it sounds really interesting and delicious - thanks again for the chevre culture!), Camembert, and going to retry the Tomme (the last recipe I used was from Artisan Cheese Making at Home - which I think specifies pressing for too long with too much weigh. However, it's quite likely that I misinterpreted the recipe or did something else incorrectly, resulting
in a very dry, dense cheese, so I want to give it another shot. Once I get those under my belt (figuratively and somewhat literally), I want to
try a blue cheese. </span>
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<span style="font-size: large;"><b>Do you have any advice for other cheese makers? </b></span><br />
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<span style="font-size: large;">Read, read, read. Try, try, try. Take copious notes. Fail. Read some more, try some more, fail some more. Eat your failures and try again. The journey can be so frustrating from a micro view, but soooooo much fun from a macro view! You’re not making just a food, but a staple. From scratch! Centuries of knowledge guiding you into something so cool. Enjoy it! </span><br />
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<br />Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com3tag:blogger.com,1999:blog-7373525592618391216.post-76454245961926784322015-04-10T07:17:00.000-04:002015-06-24T12:28:39.035-04:00News From Claire Barker in Colorado<i><span style="color: #741b47;">This is a letter we received from Claire Barker, a cheese maker in Colorado. It was very kind of her to share her experiences with us about making yogurt. (If you have something to share, send it along to <a href="mailto:moosletter@cheesemaking.com">moosletter@cheesemaking.com</a>). We always love to hear from you!</span></i><br />
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<span style="color: #ff0033;"><span style="font-size: 36px;"><b>Experiments with Yogurt</b></span></span>
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Hi All - Oh, I always get SUCH a kick out of your newsletters. It is wonderful to be in the ambiance of folks who love what they do and enjoy each other's company to boot!
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Since there were two little missives on yogurt making this month, I thought I'd kick in my two cents. Yogurt is my "go to" use for extra milk.
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I first started making yogurt when I was about 12. We had just moved (again!) to northern New Mexico, and shopping was no longer a matter of walking to the neighboring store for my mother, but a drive to the nearest "big town" which often didn't yield some of the food I really liked to eat - amongst them yogurt. (Hard to believe that now-a-days, but ya gotta remember how LONG ago that was!)
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Anyhow, my sister came for a visit and showed me how to make my own yogurt out of store bought milk (which was easy to find) and a spoon or two of the precious yogurt she had brought along from California. (Food Coops were just starting to be a gleam in people's eyes about then.) I was 12, and not prone to being dedicated to any sort of routine by nature (which still plagues me!) but I kept up the yogurt making - one batch to the next until we moved again, about four months later!
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<img alt="" src="http://www.cheesemaking.com/images/newsletterimages/sfw.claire2.jpg" height="257" style="float: left; margin: 0px 10px 10px 0px;" width="400" />I've been making it off and on ever since and still utilize the sort of "whatever milk I have, whatever incubation system I have on hand" type of approach, and yes, I often space out the time, and it is still almost always more than edible. Occasionally I have a yeast attack, but the chickens like that, so it doesn't go to waste!).
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I recently had my biggest surprise with yogurt making ever! You already know I'm not usually terribly routine, but, since having my own herd of (mostly alpine and alpine cross) goats for almost 2/3rds of my lifespan (yeesh!) and being frugal about extra expenditures of both energy, time and dollars - I've always opted:
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1. to take the freshly milked offering from my generous "girls" directly through the milk filter - into the clean clean glass jar (almost always quarts, but sometimes half gallons). It is already around 90F, as fresh as it comes and UN-pasturized. My lactation cycles are anything from first freshener and restarts to going on three years of constant lactation off of one breeding nanny.
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<br />
<img alt="" src="http://www.cheesemaking.com/images/newsletterimages/sfw.claire1.jpg" height="323" style="float: right; margin: 0px 0px 10px 10px;" width="400" />2. to add the yogurt starter that I happen to have on hand - which can be one of your marvelous packets or a tablespoon or so of the wide variety of commercial plain yogurts available today that are "well made" with "the right stuff." This is usually because I find it on sale - and I can't leave it to pine away on the store shelf without passing on it's genetics, now can I? Plus, I am always curious to see what will come out of the process - it is always different! but yummy!
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<br />
3. I then take a small square of plastic wrap and seal the top of the jar-and add the right lid (which is the hardest darn thing to find sometimes!)- screwing it down tight. I have often shaken the jar vigorously at this point to disperse the yogurt bacteria well throughout the jar of warm fresh milk. I add the plastic wrap because a lot of my lids are old, and also because, despite my best cleaning intentions, I feel a lid is probably where most invading bacteria will find a little toe hold as the lid is drying from being cleaned.
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<br />
4. I then place the jar in one of many situations to incubate. None of them take extra energy - in the loosest sense: a cardboard box with a big blanket, down coat or other insulating material put in a sunny window or warm corner; a small insulated cooler I have filled to just below the neck of the jars with hot water (110-120F), lidded and snugged up with extra insulation if I'm in the middle of winter or the room is cold. I re-use the water to wash the floor, or water plants/trees. I had a friend who would stick hers in the gas oven with the pilot light already going, and another who puts a big double boiler on the back of her wood stove, the point being that none of these incubator systems is particularly "accurate" over time-but they do the job just fine.
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<img alt="" src="http://www.cheesemaking.com/images/newsletterimages/sfw.claire3.jpg" height="300" style="float: left; margin: 0px 10px 10px 0px;" width="400" />5. Sometime after six, eight or even 12 to 14 hours, I remember I've got yogurt YO! And I pull it out and put it in the fridge.
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Independent of what culture I use - I have had anything from firm custard-like -(which is just SO Awesome, not because it tastes better, but because it gives me a sense that the ultimate yogurt deity has blessed me) to the runnier "smoothie" sort of texture, to the curds and whey. All have that wonderful yogurt flavor and fresh yogurt smell, and while I'd like to be "more consistent" that, too, would require that I take out a lot of research equipment to assess the decline and rate of my incubation, the bacteria present in the raw milk, the raw milk itself because of where it is in it's lactation, which goat I took it from - well, you get the picture.
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My big surprise this last month was this - I am, for the first time in a LONG time, going to dry off the entire herd and let them start over this summer, for a variety of reasons (extended cold, need to really clean out my milking space, repair and paint etc., get a new one started and an old one a "last go at possibly making a doe," etc.)
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<img alt="" src="http://www.cheesemaking.com/images/newsletterimages/sfw.claire4.jpg" height="230" style="float: right; margin: 0px 0px 10px 10px;" width="400" />One of the reasons is that I had a new starter from last year who hit a metabolic something or other and her milk production has declined WAY below what I anticipated, as well a more mature doe who really wants babies and just shut her faucets off after two years. So, my usual supply to cover ours and our neighbor's milk needs has been severely challenged, making me save any extra in those wondrous glass jars over a couple days or the week. NOTE: I am NOT promoting this method AT ALL! Just sharing a serendipitous happening.
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I had an entire extra pint of fresh warm milk the other day, to which I experimentally added those tidbits of COLD milk from the week before (I know - I know - always discouraged, but hey, I like to experiment and, like I said, something around here will eat even the failures) to bring it up to almost the quart amount.
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<img alt="" src="http://www.cheesemaking.com/images/newsletterimages/sfw.claire5.jpg" height="300" style="float: left; margin: 0px 10px 10px 0px;" width="400" />I added a good couple tablespoons of cold "Greek yogurt" to make it a full quart, lidded as explained above, gave it a good shake and put it in the "hotwaterinthecoolerbath" for incubation. Now, this meant that the entire "start" of this batch was probably around 50F.
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What came out 12 hours later was an amazing, thick, creamy - what we think of as traditional yogurt. Oh my.
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It hasn't been repeated successfully by the way - in taste, yes, but not in consistency.
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<b>Claire Barker, Colorado</b>
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PS I've been pondering the miracle again since I wrote about it and wonder if starting out cold - the anti-bacterial cells that all raw milk
has weren't in full swing (because they were cold!), and so the yogurt-making bacteria could flourish on that batch? Hmmm - life is a mystery and yogurt is one of them!
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Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com0tag:blogger.com,1999:blog-7373525592618391216.post-3870119024808394732015-03-01T08:36:00.000-05:002015-06-24T10:46:44.975-04:00Freda Peisley in Rochester, New York<br />
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<span style="font-size: large;">We first heard from Freda last December when she sent us a lovely note:</span><br />
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<span style="color: #351c75;"><span style="font-size: large;"><i>My cheeses will be for Christmas gifts. Thank you so much for having all the things I need. I started with you a ton of years ago and didn't make cheese for over 10 years as I had a room mate who didn't like anything I did. I am on my own and that feels great! I am now using my food dryer, and all 5 cheese presses.</i></span></span><br />
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<span style="font-size: large;">That's a lot of presses! When asked for clarification, she told us she has 4 small presses and one large one. That way she can make large or small cheeses from the 5 or 6 gallons of milk she starts with. The food dryer is for her tomatoes, herbs, and fruits. She also dries marigolds for dyeing yarn. (Freda is a spinner and weaver, teaching weaving at the <a href="https://www.gcv.org/" target="_blank">Genesee Country Village and Museum</a>.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7GjTjtRZMnp3sZgDBVgll-RL3CjdFtqOeJs9IyyT0IG2zCXrLRtW0ptD9CzCHK6avTSmm9GJ9QwmvfoZet_Ydk4wv6LseUJaClkax8phqYDjzkI_sEElcIDf9zF4Qb5VnNj9ikvygtc/s1600/3link+to+blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7GjTjtRZMnp3sZgDBVgll-RL3CjdFtqOeJs9IyyT0IG2zCXrLRtW0ptD9CzCHK6avTSmm9GJ9QwmvfoZet_Ydk4wv6LseUJaClkax8phqYDjzkI_sEElcIDf9zF4Qb5VnNj9ikvygtc/s1600/3link+to+blog.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from Jennifer Brandes at "<a href="http://reflectionsinthewindow.blogspot.com/" target="_blank">Reflections in the Window</a>"</td></tr>
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<span style="font-size: x-large;"><b>Interview</b></span><br />
<span style="font-size: large;"><br /><b>How did you get started making cheese?</b></span><br />
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<span style="font-size: large;">I started making cheese some 40 years ago, when I lived in the country, and getting milk from a local farmer was no bother. Now, here in NY you can't get raw milk, the farmers would face a large fine. So, I use milk from the store. I buy 4 gallons, a quart of buttermilk, and use the <a href="http://www.cheesemaking.com/store/p/135-Mesophilic-DS-5pack.html" target="_blank">mesophilic starter </a>and <a href="http://www.cheesemaking.com/cheeserennets.html" target="_blank">liquid rennet</a> from you.</span><br />
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<span style="font-size: large;">After straining the curds, I salt them, and some times add dill, then pack it into my four small <a href="https://www.cheesemaking.com/cheesepresses.html" target="_blank">presses</a>, or all into my large press. I press for 24 hours, then salt, and air dry for several days. I then wax them, and age them for 1-4 months, turning them every day.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9teXpkPcNUkFAYrFPwqWWArsHoM9rMGwun-a23QggtsDHGTtylv7W_RoF5FDL9EzrORpY4poXwUWceDP15duadUNYKNiCDWa7xL7w77XDpt_UW9KpNFFNgfyEdcJOjjyTfCJY4lSe88/s1600/2of4onegallonpresses.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9teXpkPcNUkFAYrFPwqWWArsHoM9rMGwun-a23QggtsDHGTtylv7W_RoF5FDL9EzrORpY4poXwUWceDP15duadUNYKNiCDWa7xL7w77XDpt_UW9KpNFFNgfyEdcJOjjyTfCJY4lSe88/s1600/2of4onegallonpresses.jpg" height="462" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two of Freda's four one-gallon presses</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11q1a48OC1YxboV-tgPQVaWn665KcMGENOUUsrjvTERbhbyw6kj70-PRgjeRSO6HNzhoGansgZwUFv3RRhy9dPFqSvrK8Ke8SJynEMTMzvHc1_DteK94D24lR58ORsB6yNCUO0to1PNA/s1600/3to4gallonpress.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11q1a48OC1YxboV-tgPQVaWn665KcMGENOUUsrjvTERbhbyw6kj70-PRgjeRSO6HNzhoGansgZwUFv3RRhy9dPFqSvrK8Ke8SJynEMTMzvHc1_DteK94D24lR58ORsB6yNCUO0to1PNA/s1600/3to4gallonpress.jpg" height="554" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Her larger, three to four gallon press</td></tr>
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<span style="font-size: large;">I just cut into one I made six weeks ago and gave half to my doctor, she was overjoyed! I love making cheese, every other month or so. I share it with friends, and enjoy it myself.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDa4lEXoKHRh5EJgCRTgixyEf2c_PRzvO1HpjWT38Irpdko5KrKq_VEv6SqyYOcbpu01c8gKLiZ4DRI5w633jE10EQYWP6k1A84RondKGPL3FympU5UL50S7JKa34EsYhOTLuhCJ6-p-k/s1600/3gallondill.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDa4lEXoKHRh5EJgCRTgixyEf2c_PRzvO1HpjWT38Irpdko5KrKq_VEv6SqyYOcbpu01c8gKLiZ4DRI5w633jE10EQYWP6k1A84RondKGPL3FympU5UL50S7JKa34EsYhOTLuhCJ6-p-k/s1600/3gallondill.jpg" height="552" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dill cheese made from three gallons of milk</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkTnbuO4NO9N8Jj3xKffh3zJhxT8mIMBoOVwHsHPiu1j3FQTU1GjZoq_7T7fJ23cVdeId0orPUuF3one1dks9YShHIBC_TvcDv1VXbC8_zlDQYnytP6JLN_2ir64FurQkpKQGYlJRziQ/s1600/6forgift_edited-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkTnbuO4NO9N8Jj3xKffh3zJhxT8mIMBoOVwHsHPiu1j3FQTU1GjZoq_7T7fJ23cVdeId0orPUuF3one1dks9YShHIBC_TvcDv1VXbC8_zlDQYnytP6JLN_2ir64FurQkpKQGYlJRziQ/s1600/6forgift_edited-1.jpg" height="450" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freda's homemade cheese with crackers</td></tr>
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<span style="font-size: large;"><b>Do you make cheese at the museum?</b></span><br />
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<span style="font-size: large;">We make cheese at the museum but we don't wax it, so it is rather hard. I don't make the cheese, the cooks do. I did cook, on the open hearth for several years, and on a wood stove for another year, I even did a week long, boy's cooking class. We planked a fish, made noodles, breads, cookies, cakes, stew, and candied flowers to decorate the cakes. We now have a man do that class and I do the weaving classes for kids and adults.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9wOLN-XYLjUthVyvSbFERU6beIwZBP56aOgeHhg31jivFoVrJ7Ks00gQOAxx_8_qz4FeNyMMS-tp-Jl3MYG6c8HNAd3KILAjME_rPEzmHHhDoru0nQB_GorRUHBcF-QmMx55-E3I3LI/s1600/2link+to+blog2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9wOLN-XYLjUthVyvSbFERU6beIwZBP56aOgeHhg31jivFoVrJ7Ks00gQOAxx_8_qz4FeNyMMS-tp-Jl3MYG6c8HNAd3KILAjME_rPEzmHHhDoru0nQB_GorRUHBcF-QmMx55-E3I3LI/s1600/2link+to+blog2.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aging cave at the museum. Photo from Jennifer Brandes at "<a href="http://reflectionsinthewindow.blogspot.com/" target="_blank">Reflections in the Window</a>"</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaNQoyYc-4e0N5U5Rd3tfj7Bh7UXC3qdkj4OY2KHUW3gt6MgBew7kNUZwH9ZyFTmuP4XlhOcC-gfOGIEdBf-FZVQVt9LjjIEuLD6CS2Jgymn6S0k4wyoUCWbYlAgIL1-pcfuxCN4ZmjXM/s1600/96Cheese+rennet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaNQoyYc-4e0N5U5Rd3tfj7Bh7UXC3qdkj4OY2KHUW3gt6MgBew7kNUZwH9ZyFTmuP4XlhOcC-gfOGIEdBf-FZVQVt9LjjIEuLD6CS2Jgymn6S0k4wyoUCWbYlAgIL1-pcfuxCN4ZmjXM/s1600/96Cheese+rennet.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook adding rennet</td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8HXrXAF1WVHSyygsgXDUsYxVUKjYdwRC6sUCUqWtRAlEqfMbUVSMrDQcfIwehN5Xsav1mUXtdseOXKoaV41r1__vIrjQnYxieKHeEaBkFxHW-XTgwQZvjgaMzMXMV_G6Fltmo_goTY8/s1600/98.IMG_9151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8HXrXAF1WVHSyygsgXDUsYxVUKjYdwRC6sUCUqWtRAlEqfMbUVSMrDQcfIwehN5Xsav1mUXtdseOXKoaV41r1__vIrjQnYxieKHeEaBkFxHW-XTgwQZvjgaMzMXMV_G6Fltmo_goTY8/s1600/98.IMG_9151.jpg" height="554" width="640" /></a></div>
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<span style="font-size: large;">I started weaving at 8 years old, and studied textiles in college. I learned to spin in college and dye yarn. I learned other textile crafts after college.</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBkdPzfclRmL3tKDRKPvowncx1oftsHTL4sv_fb11Tv2V8cGpkaVAxDcqbBGk0JxCM4dZtJ717GdGOO_6beSXtKF0PNqz0gWDI4QTc2tuTl8LGdAKbiUJuymNLQ8BxaSQFd1txPoCoqpY/s1600/93.316560_297326460282176_123364282_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBkdPzfclRmL3tKDRKPvowncx1oftsHTL4sv_fb11Tv2V8cGpkaVAxDcqbBGk0JxCM4dZtJ717GdGOO_6beSXtKF0PNqz0gWDI4QTc2tuTl8LGdAKbiUJuymNLQ8BxaSQFd1txPoCoqpY/s1600/93.316560_297326460282176_123364282_n.jpg" height="640" width="426" /></a></div>
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<span style="font-size: large;">The next adult class will be the first three weekends in May, Sat and Sun, 10-4. Beginners will make a warp, dress a loom and weave 2 scarfs or a set of place mats. Advanced students will pick a double weave, overshot or rug to weave.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPcMzwJ7muvDoXcLmbecj_xsWMbppP-wVqYxwKfXlHxhKzBwscLuCljpNK5LiGLCd_LfC3z0siF5y73VyeU5LKULyFa1in-s1ymgP8bStmWaSLE1w3E6HAeBT91bnu8jNcImdLso761k/s1600/5rug.naturaldyedwool.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPcMzwJ7muvDoXcLmbecj_xsWMbppP-wVqYxwKfXlHxhKzBwscLuCljpNK5LiGLCd_LfC3z0siF5y73VyeU5LKULyFa1in-s1ymgP8bStmWaSLE1w3E6HAeBT91bnu8jNcImdLso761k/s1600/5rug.naturaldyedwool.jpg" height="540" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freda's naturally dyed wool rug</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFVhFKAGpwBu6Nu7KOxJBn_HHcDI63BcPj4ccu9EODnTQef-q0I1rsGS1EzRZWUr_B09_dOGViZbgmLkFxd2yw-CJWhat7h90ohr6qbxo2fKbA8m134tlns7IEb3OonoWfH-ADyz3e9E/s1600/1mohairshawlwithnaturaldyes_edited-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFVhFKAGpwBu6Nu7KOxJBn_HHcDI63BcPj4ccu9EODnTQef-q0I1rsGS1EzRZWUr_B09_dOGViZbgmLkFxd2yw-CJWhat7h90ohr6qbxo2fKbA8m134tlns7IEb3OonoWfH-ADyz3e9E/s1600/1mohairshawlwithnaturaldyes_edited-1.jpg" height="528" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freda's mohair shawl with natural dyes</td></tr>
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<br />Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com3tag:blogger.com,1999:blog-7373525592618391216.post-22863259603887334042015-03-01T08:32:00.000-05:002015-06-24T12:30:18.163-04:00Ricki's Amazing Bead Art<br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9dupUHeI2FfcFLWRqJlxCg9aYku8iwcDr10dVdRe6Lh_7wzYqU9sR91ySk4Kb6rAmxZbrGorlgC0cvpe7ZTJCNScHDMP1dwYgc7AFcQxFqV6S8UShAgYWrL4y8GILhz_XHuhgdMOiFE/s1600/sfw.102.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9dupUHeI2FfcFLWRqJlxCg9aYku8iwcDr10dVdRe6Lh_7wzYqU9sR91ySk4Kb6rAmxZbrGorlgC0cvpe7ZTJCNScHDMP1dwYgc7AFcQxFqV6S8UShAgYWrL4y8GILhz_XHuhgdMOiFE/s1600/sfw.102.jpg" height="640" width="534" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ida, Angie, April, Sarah, Ricki, and Kathy</td></tr>
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Many folks don't realize that our Cheese Queen is an artist (<a href="http://cheesemakinghelp.blogspot.com/2010/01/rickis-fabulous-art.html" target="_blank">see previous article</a>).<br />
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She has worked with all kinds of media, but in the last few years, she has been making mosaics from stones, glass beads, jewelry, pieces of mirror and mardi gras beads.<br />
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This winter, she has been holed up in her basement for days at a time, creating a masterpiece in a newly installed bathroom.<br />
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It's difficult to discern from the pictures exactly what is what, but basically, the entire room and shower is covered with Ricki's fabulous designs (and, it isn't done yet!) She applied everything with a hot glue gun.<br />
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The room is not quite finished, but several members of our staff visited the scene after having a pre-wedding celebration for Jeri (who was wed later that week on Valentine's Day in Las Vegas). We were in a party kind of mood, so that explains some of these pictures!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU83R-41VhRDnlntsiSEs131Dxtbxp98bCG1mEXSrq-NhrVCpguDqOiSpWk7DrKiCGXXTx76bURwSbpieCQM1GV5Xdzn5tMVRVLRLu96zV4qryD4QsI1yrE-2uyA1zau2vPA2UMIR5bVQ/s1600/sfw.87.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU83R-41VhRDnlntsiSEs131Dxtbxp98bCG1mEXSrq-NhrVCpguDqOiSpWk7DrKiCGXXTx76bURwSbpieCQM1GV5Xdzn5tMVRVLRLu96zV4qryD4QsI1yrE-2uyA1zau2vPA2UMIR5bVQ/s1600/sfw.87.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of Ricki's beads</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRM35qRx6OitzPoRNjzDupJbNP3xO8uU9dZstKdFjDyJCdYHJa9bq_w15heryy8G0sCZ0roEUZXwozhVRvEAUwI9clS3ga2shdm5HQmsLpE5GxZbzboWI1haD4_m0w2hAz82LCZjobS0/s1600/sfw.85.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRM35qRx6OitzPoRNjzDupJbNP3xO8uU9dZstKdFjDyJCdYHJa9bq_w15heryy8G0sCZ0roEUZXwozhVRvEAUwI9clS3ga2shdm5HQmsLpE5GxZbzboWI1haD4_m0w2hAz82LCZjobS0/s1600/sfw.85.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">April and her grandmother, Ida checking out the room</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ5EKuAYCGXHwNMU8jAVpAPf3BBz4Gq4WYyIuW2BpCNp63DaP6KW41iyWx-o-PpfQJyTZobPHer3X9nGKaRwXsPqk6iSgDaKQEoKpfFQH1G7kIo471T24ZgvSOnbbUBN1MDwQv8a2ayDE/s1600/sfw.86edited.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ5EKuAYCGXHwNMU8jAVpAPf3BBz4Gq4WYyIuW2BpCNp63DaP6KW41iyWx-o-PpfQJyTZobPHer3X9nGKaRwXsPqk6iSgDaKQEoKpfFQH1G7kIo471T24ZgvSOnbbUBN1MDwQv8a2ayDE/s1600/sfw.86edited.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">April and Angie stand in awe</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSs7cF4lcxmOPkmEEIIX48sV3Vpeq_gytPOd2In53paeHOomlmAv5-mUXNQqIsU80G4Cl5NOvitf9040WdgIgl6zkKXuqwNnwJyRowExBnYHccoh79Pbrc8I-sfGSZyiJqhELf2AoQfVg/s1600/sfw.99.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSs7cF4lcxmOPkmEEIIX48sV3Vpeq_gytPOd2In53paeHOomlmAv5-mUXNQqIsU80G4Cl5NOvitf9040WdgIgl6zkKXuqwNnwJyRowExBnYHccoh79Pbrc8I-sfGSZyiJqhELf2AoQfVg/s1600/sfw.99.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Detail from wall panels on outside of room</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdst9-CcJZsKmk8HizkOqu0DVJ3wZxWC4YhM3UJLKLzCvNAG3PUw2C3-bPusHnqw8rDnOJe7qrbOpKbcYOsaPwxwHTA2UjDK8qiJcglR3UowArV7qlayFsB1xqRm1mUcrfcIY9FnOtL8/s1600/sfw.95.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdst9-CcJZsKmk8HizkOqu0DVJ3wZxWC4YhM3UJLKLzCvNAG3PUw2C3-bPusHnqw8rDnOJe7qrbOpKbcYOsaPwxwHTA2UjDK8qiJcglR3UowArV7qlayFsB1xqRm1mUcrfcIY9FnOtL8/s1600/sfw.95.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One wall is primarily pieces of mirror</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2cqmxQYKW0hVBn8MsEGohBlI1gTwjXcsVDKEEgeV4BrmOFWHbsgy_Qwaw8dZhc2rMBqTQIgi0O4kcAJ8az6M0FQOv9xIlFZ9schTwxIfcq4mxhyffwRRuux_n4JdYzRvcE-X3-jOqq4/s1600/sfw.90.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2cqmxQYKW0hVBn8MsEGohBlI1gTwjXcsVDKEEgeV4BrmOFWHbsgy_Qwaw8dZhc2rMBqTQIgi0O4kcAJ8az6M0FQOv9xIlFZ9schTwxIfcq4mxhyffwRRuux_n4JdYzRvcE-X3-jOqq4/s1600/sfw.90.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Angie reflected in close-up of mirrors</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKaa4-aw0FVyZWE76CDnEadJ9KeJ8VtNftYTSZK-R9sZsVgEQDmN4B5j91ha-4gOY5qDsHfM9wEODbU1LOKoCQn2C5BAFmahhF43bbtKmPJ6O6SnOLGgiOpLXEFVHXkdbcvv4pM5qZmrU/s1600/sfw.97.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKaa4-aw0FVyZWE76CDnEadJ9KeJ8VtNftYTSZK-R9sZsVgEQDmN4B5j91ha-4gOY5qDsHfM9wEODbU1LOKoCQn2C5BAFmahhF43bbtKmPJ6O6SnOLGgiOpLXEFVHXkdbcvv4pM5qZmrU/s1600/sfw.97.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wall to the left of the sink</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZGUPMoy5p90g4BCBsnGKjVgMf97vtKRcfnquB1TGUQF0Gs7tpka87g2KHnKaJMQuO1ikQd8PSPsKwi_AkiGfslYd3e6Rk7yl5EROiBjb6mqLfueIJnrNvv84Nhz1wUc6AeE5_zjLZUo/s1600/sfw.93.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZGUPMoy5p90g4BCBsnGKjVgMf97vtKRcfnquB1TGUQF0Gs7tpka87g2KHnKaJMQuO1ikQd8PSPsKwi_AkiGfslYd3e6Rk7yl5EROiBjb6mqLfueIJnrNvv84Nhz1wUc6AeE5_zjLZUo/s1600/sfw.93.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Close-up, including door frame on left</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkglh6KZfuLo7uEjdoAv2IimSvDJ9VMu7mtyXHB_o-w8LcMf_1OmyBtx1k8Kbll4VUu3yO45115JXn-B51JrZvaxjR14c5CuwhzjV7qdtRUR9ghFDAcOpqQhiuXpGbNqV284fan2Gdp_s/s1600/sfw.92.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkglh6KZfuLo7uEjdoAv2IimSvDJ9VMu7mtyXHB_o-w8LcMf_1OmyBtx1k8Kbll4VUu3yO45115JXn-B51JrZvaxjR14c5CuwhzjV7qdtRUR9ghFDAcOpqQhiuXpGbNqV284fan2Gdp_s/s1600/sfw.92.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mirror behind the sink</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOshGifSz4ilf-JRvexVClPAqE6UZuONNmsmV-oZJdj-COBMaNd3jkaTgZfi775bK4TNtBYIpoHvjoT5sCl6HkGCvMoFmruRniRF9W_xcGFlDMmWhiunOD4_9DSb7ppM7nOoO4YytNnWA/s1600/sfw.88.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOshGifSz4ilf-JRvexVClPAqE6UZuONNmsmV-oZJdj-COBMaNd3jkaTgZfi775bK4TNtBYIpoHvjoT5sCl6HkGCvMoFmruRniRF9W_xcGFlDMmWhiunOD4_9DSb7ppM7nOoO4YytNnWA/s1600/sfw.88.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sarah (Ricki's daughter)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVFkXvehiWcH9cFfVwA64x9hRCtuLM9INRIMT0Yg7tZogbp9zTaVPIdnDS-KvA-idg8aXNNA1Taiz4OMcP9FIDFHVbuYCCf39dQXeUnLvzitQbCtaAyS7p0SJBTxTX6HuYFPb-MhpACc/s1600/sfw.94.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVFkXvehiWcH9cFfVwA64x9hRCtuLM9INRIMT0Yg7tZogbp9zTaVPIdnDS-KvA-idg8aXNNA1Taiz4OMcP9FIDFHVbuYCCf39dQXeUnLvzitQbCtaAyS7p0SJBTxTX6HuYFPb-MhpACc/s1600/sfw.94.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wall to the right of the sink</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9tHpGmUqSeY2a4AUb-jPmYYlCMozhgwQ0YVdHurZ4RGYOyGJdjp7louzKIaMlaIQJvU1bE6L5fP5pDbt7vI7K31p55vpYl-bnHyYdXTUj-w79xip45DwSlN2SNxRKcS-QnZrk-qXxZI/s1600/sfw.107.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9tHpGmUqSeY2a4AUb-jPmYYlCMozhgwQ0YVdHurZ4RGYOyGJdjp7louzKIaMlaIQJvU1bE6L5fP5pDbt7vI7K31p55vpYl-bnHyYdXTUj-w79xip45DwSlN2SNxRKcS-QnZrk-qXxZI/s1600/sfw.107.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jeri, future bride</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDt_EMYb9w2OrenqGTApOHqxClS1uP2_2pIoZfPFEGEnQyosr55d5aTUSdJhiphQ4Wlx7cOOcLrsDWF8yJ_sVVP6FJ3WOkgmGsrIwpQACSmrR8Vf4o1TfkTL4FoelKszXPWimEmUobXw/s1600/sfw.96.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDt_EMYb9w2OrenqGTApOHqxClS1uP2_2pIoZfPFEGEnQyosr55d5aTUSdJhiphQ4Wlx7cOOcLrsDWF8yJ_sVVP6FJ3WOkgmGsrIwpQACSmrR8Vf4o1TfkTL4FoelKszXPWimEmUobXw/s1600/sfw.96.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wall behind toilet</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUnVsybdawmlmhYIBfXCuTINzlLlssICkwuaCbFkZ1_QbXExAlZzkq8Z0Yu0Jmo-8P6Dq4-5TW0DMzMZacMnOsjNH6BqRFRuLMSheVI-9MtztyJEVB-Qga9H7oJdSgXDwsWd7m5CMHwI/s1600/sfw.91.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUnVsybdawmlmhYIBfXCuTINzlLlssICkwuaCbFkZ1_QbXExAlZzkq8Z0Yu0Jmo-8P6Dq4-5TW0DMzMZacMnOsjNH6BqRFRuLMSheVI-9MtztyJEVB-Qga9H7oJdSgXDwsWd7m5CMHwI/s1600/sfw.91.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Detail from wall behind toilet</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8hkcgSRYADPQQhI65wlG2khvrVwGbM_mIsODDHwJWnjMJaaHnB_d50ENvO8vt2Y4MOtPkmavgqAzVdJ1DCaOBVKdP2OcZAOlCs4TdVdfCvfLNKO5DNY7ObAalVqgyatR39g8jCbDI4I/s1600/sfw.116.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8hkcgSRYADPQQhI65wlG2khvrVwGbM_mIsODDHwJWnjMJaaHnB_d50ENvO8vt2Y4MOtPkmavgqAzVdJ1DCaOBVKdP2OcZAOlCs4TdVdfCvfLNKO5DNY7ObAalVqgyatR39g8jCbDI4I/s1600/sfw.116.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The artist</td></tr>
</tbody></table>
<br />Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com7tag:blogger.com,1999:blog-7373525592618391216.post-13064222435744149162015-02-01T11:55:00.000-05:002015-06-24T10:52:45.404-04:00Ethan Rambacher (17) in Littleton, Massachusetts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXuz_W4z31toIf4wmbqnX4fqEZcb9aCeXIlev9jriOlDZ9eFH_My0og-U09iRwycwqIXRoj7hRxDKmxn04sD3fY3ByXdFpAHe8pDvwKBO1XWtO4j0r8e_NfpNoPKNLa5aZiLDYQNhqZ4/s1600/sfw.ethanTrumpet_Corrected.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXuz_W4z31toIf4wmbqnX4fqEZcb9aCeXIlev9jriOlDZ9eFH_My0og-U09iRwycwqIXRoj7hRxDKmxn04sD3fY3ByXdFpAHe8pDvwKBO1XWtO4j0r8e_NfpNoPKNLa5aZiLDYQNhqZ4/s1600/sfw.ethanTrumpet_Corrected.jpg" height="640" width="426" /></a></div>
In our August, 2014 Moosletter, we offered $25 gift certificates in exchange for essays from young people 18 years and younger. (The offer still stands, by the way and the details are <a href="https://www.cheesemaking.com/store/pg/617-Cheese-News-2014-August.html" target="_blank">here</a>.)<br />
<br />
A few months later, Ethan contributed the following essay:<br />
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<span style="color: #351c75;">Two of my favorite things are cooking and cheese. So, when my family attended a cheese making class at a nearby community center, I was intrigued.<br /><br />At the workshop, a chef taught us how to turn curd made from water buffalo milk into delicious mozzarella cheese. My family and I were excited to learn more, and we ordered some pre-made curd, which we stretched into mozzarella. <br /><br />Soon after, we organized a group to order the <a href="https://www.cheesemaking.com/store/c/1-Kits.html" target="_blank">mozzarella-making kits</a> from your company. Our first two batches turned out like ricotta - too wet and not cohesive enough to hold together.<br /><br />But on our third batch, we made some delicious, stretchy, flavorful mozzarella! The whole process was so fun, simple, and quick that I kept making mozzarella often.<br /><br />A while later, the local library was running a season of programs based on sustainability and local, homemade food, centered around books like Michael Pollan's well-known Omnivore's Dilemma. After a few suggestions I decided to volunteer and demonstrate home cheese making at my own program.<br /><br />At the program, I talked briefly about how I had learned how to make mozzarella. I explained the process, and some of the science, and I demonstrated making mozzarella with the simple 30-minute recipe. The cheese turned out great, and the program was a success. I enjoyed adding another item to the list of foods we can make at home, with local ingredients, from local suppliers. The sustainability of local and home cheese making is something that certainly contributes to its importance.</span><br />
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<span style="color: #351c75;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjABnDbdwcSt7M6CBe5cqQ-CorrfV50Cyr_9qqIMEotEnxRdal2xtwee-GVyACSJF5Qmv9avq-MD37_zGYfo0x7EzO-2FKtlJBHIlsXH1CZjrvzBmzUaeZEDvellf5-vTazDuynAkST11o/s1600/sfw.ethanmeasuring.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjABnDbdwcSt7M6CBe5cqQ-CorrfV50Cyr_9qqIMEotEnxRdal2xtwee-GVyACSJF5Qmv9avq-MD37_zGYfo0x7EzO-2FKtlJBHIlsXH1CZjrvzBmzUaeZEDvellf5-vTazDuynAkST11o/s1600/sfw.ethanmeasuring.jpg" height="426" width="640" /></a></div>
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<span style="color: #351c75;">One of my favorite things about introducing people to making cheese - which I do often - is demonstrating that even something as "complicated" as cheese can be made at home, often quickly and easily. Many people seem to think cheese making is a specialized art and science which only professionals can do. To these people, it is as if cheese is made by some magical process, unbeknownst to them. And as long as people are allowed to believe this, cheese making will be something only professionals can do. <br /><br />But by teaching the art and skill of cheese making to everyone we can, people will realize that cheese making can be simple, easy, and fun, and something that everyone can enjoy. So I hope that all cheese makers can spread and share this fantastic, fun skill and show other people how important this art really is, even to those who don't realize it.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0K8o7dYDZJdJvHjSQ-OkPFA5a4z7qTIY-GL4z_Ch0XUSo9eAS48OTk65dhG5r-icBq6lipjqv9U9t6dgVWmeq_Ooz2RSEd6iq_8HtyjgQj1mDoDhdGDH-N18R92KgSyfS4TxfkF-Br9U/s1600/sfw.ethandraining.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0K8o7dYDZJdJvHjSQ-OkPFA5a4z7qTIY-GL4z_Ch0XUSo9eAS48OTk65dhG5r-icBq6lipjqv9U9t6dgVWmeq_Ooz2RSEd6iq_8HtyjgQj1mDoDhdGDH-N18R92KgSyfS4TxfkF-Br9U/s1600/sfw.ethandraining.jpg" height="640" width="426" /></a></div>
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<b><span style="font-size: x-large;">Interview with Ethan</span></b><br />
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<span style="font-size: large;">What are you planning to do next year, after you graduate from high school?</span><br />
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I am planning to go to undergraduate school somewhere in the northeast
for engineering physics - and I may study either
electrical, computer or mechanical engineering along the way.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvfGXY5M9oOZeENPPyrjKh_IrTvxhmzHqoQMwhP2ZHm7-jV8CqV6GJLlqr2bHsz4QsYj0vS5y_v_5TxxvstJg_fKMuEEG9EJ6GBBQ1yN1lNc6CTsQzh-XSZbFjE3sh6b_o2Fr1trJPbE/s1600/sfw.ethan222.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvfGXY5M9oOZeENPPyrjKh_IrTvxhmzHqoQMwhP2ZHm7-jV8CqV6GJLlqr2bHsz4QsYj0vS5y_v_5TxxvstJg_fKMuEEG9EJ6GBBQ1yN1lNc6CTsQzh-XSZbFjE3sh6b_o2Fr1trJPbE/s1600/sfw.ethan222.jpg" height="416" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3D printed icosahedron ornaments Ethan designed for engineering club. The club sold them at the town bazaar as Christmas tree/holiday ornaments.</td></tr>
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<span style="font-size: large;">Do you live on a farm?</span><br />
<br />
I don't live on a farm, but I have
chickens and turkeys - 2 turkeys and about 40 chickens. The turkeys are for meat, and the
chickens are for meat, eggs, and show. I don't show chickens anymore
though.<br />
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<span style="font-size: large;">What are your interests?</span><br />
<br />
My dad and I keep bees (we have 5 hives). I like to run - I do cross
country in the fall and outdoor track in the spring, and I ran a
marathon last February. I like doing 3D design, often as part of my
engineering club. I also very much enjoy eating food (especially
cheese!). <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSBu6PuowajYcoGAK9JdLmwHRQpeOj1R39yYt3qO3Oqe-mIaqndYGH6lIHKOD1PbESAlPM9MH2BEw3zeX_XQTU5uxvoJlFf9SYLrfEluJKVC_Xgcdssmk_ConUk4Qg-wwxPzMibX1Fbls/s1600/sfw.ethan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSBu6PuowajYcoGAK9JdLmwHRQpeOj1R39yYt3qO3Oqe-mIaqndYGH6lIHKOD1PbESAlPM9MH2BEw3zeX_XQTU5uxvoJlFf9SYLrfEluJKVC_Xgcdssmk_ConUk4Qg-wwxPzMibX1Fbls/s1600/sfw.ethan.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Selfie taken in New Hampshire with a grey pigeon</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrTOUdgX_TzBQYIGAhBuTFgJWnve8uVbJNzze1veGEl8ZeEoTHBEdXMYYLDzMEzY05GaDedVAN0qsCQCD5zRNqmKqTL5E5HMXUGO6Q60tRKRCtnE6tD5W8MK3thEs79w7v6IOI-_ynXw/s1600/sfw.ethanMtWashington.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrTOUdgX_TzBQYIGAhBuTFgJWnve8uVbJNzze1veGEl8ZeEoTHBEdXMYYLDzMEzY05GaDedVAN0qsCQCD5zRNqmKqTL5E5HMXUGO6Q60tRKRCtnE6tD5W8MK3thEs79w7v6IOI-_ynXw/s1600/sfw.ethanMtWashington.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mt. Washington Road Race, up the auto road</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_GK9Q4dfiUpAxEhdLt91o8nJD6t_oFQ420dl2MQx58FV6zCECSe6C5KL3AVe_-0sEhOH8CutT7R7gPr2NlNVpuaCfsmtJ8hKKciaP0DdzBbSkSbtvuheaSfXsKOKw7wEnIMLUiM4Li4/s1600/sfw.ethanphoto-2-(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_GK9Q4dfiUpAxEhdLt91o8nJD6t_oFQ420dl2MQx58FV6zCECSe6C5KL3AVe_-0sEhOH8CutT7R7gPr2NlNVpuaCfsmtJ8hKKciaP0DdzBbSkSbtvuheaSfXsKOKw7wEnIMLUiM4Li4/s1600/sfw.ethanphoto-2-(1).jpg" height="640" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Triathalon in Littleton</td></tr>
</tbody></table>
<br />
<span style="font-size: large;">What kind of cheese are you making?</span><br />
<br />
I still make mozzarella. I have also tried parmesan, gouda, and cheddar, but the cheddar was the only successful one, since the others
got too moldy. In terms of easier cheeses, I have also made an
assortment of fresh cheeses, usually queso fresco, lemon cheese,
ricotta, or fromage blanc.<br />
<br />
I also once made a gjetost/mysost-type
cheese which turned out pretty well. (Norwegian gjetost is one of my
favorite cheeses!) <br />
<br />
I have attached a picture of my cheese press (pretty
primitive, but it works!).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEE-JkWaRpVBijRaACzNbotWHJmqufqWAFtyyoaBqCtEZ2so-jm-J9FNKhsiGz1elUUJ4JvltqaPGj0TTWqWYNAfz0Qy3lcU1_guW_V7trFgyh_DFPt9ufDAZbdfcqlWC60sOamUAZJc/s1600/sfw.ethanpress.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEE-JkWaRpVBijRaACzNbotWHJmqufqWAFtyyoaBqCtEZ2so-jm-J9FNKhsiGz1elUUJ4JvltqaPGj0TTWqWYNAfz0Qy3lcU1_guW_V7trFgyh_DFPt9ufDAZbdfcqlWC60sOamUAZJc/s1600/sfw.ethanpress.jpg" height="640" width="512" /></a></div>
<br />
<br />
<span style="font-size: large;">What do you mean about the mold? </span>
<br />
<br />
When I made hard cheeses the surface would get really moldy, since I aged it in my basement. I would wipe it off with a vinegar-soaked cloth usually, but the parmesan and gouda eventually got too gross to eat! :(<br />
<br />
Probably the basement air wasn't completely clean. I just covered the
cheeses with a towel. Also, I wiped them off with vinegar, but I don't
think I did it enough. <br />
<br />
At some point I hope to try again since I now have a dorm fridge to use. I haven't used it yet, though I am planning to attempt another cheddar soon, as soon as I order some new starter (mine is now too old).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyx8JU_C9CFgMii6ozj0s_pMpVt3bAx0akTky9rS2bPPj3Dg9aeMl5Jz4LUsv_Ihyphenhyphen-GIb6CyRoVNvrcMuvTgCN_u9kURX8a4r75t4sNjPXuLzeXsHjbkfaa8a5edb7k-dLrMx-37fdsI/s1600/sfw.ethanstirring.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyx8JU_C9CFgMii6ozj0s_pMpVt3bAx0akTky9rS2bPPj3Dg9aeMl5Jz4LUsv_Ihyphenhyphen-GIb6CyRoVNvrcMuvTgCN_u9kURX8a4r75t4sNjPXuLzeXsHjbkfaa8a5edb7k-dLrMx-37fdsI/s1600/sfw.ethanstirring.jpg" height="570" width="640" /></a></div>
<br />
<br />
<span style="font-size: large;">What kind of milk are you using? </span><br />
<br />
I use Garelick milk. There aren't any small dairy farms near here that don't ultra-pasturize. I also went once into New Hampshire to buy raw cow and goat milk for cheddar and feta.<br />
<br />
<span style="font-size: large;">Do you have any advice for other young cheese makers?</span><br />
<br />
My best advice would be to try everything and anything! I got interested in cheese making simply by trying something new, and stumbled upon a great hobby. Also, don't let an initial failure get you down. It took me three tries before I made mozzarella successfully from scratch. If you persist, then you will succeed, and the result will always be much more satisfying after the struggle to achieve it.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOenoPYpeYzfZ3RVe0ZGFxuJfYD-94OSgAJF4kLLuQVbiUMMaYWH0048nWQ8Bnmd2DQk9iYLhS7jXp7R0Q3ErgL2XR6JirpBMxDVr9F1i9d1ZAB5-_zRllBbKPHXfT2N4yp_U7XIhyMg/s1600/sfw.ethan111.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOenoPYpeYzfZ3RVe0ZGFxuJfYD-94OSgAJF4kLLuQVbiUMMaYWH0048nWQ8Bnmd2DQk9iYLhS7jXp7R0Q3ErgL2XR6JirpBMxDVr9F1i9d1ZAB5-_zRllBbKPHXfT2N4yp_U7XIhyMg/s1600/sfw.ethan111.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ethan in a Tesla Model S (unfortunately not his!)</td></tr>
</tbody></table>
Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com2tag:blogger.com,1999:blog-7373525592618391216.post-66117064274535618702015-02-01T11:44:00.000-05:002015-06-24T12:29:53.538-04:00Caciotta with Saffron<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTjdq8G0kzzEbA6NMFsbb9V6Kg8QevUobboejEDFTG9gsrqfvLpJl6ckb_wgJBhGLLWqHTiMy47Tf9xAieM0zkbnrfTfyszSFs9QG7oF5_gE2SnPmPEAKi7M3w5Ixh7mZXreif5T349fU/s1600/sfw.joy.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTjdq8G0kzzEbA6NMFsbb9V6Kg8QevUobboejEDFTG9gsrqfvLpJl6ckb_wgJBhGLLWqHTiMy47Tf9xAieM0zkbnrfTfyszSFs9QG7oF5_gE2SnPmPEAKi7M3w5Ixh7mZXreif5T349fU/s1600/sfw.joy.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Joy Metcalf</td></tr>
</tbody></table>
<span style="font-size: large;">We are very grateful to Joy Metcalf of Northport, Maine for sharing her recipe with us. It looks absolutely fabulous, but we have not yet had the opportunity to try it.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If you are making Caciotta for the first time, we recommend you check out our technical advisor's detailed recipe on our website (<a href="https://www.cheesemaking.com/caciotta.html" target="_blank">click here</a>). There is lots of additional information about this cheese which would be of benefit when you make Joy's version.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Happy cheese making!</span><br />
<br />
<br />
<b><span style="font-size: x-large;">Caciotta del Filetto Rosso (Caciotta with Saffron)</span></b><br />
<br />
<span style="font-size: large;">Submitted by Joy Metcalf</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">TIME: 3 hours 15 min</span><br />
<span style="font-size: large;">Heating: 30 min</span><br />
<span style="font-size: large;">Culturing: 30 min</span><br />
<span style="font-size: large;">Set curd: 45 min (floc x 3)</span><br />
<span style="font-size: large;">Rest: 5 min</span><br />
<span style="font-size: large;">Cook curds: 40 min</span><br />
<span style="font-size: large;">Rest: 10</span><br />
<span style="font-size: large;">Drain and mold: 15 min (press lightly with follower)</span><br />
<span style="font-size: large;">Press: 10 min @ 10 lb, overnight @ 25 lb</span><br />
<span style="font-size: large;">Brine: 6-8 hours (depending on weight)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Ingredients:</b></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2 gallons milk (I use raw goat milk)</span><br />
<span style="font-size: large;">1/4 tsp Mesophilic Type B (<a href="https://www.cheesemaking.com/shop/mesophilic-mm100-culture-large-pack.html" target="_blank">MM100</a>) or <a href="http://www.cheesemaking.com/shop/flora-danica-ds-culture-1-pack.html" target="_blank">Flora Danica</a></span><br />
<span style="font-size: large;">1/4 tsp <a href="https://www.cheesemaking.com/liquidanimalrennet.html" target="_blank">single strength rennet</a> (I use about 9-10 drops <a href="https://www.cheesemaking.com/shop/organic-vegetable-rennet.html" target="_blank">double strength plant rennet</a>.)</span><br />
<span style="font-size: large;">A pinch red saffron threads (3 threads of GOOD Spanish saffron)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Directions: </b></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The milk, obtained from whole sheep's and cows' milk with the addition of saffron is brought to a temperature of 95F (35C) (start at 86F and try it that way) with gentle stirring (crush saffron in milk to make yellow color). (An easier way to do this is to take a small amount of the milk, warm it, and crush the saffron into it, then add it back to the rest of the milk.)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add starter culture and mix well. Let milk coagulate for 30 minutes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add sufficient rennet to coagulate milk in 35 to 45 minutes while keeping temperature steady. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cut curds to 1/2 inch and rest curds for 5 minutes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Raise temperature to 95F over 20 minutes stirring gently.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Remove heat, stirring for 20 minutes more to prevent matting.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Let curds rest for 10 minutes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Drain curd in cloth then place in a cloth lined mold. Allow to drain for 15 minutes, pressing lightly with follower.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Flip cheese and drain for another 10 minutes, pressing with 10 pounds weight.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Flip cheese again and press over night with 25 pound weight.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Brine cheese in saturated brine for 6 to 8 hours.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Let cheese dry for 24 to 48 hours until dry to the touch.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The cheese has a smooth paste and a wonderful flavor! I have three in my cheese cave right now. I've never let it age beyond 3 months because goat milk cheeses seem to age faster, but at three months, the taste is divine.</span>Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com0tag:blogger.com,1999:blog-7373525592618391216.post-60060565802620009322015-02-01T11:43:00.000-05:002015-06-24T12:31:37.692-04:00Shawn Saindon's Trip to Italy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AartVm6yUQgwI0j_eLwGMWmtX3JLzlTAed15YOY46I1oR0B6gHeizyR7_zRX2hWc_hDdorMQJ1hzEziOCnZtOd_D4mvFR0PfhBu5JjX5TIbt_X4DWptUhELt3AvbWnVg832Z_LOpZME/s1600/sfw.forintro.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AartVm6yUQgwI0j_eLwGMWmtX3JLzlTAed15YOY46I1oR0B6gHeizyR7_zRX2hWc_hDdorMQJ1hzEziOCnZtOd_D4mvFR0PfhBu5JjX5TIbt_X4DWptUhELt3AvbWnVg832Z_LOpZME/s1600/sfw.forintro.jpg" height="400" width="325" /></a></div>
<span style="font-size: large;">We are very happy to share with you a blog post written by Shawn Saindon (<a href="http://ofsongandcheese.blogspot.com/" target="_blank">Of Song and Cheese</a>). Shawn lives in Portland, Maine and he was one of the entrants in our 35th Anniversary Essay Contest (<a href="http://cheesemakinghelp.blogspot.com/2013/12/our-35th-anniversary-essay-contest.html" target="_blank">December, 2013</a>). We did a follow-up interview with him in 2014 (<a href="http://cheesemakinghelp.blogspot.com/2014/05/shawn-saindon-in-portland-maine.html" target="_blank">click here</a>).</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Shawn has always been fascinated with cheese and he has been working hard to become a master cheese maker. This past summer, he ran an <a href="https://www.indiegogo.com/projects/help-send-shawn-saindon-to-terra-madre-world-food-conference-in-italy-this-fall" target="_blank">Indiegogo campaign</a> to raise money for a trip to Italy. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">He raised enough money to go and when he returned, he wrote about it for his blog. It was a fabulous experience and we are grateful to Shawn for sharing it with us here:</span><br />
<br />
<b><span style="font-size: x-large;">Exploring the cheeses of the world: Attending Terra Madre & Salone del Gusto October, 2014</span></b><br />
<br />
<span style="font-size: x-large;">By Shawn Saindon, 2014 </span>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQTjKYAGjF95ITotiHW2ZIJ7kurRjAAVK8iQ4pjEeOI7x-OqD_-J5E0I2fp0Q7zQwk0ehSxzzpCP4thdOcNpmWg6AWH749dKyRWuLdoKqaWuR9Qv2Uo2w-xpF49gNf_CwJDF1nO_uRUs/s1600/sfw.Photo1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQTjKYAGjF95ITotiHW2ZIJ7kurRjAAVK8iQ4pjEeOI7x-OqD_-J5E0I2fp0Q7zQwk0ehSxzzpCP4thdOcNpmWg6AWH749dKyRWuLdoKqaWuR9Qv2Uo2w-xpF49gNf_CwJDF1nO_uRUs/s1600/sfw.Photo1.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>The Ark of Taste</b></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">This past fall, I had the distinct honor of being chosen as one of just 240 US delegates to attend Slow Food's 2014 Terra Madre & Salone del Gusto global food conference in Turin, Italy.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Delegates from over 130 countries came together to talk about food and demonstrate their cultural traditions of agriculture, fishing, preserving, and cooking food, and to share their food movement success stories, challenges and lessons learned. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I sampled so many great foods from all over the world and, of course, coming from a cheese maker's perspective, I naturally gravitated toward all the cheeses.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8R-_j4Fa-YTra2yhiDsTnhV0uUtQ1fSYLyESnJCus9Co-fagMld0j5Ty_652SbyTvvObHjzds35yJtA7cDRke9-pUGXM9YetPc4KB0D97udlqBjfDg6IqQMhbgeQZrvdNPfe-vdtaoQs/s1600/sfw.Photo2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8R-_j4Fa-YTra2yhiDsTnhV0uUtQ1fSYLyESnJCus9Co-fagMld0j5Ty_652SbyTvvObHjzds35yJtA7cDRke9-pUGXM9YetPc4KB0D97udlqBjfDg6IqQMhbgeQZrvdNPfe-vdtaoQs/s1600/sfw.Photo2.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Shawn Saindon with Italy's own Parmigiano-Reggiano.</b></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">I attended many cheese-related classes, tastings and talks hosted by cheese makers and purveyors from different regions of the world. Many of the cheeses discussed were officially inducted into The Ark of Taste, a Slow Food Foundation for Biodiversity project that was created to draw attention to certain foods and their possible extinction within the next few generations either through modernization, lost traditions or through tightening health and safety regulations.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">These classes, as well as the entire Terra Madre conference, gave me an amazing opportunity to speak directly with different food producers and to get a real sense of the importance of biodiversity not just within the cheese making world but within the overall food system as a whole. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For more information on the Ark of Taste project, visit <a href="http://www.slowfoodfoundation.com/ark">http://www.slowfoodfoundation.com/ark</a></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The following are a couple of the cheeses I never really knew existed if not for the Ark of Taste project.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTeEvnlKscveO3wfDmCs7z0JiBVTnW1aJIJQiUTrTbAnjNt1t34vwPNvwziWlvHbL1TBVX-Jlg23_Z5R9p1eXr0Xz-GNYc21CP33pkgYGGNb-P9ErZCAubWcbPAD-9TnHZOu1VFpLunC4/s1600/sfw.Photo3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTeEvnlKscveO3wfDmCs7z0JiBVTnW1aJIJQiUTrTbAnjNt1t34vwPNvwziWlvHbL1TBVX-Jlg23_Z5R9p1eXr0Xz-GNYc21CP33pkgYGGNb-P9ErZCAubWcbPAD-9TnHZOu1VFpLunC4/s1600/sfw.Photo3.jpg" height="640" width="536" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Turkmen Fringe Cheese</b></td></tr>
</tbody></table>
<br />
<span style="font-size: x-large;">Turkmen Fringe Cheese </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">An interesting cheese that I completely fell in love with is called Turkmen Fringe Cheese. I stumbled upon this fantastic cheese at one of the Slow Food tasting classes. This particular class was called "The Cheeses and Wines of Turkey."</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">It's origins come from the cities of Kars and Ardahan in the East Anatolia region of Turkey and it dates back as far as the Ottoman period.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Turkmen Fringe Cheese is normally made with non-fat cow's milk, although sometimes sheep's milk is used. The milk is boiled with the whey from the previous batch of cheese, acting as rennet. It is then boiled until the milk curdles and then it is cooled down. The curds are kneaded and stretched to create their string-like shape, then stretched and rubbed continuously with salt until it looks like spaghetti. It can be eaten fresh or preserved for 1-2 years.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVb42CA7ShB0wkD_uDcaW8V2ApqPuBgP_Vr-_K-xx-2XP4JKZyRdoE6KzvXL1wopI6gS0rI-tvcz9X0ClYwN3NIHRGB_JJz9QKVLvdznOfzaKj_mdcH88jP7OojECGvsNp8kiq1KL_IF4/s1600/sfw.Photo4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVb42CA7ShB0wkD_uDcaW8V2ApqPuBgP_Vr-_K-xx-2XP4JKZyRdoE6KzvXL1wopI6gS0rI-tvcz9X0ClYwN3NIHRGB_JJz9QKVLvdznOfzaKj_mdcH88jP7OojECGvsNp8kiq1KL_IF4/s1600/sfw.Photo4.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Straw-like Turkmen Fringe Cheese in hand.</b></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Older traditions have the cheese pressed in animal skins and buried underground to help with the development of molds. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I found this cheese to be fantastic! It is odorless and dry with a consistency of straw but when you eat it, it melts in your mouth instantly into a sort of a milky mozzarella consistency. You can really taste the milk, which is very important to me. Some people in the class found the cheese to be too salty, due to the brine, but I found it to be a good balance of flavors.</span><br />
<br />
<span style="font-size: large;">I could totally see kids loving Turkmen Fringe Cheese as it is a good play on the concept of string cheese. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">It surely was one of my favorite discoveries on this trip!</span><br />
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<span style="font-size: x-large;">Marayn de Bartassac Cheeses -Southwest France</span><br />
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<span style="font-size: large;">Lovers of an extremely strong, spicy and earthy flavor will appreciate these cheeses.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">At the Terra Madre side of the food conference, this booth was one of the more popular of the cheese related booths, mostly because of the huge and gorgeous display of the ancient looking pucks of French cheeses. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">They seriously were the cheese rock stars of the conference.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I'm talking about the cheeses of the micro-dairy Marayn de Bartassac from the Gascony area of France.</span><br />
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<span style="font-size: large;">They are based on ancient recipes that date as far back as 1300 A.D., revived by philosopher and cheese guru, Hugh Lataste, along with his wife and daughter.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I was told that there are around fifty varieties of this cheese made from cow, sheep or goat milk. Most are a hard cheeses wrapped in grape leaves and/or rubbed with spices and black pepper.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">They were absolutely beautiful and the recipes to make them are rich with traditions and history. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In all honesty, I found these a bit too strong for my palate, since I tend to have a reaction to some spicy, peppery foods, but I really appreciated the opportunity to try something so different from any cheese I have ever encountered before.</span><br />
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<span style="font-size: x-large;">Caciocavallo</span><br />
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<span style="font-size: large;">Finally, you couldn't be at Salone Del Gusto and Terra Madre, or in Italy, for that matter, without tasting some of the Italian signature cheeses. Many great cheeses of the region were in attendance and I was constantly in a state of awe while being amongst them, such as Parmigiano-Reggiano, Mozzarella di Bufala (made with the milk from water buffalo) and Pecorino.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">But the handmade, stretched cheese, Caciocavallo, was one I had a lot of fun discovering and it was everywhere!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Literally translated, Caciocavallo means "cheese on horseback" and can be seen hanging, with a rope around its neck, from a wooden dowel to drain and dry. It hails from southern Italy and is usually made from cow's milk but I also tried some made from buffalo and sheep's milk.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">It's made similar to the way you would make and shape mozzarella but it is brined for a few days after being shaped. Then a string is tied around it and it is hung up to dry and left to age for about two months before consuming.</span><br />
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<span style="font-size: large;">It has a rich and buttery flavor with a smooth texture. I especially loved how I really could taste the most important part of the cheese - the milk!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">There were many smoked varieties, as well, and some even were embedded with a 'gem' such as an olive, citrus fruit or even a piece of cured pepperoni.</span><br />
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<span style="font-size: large;"><span style="color: #351c75;"><i><span style="color: #741b47;">Note: We have a detailed recipe for making Caciocavallo at our website (<b><a href="http://www.cheesemaking.com/Caciocavallo2.html" target="_blank">click here</a></b>).</span> </i></span></span><br />
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<span style="font-size: x-large;">Final Thoughts</span><br />
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<span style="font-size: large;">There were so many amazing offerings presented at Terra Madre & Salone Del Gusto that these few cheeses I mentioned in this post were only the tip of the ice berg. It was inspiring to me to see such cheese making traditions continuing on to future generations. It was also an eye opening experience for me to see the important role that diversity plays in cheese making and our food system as a whole.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">And finally, I would like to give a heartfelt thanks to everyone who supported me and helped me to attend this important, educational conference. This trip couldn't have happened without you. Thank you!</span>Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com1tag:blogger.com,1999:blog-7373525592618391216.post-84346873369869261462015-01-01T08:36:00.001-05:002015-06-24T10:46:45.144-04:00Karen Hartmann in Battambang, Cambodia<div class="separator" style="clear: both; text-align: center;">
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Karen Hartmann fits nicely into our file of fascinating cheese makers! She is both an entrepreneur and a missionary, selling her own yogurt and Tzaziki while she and her husband are doing missionary work in Cambodia.<br />
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When she lived in the States, she had wanted to make cheese for a long time, but never had the time.<br />
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When she moved to Cambodia, she found she had the time, but not the supplies she needed. (We do ship to Cambodia, but it takes a very long time.) <br />
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That didn't stop her, however. She made her own Greek style yogurt and Tzaziki and began to sell it. (There are a lot of ex-pats in Cambodia and they were eager to buy it.)<br />
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Karen was somewhat discouraged when she first wrote to us a month ago, because she was trying to promote her products at a local store and she could not persuade one Cambodian to try them.<br />
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Apparently dairy products are not popular in that particular area yet. (We say "yet" because if Karen has anything to say about it, they will be soon.)<br />
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Shortly after that day, Karen explained to a Cambodian mother how beneficial yogurt would be to her young son's intestinal tract and the mother gave
her son some of Karen's Yummy Greek yogurt. He LOVED it! We hope this is the beginning of a trend in Cambodia and, if so, Karen will be a dairy trendsetter.<br />
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<span style="font-size: x-large;">How did you come to be making cheese in Cambodia?</span>
<br />
<br />
The idea to make cheese came to me when we still lived in Connecticut, but I didn't get around to trying my hand at it until after we moved to Cambodia.
Once we had settled in I had a little more time than back in the US to focus on the project. However, I soon found out that some of the essential ingredients for making cheese are not available here, at least not in this part of the country which is so far off the beaten path.
<br />
<br />
So, instead of making cheese, I experimented with making Greek yogurt. The result was of phenomenal quality, but not one Cambodian I offered it to would try it, since dairy products are quite alien to Cambodians (as I wrote you previously - they wouldn't even try samples offered). However, there is an ex-pat community of Westerners here who recognize good dairy products and they were gung-ho about my Greek unadulterated plain yogurt and started to buy it regularly. After a while, I had the idea of expanding my "product line" to include Tzaziki, which also quickly found ready takers.
We shall see where this leads.<br />
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<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">How long will you be in Cambodia?</span>
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<br />
We will be here at least another 2 years.
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<br />
My husband and I are Jehovah's Witnesses and are doing missionary work here in Cambodia. We learned Cambodian to help people here to learn about Jehovah, God and Jesus. Most Cambodians are Buddhist and know next to nothing about the Bible and the promise that Jehovah will solve all of our problems by means of His Kingdom that we pray for in the Lord's prayer. When they read in their own Bible God's personal name Jehovah and that His government will wipe out sickness, pain and suffering and that even "death will be swallowed up forever" they often want to learn more.
<br />
<br />
It is heartwarming to see how those that really study and follow the Bible's teachings quickly improve their quality of their lives and benefit tangibly from Bible education. This country has enormous problems and is still trying to recover from the horrors of the Khmer Rouge regime when approximately a quarter of the population was deliberately killed off. By the way if you are curious about Jehovah's Witnesses, our beliefs and our international work you can find a wealth of good information on our fabulous website "<a href="http://jw.org/">JW.org</a>."
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I was born in New York City and raised in Connecticut. I got married to a German, lived in Germany for several years and had a successful career as a model. I am also an artist. In the mid-80s we moved back to Connecticut, and in 2012 we left to support a small group of Jehovah's Witnesses here in Battambang. And we are enjoying our ministry here in Cambodia tremendously.<br />
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<span style="font-size: x-large;">How different is life in Cambodia from the US? </span><br />
<br />
Their approach to nutrition and food stuffs is very different from
our Western culture. For example, there is no substitute for rice.
Some foods which are indispensable to us are utterly alien to them and
visa versa. A prime example is a fermented fish paste called "Brohok."
It is a staple in many recipes. The smell is unbearable but frankly
put, a soup or meat dish without it is really missing something.
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One day while in our ministry we were walking along a
small dirt road when all of a sudden 4 gray water buffalo came out of
bushes. I was frozen solid in my tracks. My husband was not phased at
all. I didn't know what to do. They are huge and so intimidating. I
remained still and they just looked at me and walked on. They had found
a nice grazing spot in the bushes and then decided to move on.
Eventually two small children appeared out of the same bushes who were
their herders.<br />
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<span style="font-size: x-large;">Are there many regulations in Cambodia for producing cheese?
</span><br />
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Cambodia is in many ways still quite unregulated and unstructured which, of course, has its pros and cons and in my case makes it easy to pursue my yogurt interests. I purchase all of the ingredients either here at the local market or in Phnom Penh or Bangkok.
<br />
<br />
Making Greek yogurt is a fairly simple process. Please don't forget I am not running an industrial operation. There are only a few hundred foreigners around so I can produce my yogurt out of my small kitchen.
<br />
<br />
It's truly amazing what you can produce when your supplies are limited. The same is true for my artwork. In the states I had the "Rolls Royce" of equipment. Here, I work with whatever works and the results are either the same or better. I have come to appreciate things more than I did before. Being here has been a true reality check and eye opener in so many ways.
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<span style="font-size: x-large;">What kind of milk are you using?
</span><br />
<br />
I am using pasteurized cow's milk. There are goats here but they don't milk them. I don't know why. You will see some Cambodians drink pasteurized milk either plain or flavored with chocolate or strawberry.
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<br />
They use some of the cows for the meat which is expensive and also tough. Cambodians make all kinds of absolutely amazing soups, so beef is perfect for those recipes. Every now and then we like to eat a good tender steak. We order several kilos from Phnom Penh. That beef comes from Australia. Cattle are mainly used in the field since agriculture is done in the old traditional way.
<br />
<br />
I am currently working with a large pot that allows me to produce about 12 retail containers of yogurt or Tzaziki at one time. Normally I make this amount twice a week. November through January, being the tourist season with more foreigners coming through Battambang, I step up production accordingly.<br />
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<span style="font-size: x-large;">Where do you buy supplies (other than from our website)?
</span><br />
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We go to Phnom Penh every few months for cooking supplies. It is a 6 hour bus ride from Battambang.
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<br />
I start with plain yogurt and save a portion for the next batch. It is a fairly simple process. After bringing the milk to the right temperature, I let it cool and then I add the "mother" yogurt. Next, I pour the liquid into jars. I then start the controlled temperature process for the yogurt.
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<br />
The following day the yogurt is ready. I strain the whey for about 2-3 hours or longer depending upon the amount of yogurt that I am making. I use a simple 100% cotton cloth.<br />
<br />
The challenge lies in the initial heating process. You have to keep an eye on it or your mixture will get too hot and kill the bacteria. I've gotten sidetracked by other things and come back to find the milk all over the stove. Otherwise there's nothing to it.
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<br />
As with many things one learns by experimenting. It took me about 4 months to figure out how to make a perfect Bavarian sourdough loaf. After understanding the chemistry of sourdough starter, it was easy.
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The jars containing the yogurt have to be kept warm in a large pot of water at 110F for 4 hours. Using a thermometer, I check the temperature every thirty minutes. If it falls below 110F, I turn the heat back on and bring it up to 110F again.
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<span style="font-size: x-large;">What is your goal for the business?
</span><br />
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My goal is to continue. Since we will be here for the next 2 years, my goal is to solidify and possibly expand it. I am always full of ideas and so I may experiment with other products. I'll be happy to keep you posted as time goes on.<br />
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Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com5tag:blogger.com,1999:blog-7373525592618391216.post-40434482542078464932014-12-01T10:44:00.001-05:002015-06-24T10:46:44.980-04:00Noreen O'Connell in Milford, New Hampshire<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YI6aO5XI49LCM1GJ6JmcmY6C2PQmpnJp0VsqYwdKkdsJKtQc5SonAuyLZ_eYp1gORXFzyXkawPPjU6Ix1L-qoyGLp6hlD88ivA6uhfGee7scUmvgtn_XcD1OVOU2GaHG3P8ORZUKbdo/s1600/n1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YI6aO5XI49LCM1GJ6JmcmY6C2PQmpnJp0VsqYwdKkdsJKtQc5SonAuyLZ_eYp1gORXFzyXkawPPjU6Ix1L-qoyGLp6hlD88ivA6uhfGee7scUmvgtn_XcD1OVOU2GaHG3P8ORZUKbdo/s1600/n1.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butternut Farm</td></tr>
</tbody></table>
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<span style="font-size: large;">Last December, we had our <a href="http://cheesemakinghelp.blogspot.com/2013/12/our-35th-anniversary-essay-contest.html" target="_blank">35th Anniversary Essay Contest</a> and Noreen O'Connell was one of our entrants:</span><br />
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<b><span style="color: #741b47;"><span style="font-size: x-large;">How Cheese Making Has Changed My Life</span></span></b><br />
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<span style="color: #741b47;"><span style="font-size: large;">6 years ago we got our first Alpine does from a friend. Two became 6 and 6 became 14, and, as you know, herds grow exponentially. What are we going to
do with all this milk? </span></span><br />
<br />
<span style="color: #741b47;"><span style="font-size: large;">I bought several
of Ricki’s kits and started selling Farmhouse cheddar. Next came the vat pasteurizer and processing
plant and now we make chevre in 4 flavors. </span></span><br />
<br />
<span style="color: #741b47;"><span style="font-size: large;">We have gone from backyard
goaters to Milford Goat Dairy, LLC. The
demand for the cheddar and chevre is so great that I haven’t had time or milk
to experiment with new varieties - maybe this winter.<br />
<span style="color: #741b47;"><span style="font-size: large;"> </span></span></span></span><br />
<span style="color: #741b47;"><span style="font-size: large;"><span style="color: #741b47;"><span style="font-size: large;">Not bad for a 68 ½ year old retired dental hygienist.</span></span><br />
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<span style="font-size: large;"><span style="font-size: x-large;"><b>Interview</b></span> </span><br />
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<span style="font-size: large;">40 years ago, Noreen and her husband, Tim were living in Bridgeport, Connecticut. He was a biology teacher and she was a dental hygienist. They had 2 young daughters. When the oldest was in the first grade, they realized she had <u>50</u> other kids in her class. That was unacceptable! Tim began sending out resumes.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8djqSH2m1Kc39O7ymPnPRe_h0OMQpDsXq5RMxuxezbbhq2noyItzlVZv9l9qT4DR1i3SqTaKqfjkZOv7uA34HkTE4LBVMo2ggMzjHoGIt078J0LlxJFOpFhN4Zt5RNZMhpp3vZTeCR8/s1600/opening.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8djqSH2m1Kc39O7ymPnPRe_h0OMQpDsXq5RMxuxezbbhq2noyItzlVZv9l9qT4DR1i3SqTaKqfjkZOv7uA34HkTE4LBVMo2ggMzjHoGIt078J0LlxJFOpFhN4Zt5RNZMhpp3vZTeCR8/s1600/opening.jpg" height="640" width="436" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tim and Noreen</td></tr>
</tbody></table>
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<span style="font-size: large;">They had always wanted to have a farm, so, on their 10th anniversary, they signed the papers for their property in Milford, New Hampshire, a small town in the southern part of the state, northwest of Nashua. </span><br />
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<br />
<span style="font-size: large;">Through the years, they had all the traditional farm
animals - pigs, cows, chickens, etc., but by the time their girls moved
away, they were simply growing vegetables, apples and flowers. (They
have a 1/2 acre plot where they sell "pick your own" flowers and Noreen said things get a little wild there during wedding season!)</span><br />
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<br />
<span style="font-size: large;">Seven years ago, they were attending the Farmer's Union annual meeting in San Diego when a friend from Maine called to say she was selling 6 doelings. They went right from the airport to pick them up and it was love at first sight.</span><br />
<br />
<span style="font-size: large;">Now, they have 18 milking does. They keep 4 at their farm and 14 at their daughter, Marcy's farm which is located 4 miles away. They will be doubling their herd this coming Spring.<br /><br />They began with Alpines,
but they have been crossing them with Nubians to make "Nupines."</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFbiWnjArJzlu6rNtBkA3R4_iaWbre4T4aCd-hO_X4uG0If1BesR8unZSlH1wLgwNfZRBnoWrMhIy1JoLqcMTZfkn24utcfFP49AQw7MI0eFO5MDBRugYIQ8amtJIA3M1hkIu5yUhS1A/s1600/g333.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFbiWnjArJzlu6rNtBkA3R4_iaWbre4T4aCd-hO_X4uG0If1BesR8unZSlH1wLgwNfZRBnoWrMhIy1JoLqcMTZfkn24utcfFP49AQw7MI0eFO5MDBRugYIQ8amtJIA3M1hkIu5yUhS1A/s1600/g333.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Noreen's milking parlor</td></tr>
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<span style="font-size: large;">Noreen keeps one buck to service the does at her farm (Oliver) and one for the does at Marcy's farm (Pony). Oliver has his own little pasture next to the does, but, needless to say, he is only allowed to be with them during the rutting season.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Oliver</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS15T5tvms1kHRSe_WFonYA28HplOw_8m_CCv1PakykS02h1TCI9kJjrSw22_aBtbzShhsrjZ9jiDCZXYskqcFO2-3IP5YITXKq5TFZJ-Wt8L95ksYzuj1u4Y9NMsuiW_K_QWYD5wyvvw/s1600/g91.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS15T5tvms1kHRSe_WFonYA28HplOw_8m_CCv1PakykS02h1TCI9kJjrSw22_aBtbzShhsrjZ9jiDCZXYskqcFO2-3IP5YITXKq5TFZJ-Wt8L95ksYzuj1u4Y9NMsuiW_K_QWYD5wyvvw/s1600/g91.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oliver's home</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJ3id7Tvidy2g2JqJOIojjdMMi2rPtfK8G3X6Ut4jjw_Bybd08C7Y5FR_3eBibhtqxXmjKofhyVwA10CZkwOwaAAoLs6_BA0fM5nehv6jk6vQpQuZ-JVym1w5gwKGS6W6VLWOf8-Yu2A/s1600/marcy6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJ3id7Tvidy2g2JqJOIojjdMMi2rPtfK8G3X6Ut4jjw_Bybd08C7Y5FR_3eBibhtqxXmjKofhyVwA10CZkwOwaAAoLs6_BA0fM5nehv6jk6vQpQuZ-JVym1w5gwKGS6W6VLWOf8-Yu2A/s1600/marcy6.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pony</td></tr>
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<span style="font-size: large;">Marcy has a CSA selling vegetables and flowers to her members and the public. She also sells milk and cheeses and meat and eggs. Customers get to visit the goats at both farms and cut their own flowers.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixde8aG009vxalijsQJ_f6BHaQocsDruIOeWY9rn0SyRHABnJh15ilCvsebln41iC3GLmhPaQZHeRVUg22G9Zek690MTqHitlgxaCadhTAXcIxw8bCb0zB-OaesGB6H2t_sOUB4X81r-c/s1600/marcy3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixde8aG009vxalijsQJ_f6BHaQocsDruIOeWY9rn0SyRHABnJh15ilCvsebln41iC3GLmhPaQZHeRVUg22G9Zek690MTqHitlgxaCadhTAXcIxw8bCb0zB-OaesGB6H2t_sOUB4X81r-c/s1600/marcy3.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marcy's Holland Farm CSA</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWWA2KBIdb2T20Eqdr5r2TKI2m6uwdSKUpZzT5JLRYkCcqdn5zsVc33cUKVa7y9y32rD6Nl_895SHRUzgZgZ-CjPQF4p5vD8JlslgpcIh31mKfsOH8AVogT-t_o8QqJxcSRB-2sEft0Q/s1600/marcy4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWWA2KBIdb2T20Eqdr5r2TKI2m6uwdSKUpZzT5JLRYkCcqdn5zsVc33cUKVa7y9y32rD6Nl_895SHRUzgZgZ-CjPQF4p5vD8JlslgpcIh31mKfsOH8AVogT-t_o8QqJxcSRB-2sEft0Q/s1600/marcy4.jpg" height="640" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marcy</td></tr>
</tbody></table>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7CBhtg5E1t-p2YiCxmSbQa_RLM6FCjWIDLDqwv6hcqgu75p0DfHpzi1alqi-OPJijeH2kXL0Vq6XIU3OzswLA1HTZUVsbffVSTIJ16Q6zdaoeFtIHlHemhpJdJtZ6BwiQGGn-u32jFyI/s1600/marcy5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7CBhtg5E1t-p2YiCxmSbQa_RLM6FCjWIDLDqwv6hcqgu75p0DfHpzi1alqi-OPJijeH2kXL0Vq6XIU3OzswLA1HTZUVsbffVSTIJ16Q6zdaoeFtIHlHemhpJdJtZ6BwiQGGn-u32jFyI/s1600/marcy5.jpg" height="640" width="480" /></a></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhykZpoRblZs7fo5czdRfzaP22zjDAtpB0KCK2rG9-G8b7649nNvflfALvRz2SVjiy_ukUg5JJLKk1PL7gCssfSxx8gx1Ts6TrbrNecpBPZ7lfS3wzOJQw-oOCsaAlkd51ctNV3M5pM7Qo/s1600/marcy1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhykZpoRblZs7fo5czdRfzaP22zjDAtpB0KCK2rG9-G8b7649nNvflfALvRz2SVjiy_ukUg5JJLKk1PL7gCssfSxx8gx1Ts6TrbrNecpBPZ7lfS3wzOJQw-oOCsaAlkd51ctNV3M5pM7Qo/s1600/marcy1.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marcy's milking parlor</td></tr>
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<span style="font-size: large;">Noreen makes all the cheese at Butternut Farm. In the summer months, she processes 17 gallons every 3 days and in the winter, 12 gallons.</span><br /><br />
<span style="font-size: large;">She makes yogurt, chevre, and farmhouse cheddar. She's licensed ($100/year in New Hampshire), so the state comes out and inspects her facility regularly. Dairy specialists from the University of New Hampshire Cooperative Extension come out to test their herd.</span><br />
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<span style="font-size: large;">When she milks the goats, Noreen packs a large container with ice and she keeps the milk pail in it. She wheels it out to the milking station and the milk begins cooling the minute it leaves the udder. That way it is halfway cooled off by the time she brings it inside. This keeps the caprylic acid from forming, so the milk remains without a "goaty" taste.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9wWjQMVzPnixoCIAHlrRy6izyH559njTad1ZH2kqsxZzWvUlpkNMuYHYI7YUul60uwsaBAB9m2ldIGEy8Dkpfy6dKyJdEbiwT8WvRyfyKoM50KAhjHEIkc5EKi4mdc5Hgao6YdyqcME/s1600/7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9wWjQMVzPnixoCIAHlrRy6izyH559njTad1ZH2kqsxZzWvUlpkNMuYHYI7YUul60uwsaBAB9m2ldIGEy8Dkpfy6dKyJdEbiwT8WvRyfyKoM50KAhjHEIkc5EKi4mdc5Hgao6YdyqcME/s1600/7.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The wagon she uses to transport her milk pails</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFKdhyphenhyphen9SSL-zNLELZuSX813sPuoDzBSecLdLMArxyPKgGs8rBGWx3BcA4_bIW4B6K4DJa8FVmFWIyxXb2frvTFu2yNv6FIAatSE_zWrpfjJXzFEdN5HkQMKRdvUvz1aGibNlsiT8M2aI/s1600/ch222.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFKdhyphenhyphen9SSL-zNLELZuSX813sPuoDzBSecLdLMArxyPKgGs8rBGWx3BcA4_bIW4B6K4DJa8FVmFWIyxXb2frvTFu2yNv6FIAatSE_zWrpfjJXzFEdN5HkQMKRdvUvz1aGibNlsiT8M2aI/s1600/ch222.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the pails packed in ice in the wagon</td></tr>
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<span style="font-size: large;">Noreen's make room feels cozy with several windows looking out to the fields. Her equipment shines.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Showing some of the cultures she orders from us</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhNHQXf0soH9q5DeLWwKMeDPmSwRJxSZgZ1M68zy_vLLA1zf_BcLyzOAbmARWHkw5CqYvk9slQOsUw2U9ZSBHpgw0pj0M7KCpRq1egw9dx6eZEA1AbHo1ccewHxKKytduFw36JAa1Yop0/s1600/ch5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhNHQXf0soH9q5DeLWwKMeDPmSwRJxSZgZ1M68zy_vLLA1zf_BcLyzOAbmARWHkw5CqYvk9slQOsUw2U9ZSBHpgw0pj0M7KCpRq1egw9dx6eZEA1AbHo1ccewHxKKytduFw36JAa1Yop0/s1600/ch5.jpg" height="496" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waxing station</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Noreen's "cave"</td></tr>
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<br /><br /><span style="font-size: large;">It all gets sold at the farm store or local farmer's markets.</span>
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<span style="font-size: large;">Noreen's goal is to provide healthy food at an affordable price. Her farmhouse cheddar is $10/pound, an unusually reasonable price for a goat's milk cheese. She sells out fast, so if you are planning a trip to her farm, you might want to call first and reserve your cheese. Needless to say, it makes a great gift for the holidays.</span><br /><br />
</span>
<div style="text-align: center;">
<span style="font-size: x-large;"><b>Milford Goat Dairy</b>
</span><br />
<span style="font-size: x-large;">Noreen & Marcy O'Connell
</span><br />
<span style="font-size: x-large;">
(603) 673-2963
</span><br />
<br />
<b><span style="font-size: large;">Butternut Farm</span></b><br />
<span style="font-size: large;">483 Federal Hill Rd.</span><br />
<span style="font-size: large;">Milford , NH 03055</span><br />
<a href="mailto:noreenoc@comcast.net"><span style="font-size: large;">noreenoc@comcast.net</span></a>
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<b><span style="font-size: large;">Holland Farm CSA</span></b>
<br />
<span style="font-size: large;">269 Osgood Rd.</span>
<br />
<span style="font-size: large;">Milford , NH 03055</span>
<br />
<a href="mailto:moc15@comcast.net"><span style="font-size: large;">moc15@comcast.net</span></a>
</div>
Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com1tag:blogger.com,1999:blog-7373525592618391216.post-6306214124672544152014-12-01T09:30:00.001-05:002015-06-24T12:40:42.577-04:00Pictures of Our Veteran's Appreciation Day, 2014<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53_v4Ge2FT2UL1eKvVQM602Y0r0rxk3wUefRS3DTx9RsZd7KQckXmVWknqmM_InxY16aHwqSdwb7GI1dtrZ2nCLVaJL4DQBtv0QswpgH6wyWYyIKOCI0ItpMDw5d0d5OrJZqsOvXIvok/s1600/rickigiving+envelopes.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53_v4Ge2FT2UL1eKvVQM602Y0r0rxk3wUefRS3DTx9RsZd7KQckXmVWknqmM_InxY16aHwqSdwb7GI1dtrZ2nCLVaJL4DQBtv0QswpgH6wyWYyIKOCI0ItpMDw5d0d5OrJZqsOvXIvok/s640/rickigiving+envelopes.jpg" width="442" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ricki Carroll (The Cheese Queen)</td></tr>
</tbody></table>
<span style="font-size: large;">We owe a great deal of our success as a business to the help of a VA program called the <a href="http://www.va.gov/health/cwt/" target="_blank">Compensated Work Therapy Workshop</a>. All around the country, this program provides jobs for veterans and help for businesses like ours.<br /><br />In 2010, we had a rapid growth spurt in our business. This was great, but we didn't know how long it would last and we didn't have enough staff to keep up with the orders. We heard about this program and began our partnership with veterans at the V.A. Healthcare Center in Leeds, Massachusetts.<br /><br />The veterans were able to help us through our crisis and it worked out so well that we decided to continue having them assemble our kits. Gradually, through the years, we added to their responsibilities and now they are a very important part of our business.<br /><br />There are about 15 veterans on our team and we invited them all to our shop the day after Veteran's Day. We had a great time - eating pizza and playing bingo. We'll be hosting them again during the holiday season in December. Here are a few pictures:</span><br />
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<span style="font-size: x-large;">Our "dream team" of veterans</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicu3MzRWncQY5x-r8ZVtW6wluiibZfKyiJNoJrV5Q6kMQxWp53o343IKrCGlfhH76LV7RzDkxsohbeYxKmjvpR2UYUYqAB6RMjwDjeJGHgG5LaJcGd6cczpCSYEJo4Sra5YApPq8n68dA/s1600/a5bruce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicu3MzRWncQY5x-r8ZVtW6wluiibZfKyiJNoJrV5Q6kMQxWp53o343IKrCGlfhH76LV7RzDkxsohbeYxKmjvpR2UYUYqAB6RMjwDjeJGHgG5LaJcGd6cczpCSYEJo4Sra5YApPq8n68dA/s640/a5bruce.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bruce, wearing his crown for assembling the most of our kits</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl7crRCjyL3SRbc6GxIOyaoFackeBbO7EYBJPqwQxQcmUkvuihTfctgOsvWeraufa8NNTd1jbl7Ag8slToMXyl0Gr7UvYRaVMVFmtzENZTqw7GW58S-Y7FLRtqpJZl__BZGCFerc6UzqQ/s1600/a6bill.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl7crRCjyL3SRbc6GxIOyaoFackeBbO7EYBJPqwQxQcmUkvuihTfctgOsvWeraufa8NNTd1jbl7Ag8slToMXyl0Gr7UvYRaVMVFmtzENZTqw7GW58S-Y7FLRtqpJZl__BZGCFerc6UzqQ/s640/a6bill.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bill</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NnFf26oH-HO-24JXQa-Lg00nh4S0Wql21c-GO3ZmC1WnedDdsi7NbHPRq6fe6NcZLGXYB03FJooUTjeUAsA9cN9Duw0IqDrIBNU6O4mePD5bpJ_rRgPvnuqBWV0oLLAiIJjA6UnIQDk/s1600/a7ed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NnFf26oH-HO-24JXQa-Lg00nh4S0Wql21c-GO3ZmC1WnedDdsi7NbHPRq6fe6NcZLGXYB03FJooUTjeUAsA9cN9Duw0IqDrIBNU6O4mePD5bpJ_rRgPvnuqBWV0oLLAiIJjA6UnIQDk/s640/a7ed.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ed</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDs-kAH_ZlPTLxt8zYk6HQqDTlcmueZthjdqZG_HtZWtVsdtYSEUbyDCrFHQPbVC5HJUOJ6_-1Lai2Kp7uoj9o1hdCMAsOKo5QQOKiTs-dPIYzPpuoadhvjMtTbBBdVX874Z_dsRJv2w/s1600/a8Garry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDs-kAH_ZlPTLxt8zYk6HQqDTlcmueZthjdqZG_HtZWtVsdtYSEUbyDCrFHQPbVC5HJUOJ6_-1Lai2Kp7uoj9o1hdCMAsOKo5QQOKiTs-dPIYzPpuoadhvjMtTbBBdVX874Z_dsRJv2w/s640/a8Garry.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garry</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRaTEQXHcQsjnRNHrklhzfMcCXk5cgFU7_Qco4FWKGc6SLVShZXQrWwRYK9YWWQMhCp5UH5boWNe4zKMT2BCIFJw9_oR768NmQVGRg9X8rXWm7n-zsMgwl4V0jM6fDxbjhFczWnUNxD4/s1600/a9James.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJRaTEQXHcQsjnRNHrklhzfMcCXk5cgFU7_Qco4FWKGc6SLVShZXQrWwRYK9YWWQMhCp5UH5boWNe4zKMT2BCIFJw9_oR768NmQVGRg9X8rXWm7n-zsMgwl4V0jM6fDxbjhFczWnUNxD4/s640/a9James.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">James</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7pZ1hivdwnAOcRue7pnJ1f8CkMOJ4av7OCmoc6MZq3lzG2Jp1rWVO3d7Bv_X1jHnyEq_gVAvHNH32N7Lr8qa9QNI1BA1LJ3JFtriNs1GnriEDPF4h263YRHZ_23yYdKOh3bARha-ESE/s1600/a91Keith.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7pZ1hivdwnAOcRue7pnJ1f8CkMOJ4av7OCmoc6MZq3lzG2Jp1rWVO3d7Bv_X1jHnyEq_gVAvHNH32N7Lr8qa9QNI1BA1LJ3JFtriNs1GnriEDPF4h263YRHZ_23yYdKOh3bARha-ESE/s640/a91Keith.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Keith</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiioXHdjnH1elRx0XqyrGPVOxJCuv03uB6BcRxkFohl-49QhMH_LnbZRnabnXxhCJny1CkcXPF7Ox_ai2fXTPSIo3KQJiOoMapxH07aB6NOwf6x4YQyq74huZZcQJtSD0FI84wA8GMXbzM/s1600/a92Victor.Keith.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiioXHdjnH1elRx0XqyrGPVOxJCuv03uB6BcRxkFohl-49QhMH_LnbZRnabnXxhCJny1CkcXPF7Ox_ai2fXTPSIo3KQJiOoMapxH07aB6NOwf6x4YQyq74huZZcQJtSD0FI84wA8GMXbzM/s640/a92Victor.Keith.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Victor and Keith</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-hDAvLfRXjkOqmbUCyQ4V0QNhzgU5SjMlERId8syZ3DBGDYk2wgrvA4h-bqEBB2dcPJ481gb_3YrzBuLZN02N_bdCUKjlFdIUCrYFOiszlK4ejF2_cLRSJIQfGNzbJodVLok4NNoGKU/s1600/a95lynn.at.table.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-hDAvLfRXjkOqmbUCyQ4V0QNhzgU5SjMlERId8syZ3DBGDYk2wgrvA4h-bqEBB2dcPJ481gb_3YrzBuLZN02N_bdCUKjlFdIUCrYFOiszlK4ejF2_cLRSJIQfGNzbJodVLok4NNoGKU/s640/a95lynn.at.table.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lynn at the table</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilroV3Qcrn1KqLEybBrCJAokp5vSfl-YMnOO3tRuZ93GY6oBeG4o1-yi012L0SXQ-RvM0IxQwWAQe18VjyibHNIDRVFTGOJZOni1Ulv7LYipVNrgIXRZS6qVxWOio7oTN5guBDIPsYYhQ/s1600/a1ricki.victor.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilroV3Qcrn1KqLEybBrCJAokp5vSfl-YMnOO3tRuZ93GY6oBeG4o1-yi012L0SXQ-RvM0IxQwWAQe18VjyibHNIDRVFTGOJZOni1Ulv7LYipVNrgIXRZS6qVxWOio7oTN5guBDIPsYYhQ/s640/a1ricki.victor.jpg" width="540" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Victor and Ricki (the Cheese Queen)</td></tr>
</tbody></table>
<br />
<br />
<div align="center">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdDFlPJlnH4Np7NcjgbkZf8v7VwQzBij0b4eye-JZmHGWbmKNlUCWWwM2QH6uc_U-3j1pMS6Uh1OXfc6v9r-Ga7CKSuFnpR7JDFDSdWv0VRz38Ew9F6PyNoXDJ8HhXRGrHSy2HrI8UJg/s1600/table2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdDFlPJlnH4Np7NcjgbkZf8v7VwQzBij0b4eye-JZmHGWbmKNlUCWWwM2QH6uc_U-3j1pMS6Uh1OXfc6v9r-Ga7CKSuFnpR7JDFDSdWv0VRz38Ew9F6PyNoXDJ8HhXRGrHSy2HrI8UJg/s640/table2.jpg" width="640" /></a></div>
<br />
<br />
<div align="center">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDu08HIgStf_UQxmUPtQwIdDawciI1RBLptXGRKgVh_jwfD0bY4M9YCylixqCWMAKbo0zfDxfr9gW0nqeOYyAQktjQ1vHSq1NGkvXxyGmzwUnXPefaFT68bywjJq9PfXw5TE5WUk_0UyU/s1600/table.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDu08HIgStf_UQxmUPtQwIdDawciI1RBLptXGRKgVh_jwfD0bY4M9YCylixqCWMAKbo0zfDxfr9gW0nqeOYyAQktjQ1vHSq1NGkvXxyGmzwUnXPefaFT68bywjJq9PfXw5TE5WUk_0UyU/s640/table.jpg" width="640" /></a></div>
<br />
<br />
<div style="text-align: center;">
<span style="font-size: x-large;">Staff members from the VA who work with our team</span>
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6I83beW5EubbueqJNrbnF1pT7kmmZPoZUDvXcvNwoRxlxUjx7QcPULUbZtPUOE1OIXzydpP8g33ajk-yLkcIzIefqbQarbDo0YHeT2xZOsdiA92NzgAWI3o0y_MHz48cJvTgYHIAY4Vw/s1600/a2beth.use.this.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6I83beW5EubbueqJNrbnF1pT7kmmZPoZUDvXcvNwoRxlxUjx7QcPULUbZtPUOE1OIXzydpP8g33ajk-yLkcIzIefqbQarbDo0YHeT2xZOsdiA92NzgAWI3o0y_MHz48cJvTgYHIAY4Vw/s640/a2beth.use.this.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beth</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyrxf5WZ6ybvCKMC3RGvQV-gI-d0NHJdMXAZR1P9uCFhPQbqekGPiP232RAX_E5oI6TwAbWTqtRvXlEAcIQsKEIiQuWh8ymfWkh4jTx3yqutt4ns0SDmYyk1OCZPya1gwn5Fm8dXOQlA/s1600/a3Beth.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyrxf5WZ6ybvCKMC3RGvQV-gI-d0NHJdMXAZR1P9uCFhPQbqekGPiP232RAX_E5oI6TwAbWTqtRvXlEAcIQsKEIiQuWh8ymfWkh4jTx3yqutt4ns0SDmYyk1OCZPya1gwn5Fm8dXOQlA/s640/a3Beth.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kristine</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUVTNbRtRZ9wsQGt3SWR6wA-pkRIWUWRtdv_y5gR1geANhmoxR87x__c_pETs47O8ZkAAi3gpmbf8OzuAt6ZAEPBNWJF15Pk2q3spVbhUo0xatuafxlRlHv6oSbuwGzlQGaefys4oq-s/s1600/a4jim.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUVTNbRtRZ9wsQGt3SWR6wA-pkRIWUWRtdv_y5gR1geANhmoxR87x__c_pETs47O8ZkAAi3gpmbf8OzuAt6ZAEPBNWJF15Pk2q3spVbhUo0xatuafxlRlHv6oSbuwGzlQGaefys4oq-s/s640/a4jim.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jim</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhneE7tPKEnqgzdWviq3BYhrHa5cV85lhep7vO7R5UaD-2B5zzC2IGbYg3G3Tr222pCQLc4eCHQNsMEe2KBMmN6xfka4OWypXmH-W-rpqZjx0oNL0zSTlvRQPcv-F0Lkm3k-dYvwLjIDbw/s1600/a41Hilary.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhneE7tPKEnqgzdWviq3BYhrHa5cV85lhep7vO7R5UaD-2B5zzC2IGbYg3G3Tr222pCQLc4eCHQNsMEe2KBMmN6xfka4OWypXmH-W-rpqZjx0oNL0zSTlvRQPcv-F0Lkm3k-dYvwLjIDbw/s640/a41Hilary.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hilary</td></tr>
</tbody></table>
<br />
<div style="text-align: center;">
<span style="font-size: x-large;">Our staff</span></div>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-F3SYzP4_IAdBJkPtJ4DxuQThcJF3tLiqRvOZVbXDsRx0F7G0uPaO5YiXCjJzUkWdU6fGL5788fufX4BE7reHkLYrCnOvqGuwcjBoJjwgBh0nUJAyk5M2ttNbJZCEkst2wouXv5hKLk/s1600/staff1jenny.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-F3SYzP4_IAdBJkPtJ4DxuQThcJF3tLiqRvOZVbXDsRx0F7G0uPaO5YiXCjJzUkWdU6fGL5788fufX4BE7reHkLYrCnOvqGuwcjBoJjwgBh0nUJAyk5M2ttNbJZCEkst2wouXv5hKLk/s640/staff1jenny.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jenny</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fbWGHjI690GrS3RageKgqpR5g3camT3XlfA_sgRMzKUYbmfDXqOoxHY3_L9aO5grs0dZjuUqUhcyKg2OuXz5gCUrhPemr5y9wE-r_hHCYxqjN0yrQHJAlgG4Af13q3zVb0tllB33qhs/s1600/staff2sarah.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fbWGHjI690GrS3RageKgqpR5g3camT3XlfA_sgRMzKUYbmfDXqOoxHY3_L9aO5grs0dZjuUqUhcyKg2OuXz5gCUrhPemr5y9wE-r_hHCYxqjN0yrQHJAlgG4Af13q3zVb0tllB33qhs/s640/staff2sarah.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sarah</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkemsPP5BwwzXoUkWpBJlJ3wGa04qYamIZi5AhWQbTpinJhvRhUSW-jbUkv3825HkLa4R-rptFE99yUtDZwGDDufto0FF4ckQlq7T9VvE_7SbeA1KKwqlPegremoNaxskBj95JJ-iT8Rk/s1600/staff3angie.april.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkemsPP5BwwzXoUkWpBJlJ3wGa04qYamIZi5AhWQbTpinJhvRhUSW-jbUkv3825HkLa4R-rptFE99yUtDZwGDDufto0FF4ckQlq7T9VvE_7SbeA1KKwqlPegremoNaxskBj95JJ-iT8Rk/s640/staff3angie.april.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Angie and April</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKW6X8F9Kro6hhJ8uFTs9bIqxGMucBHWNfj_fWA4PYwOlzfFrsKkQPR0oM2137xFgptdM9S2yAAei7vdk3VVn9iWCxaZQ0xJ01fSGqulbKEtJlUjJQkdvJTl9BV8CBxGlK57rXfcLbg90/s1600/april.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKW6X8F9Kro6hhJ8uFTs9bIqxGMucBHWNfj_fWA4PYwOlzfFrsKkQPR0oM2137xFgptdM9S2yAAei7vdk3VVn9iWCxaZQ0xJ01fSGqulbKEtJlUjJQkdvJTl9BV8CBxGlK57rXfcLbg90/s640/april.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">April was our fabulous caller for bingo</td></tr>
</tbody></table>
<br />
<br />
<div style="text-align: center;">
<span style="font-size: x-large;">Where was Kathy?</span></div>
<br />
Kathy was there, but she managed to elude the camera this year. So here's a picture (from a 2012 article) of Kathy and Sarah getting ready for our holiday visit to the veterans at their shop in Leeds <a href="http://cheesemakinghelp.blogspot.com/2012/12/our-partnership-with-local-veterans.html" target="_blank">(click here)</a>:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJBmRpyavRKkBVGB514kEAo-xa2SWeXrLS2DvE79ZMSjObCTYmNJV9mV_sH8cKxPMhzAPyPgVcnALKO-EzmeptiIB_rF3oj1AKrltJvnbF4xlvL3tBRozncaZTK0DJc5vdPBs8h1G8bbA/s1600/KathySarahgettingready.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJBmRpyavRKkBVGB514kEAo-xa2SWeXrLS2DvE79ZMSjObCTYmNJV9mV_sH8cKxPMhzAPyPgVcnALKO-EzmeptiIB_rF3oj1AKrltJvnbF4xlvL3tBRozncaZTK0DJc5vdPBs8h1G8bbA/s1600/KathySarahgettingready.jpg" height="488" width="640" /></a></div>
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<br />Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com0tag:blogger.com,1999:blog-7373525592618391216.post-69406126917802336312014-11-10T11:36:00.000-05:002014-11-10T11:37:07.262-05:00Vegan Cheddar with Chives<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAzlb6xIALvxpYB8SgaudqRMT8ODCF5KPpD9rcuM0RT_5pLnhFyz6JXvehv42a2YCUb2MOl-Nw9XyxUUCJiG6LtmJXSBp4nKGuLSB0Zr_701fxuAIAUC1AI3ymw7N0gQ_hnX0bYUy-rg/s1600/Christy.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAzlb6xIALvxpYB8SgaudqRMT8ODCF5KPpD9rcuM0RT_5pLnhFyz6JXvehv42a2YCUb2MOl-Nw9XyxUUCJiG6LtmJXSBp4nKGuLSB0Zr_701fxuAIAUC1AI3ymw7N0gQ_hnX0bYUy-rg/s1600/Christy.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christy Grecsek</td></tr>
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<span style="color: #741b47;"><span style="font-size: large;">A lot of folks are vegan because they don't want to eat animal products and others can't eat dairy products because of allergies and stomach problems. No matter what the reason, there is virtually <u>nobody</u> who wants to go without the taste of cheese in their diet! </span></span><br />
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<span style="color: #741b47;"><span style="font-size: large;">Christy Grecsek lives near us and recently, she and our Cheese Queen, Ricki had a discussion about the trials and tribulations of being vegan. Christy said she had a good recipe for vegan cheese and Ricki asked her to send us the recipe. She did, and for that we are extremely grateful.</span></span><br />
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<span style="color: #741b47;"><span style="font-size: large;">By way of introduction, and in her own words, "Christine Grecsek works in non-profit arts administration, and by night is a writer, with a penchant for singing, dancing, cooking and the outdoors. She and her family, both feline and human, live in the Connecticut River Valley of gorgeous western Massachusetts." </span></span><br />
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<b><span style="font-size: x-large;">Making Vegan Cheese</span></b><br />
<b><span style="font-size: large;">By Christine Grecsek</span></b><br />
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<span style="font-size: large;">Vegan cheese?</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Isn't that an oxymoron, one of those phrases that contradicts itself, like "jumbo shrimp?"</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Well, actually - no. As it turns out, you do not need to use milk (cow, sheep, goat, water buffalo or other) to make your very own cheese!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I can almost hear the diehards saying, "Why bother?" But the truth is that there is a wide population who cannot or do not consume dairy milk.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I'm a prime example. Once upon a time, I blithely ate all sorts of dairy products, including delectable cheeses (Smoked Gouda, I'm thinking about YOU.)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Then, several years ago, my body informed me unequivocally (I'll spare you the particulars here), that it would no longer tolerate any kind of dairy. Shocked by this sudden mutiny, I mentioned this astounding turn of events to a doctor friend. Her response: "Yeah, that happens sometimes."</span><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">What the heck…? I wish someone would have told me this so I could have savored that last creamy bit of brie en croute, melty with homemade jam. Sigh.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">So it was bye-bye butter, so long sour cream and goodbye Gouda.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Fortunately, many stores (thank you!) now carry dairy-free cheeses. As with anything, I found that some are decidedly better than others. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Then, through the magic of the internet, I came across the notion of making your own vegan cheese, at home. A lifelong kitchen experimenter, I jumped at the chance to give it a go.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Awash in aspirations, I bought Miyoko Schinner's book "<b><a href="http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=sr_1_1?ie=UTF8&qid=1354818488&sr=8-1&keywords=artisan+vegan+cheese" target="_blank">Artisan Vegan Cheese</a></b>" and went ingredient shopping. Bags of cashews, nutritional yeast, carrageenan, agar powder and tapioca flour later, I was ready to begin.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I studied the many recipes as if there were going to be final exam, and I have to admit - I got pretty darn excited. Finally I settled on Pub Cheddar with Chives. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">True confession (shhh, don't tell America or Germany) - I don't actually like beer. I figure if it didn't happen in my college years, I'm highly unlikely to become a convert now. However, beer is almost always a good ingredient in soup, cake (yes, cake) and, conveniently, cheese spreads. So this recipe sounded very promising indeed. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In addition, while autumn is becoming impolitely insistent, we still haven't had a killing frost here, and our garden chives are thriving. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I decided that this recipe would be my fromage homage to the last loveliness of summer.</span><br />
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<span style="font-size: large;"><b>Phase I - The Soaking</b></span><br />
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<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTta0Toijp3eFq_fGZGA6zN0dYOaheRtVOHZaFGU4yd86Q_FWKyX-QPE0CiB36tXW0FS-n8wnjdWih2ZqbQ1paMvw_pJFW87uXIChHa7TlD8XmzwYzbFEX3c15z7gEmP2gnUHpMA0UzeU/s1600/Untitled-1+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTta0Toijp3eFq_fGZGA6zN0dYOaheRtVOHZaFGU4yd86Q_FWKyX-QPE0CiB36tXW0FS-n8wnjdWih2ZqbQ1paMvw_pJFW87uXIChHa7TlD8XmzwYzbFEX3c15z7gEmP2gnUHpMA0UzeU/s1600/Untitled-1+copy.jpg" height="480" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">First things first - It's all about cashews as the base for the cheddar.</span><br />
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<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9Gjf6l9n-2YPjOhFpJphnDWm-DUQePCNb41to0ls5Ub7BE9wg-NHykQOiFiH8BlrNNNqU6WEfiz8B7tnD833kdwX-B0i1K7ncowUXbQgTXutiaqiyyY5lHhp3WCuPQ3jKesdlzbWrMs/s1600/Untitled-2jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9Gjf6l9n-2YPjOhFpJphnDWm-DUQePCNb41to0ls5Ub7BE9wg-NHykQOiFiH8BlrNNNqU6WEfiz8B7tnD833kdwX-B0i1K7ncowUXbQgTXutiaqiyyY5lHhp3WCuPQ3jKesdlzbWrMs/s1600/Untitled-2jpg.jpg" height="480" width="640" /></a></div>
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<span style="font-size: large;">A nice long soak softens the nuts for the cheese-to-come.</span><br />
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<span style="font-size: large;">They got tucked in and rested for about 8 hours, which is probably more rest than I average per night.</span><br />
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<span style="font-size: large;"><b>Phase II - The Mixing</b></span><br />
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<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArQPqS0bTP1_urtWwMR9Xfl9zrRHgzD-aovD4dL92kQ7rDlevPk_mLD6Q-jhRexswjsI93FgwCLoH5HFGuX3IkdIEITgQ0mgGZA0m_NkpVo4g31RAP9hYfO2t-GlD9PKfSmCSg7lwh3A/s1600/Untitled-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArQPqS0bTP1_urtWwMR9Xfl9zrRHgzD-aovD4dL92kQ7rDlevPk_mLD6Q-jhRexswjsI93FgwCLoH5HFGuX3IkdIEITgQ0mgGZA0m_NkpVo4g31RAP9hYfO2t-GlD9PKfSmCSg7lwh3A/s1600/Untitled-3.jpg" height="482" width="640" /></a></div>
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<span style="font-size: large;">Everything, including the well-rested cashews, is gathered for Phase II.</span><br />
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<span style="font-size: large;">That mason jar on the right contains rejuvelac - more on that in just a moment.</span><br />
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<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgq6b5a1x4sOGAtb2YhjRsIaTDRGbQQjlZEdQBsuH2tVjvPGrTg9rfn-LsHmlNopMqi9BRVGvhv1kcoTmwEcypkHPFf8cbLD_eFVeW5bSr497xlTpQmd0XGxYmRtCLFBhbzKiNPiVrONo/s1600/Untitled-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgq6b5a1x4sOGAtb2YhjRsIaTDRGbQQjlZEdQBsuH2tVjvPGrTg9rfn-LsHmlNopMqi9BRVGvhv1kcoTmwEcypkHPFf8cbLD_eFVeW5bSr497xlTpQmd0XGxYmRtCLFBhbzKiNPiVrONo/s1600/Untitled-4.jpg" height="482" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Rejuvelac is basically the liquid from slightly fermented sprouted grains, which doesn't necessarily sound that delectable, but, honestly, neither does <a href="http://www.cheesemaking.com/cheeserennets.html" target="_blank">rennet</a>.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The book provides a recipe for making rejuvelac, which I would have done and documented here for you. However, I have the good fortune of having a member of my household (henceforth known as The Rejuvelator,) who seriously enjoys both sprouting and fermenting and kindly whipped me up a batch.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Once made, it keeps well in the fridge for a good while.</span><br />
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<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqTY9N0ipGR8yBmbQSOOH04MswguXrETIeXHo61E6Tpxuu5OGIcJ9EE0ozqQKrXAWNSExAH6divdhSp-Xp7pblTn_Ex0Xxt1mZ0QQ5XZQSI5fLG0sS7-Ii6VSyYMT6d_vsSo4Adnu8Ko/s1600/Untitled-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqTY9N0ipGR8yBmbQSOOH04MswguXrETIeXHo61E6Tpxuu5OGIcJ9EE0ozqQKrXAWNSExAH6divdhSp-Xp7pblTn_Ex0Xxt1mZ0QQ5XZQSI5fLG0sS7-Ii6VSyYMT6d_vsSo4Adnu8Ko/s1600/Untitled-5.jpg" height="480" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Adding ingredients for their whiz around the food processor.</span><br />
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<span style="font-size: large;">A caveat: I do not pretend to be a photographer. I'm sure you could tell.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Did I mention that I don't own a camera?</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I borrowed one from The Rejuvelator, who is rather handy to have around.</span><br />
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<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-yJskLAScff4kO2RfKj6yU6c7jwiR_oh9hEEC5s_MkV8L4LlEKHoj2-wIltKlpg3b285YQbDvt4AeV2-tROymd_9imFJe4f79vjzZmXtfK1G233oatkiltnbp8otRx8XZyAIfpR2VE8/s1600/Untitled-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-yJskLAScff4kO2RfKj6yU6c7jwiR_oh9hEEC5s_MkV8L4LlEKHoj2-wIltKlpg3b285YQbDvt4AeV2-tROymd_9imFJe4f79vjzZmXtfK1G233oatkiltnbp8otRx8XZyAIfpR2VE8/s1600/Untitled-6.jpg" height="480" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The ingredients, post-whiz.</span><br />
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<span style="font-size: large;">While you look at these photos, you may be thinking, "Hey, she did say she's not a photographer, but I wonder what the heck she did wrong to make her counters look so weirdly pink?"</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Well, we can't blame that on my photography skill set, or lack thereof.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">These counters came like this, straight out of 1960-something. I still haven't found the right name for this exact shade of pink.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">It's not quite salmon or peach or mango or even watermelon.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I'm open to suggestions.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Either way, I live with a vast expanse of it every day. It even goes up the walls.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">However, since the magazines tell me that everything retro is chic again, it's just about back in fashion now, so I chose to call it "Mid-Century Modern."</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Frankly, my entire kitchen is "Mid-Century Modern." </span><br />
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<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Dy2cJGDOd1yb2IJT6h4njCjAEpWqrYpw7Drfiigd1lZSxgDC68QodW2rL8uBEhhjHt8UkfaFBbejs4x4T4dNcRMTO_r_6I_FsAvX0Vw7VIL8SBg5BhaDE-5ZSTkLC2BqBb1xghFVHPQ/s1600/Untitled-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Dy2cJGDOd1yb2IJT6h4njCjAEpWqrYpw7Drfiigd1lZSxgDC68QodW2rL8uBEhhjHt8UkfaFBbejs4x4T4dNcRMTO_r_6I_FsAvX0Vw7VIL8SBg5BhaDE-5ZSTkLC2BqBb1xghFVHPQ/s1600/Untitled-7.jpg" height="480" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Final step of Phase II - The cheese-to-be is tucked away again to rest a few days at room temperature. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">It feels wrong, but do not refrigerate it!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Seriously. Leave it on the counter.</span><br />
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<span style="font-size: large;"><b>Phase III - The Beering and Chiving</b></span><br />
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<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYRAIwwUd1_rtti6z9OapGjs9qYSWJtSFwQ69eNZQelLOCUHbrc9RcuQZdo9osXfxKCF0XJjrKWJSgF709OWzqM46yhOnN5z14-hyOOvpsx7LsNkGHk8xhfGQT1Ogja-Ij6iysLqjzvw/s1600/Untitled-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYRAIwwUd1_rtti6z9OapGjs9qYSWJtSFwQ69eNZQelLOCUHbrc9RcuQZdo9osXfxKCF0XJjrKWJSgF709OWzqM46yhOnN5z14-hyOOvpsx7LsNkGHk8xhfGQT1Ogja-Ij6iysLqjzvw/s1600/Untitled-8.jpg" height="480" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You can't get chives any fresher than this.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This one even decided to go for a late-season bloom.</span><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">I just love flowers.</span><br />
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<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqziecyfdhjfyuqD8XKYSAceaikpkr8JcUtc7R22Y2aUBP64C3CEgoAOchOqKYwHmsTa8vKKWe6-b2QFLU65jGPUqL1U1MO_1bOAtv6tXQJbdc5D81Me0He_sJHy4WH8nolljmvLpjxfQ/s1600/Untitled-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqziecyfdhjfyuqD8XKYSAceaikpkr8JcUtc7R22Y2aUBP64C3CEgoAOchOqKYwHmsTa8vKKWe6-b2QFLU65jGPUqL1U1MO_1bOAtv6tXQJbdc5D81Me0He_sJHy4WH8nolljmvLpjxfQ/s1600/Untitled-9.jpg" height="480" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The chives, ready for a good chopping.</span><br />
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<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6jAffw_muaMES1emN_Q1IjwwezbrpJ_5E-XY52iumczaPAhGAqELCBnCD9HuGdtC3D_Ub3Vb6kDT7W_q9cxv_9GXympV2KQaIGO-tqTvqTxCG_X0CW8fo9QYD0OJ9uteelzXf843rFk/s1600/Untitled-9.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6jAffw_muaMES1emN_Q1IjwwezbrpJ_5E-XY52iumczaPAhGAqELCBnCD9HuGdtC3D_Ub3Vb6kDT7W_q9cxv_9GXympV2KQaIGO-tqTvqTxCG_X0CW8fo9QYD0OJ9uteelzXf843rFk/s1600/Untitled-9.1.jpg" height="480" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Chives all snipped and ready, along with everything else, for the final steps.</span><br />
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<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqovRfMWFDap8PMm1Q4_12IyzIyvnCv2ShHzNwcJXqVOPt5L532D-x-KrfKIxXZTFYAk8kArH1aBnHeCiEaQK96AD_Co1VCBwraFl-SDb0FB23D6Y5GOzU3QM2Tc8LWG2onuc3HLTw6hs/s1600/Untitled-9.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqovRfMWFDap8PMm1Q4_12IyzIyvnCv2ShHzNwcJXqVOPt5L532D-x-KrfKIxXZTFYAk8kArH1aBnHeCiEaQK96AD_Co1VCBwraFl-SDb0FB23D6Y5GOzU3QM2Tc8LWG2onuc3HLTw6hs/s1600/Untitled-9.2.jpg" height="480" width="640" /></a></div>
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<span style="font-size: large;">A saucepan of beer and carrageenan.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">No, I'm pretty sure you won't find this at Happy Hour.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsM_uEOxZM4aXeHd8i0hgOdrmwkKWDkpJ-hHtkuGzol6GdINoffB2x2y93kRtLQMMRgvjNHHl_7o8U1GJtP1pdN9mFuU2DEh-wKOCdXAYCzsuc7ZRSAGinSPNjfynarUG2dwAAV6JIFM/s1600/Untitled-9.3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsM_uEOxZM4aXeHd8i0hgOdrmwkKWDkpJ-hHtkuGzol6GdINoffB2x2y93kRtLQMMRgvjNHHl_7o8U1GJtP1pdN9mFuU2DEh-wKOCdXAYCzsuc7ZRSAGinSPNjfynarUG2dwAAV6JIFM/s1600/Untitled-9.3.jpg" height="480" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The beer and carrageenan as it thickens over medium-high heat.</span><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">It made satisfying crackly bubble noises.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-XPJcsvry-oXfZTZZu29tgHzJcPL0r_4HJl5Uj1gPAI9oebzumzImntBOOozfmme6DToGmMoIZLL6Dw9VqLOn3atA_lfxHLj7SRAVjbvGMBvAorHu5U9YtB36LCbCdgiBrwoKgU5K3o/s1600/Untitled-9.4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-XPJcsvry-oXfZTZZu29tgHzJcPL0r_4HJl5Uj1gPAI9oebzumzImntBOOozfmme6DToGmMoIZLL6Dw9VqLOn3atA_lfxHLj7SRAVjbvGMBvAorHu5U9YtB36LCbCdgiBrwoKgU5K3o/s1600/Untitled-9.4.jpg" height="480" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Adding the cheese mixture from Phase II to the thickened beer.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Okay, so maybe "thickened beer" isn't the most delicious-sounding description, but that's what it is.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLGhp0EPAbEsFcZ6Roy8D_8T4lSA1gwybuIYAFJV5LbYhBVsC9fGkorZ_Xl8bsVrgm946TP1GgUVdryjJrlUC5lqAhzMfjLgAGDanaUgCyONVCArTogL3mhxKFhI4tE2rWg6rkFlkfW4/s1600/Untitled-9.5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLGhp0EPAbEsFcZ6Roy8D_8T4lSA1gwybuIYAFJV5LbYhBVsC9fGkorZ_Xl8bsVrgm946TP1GgUVdryjJrlUC5lqAhzMfjLgAGDanaUgCyONVCArTogL3mhxKFhI4tE2rWg6rkFlkfW4/s1600/Untitled-9.5.jpg" height="480" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Don't forget those chives!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEMYnCGGFfupOYw4Jh1w8DJ2efmmK2ZeQI6M20e5AUYKIR85vzuuaZYVldG940H37GAGV8ic1hVaBeBevCRJZq57kn8woWkbm8XxFoI8iUB8saw0DIa5toAcwSe1lFvBKZeAJY2sUPpE/s1600/Untitled-9.6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEMYnCGGFfupOYw4Jh1w8DJ2efmmK2ZeQI6M20e5AUYKIR85vzuuaZYVldG940H37GAGV8ic1hVaBeBevCRJZq57kn8woWkbm8XxFoI8iUB8saw0DIa5toAcwSe1lFvBKZeAJY2sUPpE/s1600/Untitled-9.6.jpg" height="480" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">All ready for some R&R: Rest and Refrigeration.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I'll have to find someone to drink the rest of that beer.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I think The Husband will probably manage.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Phase IV - The Tasting</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbp2D7FdA0OrNq82MEZ_Xpz6Hl9Fcd8LMck9DuVdP0qMxV4QE738K8LQMPCDYVMuhWZqhyphenhyphenYPscjTaZ2QShtdktmifVMMa2idWtAmPEiM6xVzDI7Tu_lJFs4blvj3q5-uY_wgTGj3J86G4/s1600/Untitled-9.7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbp2D7FdA0OrNq82MEZ_Xpz6Hl9Fcd8LMck9DuVdP0qMxV4QE738K8LQMPCDYVMuhWZqhyphenhyphenYPscjTaZ2QShtdktmifVMMa2idWtAmPEiM6xVzDI7Tu_lJFs4blvj3q5-uY_wgTGj3J86G4/s1600/Untitled-9.7.jpg" height="640" width="480" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Back in the garden for edible garnishes. </span><br />
<br />
<span style="font-size: large;">These nasturtiums mass over the stone wall in the most delightful way. </span><br />
<br />
<span style="font-size: large;">Did I mention I love flowers?</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8RSEX6CZRY-3rM7iJx73-nai6bdvdO9B3W2VTl2dfhCo4qQ8FWbe5U5ZJib30SV3yXTrxkL-x9VzkKueuCCR1gaAOuF5RgxhNn0_rFYN7vqHOOHcBi-ULYewxiGYqOiuyAULjGg9NraY/s1600/Untitled-9.8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8RSEX6CZRY-3rM7iJx73-nai6bdvdO9B3W2VTl2dfhCo4qQ8FWbe5U5ZJib30SV3yXTrxkL-x9VzkKueuCCR1gaAOuF5RgxhNn0_rFYN7vqHOOHcBi-ULYewxiGYqOiuyAULjGg9NraY/s1600/Untitled-9.8.jpg" height="480" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Pub Cheddar with Chives - Ready for cutting!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Note the nifty "peace pumpkin" I won at the local garlic festival. The symbol was inscribed into the squash's skin so it actually grows like that.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Think of the pumpkin possibilities for next year!</span><br />
<br />
<span style="font-size: large;">Even in the world of dairy cheese there are huge differences of opinions about taste. One person's delightfully crumbly bleu is another's lump of moldy ick.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">(Can you tell I was never a fan of bleu?)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Therefore, I don't see my role here necessarily to review the recipe, but rather to demonstrate that it can be done.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You can make vegan cheese!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">(That said, The Pub Cheddar with Chives got the blessing of The Husband, The Rejuvelator and The Cheese Queen.) </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAIUVIVWNh_qtNaCtA-ziC0LM4lbXAiVumV2jMt7mpphyphenhyphenzDmeDN0teZdWMLhg2q_UE2bhgPCFwcS9w4Ih9yusyoc3GnCnNjnMz8eUrrh_7vcOGWyp-L3v-qTHkEFQoUUwcxa9tis4Y9AY/s1600/Untitled-9.9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAIUVIVWNh_qtNaCtA-ziC0LM4lbXAiVumV2jMt7mpphyphenhyphenzDmeDN0teZdWMLhg2q_UE2bhgPCFwcS9w4Ih9yusyoc3GnCnNjnMz8eUrrh_7vcOGWyp-L3v-qTHkEFQoUUwcxa9tis4Y9AY/s1600/Untitled-9.9.jpg" height="480" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I had a lovely wedge of it for lunch with happy little crackers.</span><br />
<span style="font-size: large;">Yum!</span><br />
<br />
<span style="font-size: large;">So - Vegan Cheese:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Make it for yourself, make it for the lactose-intolerant people you love or the vegan in your life.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Make it as a conversation piece, make it for fun or to widen your repertoire of homemade accomplishments.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I'm already perusing the book, trying to decide which recipe I'll try next.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Fair warning, Gouda, I've got my eye on you on page twenty-eight. I'm fairly certain I can find a way to make you smoky!</span>Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com4tag:blogger.com,1999:blog-7373525592618391216.post-41847883329623344612014-11-01T07:34:00.000-04:002015-06-24T10:46:44.985-04:00Kim Ellis in Stuart, Oklahoma<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWfmbBGmGbIVV1XES38ofvMt31zs5mtAs2h4R6lsmspMJ-N_hsu4CHvi2BpyCpv_5iQCfX1Xw-kJkrwbVJ2fJnqwWJgGVE8Ew6q5Gx_l73YKQkVjvKzI5n1mBgmAj96LXGgN4P8PRgwA/s1600/latesthugsaftermilking.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWfmbBGmGbIVV1XES38ofvMt31zs5mtAs2h4R6lsmspMJ-N_hsu4CHvi2BpyCpv_5iQCfX1Xw-kJkrwbVJ2fJnqwWJgGVE8Ew6q5Gx_l73YKQkVjvKzI5n1mBgmAj96LXGgN4P8PRgwA/s1600/latesthugsaftermilking.jpeg" height="640" width="484" /></a></div>
<div style="text-align: right;">
</div>
We're interviewing the folks who entered our <a href="http://cheesemakinghelp.blogspot.com/2013/12/our-35th-anniversary-essay-contest.html" target="_blank">35th Anniversary Essay Contest</a> last December. Kim Ellis was one of them, telling us how she got started making cheese.<br />
<br />
We loved her essay, and it was a pleasure getting to know her during the course of this interview. As you will see, she has come a long way since the day she founded her own brand of homemade cheese: <br />
<br />
<br />
<b><span style="font-size: x-large;">Kim's Essay</span></b><br />
<span style="font-size: large;">Crooked Cow Cheese </span><br />
<br />
Cheese making has taught me to laugh at myself and reinforce the lesson of
"it's what's inside that counts."<br />
<br />
I started making cheese to have
more control over the food I feed my family. Being on a budget, I started
researching supplies. I decided I would put most of my money into ingredients
and have my husband build my cheese press. <br />
<br />
We found the plans in a magazine and
for less than $20, I had a press. PVC pipe, some boards, and water jugs for
weight. Miss Lilly the cow was ready and I made my first cheese.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7JJYXEjgix6x7t9CcBRVoz_Q_WmS34SJ6arATa8BM9mtrLWoQOwUKYaMipKlO2YO26IU-wdr2jj7l5MFqgip-STLLYY2njkM2pn54ce1ZZpuINLznnfqW6nMke2-MaWQklUdv142KfM/s1600/readykim.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7JJYXEjgix6x7t9CcBRVoz_Q_WmS34SJ6arATa8BM9mtrLWoQOwUKYaMipKlO2YO26IU-wdr2jj7l5MFqgip-STLLYY2njkM2pn54ce1ZZpuINLznnfqW6nMke2-MaWQklUdv142KfM/s1600/readykim.jpeg" height="640" width="480" /></a></div>
<br />
<br />
<br />
Well, it
seems, that sometime during the night the boards and jugs shifted. Crooked Cow
Cheese was born. There was a lot of teasing and laughter.<br />
<br />
My husband
would show everyone my first cheese, a simple little farmhouse cheddar. I
admit, I bristled at the comments, but I finally got used to the teasing.<br />
<br />
The
laughs, of course, were on everyone else when we tried the cheese. It may
have looked funny, but it tasted good for my first try.<br />
<br />
I've been making cheese
for 6 months now and I can definitely say cheese making has brought a lot of
humor into my life.
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmAtc8jxdczQ1VjTKjB1lBZBGIdI_DTQTyFfBoNYPvDSAyTzUhAG8OLqQXRs_y1Vs9rOsm-brjC1QxQHutGGiPStypeCQ1xnHbG0TJ9chDCI0DJ0t-S6PHj1-Rnx8dNfwPVylXH7zd4hI/s1600/ready.homemade+press.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmAtc8jxdczQ1VjTKjB1lBZBGIdI_DTQTyFfBoNYPvDSAyTzUhAG8OLqQXRs_y1Vs9rOsm-brjC1QxQHutGGiPStypeCQ1xnHbG0TJ9chDCI0DJ0t-S6PHj1-Rnx8dNfwPVylXH7zd4hI/s1600/ready.homemade+press.jpeg" height="478" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crooked Cow cheese press. The weights are covered with felt on the top and bottom so they don't slip.</td></tr>
</tbody></table>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEgE9lkdEzp56qgLX9ycp3Lbs-e0TnB_Yx8bNm_RzFZPFJJN44yqTmIzabrlV_B3ymGMcj_uOp3uEEWA0gfwiLHIq3dgHY91V_Cuj3Lc-k6zH44Ohava4_NKVQiLpzIoLU6NKsDHhCoI/s1600/OK_16126.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEgE9lkdEzp56qgLX9ycp3Lbs-e0TnB_Yx8bNm_RzFZPFJJN44yqTmIzabrlV_B3ymGMcj_uOp3uEEWA0gfwiLHIq3dgHY91V_Cuj3Lc-k6zH44Ohava4_NKVQiLpzIoLU6NKsDHhCoI/s1600/OK_16126.gif" height="200" width="320" /></a></div>
<b><span style="font-size: x-large;">Interview</span></b><br />
<br />
<span style="font-size: x-large;">Have you always lived on a farm?</span><br />
<br />
I was born in Oklahoma and have lived in the McAlester area all my
life. I married my high school sweetheart, Sherman. We moved to the
farm in 2007 with our youngest daughter, Taylor.<br />
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN300WcYTWtRmGRnYLkKgnJhkfB1TjR6gK8bC_ah1YDt2ySekSD18Hsfb_fZmUcgG-nhTo1_b7O0JzYPw5LWaqjnND5AShgx8wr3m9plIpOxVCMt8hWFCA13tRyIarZZHOJ2zYptMwR4o/s1600/husband.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN300WcYTWtRmGRnYLkKgnJhkfB1TjR6gK8bC_ah1YDt2ySekSD18Hsfb_fZmUcgG-nhTo1_b7O0JzYPw5LWaqjnND5AShgx8wr3m9plIpOxVCMt8hWFCA13tRyIarZZHOJ2zYptMwR4o/s1600/husband.jpeg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kim's husband, Sherman pasteurizing the milk.</td></tr>
</tbody></table>
<br />
We started out
with a garden and 11 chickens. Taylor started showing cows with FFA Future Farmers of America) and the farm kept growing, one animal at a
time. Now we have 1 bull, 2 cows, 3 calves, 1 miniature pinto horse, 2 barn cats, 1 dog and 35 chickens and guineas. (No goats, I cheat and get goat's milk from a friend for feta.)<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvCIk5catBHn5gBniOEYdNTg7a64n7N6MBvVSCSN1wnKM31aFX63BgcjpM9rURzGAHgW3zObz7OPpVSe2Ou_niq8U6M-xq4IQ_VNZHJTXG6aA4uZLVtLEo2nav4d2rTfFpzzvQ-iNj6g/s1600/readyshelby.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvCIk5catBHn5gBniOEYdNTg7a64n7N6MBvVSCSN1wnKM31aFX63BgcjpM9rURzGAHgW3zObz7OPpVSe2Ou_niq8U6M-xq4IQ_VNZHJTXG6aA4uZLVtLEo2nav4d2rTfFpzzvQ-iNj6g/s1600/readyshelby.jpeg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shelby the miniature paint who likes to think he's a wild mustang.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZd8hkfQ0zIIB1bR7gl4dzmO0mJ4xSwXlUGL9iCfS135Ck0yvroFKqHaJlL246SaExoQwnCYORSUKrZ2mqPv3lXvIIWC31z26wKhlu57EOv3V39cmBzvCiGX2S4BiUIz2Ez6Iu7fCa3g/s1600/eady.buzz.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZd8hkfQ0zIIB1bR7gl4dzmO0mJ4xSwXlUGL9iCfS135Ck0yvroFKqHaJlL246SaExoQwnCYORSUKrZ2mqPv3lXvIIWC31z26wKhlu57EOv3V39cmBzvCiGX2S4BiUIz2Ez6Iu7fCa3g/s1600/eady.buzz.jpeg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buzz, the rooster with some of the girls.</td></tr>
</tbody></table>
<br />
We have 2 daughters. Taylor, our youngest is finishing college. Our
oldest daughter Catarina, her husband Matthew, and our 2 grandsons
Dhane and Trentyn, live about a hour away.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiec5Mi4rYlJSVW1GeY79gYyiDn_0owA7pR60DG8D6M0FtRHNP2aLo_tJf8V9NAprwhzCJ61eUOsWwRl_2uaqXM0OIGO1SNx1xpHCt_IVCF2QGBU46z1vnKW4QXRclvej_ObThpbGLS8GY/s1600/ready.taylor.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiec5Mi4rYlJSVW1GeY79gYyiDn_0owA7pR60DG8D6M0FtRHNP2aLo_tJf8V9NAprwhzCJ61eUOsWwRl_2uaqXM0OIGO1SNx1xpHCt_IVCF2QGBU46z1vnKW4QXRclvej_ObThpbGLS8GY/s1600/ready.taylor.jpeg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taylor dating the milk and getting it ready for the fridge.</td></tr>
</tbody></table>
<br />
I have 1 Holstein milk cow named Lilly. She is 3 1/2 years old. Sherman
gave her to me as a birthday gift. She was only 1 week old. This is
Lilly's second season of milking. She gives us 8 gallons a day. We have
all the milk we need and are able to give milk to 7 other families.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4j3J_NWdg_u5xCe_IV0370ibly8A1kw2CJ6sMon_bfdHOSFzYnmm1Y1JxaDsbPZ40Bj5WrV_Ck_gVM68hCKcLzgA_zc_tnjBLKuszrpHHGUprse-9Fie1mHbD4qqoTbicIpNK-3QrVEk/s1600/ready.image.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4j3J_NWdg_u5xCe_IV0370ibly8A1kw2CJ6sMon_bfdHOSFzYnmm1Y1JxaDsbPZ40Bj5WrV_Ck_gVM68hCKcLzgA_zc_tnjBLKuszrpHHGUprse-9Fie1mHbD4qqoTbicIpNK-3QrVEk/s1600/ready.image.jpeg" height="640" width="458" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Miss Lilly</td></tr>
</tbody></table>
<br />
<span style="font-size: x-large;">Do you work another job?</span><br />
<br />
No, I'm
a homemaker. I keep the farm running while Sherman works on a ranch.
Taylor pitches in between work and college classes. My oldest daughter
Catrina, her husband Matthew, and my grandsons Dhane and Trentyn, visit
every few weeks. They help and "go shopping" for milk, cheese and garden
goodies.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhsrInKYMQDKFiZWqGtHjmiWex9c3vLjNzqCcwty4gOeBrST2LUueVbyXjH7q_ooCuLtCLvtyJhhyphenhyphencTxcUmDazvQTtROpcVRnur5sh0ylxO5zle3Fvn_AHQSFG6Bt6ldZpO0aDlFfwWk/s1600/readysew.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhsrInKYMQDKFiZWqGtHjmiWex9c3vLjNzqCcwty4gOeBrST2LUueVbyXjH7q_ooCuLtCLvtyJhhyphenhyphencTxcUmDazvQTtROpcVRnur5sh0ylxO5zle3Fvn_AHQSFG6Bt6ldZpO0aDlFfwWk/s1600/readysew.jpeg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When I'm not outside or making cheese, I like to sew and crochet.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInP7bTxUEZWKfD20nfJqubOxzTa6k1ANizHpfCcAE8GQ032zsRNLlpAXXEkNgyJVo-pHUcnERQTFokdEosmkTE89uTFhqlVuN7SUKpIsuUe4WH132X-KlZ5qadEq2vgdBfjjz2o64z7k/s1600/ready.canned.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInP7bTxUEZWKfD20nfJqubOxzTa6k1ANizHpfCcAE8GQ032zsRNLlpAXXEkNgyJVo-pHUcnERQTFokdEosmkTE89uTFhqlVuN7SUKpIsuUe4WH132X-KlZ5qadEq2vgdBfjjz2o64z7k/s1600/ready.canned.jpeg" height="470" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the canned goods from the garden and fruit trees.</td></tr>
</tbody></table>
<br />
<span style="font-size: x-large;">How often do you make cheese?</span><br />
<br />
I
make cheese twice a week. Since I have plenty of milk, I use 4-5
gallons at a time and do a double batch. The first season I did soft
cheeses and cheddars. I basically took the <a href="http://www.cheesemaking.com/HomeCheeseMakingbook.html" target="_blank">Home Cheese Making</a> book and went page by page. If it was a recipe that could be waxed and aged
without humidity, I made it. We had 56 hard waxed cheeses in the cave,
not counting the Manchego, Queso, Caerphilly and other kinds with a
short aging time.
<br />
<br />
This season I am trying the
humidity cheeses. I have 2 Romano and 2 Swiss in the new cheese cave. I
am confident enough this year to experiment a little. The first test is a
lactic cheese using a <a href="http://www.cheesemaking.com/shop/flora-danica-ds-culture-1-pack.html" target="_blank">flora danica</a> starter. Next season I hope to try some of the bacteria and mold ripened cheeses.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxd2pIRrjbVVBSMPvVqL9rNqMh_8lo-Ojs6IOIZzqmYHWhuePlW08Op9wjiJONtQkbNctCyyAH_kfKDWS_4DBPGAy_2CLeDfJlCC645XHQYx3eY_YuTgNbCgjHUXp2YVD92OyKtFl_20/s1600/readyimage.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxd2pIRrjbVVBSMPvVqL9rNqMh_8lo-Ojs6IOIZzqmYHWhuePlW08Op9wjiJONtQkbNctCyyAH_kfKDWS_4DBPGAy_2CLeDfJlCC645XHQYx3eY_YuTgNbCgjHUXp2YVD92OyKtFl_20/s1600/readyimage.jpeg" height="478" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of our dairy goodies in the fridge: cream, yogurt, sour cream,
kefir, cream cheese, cottage cheese, feta, Muenster, ricotta, velveeta,
butter</td></tr>
</tbody></table>
<br />
<span style="font-size: x-large;">56 cheeses?! </span>
<br />
<div>
<br />
Yes, 56 all noted in my cheese book. I have 2 left from last
season. We buy no dairy products at all, except for the occasional
butter if I do a lot of baking. Lilly gives more milk than cream. She
gives around a pint per gallon. This makes really creamy, smooth cheddar
and hard cheese. But, some of the soft cheese has to be drained in
<a href="http://www.cheesemaking.com/shop/butter-muslin-for-draining-soft-cheese.html" target="_blank">muslin</a> before I can put it in forms.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wVzD8sWNj8JyBbBdNgFJsDqzp-jl8Y_cBC4YDS5gZxWvH6uTnOvbOp_AHojihI-k05gSae5RuEIO28k1MftOzQiUVodLiJOSLnn8s0lKgCtlIbMWrzhvawtF1EUtDEoJFrR27VxC35Q/s1600/ready.cave.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wVzD8sWNj8JyBbBdNgFJsDqzp-jl8Y_cBC4YDS5gZxWvH6uTnOvbOp_AHojihI-k05gSae5RuEIO28k1MftOzQiUVodLiJOSLnn8s0lKgCtlIbMWrzhvawtF1EUtDEoJFrR27VxC35Q/s1600/ready.cave.jpeg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My cheese caves- hard cheese on the right and my new cave with high humidity cheeses on the left</td></tr>
</tbody></table>
<br />
<span style="font-size: x-large;">What are you using for your cave?</span><br />
<br />
The new cave is my
daughter's dorm fridge. I keep the temperature at 55F with an <a href="http://www.cheesemaking.com/store/p/93-Refrigerator-Thermostat.html" target="_blank">outside thermostat</a>. The humidity is staying around 90F with a salt water slush
mix, a flat container of water, and a jar of water with a sponge wick. I
have 2 Swiss and 2 Romano that are doing nicely.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqw9ecqyddejurhoWqlveFH68g2ZJHrbNOGRyncfgMO-csxmLjV9xU7Ay3Gwk8vijZq3hx7lkofXPSU-KJcP_iiziLYO-p5_SoMhiU7BAHtZiugV0GVFMMRQa1Aog1kiU2OfCWkvmnMUI/s1600/readynewcave.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqw9ecqyddejurhoWqlveFH68g2ZJHrbNOGRyncfgMO-csxmLjV9xU7Ay3Gwk8vijZq3hx7lkofXPSU-KJcP_iiziLYO-p5_SoMhiU7BAHtZiugV0GVFMMRQa1Aog1kiU2OfCWkvmnMUI/s1600/readynewcave.jpeg" height="640" width="480" /></a></div>
<br />
My future cheese making goal is blue and Brie cheese. These are two of my favorites and store bought brands just aren't the same.<br />
<br />
I highly suggest the <a href="http://www.cheesemaking.com/HomeCheeseMakingbook.html" target="_blank">Home Cheese Making</a> book for beginners. It covers all you need to know about cheese making in a very straight forward way. I call it the cheese bible. I would also tell beginners to be careful with the word "stir" in cheese making recipes. My first stir curd cheddar was a crumbly mess. I learned you don't really stir cheese curds. It's more of a gentle lifting motion as you move the curds around in the pot.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDesliZclQ7VoGPmlnfHX_nUlmsSv6PW0_AuLbBnzhtwijs-zrhLd8ciYgc6lzdGLMgbJS1yLQuiAg6q3jKdRVKYiAaI00FFc1XYlyY-c0rA8fcScdrss60hMaJojTU__MzaEDAE0ny1w/s1600/unnamed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDesliZclQ7VoGPmlnfHX_nUlmsSv6PW0_AuLbBnzhtwijs-zrhLd8ciYgc6lzdGLMgbJS1yLQuiAg6q3jKdRVKYiAaI00FFc1XYlyY-c0rA8fcScdrss60hMaJojTU__MzaEDAE0ny1w/s1600/unnamed.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunrise on the farm</td></tr>
</tbody></table>
</div>
Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com3tag:blogger.com,1999:blog-7373525592618391216.post-68509151479775886692014-10-10T15:10:00.001-04:002015-06-24T10:50:35.173-04:00Poutine with Andrew B. Chisholm<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1knN9iypd1MZWOLI60okZBoypisudEPnf1EoGdDXeeKpwxuknn9RZLh6AmqCJLe8324rljWJ1lYyxE6QYRn1QGc7HLsgL8gQpC-7pnBvU5CNbiGtY8HhTlTLcpK_B99TydayA8qJis3M/s1600/me+and+the+dude.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1knN9iypd1MZWOLI60okZBoypisudEPnf1EoGdDXeeKpwxuknn9RZLh6AmqCJLe8324rljWJ1lYyxE6QYRn1QGc7HLsgL8gQpC-7pnBvU5CNbiGtY8HhTlTLcpK_B99TydayA8qJis3M/s1600/me+and+the+dude.jpg" height="640" width="475" /></a></div>
<br />
<br />
<a href="http://themigrantchef.com/" target="_blank"><span style="font-size: x-large;">The Migrant Chef</span></a><br />
<br />
<span style="font-size: large;">There is absolutely nothing like a good food blog - the pictures are amazing, the directions are tried and tested (and usually fairly simple), and there are actual comments from the writer about the food. What more could you possibly want for your recipes?</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Andrew Chisholm does a great food blog- <a href="http://themigrantchef.com/" target="_blank">The Migrant Chef</a>, specializing in comfort foods. He just started it a few months ago, but there appears to be no learning curve involved - all his recipes are wonderful.</span><br />
<br />
<span style="font-size: large;">He lives in Oslo, Norway now, but he was born and raised in Eastern Canada. So he knows his way around a bowl of poutine. And, if that isn't "comfort food" we don't know what is! </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In the recipe below, he used <a href="http://www.cheesemaking.com/Recipe_CheeseCurds.html" target="_blank">our own recipe for cheese curds</a>. We think it's fabulous.</span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b><span style="font-size: x-large;">I’m Talking Aboot Poutine, Eh?</span> </b><br />
<span style="font-size: large;">By Andrew B. Chisholm at <a href="http://themigrantchef.com/" target="_blank">The Migrant Chef</a></span><br />
<span style="font-size: large;"> </span>
<br />
<div style="text-align: center;">
<a href="http://themigrantchef.files.wordpress.com/2014/09/poutinegravypour.jpg"><img alt="poutinegravypour" class="aligncenter wp-image-242 size-large" src="http://themigrantchef.files.wordpress.com/2014/09/poutinegravypour.jpg?w=1011&h=650" height="433" style="border: 1px solid rgb(0, 0, 0);" title="french fries, poutine, gravy, cheese curd, recipe" width="676" /></a></div>
<br />
<br />
Ask any Canadian about poutine and they’ll know exactly what you’re
talking about. Ask any Canadian about Vladimir Putin and they’ll start
drooling because all they heard was poutine.<br />
<br />
This quintessential Canadian dish couldn’t be anymore
straightforward. French fries, cheese curd, and gravy — that’s it. But
is it really that simple? Any buzzed up party-goer stumbling out of a
bar at 2am on a Saturday night, from Halifax to Victoria, may certainly
say it is that simple. However, ask a sober foodie in the light of day,
or even better, go straight to the source in Quebec to discover what
makes this dish far more complex than meets the eye.<br />
<br />
I’ve had my fair share of poutine. Some utterly delicious, while
others were a soft soggy, greasy mess. As easy as it is to make, it’s
equally easy to mess up. For the more adventurous poutine seekers,
variations of bacon cheeseburger, seafood, and pulled pork can be found
in a Canadian poutinary. My personal favorite growing up was poutine
topped with donair meat. If you’ve never heard of donair, don’t fret,
I’ll tackle that Greek-Canadian treasure at a later date.<br />
<br />
<b>The Elements</b><br />
<br />
To make just three basic elements work in unison, they must all be
individually perfect. That means an extra crispy french fry that
contrasts against a soft squeaky cheese curd and melded together with
steaming hot gravy. Timing is crucial, but nowhere near as important as
quality.<br />
<br />
<b>French Fries:</b><br />
<br />
The fries used in this poutine are the same as the ones mentioned in a previous post: <a href="http://themigrantchef.com/2014/09/21/not-just-any-burger-and-fries/" title="Not Just Any Burger and Fries">Not Just Any Burger and Fries</a>.<br />
<br />
Feel free to read through the original post if you haven’t already, but here is a copy of the french fry recipe.<br />
<ul>
<li>6 to 8 large potatoes</li>
<li>1 L Sunflower Oil, for frying</li>
<li>4 L water, for boiling</li>
<li>2 tbsp potato starch</li>
<li>2 tbsp oil</li>
<li>Kosher or Sea salt to season</li>
</ul>
<br />
<div style="text-align: center;">
<img alt="french fries" class="aligncenter wp-image-87 size-large" src="http://themigrantchef.files.wordpress.com/2014/09/french-fries-e1411882157541.jpg?w=1014&h=915" height="609" title="extra crispy french fries" width="676" /></div>
<br />
Cut the potatoes into fries thick or thin, your choice. Soak them in ice cold water for at least 30 minutes.<br />
<br />
The next step is to boil them. Boiling the fries will cause tiny
ridges along the edges that will absorb the oil, creating a crispness.
It’s best to put the fries in boiling water to shock them, rather than
have them come up to a boil gradually.<br />
<br />
<div style="text-align: center;">
<img alt="fries boil" class="aligncenter wp-image-88 size-medium" src="http://themigrantchef.files.wordpress.com/2014/09/fries-boil.jpg?w=450&h=294" height="260" width="400" /></div>
<br />
Boil the fries until they’re just ready to start falling apart. Lift
them out of the water, onto a cooling rack. Be careful. Let them sit in a
cool dry atmosphere. The fridge is a perfect place. This will help draw
a lot of excess moisture out. Let them dry for a minimum of four hours.<br />
<br />
Before we fry them, place all the fries on a baking tray and sprinkle
with potato starch, then drizzle 2 tbsp oil. Gently massage the starch
and oil all over the fries, covering the entire fry.<br />
<br />
Now it’s time for the first frying. This is called the blanching
stage. Heat oil to 120C (248F), no hotter. Cook in small
batches, but as you do, agitate them, either by constantly moving the
basket (if using a deep fryer) or by carefully moving the pot on the
stove.<br />
<br />
Just as the fries turn ever so golden, take them out and place them
on the cooling rack again. But don’t let the oil go above 120C (248F).<br />
<br />
<div style="text-align: center;">
<img alt="fries prep" class="aligncenter wp-image-89 size-medium" src="http://themigrantchef.files.wordpress.com/2014/09/fries-prep.jpg?w=450&h=285" height="253" width="400" /></div>
<br />
Allow to cool completely.<br />
<br />
The third and final frying will be fast and hot. Crank the heat up to
180C (356F). Toss the fries in and continually agitate them by lifting
them in and out of the hot oil. Should only takes 3-5 minutes to achieve
that super crispy exterior. Remember to work with them in small
batches.<br />
Take the fries out of the oil and into a bowl. Sprinkle with salt.<br />
<br />
<b>The Cheese Curds:</b><br />
<br />
I must credit The Cheese Queen, Ricki Carroll, of <a href="http://www.cheesemaking.com/" target="_blank">New England Cheesemaking Suppy Company</a> for her informative website and excellent
recipe for cheese curds: <a href="http://www.cheesemaking.com/Recipe_CheeseCurds.html" title="New England Cheese Making Suppy Company">http://www.cheesemaking.com/Recipe_CheeseCurds.html</a><br />
<br />
Check out her website for great cheese recipes and affordable supplies that are shipped all over the world.<br />
<br />
Below are photos of my adventure in making cheese curds. If
interested in making your own curds, be sure to read Ricki Carroll’s
recipe carefully since it’s much more detailed than my description that
follows.<br />
<br />
Ingredients:<br />
<ul>
<li>7.5 liters of whole milk (2 gallons)</li>
<li>1/2 tsp <a href="http://www.cheesemaking.com/calciumchloride.html" target="_blank">calcium chloride</a></li>
<li>1 packet of <a href="http://www.cheesemaking.com/shop/thermophilic-ds-culture-5-pack.html" target="_blank">thermophilic culture</a></li>
<li>1/2 tsp <a href="http://www.cheesemaking.com/liquidanimalrennet.html" target="_blank">animal rennet</a></li>
<li>1/4 water</li>
<li>2 tsp salt</li>
</ul>
<br />
First I warmed the milk to 35.6C (96F), then added calcium chloride and thermophilic culture.<br />
<br />
<div style="text-align: center;">
<img alt="makingcheese1" class="aligncenter wp-image-238 size-medium" src="http://themigrantchef.files.wordpress.com/2014/09/makingcheese1.jpg?w=447&h=402" height="357" style="border: 1px solid rgb(0, 0, 0);" width="400" /></div>
<br />
After 30 minutes I added the rennet and waited 25 minutes for the whey to clear. Then I cut the curd into 2cm (3/4") cubes.<br />
<br />
<div style="text-align: center;">
<img alt="cuttingcurd" class="aligncenter wp-image-232 size-medium" src="http://themigrantchef.files.wordpress.com/2014/09/cuttingcurd.jpg?w=447&h=333" height="296" style="border: 1px solid rgb(0, 0, 0);" width="400" /></div>
<br />
Next, I stirred the curd and slowly heated them up to 46.7C (116F) and
cooked it for 45 minutes. And lastly, I drained the curd into a
cheesecloth and pressed it with 4kg (8.8 lb) of weight for 3 hrs.<br />
<br />
<div style="text-align: center;">
<img alt="stirring curd" class="aligncenter wp-image-246 size-medium" src="http://themigrantchef.files.wordpress.com/2014/09/stirring-curd.jpg?w=447&h=396" height="353" style="border: 1px solid rgb(0, 0, 0);" width="400" /></div>
<br />
And my final product — perfectly squeaky cheese curds I sprinkled with salt.<br />
<br />
<div style="text-align: center;">
<img alt="final curd" class="aligncenter wp-image-234 size-medium" src="http://themigrantchef.files.wordpress.com/2014/09/final-curd.jpg?w=447&h=299" height="266" style="border: 1px solid rgb(0, 0, 0);" width="400" /></div>
<br />
Now I have 1kg (2.2 lb) of cheese curd ready for poutine. Thanks Ricki!<br />
<br />
<b>The Gravy:</b><br />
<br />
To start the gravy, we first need a stock.<br />
<br />
For the stock:<br />
<ul>
<li>2 chicken carcasses</li>
<li>2 carrots</li>
<li>2 stalks of celery</li>
<li>1 large onion</li>
<li>1 tbsp salt</li>
<li>1 tbsp oil</li>
<li>1.5 liter hot water (1/2 gallon)</li>
<li>2 bay leaves</li>
<li>10 peppercorns</li>
<li>1/2 cup lemon juice or white wine to deglaze</li>
</ul>
<br />
For the Gravy:<br />
<ul>
<li>1.5 Liters (1/2 gallon) chicken stock</li>
<li>2 tbsp flour</li>
<li>2 tbsp butter</li>
<li>1 tsp yeast extract (Vegemite or Marmite)</li>
<li>1 tsp dried thyme</li>
<li>1 tsp marjoram</li>
<li>1 tsp ground sage</li>
<li>1 tsp black pepper</li>
<li>1/2 tsp tarragon</li>
<li>1/2 tsp garlic powder</li>
<li>1/2 tsp onion power</li>
<li>1/4 ground rosemary</li>
<li>1/4 tsp cloves</li>
<li>1/4 tsp nutmeg</li>
<li>more salt (optional)</li>
</ul>
<br />
First chop the chicken carcasses into big, but manageable pieces. Also chop the carrot, celery, and onion into big pieces.<br />
<br />
<div style="text-align: center;">
<img alt="starting chicken stock" class="aligncenter wp-image-245 size-medium" src="http://themigrantchef.files.wordpress.com/2014/09/starting-chicken-stock.jpg?w=447&h=435" height="622" style="border: 1px solid rgb(0, 0, 0);" width="640" /></div>
<br />
In a large stock pot over medium-high heat, add oil. Then put the
chicken pieces in. Let them sizzle and stick to the bottom of the pot.
Cook for 5-10 minutes until the pieces are a rich golden color and have
really stuck to the bottom of the pot.<br />
<br />
Now add the veggies and continue cooking for 10-15 minutes. If the
brown bits stuck to the bottom start to turn black, then add the lemon
juice or wine now. Ideally, you want those bits dark brown, but not
black.<br />
<br />
After you’ve deglazed the bottom of the pot, you can add all the
water, 1 tbsp salt, peppercorns, and bay leaves. Bring to a boil, then
turn down to low and let simmer covered for 1 hour.<br />
<br />
<div style="text-align: center;">
<img alt="simmering stock" class="aligncenter wp-image-244 size-medium" src="http://themigrantchef.files.wordpress.com/2014/09/simmering-stock.jpg?w=447&h=374" height="333" style="border: 1px solid rgb(0, 0, 0);" width="400" /></div>
<br />
After an hour, drain the stock through a fine-mesh sieve. Return stock to stove and continue to simmer.<br />
<br />
Meanwhile, in a pestle and mortar or blender, combine thyme,
marjoram, sage, pepper, tarragon, garlic powder, onion powder, rosemary,
cloves, and nutmeg. Crush into a fine powder.<br />
<br />
Bring stock back up to a boil and add spice mixture and yeast
extract. Boil for 3 minutes, then return to a simmer. Taste to season.
Maybe more salt depending on your preference.<br />
<br />
To make the gravy, in another large pot combine equal amounts of
butter and flour. Start with 2 tbsp each. Stir on medium heat until the
roux turns brown and has a nutty scent. About 5-7 minutes.<br />
<br />
Whisk stock into roux, starting with one cup at a time. As it
thickens, continue adding more stock to desired thickness. If the gravy
becomes to thin simply mix 1 tbsp of cornstarch and 1/4 cup of cold
water into a cup, stir well then add to gravy a little at a time until
it thickens.<br />
<br />
Simmer gravy for at least 30 minutes before using. If using the next
day, allow gravy to cool, then store in a container in the fridge.<br />
<br />
As shown in the photo below, to assemble, simply pile fries onto a
plate or in a bowl, pack a handful of cheese curd on top, and ladle very
hot gravy over top.<br />
<br />
<div style="text-align: center;">
<a href="http://themigrantchef.files.wordpress.com/2014/09/poutine.jpg"><img alt="poutine" class="aligncenter wp-image-241 size-large" src="http://themigrantchef.files.wordpress.com/2014/09/poutine.jpg?w=1011&h=675" height="450" style="border: 1px solid rgb(0, 0, 0);" width="676" /></a></div>
<br />
<b>As a final note</b>, I discourage use of a less than
premium quality stock or gravy, but there are good ones out there if you
don’t want to make it. Also, cheese curd isn’t always readily available
in all supermarkets, and though nothing can truly substitute a squeaky
cheese curd, when you’re in a jam a mild cheddar, gouda, or Swiss style
cheeses, broken off into chunks can replace the curd and still be
satisfying.<br />
<br />
Enjoy this purely Canadian guilt-ridden fest!!!Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com1tag:blogger.com,1999:blog-7373525592618391216.post-65140874991392345692014-10-01T08:07:00.000-04:002015-06-24T10:46:45.021-04:00Susan Olson in Sebastopol, California<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWaVVMHvKx1eq4cmD6cmti9pGvSsTXnBrj_Fz-LnMlnBZkLo-bFSBF6P4J_u6mp72rIig8zwkJC-q47a1BTg58NpnssYySfclADby1dHEIr-UHfRgCD6iskz1yuFEnZPX_Wa-UUWBwL_A/s1600/mm-2-2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWaVVMHvKx1eq4cmD6cmti9pGvSsTXnBrj_Fz-LnMlnBZkLo-bFSBF6P4J_u6mp72rIig8zwkJC-q47a1BTg58NpnssYySfclADby1dHEIr-UHfRgCD6iskz1yuFEnZPX_Wa-UUWBwL_A/s1600/mm-2-2.jpeg" height="319" width="320" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">What could be better than to be a cheese maker in Wine Country?!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Susan Olson is a financial advisor at a company called Abacus Wealth Partners, a nationwide financial planning and asset management firm.</span><br />
<br />
<span style="font-size: large;">She
believes in the concept of abundance. Growing and making her own food is a big part of
that. In fact, this year her clients around the country will be getting a jar of her
blackberry jam for the holidays!</span><br />
<br />
<span style="font-size: large;">I asked her if she lives on a farm...</span><br />
<br />
<span style="font-size: large;"><i>I grow most of our produce, year-round. I have an orchard with about 25 trees/vines, a massive wild blackberry patch, an herb garden, and about 12 raised beds for vegetables. I've attached my orchard plan so you can see the variety (below). I have some baby olive trees, a bunch of citrus in large pots, and another apple elsewhere, but the plan shows most of my fruit trees.</i></span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0frj-E9jE6A-JjFhTNJwXj9U8er-6NiEkJjzlE5HpK0BnACRTYfJNw1o-F06B4iZeMP2p-W9fRf4Ew03A7Ls9Uwt-TgazBbqPxX3ShmE0oNep5LnwBjy6yv5c_Ovq6QIPD3MdVa1QAw/s1600/orchard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0frj-E9jE6A-JjFhTNJwXj9U8er-6NiEkJjzlE5HpK0BnACRTYfJNw1o-F06B4iZeMP2p-W9fRf4Ew03A7Ls9Uwt-TgazBbqPxX3ShmE0oNep5LnwBjy6yv5c_Ovq6QIPD3MdVa1QAw/s1600/orchard.jpg" height="396" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><i>I don't have any milking animals so I usually trade my produce for goat milk from friends nearby. People trade a lot for meat, eggs, goat milk, and produce in my area. Cow's milk is harder to get without buying a share, so I usually buy organic milk for cheese from Trader Joe's or at a locally owned market.</i></span><br />
<br />
<span style="font-size: large;">Susan was kind enough to write her story for us:</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gv4JQ46PxpEN1Vsm6xleHt3gvYa6Lad0hORQSktK826c9lafp3ssg6XxCUBaGFOYqnaQA53nfuRtR7h8a1SxPFE9Uxlh2rtphXutDDLOLRvGxCbGjC58xbVNAYjxxogwtCdh7tk4Uc0/s1600/9.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gv4JQ46PxpEN1Vsm6xleHt3gvYa6Lad0hORQSktK826c9lafp3ssg6XxCUBaGFOYqnaQA53nfuRtR7h8a1SxPFE9Uxlh2rtphXutDDLOLRvGxCbGjC58xbVNAYjxxogwtCdh7tk4Uc0/s1600/9.jpg" height="640" width="480" /></a></div>
<b><span style="font-size: x-large;">Susan's Story</span></b><br />
<br />
<span style="font-size: large;">Since I was a little girl, I think I've been a modern day Laura Ingalls Wilder. I love gardening, knitting, spinning, weaving, cooking, and canning. I have experimented with other fermented foods, including pickles and sauerkraut, and every week I make a large batch of ginger kombucha. I recently perfected true sourdough bread and given my love of cheese, I thought I'd give it a try as well. I live in Sonoma County's wine country, so why not fill out the picnic basket with a good goat cheese?</span><br />
<br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"></span>
<span style="font-size: large;">I started making chevre and quick mozzarella with good success, probably because the necessity for sanitation is a bit less crucial. The most surprising thing for me about cheese making was that it is much more like chemistry than cooking. I'm a great cook, but I mostly wing it after getting inspired by something I ate in a restaurant or looking at a recipe. In fact, I require that my cookbooks have pictures because that is what makes me want to cook.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Given my "pinch of this" and "plop of that" approach to cooking, the exactitudes of cheese making sometimes get me into trouble. But I'm learning to be more precise and get the basics down, with increasing success. I'm famous for spending money on my hobbies, so I've strived to keep costs down with my cheese venture. A friend gave me an old dorm fridge that serves as my cheese cave, with a thermostat adapter.</span><br />
<span style="font-size: large;"><br /></span>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIfY_78jklLB7rqpqyjd07sO9Cywb1x8GJIxBouPn5xqigZMqknq8HA53fY-Oy7hbxzjb8tNAvWQpz3KDal7zF5seP4oM4Fd72MEiFAfFlyeeqD827i3YIq3QDq80CUEVDhgLz1oT2Fo/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIfY_78jklLB7rqpqyjd07sO9Cywb1x8GJIxBouPn5xqigZMqknq8HA53fY-Oy7hbxzjb8tNAvWQpz3KDal7zF5seP4oM4Fd72MEiFAfFlyeeqD827i3YIq3QDq80CUEVDhgLz1oT2Fo/s1600/1.jpg" height="640" width="478" /></a></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqbRsAzUxGQmjaCLk2myhJdmlUpIAlPQVcrgF-shzktzmAirRT-6i6aKxqhq5KeyK9xPXR-q6__LZBk5oadVIAlVLWADdbxmqxbYSXfRZthMs_LMGUO17wBTZiWSmmAQxxO0-Tw5TIsU/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqbRsAzUxGQmjaCLk2myhJdmlUpIAlPQVcrgF-shzktzmAirRT-6i6aKxqhq5KeyK9xPXR-q6__LZBk5oadVIAlVLWADdbxmqxbYSXfRZthMs_LMGUO17wBTZiWSmmAQxxO0-Tw5TIsU/s1600/2.jpg" height="480" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I cook on my antique range. Frequently found there during harvest season are also vats of jam, sauce, pickles, and salsa being canned from the bounty of my huge garden and orchard. Below is a batch of milk ripening.</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3Xcvx5wqqerckDX3FT2o3u-btBVbUHlSHNyXJUgf0TGYngcXmiMOdnlcYUtdy79cKSdDkLNJ0RSaaFTv2Zl0CttuEYAHHrEUUbFJ-_r3CSVN6ZPIpkKfNEyjNNry_JxxtTDwZJ8B66w/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3Xcvx5wqqerckDX3FT2o3u-btBVbUHlSHNyXJUgf0TGYngcXmiMOdnlcYUtdy79cKSdDkLNJ0RSaaFTv2Zl0CttuEYAHHrEUUbFJ-_r3CSVN6ZPIpkKfNEyjNNry_JxxtTDwZJ8B66w/s1600/3.jpg" height="640" width="478" /></a></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHSJDUi4x0cdvM6H-QXYX-bGuH9YsluIj0-wH2gqBKoc5hZV5LAhf0A9u75rPboh-2fRsatDSL1sLeQz8Tj8zppfIjEoVTFJ__q1QqlLecZHOILMrsJIV7J7ngVp7MDNVI_RpBWVDLV4/s1600/4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHSJDUi4x0cdvM6H-QXYX-bGuH9YsluIj0-wH2gqBKoc5hZV5LAhf0A9u75rPboh-2fRsatDSL1sLeQz8Tj8zppfIjEoVTFJ__q1QqlLecZHOILMrsJIV7J7ngVp7MDNVI_RpBWVDLV4/s1600/4.jpg" height="640" width="480" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: normal;">Salsa verde - great with chevre!</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;"></span>
<span style="font-size: large;">My first hard cheese, an asiago, seemed to go well. It looked right, acted right, and pressed in the lovely copper and oak press my husband made me quite beautifully. Fortunately, when I served it a few months later, it was to good friends who weren't embarrassed to agree with me that it smelled and tasted like a horribly sour dishrag.</span><br />
<br />
<span style="font-size: large;">I suspect I got a bit cavalier with the sanitation process and didn't separate my aging cheeses in the "cave" well enough. Now I use plastic tubs for that. I did find plastic mesh meant for cross stitch at the craft store which is cheaper than that at cheese stores and it works well under the cheese in the tubs.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhaujn0mT8_2R7NFyw1utbpvCE_9rLUt7HDgVKcgtNSVNCV7Eq9zStkUSdB5poxinsEftzlAHUolVthfha-h7AXPO2P79XBFTyrFy5abKgwWX8bqNcw_7j5FD4Gl6VprU17e_hLfZed8Q/s1600/6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhaujn0mT8_2R7NFyw1utbpvCE_9rLUt7HDgVKcgtNSVNCV7Eq9zStkUSdB5poxinsEftzlAHUolVthfha-h7AXPO2P79XBFTyrFy5abKgwWX8bqNcw_7j5FD4Gl6VprU17e_hLfZed8Q/s1600/6.jpg" height="480" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;">Even when something's gone wrong, my cat doesn't mind the whey!</span>
</span></td></tr>
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<span style="font-size: large;"></span><br />
<span style="font-size: large;">I have now tried a cheddar (that is still aging, as after a month it was super boring) and a manchego. Both are OK. But I'm most proud of my goat crottin. It ripened beautifully and satisfied my need for some slightly more instant gratification. In one week they were tasty and in three weeks, absolutely perfect!
</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlBU899IZhyEuM7wAbPVv70WCAIxGVOfn4kvFktWjti-DoASpcb_oSBcSq9yNFFpVeuI1pxbL10WzfOGNycL2AO0St0F8NRm6BpzS4UnrCMoVvZJl7pWoAlV9l0ekZ9k1DjuZY_a57Lc/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlBU899IZhyEuM7wAbPVv70WCAIxGVOfn4kvFktWjti-DoASpcb_oSBcSq9yNFFpVeuI1pxbL10WzfOGNycL2AO0St0F8NRm6BpzS4UnrCMoVvZJl7pWoAlV9l0ekZ9k1DjuZY_a57Lc/s1600/7.jpg" height="480" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"></span>
<span style="font-size: large;">By day, I'm a financial planner, helping people achieve their financial goals. You can often find me meeting with clients to discuss hopes, dreams, and fears around money, or running numbers to be sure they are on a path of good saving and spending habits to create the future they want for themselves. I find that cultivating abundance in people's lives is very rewarding work, and I often bring my garden's abundance into the office to share!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7mSAo8cW2zseFsn3xdkAUzLWlEuRSwPfyVOmVVw9dttyegR_YdIiCNp2kI_XtFYaoAmIQAjLhQuLVaUEdhyc4AjpyHbq59xm1MLUxQxMg4MRzBhsrYO4nSfd-E9dYdKvz_tB7lCPyQjE/s1600/IMG_2266.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7mSAo8cW2zseFsn3xdkAUzLWlEuRSwPfyVOmVVw9dttyegR_YdIiCNp2kI_XtFYaoAmIQAjLhQuLVaUEdhyc4AjpyHbq59xm1MLUxQxMg4MRzBhsrYO4nSfd-E9dYdKvz_tB7lCPyQjE/s1600/IMG_2266.jpeg" height="478" width="640" /></a></div>
Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com1tag:blogger.com,1999:blog-7373525592618391216.post-43602280860008162542014-10-01T08:05:00.002-04:002015-06-24T10:46:45.000-04:00Melody Cramer (17) in Midvale, Utah<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhFZRxwD3Y9ulpbq8O4I9QJUWOmsLEHzv3SZmZgv-nvVYpkC2UMB_REvcd4z9NaqAhRf9_YQN9oRopHGddH391tRhU5RcL_wCNS35uq5hTz4cJB6HgUSVirZUgITKtIeb0TC3ObTiCg8/s1600/formoosletter.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhFZRxwD3Y9ulpbq8O4I9QJUWOmsLEHzv3SZmZgv-nvVYpkC2UMB_REvcd4z9NaqAhRf9_YQN9oRopHGddH391tRhU5RcL_wCNS35uq5hTz4cJB6HgUSVirZUgITKtIeb0TC3ObTiCg8/s1600/formoosletter.jpg" height="186" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Selfie taken with her Kindle camera</td></tr>
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<span style="font-size: large;">We think it's great when students choose cheese related subjects for their school assignments. It's nice to know that the younger generation appreciates the fascinating process of making cheese.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Melody Cramer just graduated from high school last spring (home schooled). This is her research paper for a biology class she took at the local community college during her last year of school:</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XUTX-70h3-BNSZQQR1-lRu9tasgJaCN3xvy_SjTdeiIb5VmAW0c8aj4THqudMeBtvVXBh_pUXo75lrHtbrC7sTnX__yZM59Kwi8kz5EJNGpc1T3y8QrugOaGQGZusIQoVBzmZa0B1eA/s1600/IMG_20140812_235422.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XUTX-70h3-BNSZQQR1-lRu9tasgJaCN3xvy_SjTdeiIb5VmAW0c8aj4THqudMeBtvVXBh_pUXo75lrHtbrC7sTnX__yZM59Kwi8kz5EJNGpc1T3y8QrugOaGQGZusIQoVBzmZa0B1eA/s1600/IMG_20140812_235422.jpg" height="425" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melody with her homemade <a href="http://www.cheesemaking.com/shop/fromage-blanc-ds-culture-5-pack.html" target="_blank">fromage blanc</a></td></tr>
</tbody></table>
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<br />
<b><span style="font-size: x-large;">Lactobacilli and Their Enzymes</span></b><br />
<span style="font-size: large;">Melody Cramer</span><br />
<span style="font-size: large;">November 22nd, 2013</span><br />
<br />
<span style="font-size: large;">The production of cheese is a very chemically, enzymatically, and microbiologically complex system. In order for changes like lactose fermentation, lipolysis, and proteolysis to occur, certain bacteria and enzymes must be present. One genus of such bacteria is called lactobacillus, of which there are at least 87 species. Some of its characteristics include being rod-shaped, acid tolerant, and anaerobic. It is part of a group of organisms called lactic acid bacteria (LAB) that produce lactic acid as a major by-product of metabolizing lactose and other sugars. Although lactobacilli are found in the intestines of animals, fermenting plant matter, and meat products, the focus of this paper will be on the species and their enzymes that are used for cheese making.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Proteolysis plays a large role in the texture, flavor, and smell in most aged cheeses. The proteolytic enzymes in the cell wall of lactobacilli are catalysts for the hydrolysis of milk proteins, mostly caseins, into peptides. Two proteases (endopeptidases and exopeptidases) further the process and finish with an end product of smaller peptides and amino acids. Endopeptidases split the peptides from the inside, while exopeptidases break off 1-3 amino acids from the peptide chains.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Milk by itself does not contain enough free amino acids and peptides to support very much bacterial growth. Thus, proteolysis is necessary for the ripening of cheese because it enables lactobacilli to grow properly. There are three categories of enzymes in the proteolytic system: proteinases that make peptides from caseins, transport enzymes that move broken-down material across the cytoplasmic membrane, and peptidases that further break down peptides. It has been discovered that lactococci, another genus of cheese culture, have a similar proteolytic system to that of lactobacilli, as they both need free amino acids and peptides to both grow and influence the taste and texture of the cheese (bitterness is the result of an excess of certain peptides).</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Lipolysis is the breakdown of milk fat by lipolytic enzymes in lactobacillus. It includes the degradation of free fatty acids (FFA), which contribute flavor to the cheese during ripening. The enzymes split the ester line between a fatty acid and the glycerol backbone of a triacylglycerol to make FFA and acylglycerols. FFA have very strong flavors, adding cheesy, pungent, waxy, soapy, or rancid flavors to the cheese. Lipolytic enzymes are normally divided into two groups: lipases and esterases. Esterases hydrolyze 2-8 carbon atom-long cyl ester chains, and mostly work with shorter lipids that are partly water soluble. Lipases hydrolyze acyl ester chains that are longer, with 8-10 carbon atoms. Since the lipids that they work with are longer, they are hydrophobic. Lactobacilli are seen as generally weaker lipolytes, but in certain cheeses are actually the only or main bacteria to carry out lipolysis.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">LAB are important during the ripening process because most of the starter cultures die over that period of time. The flavor in hard cheeses is mostly thanks to lactobacilli, who produce lactic acid by way of fermentation. By continued proteolysis, the quantity of lactobacilli increases as the cheese matures. Hence, cheese that is left to ripen for long periods of time will contain very strong flavors which are decided by lactobacilli and other LAB. Lactobacilli are important in regard to the ripening of cheese because they control the pH of the cheese, cause proteolysis and lipolysis, encourage the growth of other organisms, and contribute to the flavor compounds of the cheese; proteolysis has been identified as the most important process that affects the taste of the cheese. Lipolytic activity is not large during the ripening of the cheese, but it happens nonetheless. It can occur from a number of different things, including starter bacteria, milk lipase, enzymes added to the milk, or adventitious bacteria. However, milk lipase will not be active unless the milk is raw. Lactobacilli are often used along with streptococcus thermophilus and propionibacterium shermanii to enhance flavor development.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Autolysis is the sudden disintegration of bacterial cells that causes them to release their cytoplasmic contents, including their intracellular enzymes. When starter cells lyse, they give up peptides and esterases that convert milk fat and amino acids into flavor. One of the factors of the time it takes for certain cheeses to mature is the speed at which the starter cells are lysing. Autolysis is the task of endogenous enzymes. Autolysins create bonds which are used to create and strengthen cell walls. Loss of control of those enzymes can kill the cell by causing autolysis. Some endogenous enzymes are made in the ribosomes of bacteria who produce them to kill their enemies and competitors. Others are encoded by DNA and make during the bacteriophage lytic cycle. They use hollin proteins to transport their lysin across a cell wall, causing the destruction of the cellular membrane and the dispersal of the lysin. While autolysis is important in increasing fermentation, it does not necessarily affect the flavor of the cheese. In fact, a recent study showed that it was the cheese with an intermediate amount of autolysis that tasted the best.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Lactobacilli is a genus of bacteria that has evolved to fill certain niches. Driven by environmental changes, stress, and a lack or excess of nutrients, each species has its own unique properties. But it is easy to see that they all came from a common ancestor. For example, lactobacillus helveticus, a species useful in the production of swiss, cheddar, and emmental cheese, is very similar to lactobacillus acidophilus, even though l. acidophilus resides in the gut. L. helveticus has a non-functioning bile salt hydrolase gene, which is only useful in the gastrointestinal tract. The way that l. acidophilus and l. helveticus are so similar shows that l. helveticus’ cheese-making properties evolved at a highly controlled level. Lactobacillus helveticus is known for being a thermophilic culture, functioning at temperatures up to 50°C.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In conclusion, without LAB, cheese would be a tasteless glob of milk solids coagulated by rennet. Thankfully a broad spectrum of bacteria exist that add texture, aroma, and flavor. To study lactobacilli is to merely scratch the surface of a cheese-maker’s arsenal, but even by itself it demonstrates the many processes used to give cheese a good and distinctive taste. Thanks to lactobacillus there is variety in the dairy world and cheeses ripening in their caves. At this present time new ways of using cultures are being discovered and developed that will simplify and revolutionize the craft of cheese making.</span><br />
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<b>Bibliography</b><br />
Slattery, L., J. O'Callaghan, G.F. Fitzgerald, T. Beresford, and R.P Ross. "Invited review: Lactobacillus helveticus - A thermophilic dairy starter related to gut bacteria." Journal of Dairy Science. Vol. 93 no. 10, 2010: page 4435-4454. Print.<br />
Tan, W.S., M.F., R. Budinich, J.R Ward, Broadbent , et al. "Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids." Journal of Dairy Science. Vol. 95 issue 4. Apr 2012: 1680-1689. Print.<br />
Khalid, Noraini M. , and Elmer H. Marth. "Lactobacilli - Their Enzymes and Role in Ripening and Spoilage of Cheese: A Review." Journal of Dairy Science. Vol. 73, 1990: 2669-2684Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com0tag:blogger.com,1999:blog-7373525592618391216.post-76160103047086800742014-09-10T09:49:00.000-04:002015-06-24T12:44:36.299-04:00Camel's Milk Cheese!<br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMB8_q3luoVAU0T5CQsTa7PsdbQNvokYEuIAWaZ5n6ITWn1n_OVHst_5Vw6bjmRALw7C0RzU1SEJ_OPmAB1WA54y2lmc2HyRAaj1pSbt2Vrfbaxeg71Kfd3_HkB5NEXJqN1T7V3VhhIs/s1600/20140320_camel_st.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMB8_q3luoVAU0T5CQsTa7PsdbQNvokYEuIAWaZ5n6ITWn1n_OVHst_5Vw6bjmRALw7C0RzU1SEJ_OPmAB1WA54y2lmc2HyRAaj1pSbt2Vrfbaxeg71Kfd3_HkB5NEXJqN1T7V3VhhIs/s1600/20140320_camel_st.jpg" height="416" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from <a href="http://news.asiaone.com/news/world/camel-milk-demand-rising" target="_blank">AsiaOne World</a></td></tr>
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Camel's milk is relatively low in fat, so the yield is low as well. But, cheese can be made with it and, where there's a will, there's a whey.<br />
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Due primarily to new technology, camel's milk can be coagulated using vegetable rennet and camel rennet. (Veal rennet is not effective.)<br />
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In the US, it's very costly to raise camels for milk production because female camels have to live 4 years before they can be bred. Then, they will only produce milk after giving birth to a calf and the suckling process has begun. The gestation period is 13 months.<br />
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There are a few camel dairies in the US, but, as far as we know, none of them are selling cheese. (However, <a href="http://www.desertfarms.com/" target="_blank">Desert Farms</a> sells raw camel's milk kefir and the <a href="http://www.shop.cameldairy.com/" target="_blank">Oasis Camel Dairy</a> sells powdered camel's milk).<br />
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A company in Dubai (<a href="http://www.camelicious.ae/home.php" target="_blank">Camelicious</a>) first began selling camel's milk cheese in January, 2013. They produce 3 varieties, meant for salads, sandwiches and cooking.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwdepcDHJj3zJ5scxjx2HVlvXONqgWHtye7N4XKUQMA-N3hyphenhyphenQfmjJK29XMQtji_Ap7lnq8stqBgODtDzRjI5WCef9UM53KJ0Zk1IXhEXEUiP7D3pznRAl_qLhmBAfgQYgJjNyKojGhIc/s1600/the+national.ae.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwdepcDHJj3zJ5scxjx2HVlvXONqgWHtye7N4XKUQMA-N3hyphenhyphenQfmjJK29XMQtji_Ap7lnq8stqBgODtDzRjI5WCef9UM53KJ0Zk1IXhEXEUiP7D3pznRAl_qLhmBAfgQYgJjNyKojGhIc/s1600/the+national.ae.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo of Camelicious cheeses from <a href="http://www.thenational.ae/news/uae-news/uaes-first-camel-cheese-to-hit-supermarket-shelves" target="_blank">The National</a></td></tr>
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We recently received a press release (below) about Camelicious partnering with a British cheese company (<a href="http://www.godminster.com/" target="_blank">Godminster</a>) to create an entry in the next <a href="http://globalcheeseawards.com/" target="_blank">Global Cheese Awards</a> (judging September 12, 2014). If you lucky enough to be near the Cheese Pavillion in Somerset, England the following day, you can sample the cheeses, including the one(s) made from camel's milk.<br />
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<span style="font-size: x-large;">Press Release </span><br />
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<img alt="Camel Milk" height="119" id="yui_3_16_0_1_1410351159515_2232" src="https://mailerdocs.s3.amazonaws.com/pcdagency/email_assets/1447/header.jpg" style="min-height: 118px;" width="640" /><br />
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The Global Cheese Awards have made the first British produced Camel milk cheese for this year's awards. The awards have joined forces with Dubai based company Camelicious who are supplying the milk.<br />
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Cheese with camel milk is more difficult to make than cheese from the milk of other dairy animals. This is why we have assigned a team of cheese and dairy professionals to oversee the project. The cheese will be made at Godminster in Somerset and will be overseen by Global Cheese Awards Chairman Nigel Pooley and committee members Hector Scott and Jessica Kimber-Holloway of Godminster.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_Xg-LT9bZ0UYQYbj95bp-sd7ziHuU1LKvbXYxevHMs-M0VSuRg4e0YNe1Zxi7-beb7TmhE8TDqVQdznSqWgTVvCQnJmE9dkAy7z-3BHDqInTEUJTF-vXnAVpFP5Wk0iT1g0rcAljiRo/s1600/topimage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_Xg-LT9bZ0UYQYbj95bp-sd7ziHuU1LKvbXYxevHMs-M0VSuRg4e0YNe1Zxi7-beb7TmhE8TDqVQdznSqWgTVvCQnJmE9dkAy7z-3BHDqInTEUJTF-vXnAVpFP5Wk0iT1g0rcAljiRo/s1600/topimage.jpg" height="519" width="640" /></a></div>
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For further information or to arrange an interview please contact <a href="mailto:debbie.stewart@ewe.agency" target="_blank">Debbie Stewart</a> on 01943 872 505
or <a href="mailto:sarah@godminster.com" target="_blank">Sarah Norris</a> on 01749 813 733. <a href="http://youtu.be/x-DAgYVGmNQ?list=UU6JxT1rwOcKTfHU-TWyH0jw" target="_blank">Watch the cheese making process.</a><br />
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The video was produced by D McCabe Media who will also be filming at the show.<br />
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For further information contact 07712 157597 or <a href="mailto:dmccabemedia@gmail.com" target="_blank">email</a>.<br />
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<iframe allowfullscreen="" frameborder="0" height="360" src="//www.youtube.com/embed/x-DAgYVGmNQ?feature=player_detailpage" width="640"></iframe>
Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com0tag:blogger.com,1999:blog-7373525592618391216.post-18402692772439711262014-09-05T14:24:00.001-04:002015-06-25T07:44:56.539-04:00The Big E Gold Medal Cheese Competition, 2014<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnihacIo0XjHKiqLICgiFYOaSP4DmfX2jw5v5UMLuMhA4Sg1P10SIBlI7t_0PfIa-wLnMn1duUpEb97FV22DMnCZ9wjWswXU6f8w4ez4b35Os60J8ctKy1R0a7fn1cDXV-be7TxeLwdg/s1600/elena1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnihacIo0XjHKiqLICgiFYOaSP4DmfX2jw5v5UMLuMhA4Sg1P10SIBlI7t_0PfIa-wLnMn1duUpEb97FV22DMnCZ9wjWswXU6f8w4ez4b35Os60J8ctKy1R0a7fn1cDXV-be7TxeLwdg/s1600/elena1.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Worst picture ever taken of Elena Hovagimian!</td></tr>
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There are very few regional cheese competitions held in this country for one very good reason-it's a LOT of hard work!<br />
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That's why it's amazing to me that the Agriculture Department of the <a href="http://www.thebige.com/" target="_blank">Eastern States Exposition</a> (The Big E) took this on five years ago and made it an annual event. The Director, Elena Hovagimian has accomplished this with humor and grace every time, including the contest which was judged last week.<br />
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Entries from all over New England were sent to the fairground (in Agawam, MA). There were 130 cheeses this year, sorted into categories and judged (on their own merits-not against each other). The winning cheeses will be displayed at the Cheese Shoppe and Garden during the 17 days of the Big E. This year, that will be from September 12-28th.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhDBPM1Y2nxpgsBh0UT56L7l_3XnMNhizrDc6_Z4XyoC9WoOrQTFFcu6byTbwciNnlm4aUqLQqMYz-v6UfGvn9XI5apWCYA8zXxITrYj_hNDDGcEkT-GhdoNTLvPsjz1FKJVllWa_KZg/s1600/office.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhDBPM1Y2nxpgsBh0UT56L7l_3XnMNhizrDc6_Z4XyoC9WoOrQTFFcu6byTbwciNnlm4aUqLQqMYz-v6UfGvn9XI5apWCYA8zXxITrYj_hNDDGcEkT-GhdoNTLvPsjz1FKJVllWa_KZg/s1600/office.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Agriculture office in the Mallory Complex</td></tr>
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The winners from the first 4 years are posted on the Big E website (<a href="http://www.thebige.com/fair/agriculture/Cheese.asp" target="_blank">click here</a>). The winners from this year will be posted soon, but I can tell you this- the Best of Show went to <a href="http://www.vtcheese.com/members/springbrook/springbrook.html" target="_blank">Spring Brook Farm's Tarentaise</a>,
an Alpine cheese made in copper vats. It's an amazing cheese from an amazing place -
Spring Brook Farm in Reading, Vermont is owned by the <a href="http://www.farmsforcitykids.org/" target="_blank">Farms For City Kids Foundation</a>. Every cent made by the sale of Tarentaise goes to the foundation.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwQ3bqGIL6Y3KG7bWw16X4gQNFUIMvkNhzRvcZWEohGKN6rgpNe0wagTzOxxi5AjS4wpMfraUGv_BKkawpNbZ1juNx7oyCchY0_afBjc2Wq4c6sC_cDgfZI9EzISGrA0n2yoPZiZ8aTE/s1600/10482454_10153094670956562_8268306383844814481_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwQ3bqGIL6Y3KG7bWw16X4gQNFUIMvkNhzRvcZWEohGKN6rgpNe0wagTzOxxi5AjS4wpMfraUGv_BKkawpNbZ1juNx7oyCchY0_afBjc2Wq4c6sC_cDgfZI9EzISGrA0n2yoPZiZ8aTE/s1600/10482454_10153094670956562_8268306383844814481_n.jpg" height="640" width="480" /></a></div>
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I volunteered to help with the judging this year. It was an exciting experience and I highly recommend it. I was assigned the job of steward for one of the tables of judges. My job was to make sure the judges had palette refreshers and drinks, and to clean the cutting boards, cutting knives and <a href="http://www.cheesemaking.com/shop/cheese-trier-small.html" target="_blank">triers</a> between cheeses. I took a few pictures during the day so you could see the event, which is not open to the public:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yPsHcm1-5zgM5cEbsbdNQ_UbC3lwFdkYg4LegzcTrnJNawVocAiG6NylmhTbqYUlsWy7MZyqqG5hZ-RdpAK-SXyRq5CB0Q7nXE4U2PU83rWyWQ9L1bHl2OYFrHFW__5piaqyNtZxHM8/s1600/Mary.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yPsHcm1-5zgM5cEbsbdNQ_UbC3lwFdkYg4LegzcTrnJNawVocAiG6NylmhTbqYUlsWy7MZyqqG5hZ-RdpAK-SXyRq5CB0Q7nXE4U2PU83rWyWQ9L1bHl2OYFrHFW__5piaqyNtZxHM8/s1600/Mary.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mary Pouliot from Table & Vine had sorted the cheeses the day before (an important job) and she was back at the judging in case there were issues about categories.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvavbS27YiFxH_BhU3RtSzYUnnBo1M4WyHNIW61ceNynuaBfcDp5ZqdsEsUARxdiQMlMwqP_z1WO0IfxR0xJ4HooFqG4wLK-CazZtVzSnHZLQQL8qUpxPJWozABNr1D_gsPQM89udMCns/s1600/beginning.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvavbS27YiFxH_BhU3RtSzYUnnBo1M4WyHNIW61ceNynuaBfcDp5ZqdsEsUARxdiQMlMwqP_z1WO0IfxR0xJ4HooFqG4wLK-CazZtVzSnHZLQQL8qUpxPJWozABNr1D_gsPQM89udMCns/s1600/beginning.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Organizers conferred about the placement of the tables.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfn7g3cqb-YmJhuddP6372QFY87X8jcntGvSk2_QpEyQIEEl8Cl9vPzPhbHhNsYuMi0VnfQPhpKG6pZEP9E8EEcwVfF8-xnAWt3FrCJFr27ZQXS_tZleFQz8VwAf02Os3YatuItihe0c/s1600/organized.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfn7g3cqb-YmJhuddP6372QFY87X8jcntGvSk2_QpEyQIEEl8Cl9vPzPhbHhNsYuMi0VnfQPhpKG6pZEP9E8EEcwVfF8-xnAWt3FrCJFr27ZQXS_tZleFQz8VwAf02Os3YatuItihe0c/s1600/organized.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Name tags and aprons were ready for the volunteers.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobAq9ACQDzi5BZ6JpenNpFFS1Vggi29m4CYhEQiE6vcgNueZeTshXsjSBz7pAIH6eTmeh6RKcpcLy62uvEniC1EqPTf51E8cfgLmJWekXB6rLW1gZCB8FIJbQloJR-m9SzFbxSaG_ZyQ/s1600/backofthehouse.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobAq9ACQDzi5BZ6JpenNpFFS1Vggi29m4CYhEQiE6vcgNueZeTshXsjSBz7pAIH6eTmeh6RKcpcLy62uvEniC1EqPTf51E8cfgLmJWekXB6rLW1gZCB8FIJbQloJR-m9SzFbxSaG_ZyQ/s1600/backofthehouse.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In the back room volunteers prepared to cut and wrap the cheeses.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFvaKFjrlTBGhb8nvpr8XdhcLk5rDAr_6D6G6upz1-Bdogk4igFdhQ9CBWMGBA8jErib_3BduwwvKoutjeAddjx4KiSmWBZ0ltrUIYbdtGsheti_ZjZ5njsXVlnBhEDV_lYwQojlzXzI/s1600/tray.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFvaKFjrlTBGhb8nvpr8XdhcLk5rDAr_6D6G6upz1-Bdogk4igFdhQ9CBWMGBA8jErib_3BduwwvKoutjeAddjx4KiSmWBZ0ltrUIYbdtGsheti_ZjZ5njsXVlnBhEDV_lYwQojlzXzI/s1600/tray.jpg" height="480" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3aXDwszEXmBvtaoMXRn4Wf1CvHno2LrKFWAnYVNYLMPcBvkTgmH9Mm7HR4vTlf_JAgVsYgGP-9MwLaQeGll1JO8QHNAyU_ZVTIGOdWaC31QDey80y60Fr3dib2FKzrl7iQcHwliC6kk/s1600/elena.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3aXDwszEXmBvtaoMXRn4Wf1CvHno2LrKFWAnYVNYLMPcBvkTgmH9Mm7HR4vTlf_JAgVsYgGP-9MwLaQeGll1JO8QHNAyU_ZVTIGOdWaC31QDey80y60Fr3dib2FKzrl7iQcHwliC6kk/s1600/elena.jpg" height="640" width="336" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Elena instructed the volunteers before the judging started.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5c3uMnLSSlrtMYbYmTR3yhYaxHVrLdtlfuHRg-iDkuur21-mewEZX8YhofWxQZqD51yL8jQU8h4LBZDLbZ6RQnbJGm0uqRryhlIajtIM5boiibiNlw19GFxcg-YGnFkK1GmK0X1ctJSw/s1600/bonnie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5c3uMnLSSlrtMYbYmTR3yhYaxHVrLdtlfuHRg-iDkuur21-mewEZX8YhofWxQZqD51yL8jQU8h4LBZDLbZ6RQnbJGm0uqRryhlIajtIM5boiibiNlw19GFxcg-YGnFkK1GmK0X1ctJSw/s1600/bonnie.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bonnie Burr, Assistant Dairy Superintendent</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqRggsv_j_yGtjdsKIu95Ioi24hdeI4oy-mlzRDQC455Ff5uEToItuBbjtc8k5N5Me_B6ZqlKW2Ln1hvePh1iNqcEnb9AZlDIC05FkQQLhCf5gaAKG_jDJu7xYBjlVXnR4ZaDKdfZ628/s1600/meg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqRggsv_j_yGtjdsKIu95Ioi24hdeI4oy-mlzRDQC455Ff5uEToItuBbjtc8k5N5Me_B6ZqlKW2Ln1hvePh1iNqcEnb9AZlDIC05FkQQLhCf5gaAKG_jDJu7xYBjlVXnR4ZaDKdfZ628/s1600/meg.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meg Hall, volunteer coordinator</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUk1eZ5XL2v16wn2ttZEoub6ixP84Pcy-YtV3VXzOTZeEeC8hAvrn5qJsKUqhtOdep2_qPn1M3VM75MymlI0A6vGsbOxZ31iQXMnwQw4cN_dCgjXAPTNUzYu2VzYljfaNUujK9L0iyGE/s1600/kerry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUk1eZ5XL2v16wn2ttZEoub6ixP84Pcy-YtV3VXzOTZeEeC8hAvrn5qJsKUqhtOdep2_qPn1M3VM75MymlI0A6vGsbOxZ31iQXMnwQw4cN_dCgjXAPTNUzYu2VzYljfaNUujK9L0iyGE/s1600/kerry.jpg" height="640" width="490" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kerrie McKinstry-Jett</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguwLq_T0AWMFVEXGvk2DAQxMsO3F4ZrTvj7g382W8GSqjSgncvDOGuTY1NPhMvS7srtB_JX9QxZ4-0PLjMkon0FIYc9tXYeRaxp6VeLxQjL5eJycqySaLa7zAteq8amt2LxFwiNeMvPZs/s1600/ready.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguwLq_T0AWMFVEXGvk2DAQxMsO3F4ZrTvj7g382W8GSqjSgncvDOGuTY1NPhMvS7srtB_JX9QxZ4-0PLjMkon0FIYc9tXYeRaxp6VeLxQjL5eJycqySaLa7zAteq8amt2LxFwiNeMvPZs/s1600/ready.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of many tables set up for the judges</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7xfKaz9PepkoKoVgEDtNWfScfrByjnaCCnPHOUkaaNHOqeeQ0CQVwMKV8id_7nUMOKfMYdITehZlsQMU4OldDa7C0FYBN6F9XloZ8Prkl1cQ10bkwIqesWZ36Z4aKP9NDE52WPZS95o/s1600/timekeeper.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7xfKaz9PepkoKoVgEDtNWfScfrByjnaCCnPHOUkaaNHOqeeQ0CQVwMKV8id_7nUMOKfMYdITehZlsQMU4OldDa7C0FYBN6F9XloZ8Prkl1cQ10bkwIqesWZ36Z4aKP9NDE52WPZS95o/s1600/timekeeper.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Timekeeper - Jay Moeck</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjss1FA1QdSpuxRrBWsM0ixkqm4VEE038Mu1BdqgcFdNuYR1uuyuVyJ13ORDvpO_eH7yEOW7Gnn0Xe5_3LfFpHrxVuwtyqLv0qV-fU7aXjby-147PdCy8DzPFRDh5cujADK4Yvd_b6KP3Q/s1600/tablea2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjss1FA1QdSpuxRrBWsM0ixkqm4VEE038Mu1BdqgcFdNuYR1uuyuVyJ13ORDvpO_eH7yEOW7Gnn0Xe5_3LfFpHrxVuwtyqLv0qV-fU7aXjby-147PdCy8DzPFRDh5cujADK4Yvd_b6KP3Q/s1600/tablea2.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Technical Judge- John Miller, Guest Judge- James Wilson, Aesthetic Judge- Kate Feuer</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3oOmTA6PqPHi8XcwbsYoMWCHl2xUOLOfx_l5qNpC37OLsoLJGzPMbM1lRrkzJMtHoqZCEA5GPZTQ9knh_8X4vo8h_Ng_9PGLL8t41oq6zWCg9di9xYBPXRQE9nRZHaxO9NouVsUjyS0/s1600/tableb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3oOmTA6PqPHi8XcwbsYoMWCHl2xUOLOfx_l5qNpC37OLsoLJGzPMbM1lRrkzJMtHoqZCEA5GPZTQ9knh_8X4vo8h_Ng_9PGLL8t41oq6zWCg9di9xYBPXRQE9nRZHaxO9NouVsUjyS0/s1600/tableb.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Technical Judge- Tripp Nichols, Aesthetic Judge- Brian Wasik</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzTU64YuNl4aoawMNzXA37mP9lA63yWTIH9VO5JttBk8SK836ZmfB7G1dUHuYAoUu26OhD_42ghi-Fi5V3RzQ9tS01WzcOEmi8nCJy5SZ_g0abgUZXF9-FxBbrEXremhIL7eOWuSJk1A/s1600/tablec.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzTU64YuNl4aoawMNzXA37mP9lA63yWTIH9VO5JttBk8SK836ZmfB7G1dUHuYAoUu26OhD_42ghi-Fi5V3RzQ9tS01WzcOEmi8nCJy5SZ_g0abgUZXF9-FxBbrEXremhIL7eOWuSJk1A/s1600/tablec.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Technical Judge- Sarah Spira, Guest Judge- Marc Tansey, Aesthetic Judge- Brad Jones</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsP7i-7MOvanC3zBqzwyfl0J4mSkHPfKrq0bJDmQ1-wOJpNvCowAaG5q_o1sn1KxKWylCc9uFZ7FJfGyvgPSJsrJGAokK2UZIdbdAb3kN8v3lys9hQBF6Ll7_usCdsWaE3nDSJshNeNQ/s1600/betsy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsP7i-7MOvanC3zBqzwyfl0J4mSkHPfKrq0bJDmQ1-wOJpNvCowAaG5q_o1sn1KxKWylCc9uFZ7FJfGyvgPSJsrJGAokK2UZIdbdAb3kN8v3lys9hQBF6Ll7_usCdsWaE3nDSJshNeNQ/s1600/betsy.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Betsy Booth, "yakking it up" with the judges</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UVlLZRTuvB_6S0ynuBHbXUsPAFoa6iZBVYJGPH3wgtNGc4ii_JgakxkWJvt8Iw3DwPaEhRmoEXGzrolYsJtOgARwNxQU1UnoZNuBDLoM3D9Dcvdz2xGlySQQPF3Z2TjDpWlklEqP3xs/s1600/lunch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UVlLZRTuvB_6S0ynuBHbXUsPAFoa6iZBVYJGPH3wgtNGc4ii_JgakxkWJvt8Iw3DwPaEhRmoEXGzrolYsJtOgARwNxQU1UnoZNuBDLoM3D9Dcvdz2xGlySQQPF3Z2TjDpWlklEqP3xs/s1600/lunch.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coffee was available outside and a lovely lunch was served there, as well.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97whk4fAlihxnCbPE-TmJhhmcVHJW47obxu9HcDalnlTP_iW1oVLGpLNug0Oa9QUnydj2YT8GZIXYoyfFSl-TDq7UPejYWZhdjsPaq2DxNYtCKNNa_Zjom_B11BC0QXFkZiPtamiSd_g/s1600/flurry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97whk4fAlihxnCbPE-TmJhhmcVHJW47obxu9HcDalnlTP_iW1oVLGpLNug0Oa9QUnydj2YT8GZIXYoyfFSl-TDq7UPejYWZhdjsPaq2DxNYtCKNNa_Zjom_B11BC0QXFkZiPtamiSd_g/s1600/flurry.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Things were hectic in the back room.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUCBGvZmiOgTTVrBfVcPOFNsaD9w4W7NumGEpGdoheBVwFtAvOniatcY6IBO1JPswJ21prUubU4Ben5SfALpJdoQyfU9RUsMB5vcHmiCSx01Lza4y1za87Xt43A0tSu3rX2kfrcnfUTAk/s1600/conferring.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUCBGvZmiOgTTVrBfVcPOFNsaD9w4W7NumGEpGdoheBVwFtAvOniatcY6IBO1JPswJ21prUubU4Ben5SfALpJdoQyfU9RUsMB5vcHmiCSx01Lza4y1za87Xt43A0tSu3rX2kfrcnfUTAk/s1600/conferring.jpg" height="640" width="518" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The organizers kept an eye on things.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBLFeyrh7BYt0lO4N0KfoCkBGf6EIR9s_bHvkBxnGsG-4qawtjmSraFAKYMjTUAPKlRlCqoa4-HaROVQIgu49_mquw8zck6nNcfUyLHphFRAAKtp3tzcguBTOmxSL7oCCKfbHwaTR5ts/s1600/bringingout.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBLFeyrh7BYt0lO4N0KfoCkBGf6EIR9s_bHvkBxnGsG-4qawtjmSraFAKYMjTUAPKlRlCqoa4-HaROVQIgu49_mquw8zck6nNcfUyLHphFRAAKtp3tzcguBTOmxSL7oCCKfbHwaTR5ts/s1600/bringingout.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At the end of the day, the winners in each of the categories were brought out so the judges could pick the Best of Show.</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KANkAcrNYM_m74ZxGjG3JcozPDBHHcLEkUYjgM7sE3MjNpBoWRRDiD-_J_5E0d6JaL0m3r-Q4InuN6AEpmSSTHz_EJrgBlbaGABnPhIU6oCrd5VpwPdP4GIHTe2IYUohFVsBY7Dk-Cw/s1600/final2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KANkAcrNYM_m74ZxGjG3JcozPDBHHcLEkUYjgM7sE3MjNpBoWRRDiD-_J_5E0d6JaL0m3r-Q4InuN6AEpmSSTHz_EJrgBlbaGABnPhIU6oCrd5VpwPdP4GIHTe2IYUohFVsBY7Dk-Cw/s1600/final2.jpg" height="640" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhIW6zvImgAEbQEf27x_HuYbNKgzyx1T_GA7PshwLZC30azXCKClM8nWe3xA03pXMFKKtvTxUpVhXzjofTmHaOg0YS137-WaSRYJeZL-PuahHLAgnePwG1q21QhE7jI3EzG1B3zeiXPI/s1600/finaljudging.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhIW6zvImgAEbQEf27x_HuYbNKgzyx1T_GA7PshwLZC30azXCKClM8nWe3xA03pXMFKKtvTxUpVhXzjofTmHaOg0YS137-WaSRYJeZL-PuahHLAgnePwG1q21QhE7jI3EzG1B3zeiXPI/s1600/finaljudging.jpg" height="480" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yKvjK3vUVD_XEDz_oFjPWtYI3BK_rHYcIYPHKtMXv8oTVIcgafD9GTzxFLBz9sJjqXQpwGqVtFtbJL3aI7lzvmRpuC6ejj3nCocZ6Hdkz4IbP505LE9_iVggzJ1TmjnfVM-ZNvXF8jU/s1600/tallyingvotes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yKvjK3vUVD_XEDz_oFjPWtYI3BK_rHYcIYPHKtMXv8oTVIcgafD9GTzxFLBz9sJjqXQpwGqVtFtbJL3aI7lzvmRpuC6ejj3nCocZ6Hdkz4IbP505LE9_iVggzJ1TmjnfVM-ZNvXF8jU/s1600/tallyingvotes.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The votes were tallied by Elena and the winners were announced.</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">To check the Big E website for the results of the competition - <a href="http://www.thebige.com/fair/agriculture/Cheese.asp" target="_blank">click here</a>.</span></div>
Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com0tag:blogger.com,1999:blog-7373525592618391216.post-8012244655202435612014-09-01T06:26:00.000-04:002015-06-24T10:46:45.120-04:00Phil Tillman in Arroyo Grande, CaliforniaPhil Tillman is a retired veterinarian, making goat's milk cheese and living the good life on the coast of California. Up until 10 years ago, he worked in private practice and for the US Department of Agriculture and the University
of California. We came to know him when he entered our <a href="http://cheesemakinghelp.blogspot.com/2013/12/our-35th-anniversary-essay-contest.html" target="_blank">35th Anniversary Essay Contest</a> last December: <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYE216Y86-5JRCzEp3nFKsfr2XqfN1YWA9bOc7nJ1iJt0Hj9i_QkBMSIZqQZMBBebSwN3kdVW900jN5Y683lbJ5-dpjwTAuzmO2G6I6ArYDEQ-qDdFShRZHruGYd0Ioc_cN39iw_PfLqo/s1600/rain_phil_lily_lyle_shrunk.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYE216Y86-5JRCzEp3nFKsfr2XqfN1YWA9bOc7nJ1iJt0Hj9i_QkBMSIZqQZMBBebSwN3kdVW900jN5Y683lbJ5-dpjwTAuzmO2G6I6ArYDEQ-qDdFShRZHruGYd0Ioc_cN39iw_PfLqo/s1600/rain_phil_lily_lyle_shrunk.jpg" height="480" width="640" /></a></div>
<b><span style="color: #20124d;"><span style="font-size: x-large;">Time, Rain, and Cheese</span></span></b><br />
<span style="color: #20124d;"><span style="font-size: large;">Essay by Phil Tillman </span></span><br />
<span style="color: #20124d;"><br /></span>
<span style="color: #20124d;">"But if you retire, how will you structure your time?"</span><br />
<span style="color: #20124d;"><br /></span>
<span style="color: #20124d;">A good friend asked me this as I retired, just a decade ago. "Why on earth would I want to structure my time?" I thought. Retirement was going to be about freedom, not having a schedule, and doing what I wanted when I wanted. Then Rain came along.</span><br />
<span style="color: #20124d;"><br /></span>
<span style="color: #20124d;">We'd had goats before, just as pets. Rain was a spoiled little princess of a Nubian; she'd be a fun little pet and she'd help keep down the poison oak and other weeds. But she was a dairy goat; she had a purpose. I'd read Brad Kessler's <a href="http://www.amazon.com/Goat-Song-Seasonal-History-Herding/dp/1416561005" target="_blank">Goat Song</a> and heard about <a href="http://www.cheesemaking.com/" target="_blank">New England Cheesemaking</a> – when Rain had her first kid, I had to give it a shot. I'd just do it a couple of times, taking what milk her kid didn't need. Rain gave more than a gallon per day and her single kid hardly put a dent in her production.</span><br />
<span style="color: #20124d;"> </span>
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<div class="separator" style="clear: both; text-align: center;">
<span style="color: #20124d;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSudUoqhuVxrnkdAiYmosiYeQ2emLhWn0y526ILNeNbikorFL5S8tYVQUPp9DZcoYvJS_AaI2OG1JsCD24VL-OPiIa5X8aygdAMs7Y8MZp2ArCooszPtL_jxiSy8rkP8-lIqyDkYRW5b4/s1600/fr2385.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSudUoqhuVxrnkdAiYmosiYeQ2emLhWn0y526ILNeNbikorFL5S8tYVQUPp9DZcoYvJS_AaI2OG1JsCD24VL-OPiIa5X8aygdAMs7Y8MZp2ArCooszPtL_jxiSy8rkP8-lIqyDkYRW5b4/s1600/fr2385.png" height="544" width="640" /></a></span></div>
<span style="color: #20124d;">At first, all we made was chevre. Rain's milk was sweet and wonderful, with no goat character whatsoever. On a piece of fresh baguette, with a little of Elaine's homemade loganberry jam, a fresh cup of coffee, and the morning paper, her chevre made the sun shine on the foggiest of mornings.<br /><br />
After the chevre came yogurt (we use it in pancakes instead of buttermilk), then halloumi (our most spectacular hors d'oeuvre), feta (the best Greek salads ever), and Valencay (our most beautiful product). And nothing beats kefir on a hot day; it's better than any milk shake.</span><br />
<span style="color: #20124d;"><br /></span>
<span style="color: #20124d;">When visiting friends, we used to bring a bottle of wine; now we bring a cheese. Our friends would say, "I don't like goat cheese." We'd say, "Neither do we, but try this."</span><br />
<span style="color: #20124d;"><br /></span>
<span style="color: #20124d;">They lift a small bit to their mouth, preparing to grimace as they taste it, but, as the flavors soak in, the lines on their face soften. Then they get a look of amazement and say, "Oh my! This stuff is wonderful! Where can we buy this?" Our answer is always, "You can't buy it; it's just for our friends."</span><br />
<span style="color: #20124d;"><br /></span>
<span style="color: #20124d;">While we can't sell dairy products, Elaine, the merchant in the family, barters relentlessly; she has developed a cadre of farmers' market vendors who will gladly swap their goods for a cheese to take home. Last week she came home from the farmers' market with honey, olive oil, persimmons, fresh bread, and even albacore; all traded for Rain's cheese.</span><br />
<span style="color: #20124d;"><br /></span>
<span style="color: #20124d;">So how do I structure my time in retirement? At sunrise, my "meadowlark," the black one with hooves, sings for me, asking to be milked. Then she's out to pasture and I bottle the morning's milk, turn my aging cheeses, and figure out what to do with today's gallon. Oh yes, and I have to play with the kids. Since we milk alongside the kids, I need to play with them every day so they are properly socialized.</span><br />
<span style="color: #20124d;"><br /></span>
<span style="color: #20124d;">It's a tough life, but someone has to do it.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9nKIvBkHvURQnw0rYcc3H4iy_O8Xz2YZsxRce1D6WdHtm9h2H2w4lwGxLq2CUa64ADMLOR6LCUr2IY8UNZJEkfJowqldZgM65uziAgJhT2xoGmDT1_mJxKOyDYsUtTv_OXKIe0Vk9rAU/s1600/In_the_pasture.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9nKIvBkHvURQnw0rYcc3H4iy_O8Xz2YZsxRce1D6WdHtm9h2H2w4lwGxLq2CUa64ADMLOR6LCUr2IY8UNZJEkfJowqldZgM65uziAgJhT2xoGmDT1_mJxKOyDYsUtTv_OXKIe0Vk9rAU/s1600/In_the_pasture.jpg" height="572" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In the pasture with Eclair, Rain's first kid.</td></tr>
</tbody></table>
<br />
<br />
<b><span style="font-size: x-large;">Interview</span></b><br />
<br />
<span style="font-size: x-large;">What's new since you wrote your essay?</span><br />
<br />
Rain has had two pregnancies. Her first was two years ago and was a
singleton, Eclair (doe). Her second pregnancy was the following year
and she had two kids, Lyle and Lily (buck and doe). I've been fortunate
in that I was able to sell both Eclair and Lily as dairy goats and was
able to place Lyle as a breeding buck.<br />
<br />
I did not breed Rain last year,
thinking she would dry off in the fall, but here it is August and she's
still going strong. I doubt I'll breed her this fall either. I
anticipate she'll begin to slack off this fall and then she and I will
both take a year off.<br />
<br />
Does, especially does with good
breeding, are valuable as dairy animals. Most bucks, of course, wind up
being sold at auction as meat. If Rain ever has another buck, I'm
thinking of leaving the horns on and training him to be a pack goat. I
would have serious issue with my grandkids if I sold a buck they had
played with as cabrito.<br />
<br />
This is Eclair's first time to stand: <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fkazL2uLMOa6jGVH3-3adpQxS3xGfQX433EjagAOGrVc6GQZrwX-PaalHcqSf4NqqXI1mGAFGtW4ZVgumF0mStXpDQ6X6_hhbxKzvsYaCixY7WMW90S6OkWsVLIuBmBN58ZvGKfpEjs/s1600/out_and_about.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fkazL2uLMOa6jGVH3-3adpQxS3xGfQX433EjagAOGrVc6GQZrwX-PaalHcqSf4NqqXI1mGAFGtW4ZVgumF0mStXpDQ6X6_hhbxKzvsYaCixY7WMW90S6OkWsVLIuBmBN58ZvGKfpEjs/s1600/out_and_about.jpg" height="618" width="640" /></a></div>
<br />
<br />
Some people say, "A nursed kid is a damned kid," meaning that kids reared on the dam will never be properly socialized. The statement has it's basis, but it's not completely true. If you spend time with the kids, they'll be tame. If you don't spend time with the kids, they'll be wild. Dam reared kids will be perfectly social if you spend enough time with them.<br />
<br />
What bottle feeding does is force you to spend time with them. You can spend time with them without bottle rearing and it works just as well. I'd rather play with the kids than wash bottles, plus the kids do better with their mother taking care of them. Of course, if you had a large dairy and were working for a living, there might not be time enough in the day to socialize all the kids, so dam rearing might not be practical. For us, it's a piece of cake.<br />
<br />
This is me socializing Lily. Pretty arduous, as you can see.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivM3y_-QL9kGuYxVorFq_JZqKUdxMRK-1BO6DnvqdD3X_aiP_K3T9j9OQbrg8pTpwMakqdNtigLz4AnqsAZh69z6URvEVlkUuYyPTk4zTMrBNGkBTCv9A789VJtnYRq5UajUppXEvfE6k/s1600/socializing_Lily.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivM3y_-QL9kGuYxVorFq_JZqKUdxMRK-1BO6DnvqdD3X_aiP_K3T9j9OQbrg8pTpwMakqdNtigLz4AnqsAZh69z6URvEVlkUuYyPTk4zTMrBNGkBTCv9A789VJtnYRq5UajUppXEvfE6k/s1600/socializing_Lily.jpg" height="432" width="640" /></a></div>
<br />
<br />
The picture below is Rain, from her most flattering angle. She is a very well-bred
dairy goat, yielding 5 quarts per day in early lactation, and yielding 3 quarts
per day now, 15 months after kidding. I doubt she'll dry any further
before November or so. Her claim to fame is that she has absolutely no
goat character in her milk whatsoever. You can keep her milk in the
fridge, unpasteurized for a week and you would still not have any idea
that it was goat milk - her milk is so rich, you'd probably think it came
from a Jersey. <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcHBuPu2RccX046wd7TQRfeqHLuBIdmy_nGJi_4v9ah6E6kYv71rkGYSb1MI0O6qtByJnMpFDG0SXlpPM_wOdJ055YypHYrGQuE3kCAdBc3SPe_ApdRC9qgTkoMdEZp05AtUlodmP41Lg/s1600/little_family.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcHBuPu2RccX046wd7TQRfeqHLuBIdmy_nGJi_4v9ah6E6kYv71rkGYSb1MI0O6qtByJnMpFDG0SXlpPM_wOdJ055YypHYrGQuE3kCAdBc3SPe_ApdRC9qgTkoMdEZp05AtUlodmP41Lg/s1600/little_family.jpg" height="482" width="640" /></a></div>
<br />
<br />
<span style="font-size: x-large;">What kinds of cheese are you making?</span><br />
<br />
Mostly, I have made things that don't require aging, such as yogurt, kefir, halloumi, chevre, feta, etc., due to my lack of a cave. <br />
<br />
This one is Valencay (which you call "Ash Coated Chevre"). Here is one about a month old, ready to serve.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx46Dc6rkGe8d_Nhlgs77yXvfpj5Mane0HNJgefccJaFg4qeml_fMPRf5YNpn_v_i7jdQBVaBebOn_qSd5BM1hy0RVDKv12YTN0WAsbJAI5GN5z6_4-RPuNEb1VOdMeZ1m2qkdWBAwM90/s1600/cut_cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx46Dc6rkGe8d_Nhlgs77yXvfpj5Mane0HNJgefccJaFg4qeml_fMPRf5YNpn_v_i7jdQBVaBebOn_qSd5BM1hy0RVDKv12YTN0WAsbJAI5GN5z6_4-RPuNEb1VOdMeZ1m2qkdWBAwM90/s1600/cut_cheese.jpg" height="402" width="640" /></a></div>
<br />
<br />
I also do an aged lactic cheese with <a href="http://www.cheesemaking.com/shop/penicillium-candidum-white-mold-powder-1-pack.html" target="_blank">Penicillium Candidum</a> just like the above, but without the ash. The result is a bit like Brie and a bit like Camembert. I never know what to call it. When people ask, I tell them it's an "aged chevre de pays, just like the one the rat finds at the beginning of the movie Ratatouille."<br />
<br />
Halloumi is probably my favorite to make and to show off. It's also the single most time consuming cheese I make, so I usually only do it for company. I always use fresh mint on Halloumi, I must have taken this picture before I put the mint on.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsktgohKVc2bXpeVfuCXW_-MZcUHPwyeSB3fVNoe0m41DT4hz0Dvls5id8iurFqxJgHaMuWu12_apbx_olefV4Pu9JjGpFFtqeKvsjDDX6iI77OB8A2_yf9yCQbDqJjeNfv04yEZEHOuM/s1600/halloumi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsktgohKVc2bXpeVfuCXW_-MZcUHPwyeSB3fVNoe0m41DT4hz0Dvls5id8iurFqxJgHaMuWu12_apbx_olefV4Pu9JjGpFFtqeKvsjDDX6iI77OB8A2_yf9yCQbDqJjeNfv04yEZEHOuM/s1600/halloumi.jpg" height="276" width="640" /></a></div>
<br />
<br />
And, we pretty much always use your heart shaped molds for chevre. Here are some chevres with some other produce from our garden.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDcMtXGac4kxlSlzI9o4lcCdNqnQI0KR-QREr4RLDJ7RnOTzIxeGHKnrQzNunXTGTYJOfzx360r2hdPm4mQHd5qrE2KQDjFGKDnJj-SK6oZBkWeCR_CJQts4x1CaepxISSDRQT8cbYUE/s1600/Berries_beans_cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDcMtXGac4kxlSlzI9o4lcCdNqnQI0KR-QREr4RLDJ7RnOTzIxeGHKnrQzNunXTGTYJOfzx360r2hdPm4mQHd5qrE2KQDjFGKDnJj-SK6oZBkWeCR_CJQts4x1CaepxISSDRQT8cbYUE/s1600/Berries_beans_cheese.jpg" height="444" width="640" /></a></div>
<br />
<br />
<span style="font-size: x-large;">Where are you aging your cheese?</span><br />
<br />
I can age starting about October through about June by sealing off a
guest bedroom. I've got a makeshift cave set up in the guest shower.
By opening the window at night and closing it in the morning, I can
maintain temperatures in the guest shower down to about 56F.<br />
<br />
I age on
shelving jury rigged out of unused floor tiles stacked on quart mason
jars. It sounds funky, but I can easily sanitize the whole area and the
temperature is very steady. I've never had a single contaminating
mold. Here is what it looks like:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPeFgA75zDUXZv0R2VvXTW1r9BoLjWxlxHvOK5mEyj3zpQx0nMdPKq_XfyjsPxgis75ksGfrVb5nndhcpf_FVOBg5Nw-n7wRE9VZq5zi936FuiciIcAv9RnbXYMpcWmTI32hyphenhyphenfKtO2t8/s1600/rack_in_shower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPeFgA75zDUXZv0R2VvXTW1r9BoLjWxlxHvOK5mEyj3zpQx0nMdPKq_XfyjsPxgis75ksGfrVb5nndhcpf_FVOBg5Nw-n7wRE9VZq5zi936FuiciIcAv9RnbXYMpcWmTI32hyphenhyphenfKtO2t8/s1600/rack_in_shower.jpg" height="444" width="640" /></a></div>
<br />
<br />
<span style="font-size: x-large;">How are you maintaining the humidity?</span><br />
<br />
<br />
At first (as shown in the picture above), I had a shallow pan of water on the
floor of the shower outside the picture, in which there was a couple of
empty wine bottles (for height) with cotton towels draped over them. I
kept water in the pan and it wicked pretty rapidly up over the towels; I
had to add additional water about twice a day. I kept the shower door
closed which tended to contain (I think) moisture inside the shower
stall.<br />
<br />
I never measured humidity, but things seemed to "work" in that I
never had a cracked cheese, nor did the p. candidum ever fail
to grow. This system was a bit of a maintenance issue, however. One
had to keep changing out and washing the towels, etc. Plus, I did not
want to have that much moisture constantly present in a bathroom.<br />
<br />
I finally was able to find some made-in-USA food grade clear
polycarbonate serving boxes with lids. They make great ripening boxes
and I've used them ever since I found them.<br />
<br />
They are made in Huntington Beach California by a company called "Cambro." I
found these at a local restaurant supply store called "Smart and Final." I put a
stainless steel rack in each one and put mats on the rack and I control
the humidity by keeping the lid slightly ajar. The size that works best
for me is the Cambro 14CW pan with a 10CWCH lid.<br />
<br />
It really helps to have a decent drying rack. After lots of trial and error, the only good ones I've found are these:<br />
<br />
<a href="http://www.surlatable.com/product/PRO-8771/Stainless+Steel+Baking+and+Cooling+Rack">http://www.surlatable.com/product/PRO-8771/Stainless+Steel+Baking+and+Cooling+Rack</a><br />
<br />
They are outrageously expensive, but they are perfect and should last a
lifetime. It just so happens they exactly fit into the ripening boxes I mentioned. There is just enough clearance to allow a cheese made in
one of your basic molds to rest on one of your <a href="http://www.cheesemaking.com/shop/cheese-ripening-mat-fine-mesh.html" target="_blank">polypropylene mats</a> on top of this rack (although taller ripening boxes than mine would be better). I have three boxes and three racks; with 4 cheeses per box, I could have a dozen cheeses running at once (I've never had that many going, but I've had six at a time).<br />
<br />
The tough thing is finding a stainless rack. There are lots of chrome cookie racks, but the acidity rusts them and they contaminate the cheese.<br />
<br />
<span style="font-size: x-large;">What kind of press are you using?</span><br />
<br />
I don't use a press. I use your <a href="http://www.cheesemaking.com/shop/cheese-making-mold-ricotta-1.html" target="_blank">basic basket mold</a> with the <a href="http://www.cheesemaking.com/StainlessSteelFollower.html" target="_blank">stainless steel follower</a> I got from you; for weight, I use a couple of 16 oz. beans cans - two cans stacked on each follower.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TR4z_utfPI1So212OFHtQhDpeEJ_pAedAHtawxuhZitdtS0nifZfqO-vZuosU8ZjG1BuailzGCm1DwbpFMoVwZuBHFTabjUktyvBDN6gq8fa6gcdbkOuCZx9p8lIGhgonjzY9JbQf6E/s1600/1pressing_curds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TR4z_utfPI1So212OFHtQhDpeEJ_pAedAHtawxuhZitdtS0nifZfqO-vZuosU8ZjG1BuailzGCm1DwbpFMoVwZuBHFTabjUktyvBDN6gq8fa6gcdbkOuCZx9p8lIGhgonjzY9JbQf6E/s1600/1pressing_curds.jpg" height="426" width="640" /></a></div>
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<br />
<span style="font-size: x-large;">What will you do for cheese when Rain dries?</span><br />
<br />
Good question. I won't make nearly as much. I've been milking every day for
most of the last 3 years, which means I can't travel very easily. I
can get someone to feed easily, but I have not been successful in training
someone I can trust as a milker. (I've tried with a couple of
teen-agers, but that's another story.)<br />
<br />
For one thing, I'll be more likely to buy cheese. We might actually experiment and
taste test some exotic types - right now we NEVER buy cheese.<br />
<br />
We've gotten spoiled by the quality of what we can make ourselves, however,
so I'll probably always do few products. Halloumi always wows guests.
We use a lot of yogurt and ours is so much better than what we buy, so
we'll likely keep making it. There is actually a small sheep dairy not
far from here. I might try to get some milk from them to play with
(they don't normally sell milk, but they might for a local).<br />
<br />
I'll probably keep doing cheese from time to time, but I won't HAVE to make cheese
for a while. Right now, I absolutely have to make something every two
or three days; otherwise we have so much milk in the fridge there is
not room for anything else.<br />
<br />
<span style="font-size: x-large;">What other animals do you have?</span><br />
<br />
Two goats - Rain and her room mate Harmony, 5 hens, and 1 rooster. Our dog died last year - we'll get another eventually.<br />
<br />
Rain's room mate is Harmony. Harmony yields fleece rather than milk.
She is a Pygora. Goats need a companion. You always need at least two
goats. <br />
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<br />
<br />
<span style="font-size: x-large;">What do you do when you're not making cheese?</span><br />
<br />
We live on California's Central Coast, in unincorporated San Luis Obispo
county. This picture was taken about ten minutes from my house. Winters are
mild, summers are cold (high sixties) and windswept. View is Avila
Beach as seen from Ontario Ridge.<br />
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<br />
We live mostly in Torrey Pine forest. Our terroir is pine needles, eucalyptus bark, poison oak, and veldt grass.<br />
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<br />
Here is our Rooster Rene, with his ladies. He's the size of a small dog. He is a Maran.<br />
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<br />
This shows some of my husbandry staff. Granddaughter Sophia and daughter Jean with Eclair. We've got 5 grand kids.<br />
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<br />
This is Sophia, grandson Joey, and Jean with Lily and Lyle, Rain's last kids.<br />
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<br />
And this is my wife, Elaine, with the same kids.<br />
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Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com2tag:blogger.com,1999:blog-7373525592618391216.post-1818011500653196522014-07-31T22:36:00.000-04:002015-06-24T10:46:44.946-04:00Luigi Stranges in Niagara Falls, Ontario<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84D7U6xuuT1lRi04Xb5d5Oz3rB3DgvSZArORFZmfr4xelZHEbFIzaCCjkxRmErtz3TaVEqIb_ZjIj_Zo4wctwaOfuJfb_6kN_2gzL8vxDEkNwcQWd8h4uqTEKFLZBj_BgWeV5-tlRDXU/s1600/readyluigistranges.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84D7U6xuuT1lRi04Xb5d5Oz3rB3DgvSZArORFZmfr4xelZHEbFIzaCCjkxRmErtz3TaVEqIb_ZjIj_Zo4wctwaOfuJfb_6kN_2gzL8vxDEkNwcQWd8h4uqTEKFLZBj_BgWeV5-tlRDXU/s1600/readyluigistranges.jpg" height="480" width="640" /></a></div>
Here's a master home cheese maker if there ever was one! Luigi Stranges makes big, beautiful wheels of cheese and he ages them for years. His family and friends must be among the luckiest people in the world!<br />
<br />
We first "met" Luigi when he entered <a href="http://cheesemakinghelp.blogspot.com/2013/12/our-35th-anniversary-essay-contest.html" target="_blank">our essay contest</a> last December:<br />
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<b><span style="font-size: x-large;">How Cheese Making Has Changed My Life</span></b><br />
<b><span style="font-size: large;">By Luigi Stranges</span></b><br />
<br />
Ever since I was a young boy in Italy, I remember watching my mother make cheese whenever she used to have extra milk from our 6 goats and 12 sheep. When I was 10, we came to Canada, and a few times a year my mother would go to the farm and get some cow's milk to make cheese and ricotta. I still remember how good it used to taste. I would ask her what type of cheese she was making, and she would always reply with the same answer, "just cheese." It was basket cheese that she would use her hands to press.<br />
<br />
Within the last 10 years she had stopped making cheese, so three years ago I decided to try and make cheese for the first time. I began researching cheese on the internet, and this is how I came upon the New England Cheese site (<a href="http://cheesemaking.com/">cheesemaking.com</a>). This site had the most information and resources for beginning my cheese making quest, so I ordered your book "<a href="https://www.cheesemaking.com/HomeCheeseMakingbook.html" target="_blank">Home Cheese Making</a>," as well as your <a href="http://www.cheesemaking.com/30-Minute-Mozzarella-Ricotta-Kit.html" target="_blank">30 Minute Mozzarella Kit</a> and cheese kit (<a href="https://www.cheesemaking.com/store/p/167-Ricki-s-Basic-Cheese-Making-Kit.html" target="_blank">Ricki's Basic Cheese Making Kit</a>). I made my first Mozzarella cheese with prosciutto wrapped inside and was so proud of it! I was officially hooked and started to make small Parmigiano and Romano cheeses.<br />
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Last year, I scaled up my cheese making and purchased a 100 quart
pot, made a wooden cheese press for smaller cheeses, and pressed the
larger cheeses with pails of water. I have now made a variety of cheeses
which include Parmigiano, Romano, Provolone, Blue, Caciocavallo, Tomma
au Marc, Gouda, Swiss and Cheddar. <br />
<br />
My mother now calls
me weekly to see if I'm making cheese on the weekend. I can see the joy
in her face when she comes here to help make it. Sometimes she walks
over and is in the garage ready to make cheese before I am even awake!
Her favourite thing to do is to help make stretched curd cheese such as
Caciocavallo. My sons also enjoy making cheese, and even come to the
farm with me to get milk. They also love to make things with the ricotta
cheese such as stuffed pasta shells, gnocchi, cannoli and their
nonnas's ricotta pizza (fraguni). <br />
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<tr><td class="tr-caption" style="text-align: center;">Luigi's parents and his two sons. (Luigi's father will turn 90 in January, 2015)</td></tr>
</tbody></table>
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I am glad to have this opportunity to share my cheese story with your readers. Hopefully, it will inspire others to start making cheese and get the same enjoyment from it as I do. This year, I have already made a Parmigiano and a Cheddar, but plan on making much more as the season has just begun! Various members of my family and even some neighbours now come by every weekend to see what I'm up to and to pick up some fresh ricotta.<br />
<br />
Cheese making has brought my entire family closer together and has created some great memories for years to come! I look forward to continuing my cheese making journey and learning more about making different cheeses in the future!<br />
<b><br /></b>
<b><span style="font-size: large;">What have you been doing since you wrote the essay?</span></b><br />
<br />
My new recipes for the season were Asiago, Carpa Briaca (The Drunken Goat), Pepato Toscano and Dry Jack.<br />
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<tr><td class="tr-caption" style="text-align: center;">Luigi stores his cheese in his sister's walk-in cooler during the summer months</td></tr>
</tbody></table>
<br />
I made two 10-pound Asiago cheeses, one that was a fresh cheese that was eaten after three months, and one I will wait at least a year for it to mature. The Carpa Briaca was a very nice cheese and it tasted great!<br />
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<br />
The Pepato Toscano looks great, and I cannot wait to try it.<br />
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The <a href="http://www.cheesemaking.com/dryjack.html" target="_blank">recipe for the Dry Jack cheese</a> was from your monthly newsletter and was written by Ig Vella. I really enjoyed making this cheese and it looked like a chocolate cake when I rubbed it with the cocoa, pepper, and espresso coffee rub. I have added a lot of pictures of this cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6mktY5Fq1_z87v7EwqrVP3xqiFkECB4tFFzrouF_-hjB_Cj5wJYCBJ3bxHs5aE__etTMHJua1Na0G1P2E3Kexg_nW2n525N5xsBdiuC2ZqmpHooC3b3fIY1DpnbcAr_XIgl16CVHZR4/s1600/9.+Dry+Jack+Cheese+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6mktY5Fq1_z87v7EwqrVP3xqiFkECB4tFFzrouF_-hjB_Cj5wJYCBJ3bxHs5aE__etTMHJua1Na0G1P2E3Kexg_nW2n525N5xsBdiuC2ZqmpHooC3b3fIY1DpnbcAr_XIgl16CVHZR4/s1600/9.+Dry+Jack+Cheese+2.jpg" height="480" width="640" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-H54v0EinQkLnIyvCyPZ4DI-YhAxbq7SpJFssKFzrql2se-GQesPQRMQnKNSypqI9FX4StgUWP3kqaeYqYaRWempaO613wR1oTes9dlGtdAnySxb8fUIeBkDYJTYIWmsd-9csUFINMo/s1600/039+-+Copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-H54v0EinQkLnIyvCyPZ4DI-YhAxbq7SpJFssKFzrql2se-GQesPQRMQnKNSypqI9FX4StgUWP3kqaeYqYaRWempaO613wR1oTes9dlGtdAnySxb8fUIeBkDYJTYIWmsd-9csUFINMo/s1600/039+-+Copy.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Holding a 20lb cocoa and pepper, coffee rubbed cheese. </td></tr>
</tbody></table>
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As you can see, all of the cheeses that I make are stenciled. I use wooden letters and press them into the cheese during the last time the cheese is turned. The weight of the cheese/press will imprint the face of the cheese wheel. For the black lettering, I dip the wooden letters in a bowl of water and dip it into a dish of ground black pepper before I press it into the cheese. After 4-6 hours I remove the letters from the cheese and by this time the pepper will have stuck to the cheese and you will have beautiful letters stamped onto the cheese! For the red lettering, I use the same method as above but instead of ground black pepper I use paprika or cayenne pepper.<br />
<br />
The wooden letters that I use were bought at Michael's craft store
(the large chain), but a lot of hobby shops carry them. I have two
different styles. The first time I used them I put them in boiling water
for about 30 seconds just to sterilize them. <br />
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Finally, to make my 20lb cheeses, I acquired a fruit press this season. It took a few tries to get the right amount of force to apply to the cheese since there is no spring in this press. It is always turned by hand and judged by feel. If I pressed too hard at the beginning, the cheese cloth would stick to the cheese and would be hard to come off, but if I pressed too lightly at the beginning, the cheese would break apart.<br />
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I always look for the recipe of the month in the newsletter, and cannot wait to make the <a href="http://www.cheesemaking.com/PortSalut.html" target="_blank">recipe for Port Salut</a> from last month’s newsletter once the cheese making season starts in late October!<br />
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<b><span style="font-size: large;">What is your source for milk?</span></b><br />
<br />
My milk source is store bought milk. We cannot buy raw milk in Canada legally. I’m only about 10 minutes from the US border here, so I go over a lot and buy milk because it is a lot cheaper there, and the 2% makes really great parmigiano cheese! I can legally bring 6 to 7 gallons at a time over the border without having to pay duty.<br />
<b><span style="font-size: large;"><br />What do you do with all your cheese?</span></b><br />
<br />
Most of my cheese is in storage (cheese cave). I have a dozen wheels
that are about 20 lbs. each. This winter, some of them will be two years
old so we can start eating them. I always bring a cheese platter to
every family function and everyone loves it! I also give away some for
gifts, and with 2 brothers, 3 sisters and plenty of nieces and nephews
who all love cheese, I can never have enough! <br />
<br />
<b><span style="font-size: large;">What other activities do you enjoy?</span></b><br />
<br />
I have a full time job as a lead hand at a large fabrication plant and have been working there for 15 years. I am a welder-fitter by trade, so if I see something I like, I make it. I like the <a href="http://cheesemakinghelp.blogspot.com/2014/05/roland-wilk-in-north-york-ontario-canada.html" target="_blank">milk stirring machine</a> that was on your spotlight two months ago and will probably make one this year!<br />
<br />
My love is fishing. <br />
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<div style="text-align: center;">
<span style="font-size: large;"><b>Upper Niagara </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08vYDsIZ007fiM_CpWFR2__KL7xdTigBrRfEeJOD0-BCX-0IHU_rZhjxHhA3gFZtQZWpFeS1niqQ5cVDzsS9Hn6Zn56HRfOhDiJt2r2nqSQ5ShkhlUp5nHMiUVtiQit7TIJMtgHgyNiw/s1600/Upper+Niagara+River+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08vYDsIZ007fiM_CpWFR2__KL7xdTigBrRfEeJOD0-BCX-0IHU_rZhjxHhA3gFZtQZWpFeS1niqQ5cVDzsS9Hn6Zn56HRfOhDiJt2r2nqSQ5ShkhlUp5nHMiUVtiQit7TIJMtgHgyNiw/s1600/Upper+Niagara+River+(3).jpg" height="490" width="640" /></a></div>
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<br />
I made my own boat and trailer just from plans I purchased online about
14 years ago.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXn8I3Jq1-URFXX3j6GNdqXizyzeAt5Ea-FYLANRik9yh4Ah-Hd1KPJvOGmazbTfXIN9NLn2e07lI_lwGRq5iNEWvAYsq8I9eV2EDLvokqCe2_G05UAze1qt8526jN6PXlT9xUJ8HQDkk/s1600/HPIM2734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXn8I3Jq1-URFXX3j6GNdqXizyzeAt5Ea-FYLANRik9yh4Ah-Hd1KPJvOGmazbTfXIN9NLn2e07lI_lwGRq5iNEWvAYsq8I9eV2EDLvokqCe2_G05UAze1qt8526jN6PXlT9xUJ8HQDkk/s1600/HPIM2734.jpg" height="482" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEituzHmtqrscu9zHTB45xzKCqzEUbatZYu3gDTlGEVaanuAnBAFoXrwvy8fMUCV-1WltAm1FDXHsuTWVqTlGwZQXUJ4pnWHQsRblJyyKzrAukPmVSfe5ubJIKwh4k879bajGR4Xis8P8LM/s1600/HPIM2738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEituzHmtqrscu9zHTB45xzKCqzEUbatZYu3gDTlGEVaanuAnBAFoXrwvy8fMUCV-1WltAm1FDXHsuTWVqTlGwZQXUJ4pnWHQsRblJyyKzrAukPmVSfe5ubJIKwh4k879bajGR4Xis8P8LM/s1600/HPIM2738.jpg" height="640" width="520" /></a></div>
<br />
I go ice fishing 3-4 times a year as there are a lot of
frozen lakes around here in the wintertime. <br />
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<div style="text-align: center;">
<span style="font-size: large;"><b>Lake Simcoe </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg398n-j285qmTrUIuHT4nMoe3QGIGHhT4hQSC_xHUfttQvDR43Tv6_Itv5ro13iDJG-5pX-Yo7tLUHQlPirJHketoDu20r1ZrJ6Y4UPmf4d_w5Ty7Z4Nk_FHDpwsl5M0ChFS3FC9V0ulY/s1600/Lake+Simcoe+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg398n-j285qmTrUIuHT4nMoe3QGIGHhT4hQSC_xHUfttQvDR43Tv6_Itv5ro13iDJG-5pX-Yo7tLUHQlPirJHketoDu20r1ZrJ6Y4UPmf4d_w5Ty7Z4Nk_FHDpwsl5M0ChFS3FC9V0ulY/s1600/Lake+Simcoe+(2).jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUDMtizkwyp7walYOgnrutnphindoDdsvz8bWu1OumJOMsoolKQljkOcD4ZNHwR4HHhNCtkNTZcNXDToIqIgcpiyFSoR8GKkNbCHyQY-JlZR-Shk7K3fxWDgjYH0GtkehSDMGAxJevwg/s1600/Lake+Simcoe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUDMtizkwyp7walYOgnrutnphindoDdsvz8bWu1OumJOMsoolKQljkOcD4ZNHwR4HHhNCtkNTZcNXDToIqIgcpiyFSoR8GKkNbCHyQY-JlZR-Shk7K3fxWDgjYH0GtkehSDMGAxJevwg/s1600/Lake+Simcoe.jpg" height="480" width="640" /></a></div>
<br />
I also like to keep an active lifestyle by going for jogs and long bike
rides. I have a small garden and grow a lot of vegetables. I also love
fruit trees, and have a cherry tree, a pear tree, an apricot tree, three
apple trees, and three fig trees! We picked over 8 baskets of cherries
from the cherry tree last week! I also have a 15 year old olive tree
that is in the background of one of the cheese pictures I had sent you <span style="color: #741b47;">(below)</span>.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHkpJtFqgCyfd2bqZhBtKJijCV0L-ANHOdn6IIv-6UbSyF7Na5bVffC3yLDVKXdCftVlYbgxDpaW7MI3LInwQ31OhpKyVXEp8DOzDzjpzxavg1v0RSB6m7YXgFdHqOTj38U9ESysQBP0/s1600/047+-+Copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHkpJtFqgCyfd2bqZhBtKJijCV0L-ANHOdn6IIv-6UbSyF7Na5bVffC3yLDVKXdCftVlYbgxDpaW7MI3LInwQ31OhpKyVXEp8DOzDzjpzxavg1v0RSB6m7YXgFdHqOTj38U9ESysQBP0/s1600/047+-+Copy.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Holding a 20 lb Parmesan he made for his father's upcoming 90th birthday</td></tr>
</tbody></table>
<br />Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com10tag:blogger.com,1999:blog-7373525592618391216.post-18650518722185219782014-07-05T09:40:00.000-04:002014-07-06T14:00:33.663-04:00Mozzarella with Non-Fat Milk and Cream<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4xyDj5bcGIKmPrqGB9S2A_psomncHk0HeQYWv44dAGDlixjUL9S6OI372gPkMbp1kZvLGwXyySuW8Ago22584_na8IzHlKYWq55eyhWbteinlKQwPWcbaJtLtwv7sATW_92_jIS47YU/s1600/revised+contessa.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4xyDj5bcGIKmPrqGB9S2A_psomncHk0HeQYWv44dAGDlixjUL9S6OI372gPkMbp1kZvLGwXyySuW8Ago22584_na8IzHlKYWq55eyhWbteinlKQwPWcbaJtLtwv7sATW_92_jIS47YU/s1600/revised+contessa.jpg" height="640" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jessica with her 2 year old daughter and her robot scarecrow</td></tr>
</tbody></table>
<br />
I love to find good blog articles about making cheese. The pictures and the first-hand accounts bring the process to life. I feel as if I'm right there in the blogger's kitchen, having a grand time and learning a new skill.<br />
<br />
<a href="http://ladolceduchessa.blogspot.com/" target="_blank">La Dolce Duchessa</a> writes just the kind of blog I love most, with a little of this and a little of that - recipes, household tips, even some movie reviews and a writer's corner. In her recipes, she gives her readers much more information than we would get in a cookbook or a recipe website (and, of course, it's more fun!). These are just a few of the recipes I found in her "archives:"<br />
<br />
<a href="http://ladolceduchessa.blogspot.com/2014_05_01_archive.html" target="_blank">Brazilian Chicken Stroganoff </a><br />
<a href="http://ladolceduchessa.blogspot.com/2011/01/salted-caramel-tart.html" target="_blank">Salted Caramel Tart</a><br />
<a href="http://ladolceduchessa.blogspot.com/2011/01/chocolate-bourbon-truffles.html" target="_blank">Chocolate Bourbon Truffles</a><br />
<a href="http://ladolceduchessa.blogspot.com/2010/12/panna-cotta-with-goat-milk-and.html" target="_blank">Panna Cotta with Goat Milk and Buttermilk with Lychee Rose Syrup </a><br />
<br />
One special recipe was the one below, from 2010. The beauty of it is that anyone, anywhere can make this version of our <a href="http://www.cheesemaking.com/30-Minute-Mozzarella-Ricotta-Kit.html" target="_blank">30 Minute Mozzarella</a>, even if they don't have a cow, a goat or a place to buy "good" milk.<br />
<br />
So, thank you, Duchessa for sharing your experience with making your own Mozzarella and congratulations for being so AWESOME!!<br />
<br />
<br />
<br />
<span style="font-size: x-large;">Homemade Fresh Mozzarella</span><br />
<span style="font-size: x-large;">By <a href="http://ladolceduchessa.blogspot.com/" target="_blank">La Dolce Duchessa</a> </span><br />
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Did you know you can make your own fresh mozzarella at home? You can! I am very pleased to bring you this post with the permission of the New England Cheese Making Supply Company, benevolently ruled by Ricki, the Cheese Queen.<br />
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Ricki Carroll is also the author of Home Cheese Making, the first book (and one of the best) I have read on the subject. I bought this outstanding book seven years ago and went around telling all my friends I wanted to move to a farm and raise goats and make cheese (hey, there's still time...). The New England Cheese Making Supply Company sells equipment, ingredients, kits, books... a veritable wonderland of cheese. Check it out, y'all!<br />
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<a href="http://www.cheesemaking.com/">http://www.cheesemaking.com/</a><br />
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Before we get started, I want to tell you that a) I am not a cheese making expert, I am an extreme novice and b) I did not find this to be easy-peasy- but I hope my mistakes and trial and error will help you have success faster!<br />
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To make my fresh mozzarella, I used one of the recipes that is included in '<a href="http://www.cheesemaking.com/30-Minute-Mozzarella-Ricotta-Kit.html" target="_blank">Ricki's Cheese Making Kit for Mozzarella and Ricotta</a>,' shown here (left). I used the recipe that calls for instant non-fat milk and heavy cream. Why did I use this recipe? A few reasons- first, the non-fat instant dry milk (until you mix it with water, of course), does not take up any room in your refrigerator, second, you can have it on hand and make cheese when the mood strikes you and finally, this may be one of the most important, you may not have access to 'good' milk. Since this blog reaches people that live in may different areas, I thought it would be best to use ingredients that would be the easiest and most realistic for everyone.<br />
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If you are interested in using fresh milk, however, here's the 411. What do I mean by 'good' milk? A few things- home cheese making requires milk that has not been pasteurized at a high temperature. You may have noticed on your grocery shelves many dairy products that are "ultra-pasteurized." This is bad news for the home cheese maker- pretty much everything marked "ultra-pasteurized" is unusable (with the very small exception of the heavy cream that can be used in the instant non-fat milk recipe).<br />
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Why is this? It's because the heat changes the milk proteins and they will no longer do what they need to do in the cheese making process- basically your curd won't form properly. What can you do about this? A few things- some grocery stores, Whole Foods is a good example, make an effort to carry locally produced, low-temperature pasteurized (and non-homogenized) milk. Purchase milk that is either labeled 'low temperature pasteurized' or just 'pasteurized,' but keep in mind that without knowing the temperature range for the pasteurization, it's possible the temperature was still too high. Unfortunately, you'll just have to find out by trying!<br />
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What's the deal with homogenization? That just means that the milk particles have been passed through very fine holes and that the fat particles in the (cow) milk were made smaller and therefore it no longer separates. Goat milk has finer particles, but that's another story (keep an eye out for the <a href="http://ladolceduchessa.blogspot.com/2010/12/panna-cotta-with-goat-milk-and.html" target="_blank">goat milk panna cotta recipe</a> I'm working on). Non-homogenized milk is also called 'cream-top.' Homogenization does not have an impact here- you can use homogenized or non-homogenized milk.<br />
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Let's begin! Here's what you need:<br />
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Large, stainless steel pot with a lid<br />
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Stainless, wide <a href="http://www.cheesemaking.com/store/p/251-13-Stainless-Steel-Flat-Ladle.html" target="_blank">ladle with holes</a> (I got mine at Harris Teeter, shown at left, but <a href="http://www.cheesemaking.com/store/p/251-13-Stainless-Steel-Flat-Ladle.html" target="_blank">http://www.cheesemaking.com/</a> has one too)<br />
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Heavy rubber gloves, new (like for washing dishes that can withstand high heat)<br />
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A very fine wire mesh sieve or <a href="http://www.cheesemaking.com/ButterMuslin.html" target="_blank">cheesecloth</a> draped over a larger mesh sieve<br />
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Non-chlorinated water (16 1/4 cups)<br />
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<a href="http://www.cheesemaking.com/store/c/11-Thermometers-Acid-Testing-Equipment.html" target="_blank">Dairy thermometer</a> (has a lower range than meat thermometers, you need something that will show you from 80-105 degrees Fahrenheit)<br />
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Here's the recipe using the instant non-fat milk:<br />
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<u><b>Fresh Mozzarella from Scratch</b></u><br />
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15 cups instant non-fat milk (made using non-chlorinated water)<br />
1 cup heavy cream (ultra-pasteurized ok)<br />
1 cup non-chlorinated water with 2 tsp. <a href="http://www.cheesemaking.com/CitricAcid.html" target="_blank">citric acid</a> dissolved<br />
1/4 cup non-chlorinated water with 1/4 <a href="http://www.cheesemaking.com/store/p/108-Tablet-Vegetable-Rennet-10-Tablets.html" target="_blank">rennet tablet</a> dissolved (or 1/4 tsp. <a href="http://www.cheesemaking.com/LiquidAnimalRennet.html" target="_blank">liquid rennet</a>)<br />
1/2-1 tsp. <a href="http://www.cheesemaking.com/store/p/66-Cheese-Salt.html" target="_blank">cheese salt</a> or kosher salt (optional)<br />
(recipe used with permission of New England Cheese Making Supply Company)<br />
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Don't mix your citric acid or the rennet yet- wait until it's time in the recipe! Here we go! Following the directions on your instant non-fat milk's box, make 15 cups of milk using non-chlorinated water. How important is it to use non-chlorinated water? Well, it won't work if you don't! Chlorinated water renders rennet useless and basically nothing will happen... Ok! Moving on! Let this milk sit in the refrigerator either overnight or for at least 6 hours.<br />
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Pour the milk into the large, stainless steel pot you are going to use and place on the stove, but don't turn on the stove yet. Mix in the 1 cup of heavy cream. With the ladle you have, one of the most effective ways to mix is to keep the ladle underneath the surface and move it in an up and down motion. Because of the holes and wide area, this is very effective. It's also the technique you'll you use later when you add the rennet. Ok! So we've mixed our milk and heavy cream well. Now, in a measuring cup, combine the 1 cup of non-chlorinated water and the 2 tsp. citric acid, stir until dissolved. Pour into the milk and cream, stirring well. Turn on the stove and heat at a medium-low heat, while stirring, to 90 degrees Fahrenheit.<br />
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This will take a little while- stir often and take the temperature every couple of minutes to see how it's progressing. I wait until I've hit 80 degrees to mix the rennet and the water- the reason being that if you mix rennet with water (either the tablet or the liquid form) it will loose its effectiveness after 30 minutes. Ok! So you've been stirring and the milk and cream have been heating up and when you hit 90 degrees, remove from the heat source, take the rennet that has been mixed with the water and pour in, vigorously mixing with the up and down motion discussed earlier for 30 seconds only. A few thoughts on this step- if you're using a rennet tablet piece, make sure it is fully dissolved and do NOT stir more than 30 seconds, you'll be tearing the curds into small pieces as they form and effectively making ricotta looking curds...<br />
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Cover the pot and let sit for at least 5 minutes, I let mine sit for about 30 minutes since the curds were somewhat soft at first. So here's the deal with curds... if it's working, after 5-30 minutes your pot will look like a large thing of custard with fairly clear liquid on the sides. You can check if your curds are firm enough in two ways, the first, just use your (clean) fingers to touch it on the side to see if you can separate it gently from the whey (that's the liquid) or, second, take a long narrow knife and insert it into the curd at an angle and lift up. If the curd separates with a distinct line and doesn't kind of crumble wetly, that's called a clean break and you are in business my friend! What if your curds are not that firm? A few things- first, let them sit a while longer. In this example I've photographed for you, I used liquid rennet and my curds were not super firm. They were acceptable enough, however, to separate from the whey and stretch into a ball of mozzarella. You'll have to make that distinction for yourself. You can try two things if your curds are not very firm, let them set longer, or start over and use more rennet.<br />
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So let's assume you are AWESOME and you have outstanding curds (I know you will), take a long, narrow knife that will reach to the bottom of the pot (I use a bread knife) and cut your curds in a grid pattern (left). Each grid piece should be about an inch and a half long. They kind of look like tofu floating around. Next you are going to return the pot to the stove and heat until it reaches 105 degrees. Stir it a little, but not much and very carefully, because you don't want to cut the curds apart. Taking the temperature of this now is effectively taking the temperature of the whey, that is ok!<br />
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Alright, so we've reached 105 degrees- I think methods can vary a little for this next step, what I found effective was to place a very fine mesh sieve over a bowl and using my ladle, scoop up some curds and place them in the mesh sieve. If the curds are large enough and holding together, the whey will probably drain without any help. If the curds are not super firm, you may need to press a little with your hands or the back of the ladle. Press gently and make sure your mesh sieve is very fine, otherwise little pieces of curd may be forced through. Don't have a fine mesh sieve? Use some cheesecloth lining a colander over a bowl to achieve the same thing. Place your curds, once sufficiently drained, into a microwavable bowl. You'll probably need to drain the curds in batches, so once they are all drained and in the bowl, microwave for 1 minute.<br />
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Time to put on your cheese gloves! My cheese gloves are the same type of rubber gloves I use to wash dishes, but, they are new, have only been used for cheese and I've labeled them with a sharpie so I don't get the gloves mixed up. After the curds have been microwaved for 1 minute, remove them from the microwave and either using the fine sieve drain them again, or, if they are holding together enough, just drain the whey from the bowl, the curds will have released a little more whey while heating. Add the cheese (or kosher) salt to the curds and mix either with your gloved hands or a spatula. I like 1/2 tsp. of salt. Place the curds back in the bowl and microwave for 30 seconds.<br />
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You are now ready to stretch your cheese!!! The cheese should now stretch and pull easily, like taffy. Stretch it several times- mozzarella is a 'pulled' cheese and without these motions, your finished product won't have the right texture and bounciness. Stretch and either a) form into one or two large ovals or b) form into small bit sized balls (called boccaccini). I've read that you can also form a braid, I'm not skilled enough for this yet, but if you can, excellent work and you have my extreme admiration! Take your cheese and place in water that is 50 degrees for 5 minutes. After 5 minutes, place it in ice water for 15 minutes. Either eat immediately or store in plastic wrap or an airtight container in the refrigerator.<br />
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Congratulations! You are a cheese maker!!! You are so awesome!!!<br />
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Where can I buy a cheese making kit? You guessed it- <a href="http://www.cheesemaking.com/">http://www.cheesemaking.com/</a><br />
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Your <a href="http://www.cheesemaking.com/30-Minute-Mozzarella-Ricotta-Kit.html" target="_blank">cheese making kit</a> will include: <a href="http://www.cheesemaking.com/CitricAcid.html" target="_blank">citric acid</a>, <a href="http://www.cheesemaking.com/store/p/108-Tablet-Vegetable-Rennet-10-Tablets.html" target="_blank">rennet tablets</a>, <a href="http://www.cheesemaking.com/store/p/66-Cheese-Salt.html" target="_blank">cheese salt</a>, <a href="http://www.cheesemaking.com/store/c/11-Thermometers-Acid-Testing-Equipment.html" target="_blank">dairy thermometer</a>, <a href="http://www.cheesemaking.com/ButterMuslin.html" target="_blank">cheese cloth</a> and recipe booklet. Remember to keep your rennet tablets in the freezer! If you have liquid rennet, remember to refrigerate it! The citric acid and cheese salt may be stored at room temperature.<br />
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How do I know if my water is chlorinated? I think most water is- so buy some spring water at the grocery store. Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com1tag:blogger.com,1999:blog-7373525592618391216.post-24247397973608019202014-07-01T07:23:00.000-04:002015-06-24T10:52:45.408-04:00Anna Ford in Longmont, Colorado<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5oKgKjToYo7G4_-jTSAjE1WqXS32uVEHbBmv2ESS7Siucg7nRco7FNyCQd8e-7yWTfdGBzmVXuOexpmQczzADtD4Yc33CSnaa0Qol4Zw5DLr-HsPJCmW-sg8_Jh1UHcALb8GR90wFN5I/s1600/Anna-Galaxy-headshot.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5oKgKjToYo7G4_-jTSAjE1WqXS32uVEHbBmv2ESS7Siucg7nRco7FNyCQd8e-7yWTfdGBzmVXuOexpmQczzADtD4Yc33CSnaa0Qol4Zw5DLr-HsPJCmW-sg8_Jh1UHcALb8GR90wFN5I/s1600/Anna-Galaxy-headshot.JPG" height="640" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: normal;">Anna Ford with Galaxy</span></td></tr>
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<span style="font-size: large;"><span style="font-size: large;">Anna Ford just finished the fourth grade. She is being home schooled and she attends a school program once-a-week.</span></span><br />
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<span style="font-size: large;">Last summer, Anna and her family bought a house down the street from Kate Johnson, the 4-H leader who is starting a cheese making school in Boulder, Colorado (see our <a href="https://www.cheesemaking.com/store/pg/591-Cheese-News-2014-May.html" target="_blank">May Moosletter</a>). </span><br />
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<span style="font-size: large;">Anna's mother, Kathleen, noticed that Kate was giving cheese making classes, so she enrolled Anna in a kid's class and she herself took several of the adult classes.</span><br />
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<b><span style="font-size: x-large;">Anna at her class:</span></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbTPRLc-sovDXAYWtKu6Hu015CtlYgS8aWWe__jpaIsbsC5Re81o4mL8DWU5kfDlPDCz7Kob_mgYFk0UgX64Xc3osauhGxptIUzjP_ARDxNgKz7oCQqp6xrqihZpQwsVVIdV6cPEr2T0/s1600/IMG_0828.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbTPRLc-sovDXAYWtKu6Hu015CtlYgS8aWWe__jpaIsbsC5Re81o4mL8DWU5kfDlPDCz7Kob_mgYFk0UgX64Xc3osauhGxptIUzjP_ARDxNgKz7oCQqp6xrqihZpQwsVVIdV6cPEr2T0/s1600/IMG_0828.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: normal;">Kate Johnson with Liz French, Anna and Megan French</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcqVoZOxXQ8EF-et3zgOcjkqiNIGBFGvLdKwtIAlj1koB-ENmGlwYSnxNLVlrG4Sp7gtaXP1BECCvGLkVu7evvpJOk9EkstYLTThjibB9rCVE-q-Vo7qdNNtJKvh2P-lvOjvd0MoHYlGQ/s1600/IMG_0818.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcqVoZOxXQ8EF-et3zgOcjkqiNIGBFGvLdKwtIAlj1koB-ENmGlwYSnxNLVlrG4Sp7gtaXP1BECCvGLkVu7evvpJOk9EkstYLTThjibB9rCVE-q-Vo7qdNNtJKvh2P-lvOjvd0MoHYlGQ/s1600/IMG_0818.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: normal;">Anna and Liz</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPo0wX8T4ROy38520nGP6l2Zf01VXC0ELim97DpxuSIjKlB9o8qc6IQt-foicXiNj6pjDpe9IQlWuSLJD3hE2QI28xybTJkzp9zlspm6SqeVqyjWMq1VFspwzhN2tovqq_6WfyGOvZgj8/s1600/IMG_0833.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPo0wX8T4ROy38520nGP6l2Zf01VXC0ELim97DpxuSIjKlB9o8qc6IQt-foicXiNj6pjDpe9IQlWuSLJD3hE2QI28xybTJkzp9zlspm6SqeVqyjWMq1VFspwzhN2tovqq_6WfyGOvZgj8/s1600/IMG_0833.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: normal;">Tasting the ricotta</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLCpGDmquluZ8X43Az7YdOabdB_Z0NQFqQ0jo_OXTATV6yHeVhnDi0jNIIJZLomYgriXiBA-VFC1EYgblkOQacI5Yz2VGHXeX8E68_1jJUulHRJpia3DiOoc-kVh7dLeqZYZtAWxEXYo/s1600/IMG_0849.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLCpGDmquluZ8X43Az7YdOabdB_Z0NQFqQ0jo_OXTATV6yHeVhnDi0jNIIJZLomYgriXiBA-VFC1EYgblkOQacI5Yz2VGHXeX8E68_1jJUulHRJpia3DiOoc-kVh7dLeqZYZtAWxEXYo/s1600/IMG_0849.JPG" height="514" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: normal;">Anna, Megan and Liz holding Kate's kids</span></td></tr>
</tbody></table>
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<div style="text-align: center;">
<b><span style="font-size: x-large;">Interview with Anna:</span></b></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV13f69kdaoQTYLCldcXaIu44J1wISgYS_DVG61eYSrJdvBLU1WTkQhS6hNcFtbLwQz05Pz81Mc6FB9dJRaR69AiiEhek9zU6bVyUHJsGBptoa063kIs2xRaAzpGyzjPhDoxZApcgA0oU/s1600/Anna-Galaxy-sideshot.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV13f69kdaoQTYLCldcXaIu44J1wISgYS_DVG61eYSrJdvBLU1WTkQhS6hNcFtbLwQz05Pz81Mc6FB9dJRaR69AiiEhek9zU6bVyUHJsGBptoa063kIs2xRaAzpGyzjPhDoxZApcgA0oU/s1600/Anna-Galaxy-sideshot.JPG" height="640" width="480" /></a></div>
<span style="font-size: x-large;">How did you get started?</span><br />
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<span style="font-size: large;">Up until last August, I lived in a typical suburban house and neighborhood. Then, while I was away at a friend's house for a sleepover, I got a call from my mom saying "We put a contract in on a house!" Of course, I was SUPER happy. We moved to a wonderful ranch home with two acres of backyard!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Then, we heard that my mom's friend had chickens that, sadly, she had to sell. My brother, Daniel, and I begged for the six hens until, finally, they were ours!! The six chickens, all named by me, are Bob, Henry, Sam, George, Buckbeak, and Oz (although they have boy names, they are hens). </span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihdHq_7KltLFXhJfCagQv3HmKFiN_q1Qr_G1xPBy4A3phe_qkY-UpxkHH6sG-xDzPab3199vYLAv4C9TV4DqB3WxgdjwdyC7U4fxX1187xA7qfV9hNh8YVwMol1ULfFiH8F_VHLr8YQc/s1600/Anna+chicken.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihdHq_7KltLFXhJfCagQv3HmKFiN_q1Qr_G1xPBy4A3phe_qkY-UpxkHH6sG-xDzPab3199vYLAv4C9TV4DqB3WxgdjwdyC7U4fxX1187xA7qfV9hNh8YVwMol1ULfFiH8F_VHLr8YQc/s1600/Anna+chicken.JPG" height="400" width="333" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: normal;">Anna with Sam</span></td></tr>
</tbody></table>
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<span style="font-size: large;">Then, a few months later, we joined a 4-H club called "Goats and Galore." The reason for the name of the club is that so many people in the club have dairy goats, which made us want to learn more about goats. So, Daniel and I started an apprenticeship program with one of the club leaders. We clean stalls, trim hooves, learn a lot about goats, practice goat showmanship, and occasionally milk the goats. </span><br />
<span style="font-size: large;"> </span>
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<span style="font-size: large;">We each got to pick a goat to work with at the beginning of the year and a very special Mini-Nubian named Galaxy is coming to the fair with me in August <span style="color: #741b47;">(the Boulder County Fair)</span>. </span><br />
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<span style="font-size: large;">My brother is working with a Nubian named Almond Joy (yes, they're all named after candy). I'm really happy because Galaxy is due to have baby goats in just two days!!<span style="color: #741b47;"><b>*</b></span> Yay! </span><br />
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<span style="color: #741b47;"><span style="font-size: large;"><b>*</b> Galaxy did indeed have her babies. Anna named them Eclipse and Cosmo:</span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPNTMsXp6kCAUEEpOrupPywgHg0eT0fz58nx0OABDkrAsI04u_R9wyo0FuV9SXQR-n4IpnsgucoGVQ5E6-_A7d50X32ZyKKMcCYnDG4-OpmyVvuNuJCkqJMC4oPZr7uhCmIUTzzGFLc0g/s1600/eclipseandcosmo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPNTMsXp6kCAUEEpOrupPywgHg0eT0fz58nx0OABDkrAsI04u_R9wyo0FuV9SXQR-n4IpnsgucoGVQ5E6-_A7d50X32ZyKKMcCYnDG4-OpmyVvuNuJCkqJMC4oPZr7uhCmIUTzzGFLc0g/s1600/eclipseandcosmo.jpg" height="492" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Galaxy, Eclipse (the brown one) and Anna holding Cosmo</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn78-Cs-drFuaVt5v-t6srzo2Y47LyAVvsZPcpA4d6jFX0hzhTZFu3XlR4H6NxZFk5bLtKwULGYOFn0_CpNyBuVrkFop-y5AXpgLPUBDDySFL94VdYiQiP6wfd9ARl4FJGitetA7QRMFA/s1600/Daniel-AlmondJoy_edited-1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn78-Cs-drFuaVt5v-t6srzo2Y47LyAVvsZPcpA4d6jFX0hzhTZFu3XlR4H6NxZFk5bLtKwULGYOFn0_CpNyBuVrkFop-y5AXpgLPUBDDySFL94VdYiQiP6wfd9ARl4FJGitetA7QRMFA/s1600/Daniel-AlmondJoy_edited-1.jpg" height="640" width="596" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: normal;">Daniel with Almond Joy</span></td></tr>
</tbody></table>
<span style="font-size: x-large;">What is your favorite part about making cheese?</span><br />
<br />
<span style="font-size: large;">I'm pretty new to cheese making but I have made <a href="http://cheesemakinghelp.blogspot.com/2014/05/chocolate-ricotta-mousse.html" target="_blank">chocolate mousse with ricotta</a>. My favorite part about making cheese is turning it into yummy desserts. </span><br />
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<span style="font-size: x-large;">What are your other interests?</span><br />
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<span style="font-size: large;">Along with making cheese, playing with goats and playing with chickens, I spend some of my spare time reading, climbing trees, playing the violin, and wishing I had my own horse.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbqdupd1tGkmVclAanjh1gPovSkO__MLEMi2U4DnQOwcm5890KfiYaO3GOn_cwurQEp89BpqV_M_ttIdTlOHR7VHpn5YB-UbHAs26RvIrdLDnptbJA2CiAU3jYS4eMANEtNOewrzIui8/s1600/Anna-Michael-canoe.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbqdupd1tGkmVclAanjh1gPovSkO__MLEMi2U4DnQOwcm5890KfiYaO3GOn_cwurQEp89BpqV_M_ttIdTlOHR7VHpn5YB-UbHAs26RvIrdLDnptbJA2CiAU3jYS4eMANEtNOewrzIui8/s1600/Anna-Michael-canoe.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: normal;">Anna with her father, Michael</span></td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2AjmxdJejlL9-S448NlayMAkorQmQmQ2N9UoDP4PsjNh0Iaq9nFd7iDAfxzP3jfZBPArcjAt3aDrHUJP0GboWO1GFch0ud5iDXjX3RD1BnIVq_7en6VIWfMwDk4HSli2uvFx6umdhLA/s1600/canoe-group.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2AjmxdJejlL9-S448NlayMAkorQmQmQ2N9UoDP4PsjNh0Iaq9nFd7iDAfxzP3jfZBPArcjAt3aDrHUJP0GboWO1GFch0ud5iDXjX3RD1BnIVq_7en6VIWfMwDk4HSli2uvFx6umdhLA/s1600/canoe-group.JPG" height="640" width="480" /></a></div>
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Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com0tag:blogger.com,1999:blog-7373525592618391216.post-63602687119513239642014-07-01T07:18:00.001-04:002015-06-24T10:46:45.017-04:00Jerrilee LaMar in Poseyville, Indiana<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBOZ7CFHu3DkH1rzIHheXrWkjhEcyWE_V-2AJRathGDmo0EvVzFrNqeAdPE0hFJC4YmmRqeJZLiknOHyFgAsSzGhcHdb4aIIIXey3hyhpDl58HRN4sONTjzH-tRvf058kqKdnHkXBOS8/s1600/poseyville.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBOZ7CFHu3DkH1rzIHheXrWkjhEcyWE_V-2AJRathGDmo0EvVzFrNqeAdPE0hFJC4YmmRqeJZLiknOHyFgAsSzGhcHdb4aIIIXey3hyhpDl58HRN4sONTjzH-tRvf058kqKdnHkXBOS8/s1600/poseyville.png" height="200" width="128" /></a>
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Poseyville, Indiana is a small town (population just over 1000) located in the southwest corner of the state. Although you might think of Indiana as being cold and windy, this particular area is actually classified as having a humid, subtropical climate. This is great for Jerrilee LaMar and her husband, Scott because they are running a subsistence farm with all kinds of animals and a huge garden.<br />
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Last year, in our 35th Anniversary Essay Contest, Jerrilee told us how she and Scott made a big change in their lives from the world of business to a slower, healthier lifestyle:<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipA9AhXo5q2sfcAIrmg5gp-oOyYlFQ70qFPT2ZeLGu4SCJOCPKJ6xySfCkNtuQIEPwHvgh36V9PvBcfA9acsIm7ymjLv1UXlUYDD9bQqQUYXxTykPg6Kk1Ey_fA9z0LqrbK2H1zs00ycA/s1600/readyjerrilee.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipA9AhXo5q2sfcAIrmg5gp-oOyYlFQ70qFPT2ZeLGu4SCJOCPKJ6xySfCkNtuQIEPwHvgh36V9PvBcfA9acsIm7ymjLv1UXlUYDD9bQqQUYXxTykPg6Kk1Ey_fA9z0LqrbK2H1zs00ycA/s1600/readyjerrilee.jpg" height="456" width="640" /></a></div>
<span style="font-size: x-large;">Jerrilee's Essay</span><br />
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My cheese making epiphany came about very subtly, but quite profoundly, as I reflect back on it.<br />
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About ten years ago my husband and I had become weary of the fast pace of our lives. I was the VP of Nursing at a large hospital system, and my husband was the operations manager of a solid waste business. We had both worked hard to get where we were, but found that we didn't have much time for the simple pleasures that we had both enjoyed when we were first married.<br />
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My husband came from a farming background, and had always had a large garden growing up. When we were first married and were as poor as church mice, we had a vegetable garden every year and we put by our bounty for the winter. As we found ourselves further and further removed from that lifestyle, we started yearning for the time that we had together and the simple pleasures that we once enjoyed.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZMPW9zObwjbtmmHxKEbru5r9WOiew4Zx7nEw2Su1rvU15AsVcZ6GZJ9l1JcgRzYwAs9w3DQMz_mV2ixvjIVcTqr9YZrmTFHDob0aC_EJSRLC-P-rNx6_3FFVI6GqsE6wWV5nIj2UoPrM/s1600/Louisa+on+the+Milk+Stand.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZMPW9zObwjbtmmHxKEbru5r9WOiew4Zx7nEw2Su1rvU15AsVcZ6GZJ9l1JcgRzYwAs9w3DQMz_mV2ixvjIVcTqr9YZrmTFHDob0aC_EJSRLC-P-rNx6_3FFVI6GqsE6wWV5nIj2UoPrM/s1600/Louisa+on+the+Milk+Stand.jpeg" height="478" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Louisa on the milk stand</td></tr>
</tbody></table>
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I had just earned my PhD in 2004, and was becoming increasingly concerned about the quality of the food that we were consuming. It wasn't too hard to find organically grown local vegetables, but locally-produced raw milk was another thing altogether.<br />
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Indiana is a state where buying or selling raw milk for human consumption is against the law. I decided that we should purchase our own family milk goat. Little did I know that our lives would be changed forever by this decision!<br />
<br />
We built a goat barn on our property, and my husband outfitted it with
the equipment to properly milk a goat. We bought our first goat (along
with her twin doeling kids) and brought them home. Nibbles was probably
the worst milk goat in the country. She didn't produce much milk, and I
was the only human that she would tolerate. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidtdZBhUQfcyz0D1MQXZ5GQakYnapoD96M9Gek2qdJdCOr86gCXr4EUlY33NCD5DsCNfjvlfo4rIg6p502ukqmaKGua5XacVoXYw6Pssjqsdh_M7NkDIbU9sgxp9SuI5UW2zfjgtWihs8/s1600/Goat+cheddar.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidtdZBhUQfcyz0D1MQXZ5GQakYnapoD96M9Gek2qdJdCOr86gCXr4EUlY33NCD5DsCNfjvlfo4rIg6p502ukqmaKGua5XacVoXYw6Pssjqsdh_M7NkDIbU9sgxp9SuI5UW2zfjgtWihs8/s1600/Goat+cheddar.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goat cheddar, made with a fruit press.</td></tr>
</tbody></table>
We eventually ended up getting rid of Nibbles and purchasing registered Alpines. That is the point where I found out that I had more milk than our little family could drink, so I started making cheese. It was about this same time that I had also decided that I wanted to have the time to devote to our little homestead, and I made a career change from hospital executive to Professor of Nursing at the University of Evansville. I now have summers off to spend time with the animals, garden, and most importantly, make cheese!<br />
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I have taken my passion into the classroom where I discuss the benefits of raw milk and fresh cheese with my students. I have brought them in cheese to sample, and have introduced them to what fresh, whole, authentic food really is. Some students have actually come to my house to learn how to make cheese, bread, and home-brewed whole-grain beer.<br />
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My husband has also learned to make cheese, and keeps us supplied with yogurt, chevre and mozzarella. I can truly say that our cheese making journey has changed our lives in ways that I would have never imagined!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgySpfDTheMTg8dHGaSTgiP4C_WSOiImPcKhyZXjAv7BecPZ6SqeTFMkxT2RWbwtlfwKF-JPQB3KvuYmYnQOJAJi6lAkCcgb5hXwcE-dBfA5V69OwrwRbASU5H7XS6d7LZiuOIB3DQIEu8/s1600/image_6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgySpfDTheMTg8dHGaSTgiP4C_WSOiImPcKhyZXjAv7BecPZ6SqeTFMkxT2RWbwtlfwKF-JPQB3KvuYmYnQOJAJi6lAkCcgb5hXwcE-dBfA5V69OwrwRbASU5H7XS6d7LZiuOIB3DQIEu8/s1600/image_6.jpg" height="640" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jerrilee shares her chevre with her research students</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvaBwynS50jQ2gSDu9QAvr9iX432lNoKiN1_sHWZfEN06Pzy9x83RuiTbKwSG0zv1ixZRlpxrn0-TO3Dp3B-vFcmBa5vY-beLbN7AyYVyuvcn93ZldZW9NzJEHQTEugLlAVeHKn3N_bA/s1600/image.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvaBwynS50jQ2gSDu9QAvr9iX432lNoKiN1_sHWZfEN06Pzy9x83RuiTbKwSG0zv1ixZRlpxrn0-TO3Dp3B-vFcmBa5vY-beLbN7AyYVyuvcn93ZldZW9NzJEHQTEugLlAVeHKn3N_bA/s1600/image.jpg" height="640" width="556" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Louisa is a first time freshener</td></tr>
</tbody></table>
<br />
<span style="font-size: x-large;">Interview</span><br />
<br />
Jerrilee
works
full time as a Professor of Nursing at the University of Evanston. (She received her Master's degree in nursing, and her PhD is in Curriculum and Instruction.) She also writes for Elsevier (nursing textbooks). <br />
<br />
She will be teaching nursing this fall at the
University of Evansville's Harlaxton, England campus in a 17th century
manor house. She told us she has taught there in the past and it is right down the
road from the Stilton cheese factory! Her husband, Scott will be coming going for a few weeks later in the fall (after the
goats are bred). Jerrilee will be leaving in August and will be there until
mid-December.<br />
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Fortunately, she has summers off, because she and Scott have quite a large subsistence farm: <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5qQt1iXJmB8wAELb87Vgd1i0MgqBuxLw_0kZfmURqHDGSMw0nH4r7KVdxHzGyPQija54njX4ePjY83yhx0GURXPZaf9Y_yD5t21i0PPzDjLdYvzHQ8eCyCKla4ACgx5KoywdzaqHq9Y/s1600/Harlaxton+gardens+054.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5qQt1iXJmB8wAELb87Vgd1i0MgqBuxLw_0kZfmURqHDGSMw0nH4r7KVdxHzGyPQija54njX4ePjY83yhx0GURXPZaf9Y_yD5t21i0PPzDjLdYvzHQ8eCyCKla4ACgx5KoywdzaqHq9Y/s1600/Harlaxton+gardens+054.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Harlaxton, England campus</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6xKuklHPf_ez687ADFGBCwHGprxfktDlI3qk9Gzs95fnqjC6K_RhJeGjhtIXGRZlLOZe7JbaXycXLmfqTPTtjh80VSxYDkC8snZW2yTOtgEEianoh43STn5pbk4mifyZ_mztY7PN9aM/s1600/Scott+and+Cheese.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6xKuklHPf_ez687ADFGBCwHGprxfktDlI3qk9Gzs95fnqjC6K_RhJeGjhtIXGRZlLOZe7JbaXycXLmfqTPTtjh80VSxYDkC8snZW2yTOtgEEianoh43STn5pbk4mifyZ_mztY7PN9aM/s1600/Scott+and+Cheese.jpeg" height="640" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scott making cheese</td></tr>
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<span style="font-size: x-large;">What are you growing and raising on your farm?</span><br />
<br />
We have ADGA-Registered Alpines and are currently have four
lactating does that we are milking, three doelings, a buckling and our
herd sire for a grand total of 9 goats. We get about 4 gallons of milk a
day, some of which goes into our soap that we sell at the New Harmony
Indiana Farmer's and Artisan's Market (I am a co-Market Master this
year). The other milk is used in our cheese and yogurt, and cooking
(and of course we drink it!).<br />
<br />
We also have a small flock of about 25
chickens for eggs, and just butchered 10 broilers - we usually let our
broody hens set to replace our older layers each year, and we butcher
the extra roosters that we get. We have 4 ducks that we also keep for
eggs and meat. We have a Royal Palm Tom Turkey that a friend gave us (I
am looking for some hens for him), and a Chinese goose named Ava that
we keep as a watch dog.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyRBQulA2wFiA_8fOGbuw6ynLE4IOqfJ45RIeu_JpGQjXz1nyrDcH3rnun1ikLjmEP6CdJhqU9r8H9OtITS6k96pxyfLDkOJ4t9NVZoFgu_UUDK-VZkoL55mli9e-xBOqOlz1__WSOhQ/s1600/image_5.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyRBQulA2wFiA_8fOGbuw6ynLE4IOqfJ45RIeu_JpGQjXz1nyrDcH3rnun1ikLjmEP6CdJhqU9r8H9OtITS6k96pxyfLDkOJ4t9NVZoFgu_UUDK-VZkoL55mli9e-xBOqOlz1__WSOhQ/s1600/image_5.jpg" height="640" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aging "cave" in pantry closet</td></tr>
</tbody></table>
Ava loves the chickens and believes it is his
(yes, he is a male named Ava - I didn't know it when I named him!) duty
to guard them from the coyotes, fox and other predators that seem to
visit us in the evening hours. Since we have had him, we haven't lost
any of our chicks to those predators. Ava is also a pet and helps pull
grass in the garden - he is actually my favorite animal on our little
farm.<br />
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We also raise and butcher a pig each year. It was an interesting
endeavor the first time we butchered as my husband hadn't done it since
he was quite young, but we studied it all out and had some of the best
pork I have ever eaten - the pig had been raised on whey from our cheese
- yumm!!<br />
<br />
We keep bees and currently have six hives. We use the honey
for our sweetener, and render the extra wax to use in our lip balms and
skincare products that we sell at the Market.<br />
<br />
We raise a huge garden
each year and put up all the extra bounty that we are blessed with. We
also grind our own grain for our baked goods.<br />
<br />
We have nut and fruit
trees, grape vines and all kinds of berries.<br />
<br />
We stay pretty busy around
here, but it seems to keep us out of trouble! I know that is probably
more than you wanted to know, but I really love sharing our
self-sufficient lifestyle with others!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4fin6wzzF-zZe56ycWnHIbw4rj-eHPkhlyWhxVfhIX3bJGuF86TUVjV_g5GDGWAoNk8n1t8i5QYPfVFoFEd8hXpKkNVz1aOCGI-MvnfcRslW3w4PeOD7NJu8c164Z8ldt-VhqnQO_Zw/s1600/image_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4fin6wzzF-zZe56ycWnHIbw4rj-eHPkhlyWhxVfhIX3bJGuF86TUVjV_g5GDGWAoNk8n1t8i5QYPfVFoFEd8hXpKkNVz1aOCGI-MvnfcRslW3w4PeOD7NJu8c164Z8ldt-VhqnQO_Zw/s1600/image_2.jpg" height="640" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Setting the chevre using warm bottles of water</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj941PBvHQ9iUuGFh_IwyuldvmJl_HWSxOeMC_ufU1MJ1CCKAAQe2QMzl1c9XeVFtEBJdFXldUI2AdNZPgezFtMZO89R-x9yA4tE7sH9Ty6wzs3yltyIfWPWUbNEYvZHlu9zhp4POozbKE/s1600/image_3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj941PBvHQ9iUuGFh_IwyuldvmJl_HWSxOeMC_ufU1MJ1CCKAAQe2QMzl1c9XeVFtEBJdFXldUI2AdNZPgezFtMZO89R-x9yA4tE7sH9Ty6wzs3yltyIfWPWUbNEYvZHlu9zhp4POozbKE/s1600/image_3.jpg" height="640" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Draining the curds for chevre</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaR-Td-55i_gyEObe0P9fhlrMpl0NDgKYXTmjyJBA5ApReYqJmDLkALWQznEgbgtfVYu9jUacfX4c0g_3hvfoxs24cqPrMAU5UddC9fsWbblc14DB0RkMC0LBIH8_qL2XHp7kccRLtzE4/s1600/image_4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaR-Td-55i_gyEObe0P9fhlrMpl0NDgKYXTmjyJBA5ApReYqJmDLkALWQznEgbgtfVYu9jUacfX4c0g_3hvfoxs24cqPrMAU5UddC9fsWbblc14DB0RkMC0LBIH8_qL2XHp7kccRLtzE4/s1600/image_4.jpg" height="640" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Final draining</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEoRFRNCXxeDcB3GfVzVRg5hC9TsqPSs9XKE0tfpgOLR_h5gdld0d-sXx09qjtcLCk70WJlwwk4ChVM790itvqo8I7HvqXVqX-1db2uJBYnNjad1sGaD-JeyrYN9EENjqXLS6DbKIyag/s1600/image_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEoRFRNCXxeDcB3GfVzVRg5hC9TsqPSs9XKE0tfpgOLR_h5gdld0d-sXx09qjtcLCk70WJlwwk4ChVM790itvqo8I7HvqXVqX-1db2uJBYnNjad1sGaD-JeyrYN9EENjqXLS6DbKIyag/s1600/image_1.jpg" height="640" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Setting yogurt with bottles of warm water</td></tr>
</tbody></table>
<br />Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com0tag:blogger.com,1999:blog-7373525592618391216.post-40070095385600389592014-06-24T08:30:00.001-04:002014-06-24T08:30:52.332-04:00Recipes with Mascarpone<br />
<span style="color: #741b47;">In 2011, we posted - <a href="http://cheesemakinghelp.blogspot.com/2011/05/mascarpone-how-to-make-it-recipe.html">Mascarpone: How to Make It & Recipe Suggestions</a>. Here are a few more fabulous recipes:</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRIEs_bE_kUukkuMOeABV9vdSIfzXLJVQyJ4mLS1U8l3jhL3ugtdORpPibcQajA-qXnk6NqWA6mh-gm1YkM6co64KI2EprmkQFm22IbfPk4jK5SztPoHJwYfs0MagaIyIVH1nhUQk8Go/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRIEs_bE_kUukkuMOeABV9vdSIfzXLJVQyJ4mLS1U8l3jhL3ugtdORpPibcQajA-qXnk6NqWA6mh-gm1YkM6co64KI2EprmkQFm22IbfPk4jK5SztPoHJwYfs0MagaIyIVH1nhUQk8Go/s1600/1.jpg" height="32" width="320" /></a></div>
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<b><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-large;">Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnut</span></span></b><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">From: <a href="http://www.thekitchn.com/" target="_blank">The Kitchn</a></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="http://www.thekitchn.com/recipe-spaghetti-with-mascarpo-76811">http://www.thekitchn.com/recipe-spaghetti-with-mascarpo-76811</a></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVIdh2sXux4KZ19mTkcj4VVbmC37BHqRchvs1pfZhps9caE5MOoaJvn1RfeNXpc_2bQ6J1YMTUU6WTS5GozQ0Z7jtYrzsm-9xy2Zsi9fLYc5mxBKn5oS-9DpJvOQm1oRS0FYfq4_JXW0/s1600/spaghetti.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVIdh2sXux4KZ19mTkcj4VVbmC37BHqRchvs1pfZhps9caE5MOoaJvn1RfeNXpc_2bQ6J1YMTUU6WTS5GozQ0Z7jtYrzsm-9xy2Zsi9fLYc5mxBKn5oS-9DpJvOQm1oRS0FYfq4_JXW0/s1600/spaghetti.jpg" height="400" width="360" /></a></div>
<span style="font-family: Verdana,sans-serif;">Serves two as a main course</span>
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<span style="font-family: Verdana,sans-serif;"><b>Ingredients</b> </span><br />
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<span style="font-family: Verdana,sans-serif;">1 Meyer lemon, zested and juiced (about 3 tablespoons juice) <br />1/2 cup mascarpone cheese<br />1/2 teaspoon salt<br />a few grinds of fresh pepper<br />1/4 teaspoon freshly grated nutmeg<br />1/2 pound spaghetti<br />5 cups (loosely packed) fresh spinach, washed, spun dry, and roughly chopped<br />1/2 cup chopped, toasted hazelnuts</span><br />
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<span style="font-family: Verdana,sans-serif;">Combine the zest, lemon juice, mascarpone, salt, pepper, and nutmeg in a bowl. Whisk to combine.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">1. Bring a pot of water to boil and salt generously.<br />
2. Cook the pasta
until al dente, taking it off the heat about 1 to 2 minutes before you
would normally remove it.<br />
3. Drain, reserving about 1/2 cup of the pasta
water.<br />
4. Return the pasta to the pot, and set over low heat.<br />
5. Stir in the
mascarpone sauce.<br />
6. Add the spinach and toss so that the spinach begins to
wilt.<br />7. Add about 1/4 cup of the pasta water (more if necessary) to keep
the sauce fluid but not too watery.<br />
8. Continue to cook and toss until the
spinach is cooked.<br />
9. Add the hazelnuts and stir to combine.<br /> </span><br />
<span style="font-family: Verdana,sans-serif;">Serve
immediately.</span>
<br />
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<b><span style="font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Chicken in Mascarpone & Sun-dried Tomato Sauce With Pasta</span></span></b><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">From: <a href="http://cookingpeasandqs.wordpress.com/" target="_blank">Evin's Cooking Peas and Qs</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://cookingpeasandqs.wordpress.com/2010/08/05/chicken-in-mascarpone-sauce-with-pasta/">http://cookingpeasandqs.wordpress.com/2010/08/05/chicken-in-mascarpone-sauce-with-pasta/</a></span></span><br />
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<span style="font-family: Verdana,sans-serif;"></span>
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">4 boneless skinless chicken breasts, cut into bite-sized chunks</span><br />
<span style="font-family: Verdana,sans-serif;">1 tablespoon garlic salt</span><br />
<span style="font-family: Verdana,sans-serif;">1 tablespoon dried basil</span><br />
<span style="font-family: Verdana,sans-serif;">2 teaspoons black pepper</span><br />
<span style="font-family: Verdana,sans-serif;">Olive oil</span><br />
<span style="font-family: Verdana,sans-serif;">1 cup whole milk or cream</span><br />
<span style="font-family: Verdana,sans-serif;">2 cups mascarpone cheese</span><br />
<span style="font-family: Verdana,sans-serif;">½ cup semi- or full sun-dried tomatoes, chopped</span><br />
<span style="font-family: Verdana,sans-serif;">¼ cup fresh basil, chopped</span><br />
<span style="font-family: Verdana,sans-serif;">4 cups dry penne pasta</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">1. Heat a large pot of water over high heat to bring to a boil for
the pasta. Do not add the pasta until you have completed step 3 of the
recipe.</span><br />
<span style="font-family: Verdana,sans-serif;">2. Warm a couple tablespoons of olive oil in a frying pan over medium
heat. Mix the garlic salt, dried basil, and black pepper together in a
shallow bowl. Lightly coat each chunk of raw chicken in the mixture then
place in the warm olive oil. Do this until all chicken is in the pan or
the pan is getting full. Cover for four to five minutes then shift the
chicken chunks to cook the other side. Let cook until the other elements
are ready to serve, but continue to shift and stir every few minutes
and keep the temperature at medium.</span><br />
<span style="font-family: Verdana,sans-serif;">3. Bring the milk (or cream) to boil then remove from heat. Turn the
heat down to low. Keeping the milk off the heat, whisk in the
mascarpone. Put the pot back on the heat but stir frequently.</span><br />
<span style="font-family: Verdana,sans-serif;">4. Put the pasta in the boiling water and let cook for recommended
time for al denté. Add the sun-dried tomatoes and basil to the chicken
while the pasta is cooking. Once the pasta is cooked, strain it and add
the cooked pasta to the mascarpone and milk sauce.</span><br />
<span style="font-family: Verdana,sans-serif;">5. Using a solid serving spoon or ladle, serve the pasta in sauce and
top with the chicken. Sprinkle extra chopped basil or parmesan on top
for garnish. Serve!</span><br />
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<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<br />
<b><span style="font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Warm Spinach Mascarpone Dip Recipe</span></span></b>
<br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">From: <a href="http://www.steamykitchen.com/" target="_blank">Steamy Kitchen</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://www.steamykitchen.com/6960-warm-spinach-mascarpone-dip.html">http://www.steamykitchen.com/6960-warm-spinach-mascarpone-dip.html</a></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwq9CvCNWfMkFRf9KlYChLf4-FAhZJBcXMy7fRN9FARc9-YE_NX0GKGXO7f60yu1_5Seyyj5S3cZAPV-mTWYbtcKtdOud-0agT4WJYAzEBB-yXaRc9lVpni2DLAVC4MMxGltgB9JgrKcg/s1600/0912_warm-spinach-dip_3787.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwq9CvCNWfMkFRf9KlYChLf4-FAhZJBcXMy7fRN9FARc9-YE_NX0GKGXO7f60yu1_5Seyyj5S3cZAPV-mTWYbtcKtdOud-0agT4WJYAzEBB-yXaRc9lVpni2DLAVC4MMxGltgB9JgrKcg/s1600/0912_warm-spinach-dip_3787.jpg" height="266" width="400" /></a></div>
<span style="font-family: Verdana,sans-serif;">Yields 2 cups</span><br />
<span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;">
<b><span style="font-size: normal;">Ingredients:</span></b></span><br />
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<span style="font-family: Verdana,sans-serif;">16 ounces frozen chopped spinach, defrosted</span><br />
<span style="font-family: Verdana,sans-serif;">1 small onion minced</span><span itemprop="ingredients"></span><br />
<span style="font-family: Verdana,sans-serif;">2 tablespoons olive oil</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 teaspoon kosher or sea salt (1/4 teaspoon table salt)</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 teaspoon freshly ground black pepper</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 teaspoon ground nutmeg (freshly grated if you have)</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 teaspoon cayenne pepper powder</span><br />
<span style="font-family: Verdana,sans-serif;">8 ounces mascarpone cheese, softened at room temperature</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup grated parmesan cheese</span><br />
<span style="font-family: Verdana,sans-serif;"> </span>
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<span style="font-family: Verdana,sans-serif;">1. Preheat the oven to 350F. <br />
2. Take a handful of the defrosted spinach and squeeze and discard
the water from the spinach. Squeeze as much of the water out as you can,
you should get about a little less than a cup of spinach water. <br />
3. Heat a saute pan over medium heat. When hot, add the olive oil and
swirl to coat. Add the onions and saute until soft and translucent,
about 4-5 minutes (take your time, if you do this over high heat, the
onions will burn and become bitter). Add the spinach and saute until the
spinach is warm, but still bright green about 30 seconds.<br />
4. Season and toss with salt, pepper, nutmeg and cayenne. Turn off
the heat and stir in the mascarpone cheese and the grated parmesan. <br />
5. Pour into 2 small ramekins (or other oven-safe dish) and bake for
30 minutes until the cheese is bubbling around the edges. Serve warm
with pita chips, bread or celery sticks.</span><br />
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<span style="font-size: x-large;"><span style="font-family: Verdana,sans-serif;">
<b>Choco-Mascarpone Pie</b></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">From: <a href="http://www.dairygoodness.ca/" target="_blank">Dairy Goodness </a></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://www.dairygoodness.ca/recipes/choco-mascarpone-pie">http://www.dairygoodness.ca/recipes/choco-mascarpone-pie</a></span></span><br />
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<b><span style="font-family: Verdana,sans-serif;">Ingredients</span></b><br />
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<span style="font-family: Verdana,sans-serif;">6 oz (180 g) white chocolate, in pieces<br />1 lb (450 g) mascarpone cheese<br />1/4 cup (60 mL) sugar<br />2 cups (500 mL) nonfat plain yogurt<br />1 pouch (1/4 oz/7g) unflavoured gelatin<br />1 kiwi, peeled and sliced<br />1 orange, peeled and cut into suprêmes<br />1 pink grapefruit, peeled and cut into suprêmes</span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><b>Graham crust:</b><br />3 tbsp (45 mL) butter<br />1 1/2 cups (375 mL) Graham cracker crumbs<br />2 tbsp (30 mL) sugar<br /><br /><br />1. Preheat the oven to 375F (190C).<br />2. In a microwave-safe bowl, melt the butter. Add cracker crumbs and sugar and mix thoroughly. Press mix into an 8-inch (20 cm) round, hinged mould and cook 10 minutes. Set to cool.<br />3. Meanwhile, melt chocolate in bain-marie (double boiler) and reserve. Prepare gelatin and reserve.<br />4. Whisk mascarpone with sugar. Add lukewarm white chocolate and prepared gelatin. Incorporate yogurt and whisk 2 minutes. Pour preparation over the crust and refrigerate 3 to 4 hours before serving.<br />5. Garnish with citrus suprêmes (sections).</span>
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<b><span style="font-size: x-large;"><span style="font-family: Verdana,sans-serif;">Strawberry Mascarpone Cheesecake with Shortbread Cookie Crust</span></span></b><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">From: <a href="http://www.yummy.ph/" target="_blank">Yummy Eats </a></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://www.yummy.ph/recipe/strawberry-mascarpone-cheesecake-with-shortbread-cookie-crust">http://www.yummy.ph/recipe/strawberry-mascarpone-cheesecake-with-shortbread-cookie-crust</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">By: Andrej Wisniewski</span></span><br />
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<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">1/2 cup (1 stick) unsalted butter</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 cup sugar</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup flour</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup <a href="http://www.yummy.ph/everyday-recipes/all-recipes/search/?submit=GO&searchRecipes=shortbread" target="_blank" title="Yummy.ph | Recipes | shortbread cookies">shortbread cookies</a>, finely ground</span><br />
<span style="font-family: Verdana,sans-serif;">2 pounds (4 bars) cream cheese, softened</span><br />
<span style="font-family: Verdana,sans-serif;">1 cup mascarpone cheese</span><br />
<span style="font-family: Verdana,sans-serif;">1 1/2 cups sugar</span><br />
<span style="font-family: Verdana,sans-serif;">2 large eggs</span><br />
<span style="font-family: Verdana,sans-serif;">2 1/2 teaspoons <a href="http://www.yummy.ph/yummy-lessons/prepping/details/5-ways-to-enjoy-citrus-rind" target="_blank" title="Yummy.ph | Lessons | 5 Ways to Enjoy Citrus Rind">lemon zest</a>, finely grated</span><br />
<span style="font-family: Verdana,sans-serif;">2 1/2 tablespoons lemon juice</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup strawberry jelly</span><br />
<span style="font-family: Verdana,sans-serif;">16 to 20 fresh strawberries, stems removed</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">1. Preheat oven to 350F.</span><br />
<span style="font-family: Verdana,sans-serif;">2.
Make the crust: Using an electric mixer, cream the butter and
sugar on high speed, about 3 minutes. Add flour and ground
shortbread cookies—blend for 5 to 10 seconds until incorporated.
Press the mixture evenly on the bottom of a 9-inch springform pan.</span><br />
<span style="font-family: Verdana,sans-serif;">3. Bake the crust for 20 to 25 minutes, or until golden brown. Cool completely.</span><br />
<span style="font-family: Verdana,sans-serif;">4.
<b> Make the cheesecake:</b> Using an electric mixer, beat the cream cheese
until smooth, about 30 seconds. Add the mascarpone cheese and sugar,
and continue to beat on medium speed. Add eggs one at a time,
then the lemon zest and juice. </span><br />
<span style="font-family: Verdana,sans-serif;">5. Pour
the mixture into the crust. Place the cheesecake pan in a larger
roasting pan; pour enough water into the roasting pan to cover
half the cheesecake pan. Bake until the top of the cake is golden
brown and firm to the touch, about 60 to 65 minutes. </span><br />
<span style="font-family: Verdana,sans-serif;">6. Transfer the cheesecake pan to a cooling rack. Cool slightly, then refrigerate for 6 hours or overnight. </span><br />
<span style="font-family: Verdana,sans-serif;">7. <b>Make the topping:</b> In a small saucepan, whisk strawberry jelly over medium-high heat until melted. Cool. </span><br />
<span style="font-family: Verdana,sans-serif;">8. Arrange strawberries upside down on the cheesecake. Pour melted jelly over the cheesecake to glaze the berries.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"><b>Substitution tip: </b>In
place of shortbread, you can use graham crackers for the crust.
Add as many fruits on top as you like—the sloppier, the better.</span>
Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.com0