Learn To Make Cheese

We recently came across the Weston A. Price Foundation, a charity that supports, among other things, the safe consumption of raw milk.

If you’re ready to make raw milk cheese, it can be hard to find a source of raw milk.  The Real Milk site, a project of the Weston A. Price Foundation lists reputable U.S. and international sources for consumers to buy raw milk.

Here’s a bit more about the organization.  You’ll find a list of raw milk sellers by state after the jump.

“The Foundation is dedicated to restoring nutrient-dense foods to the human diet through education, research and activism. It supports a number of movements that contribute to this objective including accurate nutrition instruction, organic and biodynamic farming, pasture-feeding of livestock, community-supported farms, honest and informative labeling, prepared parenting and nurturing therapies. Specific goals include establishment of universal access to clean, certified raw milk and a ban on the use of soy formula for infants.”

Where Can I Find Real Milk Products?.

We liked this article, not only because it described one man’s journey from home cheese experimenter to professional cheesemaker.  It also brought up an interesting point about raw milk cheese.  For several years, Kurt Timmermeister sold raw milk from his Jersey cows. But he had this to say about raw milk cheese after going pro:  “Raw-milk cheese is so not worth losing my farm over.”  Given USDA regulations requiring pasteurized milk in cheesemaking, this seems like a very sensible option for a cheese business.  So many people discuss the amazing taste and relative safety of raw milk cheeses, but fail to acknowledge this risk.  For a small cheesemaking business, getting in trouble over raw milk could sink someone’s livelihood.  So Timmermeister plays it safe.  We’re sure their fussy Camembert-style cheese made with pasteurized milk is just lovely.

If you’re in the Seattle area, look for Septieme cheeses (and one called Dinah) made by Timmermeister available in restaurants and stores.

The Birth of a New Stinky Cheese: Kurtwood’s Dinah – Seattle Restaurants and Dining – Voracious.

David Bleckmann at the Joy of Cheesemaking wrote a helpful review of Making Artisan Cheese: 50 Fine Cheeses That You Can Make In Your Own Kitchen.  Like David, you may have found an overwhelming amount of information on cheesemaking at home, but not everything is appropriate to your interests or skill level.   Some cheesemaking information gets a little too scientific for us.  Other times, a book about cheesemaking can be too technical in describing processes.  Bleckmann finds a happy medium with Making Artisan Cheese.

Here’s an excerpt:  (Full review after the jump).

“Making Artisan Cheese starts with a history of cheese and then covers some cheesemaking basics. After this it is divided into three major sections: beginning, intermediate and advanced cheesemaking. Each of these sections separates the techniques needed for the cheeses in the section, from the recipes using those techniques. This is nice because once you know the techniques you can flip through to find the recipes without wading through a lot of text. It also does not burden you with too much technique and theory too fast, and the beginner can start of quickly with making some easy, acid coagulated, fresh cheeses.”

The Home Cheesemaking Blog: Book Review: Making Artisan Cheese: 50 Fine Cheeses That You Can Make in Your Own Kitchen.

The Kitchn posted about a special Martha Stewart television show we missed dedicated to cheese.  Segments include profiles of New England cheesemaking dairies, and a discussion with Liz Thorpe, VP of Murray’s Cheese in NYC, and all around cheese superstar.   Of course, Martha also makes her own cheese during the program.

“Not to be missed was the field piece in the first segment of the show on the Vermont artisan cheesemaking movement, with video profiles of Jasper Hill Farm, Thistle Hill Farm, Willow Hill Farm, and Blue Ledge Farm. They’re some of our favorites. She also chats with Anne Saxelby of Saxelby Cheesemongers, who sells American cheeses– exclusively– from her shop in the Essex Street Market in the Lower East Side.”

Martha Stewart Takes on Cheese: The All-Cheese Show The Cheesemonger | Apartment Therapy The Kitchn.

If we lived in the Austin or Houston, Texas areas, we’d be sure to check out Cheesygirl, a passionate maker of vegetarian goat cheeses and spreads made with vegetable rennet.   President and CEO of Cheesygirl Susan Holle was once an executive at a large health care provider and now, with the help of hundreds of much-loved goats, makes lovely vegetarian cheeses

Here’s a bit more about Cheesygirl cheeses from their website.

“Huh? Isn’t all cheese vegetarian? The answer is no And also no.

Fact is, most cheeses use a product called rennet to help form the curds. We’d love to tell you where rennet’s from, but trust us, you don’t want to know. Let’s just say it’s an “animal by-product” The good news is we don’t use animal rennet. Zero, Nada, Never. We use only vegetarian acceptable rennet and let it perform its magic. Our aged cheeses hold up beautifully, becoming even more delicious and interesting as they age. It may take a bit more time but we’re not in a great big hurry and we think you’ll agree CheesyGirl cheese is worth the wait.”

$6.59 For Cheese…Must Be Local – Houston Restaurants and Dining – Eating Our Words.