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I have moved to a new level in cheese making thanks to the advanced class I took a month or so ago. I am very excited about the rounds I have been making, which are developing a very nice rind. I bought a temperature control device and connected it to an old refrigerator and it is working really well, to keep my cheese at the right temperature needed for curing. The only issue is I am impatient and want to cut into a round, but really should wait for at least 3 months. Wish me luck.
What have others been up to with your cheese adventures? Given that the animals are grazing again here in Wisconsin I am wanting to put up as much cheese as possible, so I can have the health benefits during the winter months.
Blessings
Linda
What have others been up to with your cheese adventures? Given that the animals are grazing again here in Wisconsin I am wanting to put up as much cheese as possible, so I can have the health benefits during the winter months.
Blessings
Linda
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Wisconsin
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Re: Cheese News, from Wisconsin
Thu, May 7, 2009 - 3:37 AMooh ooh ooh, what temp control device did you buy?
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Re: Cheese News, from Wisconsin
Thu, May 7, 2009 - 4:55 AMIt is the referigerator thermostat that New England Cheese Making Supply carries...not sure of the brand name, but here is a link: www.cheesemaking.com/store/p...tat.html
Blessings
Linda
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Re: Cheese News, from Wisconsin
Thu, May 7, 2009 - 8:46 AMI have been biding my time to start.... need to find a source of milk that is appropriate. pasteurized milk wont work, right? -
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Re: Cheese News, from Wisconsin
Thu, May 7, 2009 - 9:08 AMWhile raw milk is ideal, You can use pasteurized milk. If you choose pasteurized try to find a local source that low heat pasteurizes their milk, not high heat or ultra pasteurized. The temp for low heat is 140 degrees. Although I would suspect you could find raw milk if you ask around or here is a link to a listing state by state of sources, scroll down and you can find the list of states: www.realmilk.com/where1.html
Keep us posted on your search and let us know if you find milk in your area.
Blessings
Linda -
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Re: Cheese News, from Wisconsin
Thu, May 7, 2009 - 9:39 AMI've been told it's against the law to sell un-pasturized milk in oregon.... that's why I've been curious. I'm also starting to make regular trips into vancouver, so i bet i could find some non-pasturized milk there if i find it necessary -
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Re: Cheese News, from Wisconsin
Thu, May 7, 2009 - 9:48 AMGreetings. If you take a look at the link I sent there are a list of farms in Oregon that reportedly sell raw milk. You may want to call one of the farms and find out what the current status is on selling raw milk.
The legal status can change and some farms have found loop holes in laws and are working with the legal defense fund to maintain the right of consumers to access farm fresh milk. If you can support a local farm that is ideal. Here in Wisconsin farms have been operating under a past ruling that member only farms could offer milk to their members, which is now being challenged by the state. We are working to keep the member only ruling in place, don't leave your state. Advocate for your right and keep demand so the farms know they have customers.
Blessings
Linda
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