In the past year, I’ve made huge strides in my cheesemaking thanks to my cheese challenge with New England Cheesemaking. It all began with a profile about me on the blog at New England Cheesemaking. (Check that article out if you haven’t read it!) Before my cow could say moo, I was opening my “cheese lab” to make a different cheese every month, writing about it here on my blog and on the New England Cheesemaking blog. What an experience! I want to thank Ricki, the Cheese Queen, for letting me do it, and Jim Wallace, the NEC cheese expert, for answering so many dumb questions from me, and especially Jeri Case, the “NEC Newsletter Queen” for putting up with me (and also for the day she bought all those gallons of store-bought milk to help me test one of my crazy cheese ideas).
I’m not finished making cheese, but in the coming months, I’ve got a number of other projects pressing on me, so I won’t be writing about cheese as much. But! I have one more fantastic and generous giveaway for you from the people at New England Cheesemaking. If you missed any of my “Year of Cheese” posts, please check them out!
Monterey Jack: Get to know Jack!
Making Munster: STINKY CHEESE!!!! And a very different and interesting cheesemaking process.
Gouda: A “washed curd” cheese that has become one of my favorites.
Making Romano: The cheese of emperors. You have to wait a long time for this one, but it’s worth it.
Fresh Cheese, Please: Queso fresco! A “hard” cheese that isn’t aged. It’s a chance to try out your cheese press–and eat the cheese right away.
Stirred-Curd Cheddar: A short-cut cheddar that makes a perfect alternative for the new cheesemaker wanting to try their hand at cheddar with a little less fuss.
Make It Quick with Caerphilly: A cute little cheese that is aged in less than 3 weeks.
A Cheese of My Own: What am I doing? I have no idea. I’m in the mozzarella lab!
30-Minute Burrata: A tasty continuation of my “mozzarella lab” experimentation.
Coeur a la Creme: A celebration of the Cheese Queen’s wedding with a delicious treat.
The Biggest Cheese Challenge of All: My experience teaching other people how to make cheese!
The Joy of Lactic Cheese: Lactic cheese is one of the easiest, and most versatile, of the soft cheeses. It delivers an incredible yield on just one gallon of milk. (Check out the lactic cheese recipes in that post.)
Please join me in thanking the fabulous people at New England Cheesemaking for making this year of cheese possible!
Special thanks to Beulah Petunia for her participation in this year-long project.
And thanks to Glory Bee for her milk sacrifices!
See how to make a homemade cheese press here. The spring-loaded press I use now can be found here.
See how I made my cheese cave here.
See all my posts in Cheesemaking here.
I get my supplies here.
This is my cow.
To help you get started making cheese, New England Cheesemaking is providing the Complete Home Cheesemaking Set (G1), starting with Ricki’s Home Cheese Making book (B1) plus the Basic Cheese Making Kit (K1) and the 30 Minute Mozzarella Kit (K2), which include: Basket Mold (M222), Vegetable Rennet Tablets (R4), Mesophilic DS Starter (C101), Thermophilic DS Starter (C201), Mini Budget Thermometer (E6), 1/2 ounce Calcium Chloride (C14), 1 yard Re-usable Cheesecloth (U1), Dairy Thermometer (E3), Butter Muslin (U2), Citric Acid (C13), Vegetable Rennet Tablets (R4), Cheese Salt (S1), and Two Recipe Booklets. Total value: $64.95. Note: This giveaway is open to U.S. residents only. (P.S. Or at least a U.S. shipping address. You can have a friend or relative send it on to you if they have a U.S. shipping address.)
For a chance to win: Leave a comment on this post and let me know you want it. ONE winner will be drawn by random comment number to receive the package. Eligible entry cut-off is midnight Eastern (U.S.) time tomorrow night (November 16). This post will be updated with the winner by 9 a.m. Eastern (U.S.) time on Thursday (November 17). Return to this post to claim your prize!
UPDATE 11/17/11: The winning comment number, drawn by random.org, is comment #105, memoe33. Email me at CITRg[email protected] with your full name and address for shipping!
THIS GIVEAWAY IS CLOSED TO ENTRY.