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HEINENNELLIE
Basically it was a stainless steel shape, pre-formed to the inside shape of the vat with a long oblong shaped handle to guide the pre-formed shape through the HEINENNELLIE: CAVE CONTENT The first two picture shows some tommes, varying from a few days to six months of age. The third picture is a cabinet with mainly alpine style cheeses, also of varying age. HEINENNELLIE: WHAT'S IN THE CAVE All the cheeses have been back in Brooklyn for a month or so after spending the summer upstate due to the heat in the city. I can attend to them more regularly because I spend most of my time in the city. HEINENNELLIE: CHEESE VAT This lowers the initial investment but a new 150 to 200 gallon round cheese vat costs anywhere in the range of 15-to 20,000 dollar, a major investment. These cheese vats are triple walled and have an insulated outer wall. Hot or cold water circulate in HEINENNELLIE: CHEESE BOARD The cheese below I made mid February from Jersey milk. This cheese was made in the style of Mont d'or/Vacherin. Although it doesn't resemble any of these types cheeses I have had in France, I did achieve my goal of making a runny buttery cheese. HEINENNELLIE: ARCHITECTURAL PLANS FOR CREAMERY The plan is to build the entire structure out of concrete, partly dug into a hill. The aging cave is five feet below ground, which is approximately the frost line. This way a constant cool temperature and stable humidity is achieved. The ceilings of the cave HEINENNELLIE: FEBRUARY 2011 Every time when I make a batch of semi-lactic cheese, the cream starts to rise to the top. By the time the curd is ready to be ladled into the moulds, there is a thick layer of cream on top.HEINENNELLIE: 2012
While in the Ticino area in Switzerland, I visited some cheesemakers. The Ticino is in the south of Switzerland near the Italian border. This creamery was in the mountains just passed Fusio, a little village in Vallemachia (Magic Valley). HEINENNELLIE: CREAMERY CONSTRUCTION UPDATE Finally, here is an update of the creamery in progress. I am nestled in approximately 1200 square feet in the left hand corner of the building above, behind the white door and the adjacent windows. HEINENNELLIE: LEAKY VAT Thomas said. That must have been so disheartening to see the vat leaking like that. I hope it turns out well after soaking with water. Thanks for posting again, it's been fun to watch your progress.HEINENNELLIE
Basically it was a stainless steel shape, pre-formed to the inside shape of the vat with a long oblong shaped handle to guide the pre-formed shape through the HEINENNELLIE: CAVE CONTENT The first two picture shows some tommes, varying from a few days to six months of age. The third picture is a cabinet with mainly alpine style cheeses, also of varying age. HEINENNELLIE: WHAT'S IN THE CAVE All the cheeses have been back in Brooklyn for a month or so after spending the summer upstate due to the heat in the city. I can attend to them more regularly because I spend most of my time in the city. HEINENNELLIE: CHEESE VAT This lowers the initial investment but a new 150 to 200 gallon round cheese vat costs anywhere in the range of 15-to 20,000 dollar, a major investment. These cheese vats are triple walled and have an insulated outer wall. Hot or cold water circulate in HEINENNELLIE: CHEESE BOARD The cheese below I made mid February from Jersey milk. This cheese was made in the style of Mont d'or/Vacherin. Although it doesn't resemble any of these types cheeses I have had in France, I did achieve my goal of making a runny buttery cheese. HEINENNELLIE: ARCHITECTURAL PLANS FOR CREAMERY The plan is to build the entire structure out of concrete, partly dug into a hill. The aging cave is five feet below ground, which is approximately the frost line. This way a constant cool temperature and stable humidity is achieved. The ceilings of the cave HEINENNELLIE: FEBRUARY 2011 Every time when I make a batch of semi-lactic cheese, the cream starts to rise to the top. By the time the curd is ready to be ladled into the moulds, there is a thick layer of cream on top.HEINENNELLIE: 2012
While in the Ticino area in Switzerland, I visited some cheesemakers. The Ticino is in the south of Switzerland near the Italian border. This creamery was in the mountains just passed Fusio, a little village in Vallemachia (Magic Valley). HEINENNELLIE: CREAMERY CONSTRUCTION UPDATE Finally, here is an update of the creamery in progress. I am nestled in approximately 1200 square feet in the left hand corner of the building above, behind the white door and the adjacent windows. HEINENNELLIE: LEAKY VAT Thomas said. That must have been so disheartening to see the vat leaking like that. I hope it turns out well after soaking with water. Thanks for posting again, it's been fun to watch your progress. HEINENNELLIE: CAVE CONTENT The first two picture shows some tommes, varying from a few days to six months of age. The third picture is a cabinet with mainly alpine style cheeses, also of varying age. HEINENNELLIE: WHAT'S IN THE CAVE All the cheeses have been back in Brooklyn for a month or so after spending the summer upstate due to the heat in the city. I can attend to them more regularly because I spend most of my time in the city. HEINENNELLIE: B173 AND B175 So far, things have turned out very well for these two batches. The upper cheeses (B175) were made June 28 in the style of a classic tomme (though I got distracted while heating the milk so the initial ripening temperature was a little high). HEINENNELLIE: STILTON STYLE RESULT Well, here it is, the cheese after five days. Pretty moldy already, I think the cheese has to much air in it. The curd was probably to dry HEINENNELLIE: CREAMERY CONSTRUCTION UPDATE Finally, here is an update of the creamery in progress. I am nestled in approximately 1200 square feet in the left hand corner of the building above, behind the white door and the adjacent windows. HEINENNELLIE: COOLBOT Having said all this, climate control in the cave is of the essence. A while ago I read about a device called Coolbot in an article about cheese caves. I had always thought climate control would be very elaborate and expensive. HEINENNELLIE: A CHEESE NAMED MIRANDA Last December, Miranda, my wife, died. She was a big supporter of my cheese making venture and a beacon for me to hold on to when I was overcome with doubt. HEINENNELLIE: CHEESECLOTH STUCK Since I had not made an Alpine style cheese for a while, I had forgotten about the cheesecloth sticking to the rind. But when I started to remove the cloth from the cheese I wrote about in the previous post, I was quickly reminded of the cloth sticking to thewheel.
HEINENNELLIE: 2011
However, I do like alpine style cheeses and I am planning to make them once I have the creamery ready. It seems like is a good cheese to have in the repertoire because of its storage ability and flexibility inmarketing.
HEINENNELLIE: ST. NECTAIRE The other day I watched a documentary called "The Cheese Nun" about Sister Noella Marcellino. Sister Noella Marcellino is a Benedictinenun at
HEINENNELLIE
Basically it was a stainless steel shape, pre-formed to the inside shape of the vat with a long oblong shaped handle to guide the pre-formed shape through the HEINENNELLIE: CAVE CONTENT The first two picture shows some tommes, varying from a few days to six months of age. The third picture is a cabinet with mainly alpine style cheeses, also of varying age. HEINENNELLIE: WHAT'S IN THE CAVE All the cheeses have been back in Brooklyn for a month or so after spending the summer upstate due to the heat in the city. I can attend to them more regularly because I spend most of my time in the city. HEINENNELLIE: CHEESE VAT This lowers the initial investment but a new 150 to 200 gallon round cheese vat costs anywhere in the range of 15-to 20,000 dollar, a major investment. These cheese vats are triple walled and have an insulated outer wall. Hot or cold water circulate in HEINENNELLIE: CHEESE BOARD The cheese below I made mid February from Jersey milk. This cheese was made in the style of Mont d'or/Vacherin. Although it doesn't resemble any of these types cheeses I have had in France, I did achieve my goal of making a runny buttery cheese. HEINENNELLIE: ARCHITECTURAL PLANS FOR CREAMERY The plan is to build the entire structure out of concrete, partly dug into a hill. The aging cave is five feet below ground, which is approximately the frost line. This way a constant cool temperature and stable humidity is achieved. The ceilings of the cave HEINENNELLIE: FEBRUARY 2011 Every time when I make a batch of semi-lactic cheese, the cream starts to rise to the top. By the time the curd is ready to be ladled into the moulds, there is a thick layer of cream on top.HEINENNELLIE: 2012
While in the Ticino area in Switzerland, I visited some cheesemakers. The Ticino is in the south of Switzerland near the Italian border. This creamery was in the mountains just passed Fusio, a little village in Vallemachia (Magic Valley). HEINENNELLIE: CREAMERY CONSTRUCTION UPDATE Finally, here is an update of the creamery in progress. I am nestled in approximately 1200 square feet in the left hand corner of the building above, behind the white door and the adjacent windows. HEINENNELLIE: LEAKY VAT Thomas said. That must have been so disheartening to see the vat leaking like that. I hope it turns out well after soaking with water. Thanks for posting again, it's been fun to watch your progress.HEINENNELLIE
Basically it was a stainless steel shape, pre-formed to the inside shape of the vat with a long oblong shaped handle to guide the pre-formed shape through the HEINENNELLIE: CAVE CONTENT The first two picture shows some tommes, varying from a few days to six months of age. The third picture is a cabinet with mainly alpine style cheeses, also of varying age. HEINENNELLIE: WHAT'S IN THE CAVE All the cheeses have been back in Brooklyn for a month or so after spending the summer upstate due to the heat in the city. I can attend to them more regularly because I spend most of my time in the city. HEINENNELLIE: CHEESE VAT This lowers the initial investment but a new 150 to 200 gallon round cheese vat costs anywhere in the range of 15-to 20,000 dollar, a major investment. These cheese vats are triple walled and have an insulated outer wall. Hot or cold water circulate in HEINENNELLIE: CHEESE BOARD The cheese below I made mid February from Jersey milk. This cheese was made in the style of Mont d'or/Vacherin. Although it doesn't resemble any of these types cheeses I have had in France, I did achieve my goal of making a runny buttery cheese. HEINENNELLIE: ARCHITECTURAL PLANS FOR CREAMERY The plan is to build the entire structure out of concrete, partly dug into a hill. The aging cave is five feet below ground, which is approximately the frost line. This way a constant cool temperature and stable humidity is achieved. The ceilings of the cave HEINENNELLIE: FEBRUARY 2011 Every time when I make a batch of semi-lactic cheese, the cream starts to rise to the top. By the time the curd is ready to be ladled into the moulds, there is a thick layer of cream on top.HEINENNELLIE: 2012
While in the Ticino area in Switzerland, I visited some cheesemakers. The Ticino is in the south of Switzerland near the Italian border. This creamery was in the mountains just passed Fusio, a little village in Vallemachia (Magic Valley). HEINENNELLIE: CREAMERY CONSTRUCTION UPDATE Finally, here is an update of the creamery in progress. I am nestled in approximately 1200 square feet in the left hand corner of the building above, behind the white door and the adjacent windows. HEINENNELLIE: LEAKY VAT Thomas said. That must have been so disheartening to see the vat leaking like that. I hope it turns out well after soaking with water. Thanks for posting again, it's been fun to watch your progress. HEINENNELLIE: CAVE CONTENT The first two picture shows some tommes, varying from a few days to six months of age. The third picture is a cabinet with mainly alpine style cheeses, also of varying age. HEINENNELLIE: WHAT'S IN THE CAVE All the cheeses have been back in Brooklyn for a month or so after spending the summer upstate due to the heat in the city. I can attend to them more regularly because I spend most of my time in the city. HEINENNELLIE: B173 AND B175 So far, things have turned out very well for these two batches. The upper cheeses (B175) were made June 28 in the style of a classic tomme (though I got distracted while heating the milk so the initial ripening temperature was a little high). HEINENNELLIE: STILTON STYLE RESULT Well, here it is, the cheese after five days. Pretty moldy already, I think the cheese has to much air in it. The curd was probably to dry HEINENNELLIE: CREAMERY CONSTRUCTION UPDATE Finally, here is an update of the creamery in progress. I am nestled in approximately 1200 square feet in the left hand corner of the building above, behind the white door and the adjacent windows. HEINENNELLIE: COOLBOT Having said all this, climate control in the cave is of the essence. A while ago I read about a device called Coolbot in an article about cheese caves. I had always thought climate control would be very elaborate and expensive. HEINENNELLIE: A CHEESE NAMED MIRANDA Last December, Miranda, my wife, died. She was a big supporter of my cheese making venture and a beacon for me to hold on to when I was overcome with doubt. HEINENNELLIE: CHEESECLOTH STUCK Since I had not made an Alpine style cheese for a while, I had forgotten about the cheesecloth sticking to the rind. But when I started to remove the cloth from the cheese I wrote about in the previous post, I was quickly reminded of the cloth sticking to thewheel.
HEINENNELLIE: 2011
However, I do like alpine style cheeses and I am planning to make them once I have the creamery ready. It seems like is a good cheese to have in the repertoire because of its storage ability and flexibility inmarketing.
HEINENNELLIE: ST. NECTAIRE The other day I watched a documentary called "The Cheese Nun" about Sister Noella Marcellino. Sister Noella Marcellino is a Benedictinenun at
HEINENNELLIE
Basically it was a stainless steel shape, pre-formed to the inside shape of the vat with a long oblong shaped handle to guide the pre-formed shape through the HEINENNELLIE: ARCHITECTURAL PLANS FOR CREAMERYAUTHOR: YALDWYN The plan is to build the entire structure out of concrete, partly dug into a hill. The aging cave is five feet below ground, which is approximately the frost line. This HEINENNELLIE: WHAT'S IN THE CAVE All the cheeses have been back in Brooklyn for a month or so after spending the summer upstate due to the heat in the city. I can attend to them more regularly because I spend most of my time in the city. HEINENNELLIE: B173 AND B175 So far, things have turned out very well for these two batches. The upper cheeses (B175) were made June 28 in the style of a classic tomme (though I got distracted while heating the milk so the initial ripening temperature was a little high). HEINENNELLIE: EPOISSES STYLE After the drying session, it was the morning of the fourth day after starting the making process. The cheeses are starting to smell strongly fermentative and I even noticed some signs of a mildly orangerind.
HEINENNELLIE: CHEESE VAT This lowers the initial investment but a new 150 to 200 gallon round cheese vat costs anywhere in the range of 15-to 20,000 dollar, a major investment. These cheese vats are triple walled and have an insulated outer wall. Hot or cold water circulate in HEINENNELLIE: RIND DEVELOPMENT The first four pictures are of one of the cheese I took upstate. Notice the beautiful mold development after only one week. The next two pictures are of a cheese after HEINENNELLIE: COOLBOT Having said all this, climate control in the cave is of the essence. A while ago I read about a device called Coolbot in an article about cheese caves. I had always thought climate control would be very elaborate and expensive. HEINENNELLIE: GOUDA WITH HOLES Gouda with holes. Late July/ beginning August I made my first Goudas, shown above at about two months old. Underneath is a picture of the cut cheese at three months and it shows lots of holes. Now a Gouda might have a few holes, but this many holes is not typical. The taste, as well as the odor are not typical Gouda. HEINENNELLIE: FEBRUARY 2011 Every time when I make a batch of semi-lactic cheese, the cream starts to rise to the top. By the time the curd is ready to be ladled into the moulds, there is a thick layer of cream on top.HEINENNELLIE
Basically it was a stainless steel shape, pre-formed to the inside shape of the vat with a long oblong shaped handle to guide the pre-formed shape through the HEINENNELLIE: ARCHITECTURAL PLANS FOR CREAMERYAUTHOR: YALDWYN The plan is to build the entire structure out of concrete, partly dug into a hill. The aging cave is five feet below ground, which is approximately the frost line. This HEINENNELLIE: WHAT'S IN THE CAVE All the cheeses have been back in Brooklyn for a month or so after spending the summer upstate due to the heat in the city. I can attend to them more regularly because I spend most of my time in the city. HEINENNELLIE: B173 AND B175 So far, things have turned out very well for these two batches. The upper cheeses (B175) were made June 28 in the style of a classic tomme (though I got distracted while heating the milk so the initial ripening temperature was a little high). HEINENNELLIE: EPOISSES STYLE After the drying session, it was the morning of the fourth day after starting the making process. The cheeses are starting to smell strongly fermentative and I even noticed some signs of a mildly orangerind.
HEINENNELLIE: CHEESE VAT This lowers the initial investment but a new 150 to 200 gallon round cheese vat costs anywhere in the range of 15-to 20,000 dollar, a major investment. These cheese vats are triple walled and have an insulated outer wall. Hot or cold water circulate in HEINENNELLIE: RIND DEVELOPMENT The first four pictures are of one of the cheese I took upstate. Notice the beautiful mold development after only one week. The next two pictures are of a cheese after HEINENNELLIE: COOLBOT Having said all this, climate control in the cave is of the essence. A while ago I read about a device called Coolbot in an article about cheese caves. I had always thought climate control would be very elaborate and expensive. HEINENNELLIE: GOUDA WITH HOLES Gouda with holes. Late July/ beginning August I made my first Goudas, shown above at about two months old. Underneath is a picture of the cut cheese at three months and it shows lots of holes. Now a Gouda might have a few holes, but this many holes is not typical. The taste, as well as the odor are not typical Gouda. HEINENNELLIE: FEBRUARY 2011 Every time when I make a batch of semi-lactic cheese, the cream starts to rise to the top. By the time the curd is ready to be ladled into the moulds, there is a thick layer of cream on top. HEINENNELLIE: CHEESE MAKING Yaldwyn I have been making cheese since early 2008 in my kitchen in Brooklyn, NY. I started without any intentions. The cheeses turned out pretty good and soon friends encourage me to HEINENNELLIE: CURD CUTTERS Recently I made some new curd cutters. I have been using a knife to cut the curd but I found it very difficult to cut the curd to small particles. Most cheeses require the curd to be cut into rice grain size to drain out the whey. To build the cutters, I welded HEINENNELLIE: DUTCH CHEESE PRESS Oct 29, 2009, 11:09:00 PM. Yaldwyn said I simply increase the weight which hangs from the lever arm. The hole you see are there to raise the stamp so cheeses of different heights can be pressed. Oct 30, 2009, 5:17:00 AM. THE PRIMAL COACH HEINENNELLIE: TALEGGIO My desire to make a more moisture cheese has brought me back to a Taleggio recipe on Peter Dixon's website. I have tried this recipe numerous times when I HEINENNELLIE: STAINLESS STEEL LEVER CHEESE PRESS The stainless press is fully adjustable. I can raise or lower the pressing stamp. The pressing force is adjustable by adding or removing weights or by moving the weight to another notch. HEINENNELLIE: LACTIC CHEESE Yaldwyn I have been making cheese since early 2008 in my kitchen in Brooklyn, NY. I started without any intentions. The cheeses turned out pretty good and soon friends encourage me to HEINENNELLIE: CHEESEMAKING IN TICINO, SWITZERLAND Cheesemaking in Ticino, Switzerland. While in the Ticino area in Switzerland, I visited some cheesemakers. The Ticino is in the south of Switzerland near the Italian border. This creamery was in the mountains just passed Fusio, a little village in Vallemachia (Magic Valley). In 2004 the creamery and the alps (summer pastures in themountains
HEINENNELLIE
Last Saturday I had the great pleasure of meeting Sister Noella, aka The Cheese Nun at the Abbey of Regina Laudis in Bethlehem, CT. This visit came about after Mateo Kehler of Jasper Hill had made me wonder what kind of fungi were growing on the cheeses I make, especially theOuleout.
HEINENNELLIE: COOLBOT CONTINUED The Coolbot is working, hurrah. It turns out to be the little miracle device I had thought it would be. When I first installed the unit, I HEINENNELLIE: NOVEMBER 2013 Monday, November 18, 2013. Last Saturday I had the great pleasure of meeting Sister Noella, aka The Cheese Nun at the Abbey of Regina Laudis in Bethlehem, CT. This visit came about after Mateo Kehler of Jasper Hill had made me wonder what kind of fungi were growing on the cheeses I make, especially the Ouleout. skip to main | skip to sidebarHEINENNELLIE
cheese making adventures in Brooklyn, NY MONDAY, NOVEMBER 18, 2013 Last Saturday I had the great pleasure of meeting Sister Noella, aka The Cheese Nun at the Abbey of Regina Laudis in Bethlehem, CT. This visit came about after Mateo Kehler of Jasper Hill had made me wonder what kind of fungi were growing on the cheeses I make, especially the Ouleout. When we met in Brooklyn at a cheese fair a few weeks ago he wondered if the white mould on the cheese was Geotricum _candidum_ or mycodore. When I relayed this event to a distributor in Connecticut who buys my cheese and is a friend of Sister Noella, he offered to introduce me to her so I might be able to find out what is growing onthe rind.
Well, find out I did. Sister Noella, who is an expert on cheese surface ripening organisms, was so kind to invite me to her laboratorium to examine the cheese. The fungus growing on the cheese turned out to be Geotricum candidum (see last photo). Below is a link to a recent article about her. http://tinyurl.com/kt5mwoxPosted by Yaldwyn
at 17:13
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Labels: Sister Noella TUESDAY, AUGUST 13, 2013 A CHEESE NAMED MIRANDA Last December, Miranda, my wife, died. She was a big supporter of my cheese making venture and a beacon for me to hold on to when I was overcome with doubt. One of her wishes was for me to make a cheese and name it after her. Here it is at the Bedford Cheese Shop in New York City. She would have been very happy and extremely proud that I havecome this far.
Posted by Yaldwyn
at 15:34
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Labels: Miranda
, Ouleout
, Reblochon
, Taleggio
THURSDAY, JULY 11, 2013 When I first started mingling with fellow NYC cheesemakers, one name repeatedly came up in conversation. "Have you heard of Jos?" they would ask, then recount the legend of a man making exceptional cheeses and aging them somewhere under the sidewalk in Brooklyn. Read the whole story here: http://modernfarmer.com/2013/07/meet-new-yorks-urban-cheesemakers/Posted by Yaldwyn
at 12:39
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Labels: Brooklyn Sidewalk Cave,
Publications
THURSDAY, JUNE 20, 2013CHEESE HAS ARRIVED
Long I have not posted, awaiting the good news. Finally it has arrived. Cheese is in the stores!Posted by Yaldwyn
at 04:55
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Labels: Ouleout
, Stores
FRIDAY, SEPTEMBER 21, 2012 FINALLY IN PRODUCTION I finally started production. I made my first legal batch of cheese about a month ago. Here a few pictures of the process. I'll let the pictures tell the story, hoping they speak fro themselves.Posted by Yaldwyn
at 14:14
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Labels: Cheese Cave
, Cheese
Vat ,
creamery ,
Legal , Milk
Cans ,
Production
MONDAY, JULY 30, 2012 CHEESEMAKING IN TICINO, SWITZERLAND While in the Ticino area in Switzerland, I visited some cheesemakers. The Ticino is in the south of Switzerland near the Italian border. This creamery was in the mountains just passed Fusio, a little village in Vallemachia (Magic Valley). In 2004 the creamery and the alps (summer pastures in the mountains) were renovated and modernized by the local patricians with the financial help of several Swiss foundations which aim to keep the local traditions alive. The creamery is rented to cheesemakers at cost. The cheesemakers who were using it when I visited were an Italian family of four, Lorena, her husband, son and father. They spend three months in the summer taking care of a local herd of cows and goats and make cheese from the milk. The rest of the year they live in Italy where they have a dairy farm and also make cheese. When they are in Switzerland, the milk produced by their Italian farm issold as fluid milk.
The Swiss creamery I visited is at a height of 1500 meter (5000 ft). Lorena was making cheese, while the husband and son were on higher grounds with the cows and goats. The animals are milked twice a day and the milk comes down to the creamery through a pipeline; this is about 2,5 km (1.5 miles) long and buried in the ground. Before milk is fed through the line, it is cleaned by forcing about 8 balls through it using water and cleaning fluids. The balls are spongy, mildly abrasive and slightly larger than the inner diameter of the line. As such, they clean the inner wall of the plastic pipeline. When I arrived, Lorena had just finished filling the large vat with cow's milk while the father was moving cheeses made the previous day to the cave. After the milk stopped flowing, water came through the milk line followed by the goat's milk which was run into a smaller vat next the large vat. The large vat was a modern Italian-made vat of 1000 liter (265 gallon). The inside was copper while the remaining material was stainless steel. It was heated by moving steam through the double jacket. The smaller vat was a traditional copper vat of about 100 liter (26.5 gallon) capacity. It sat on a steel base and was also steam heated. The steam was produced by a wood burning furnace. When the milk reached the correct temperature, Lorena added the rennet, stirred the milk for a minute or two and waited 30 minutes for it to coagulate. When the milk had set, she cut the curd with a harp making smooth and sweeping moves; the curd looked silky and easy to cut. After cutting the curds into long serpentines, she took a break to sell some cheese to customers who had walked up the mountain. If this pause in cutting was a prescribed part of the procedure, I don't know. After about 5 minutes, she continued cutting, now with faster and more forceful moves, until the curds were rice sized particles. Subsequently, she started cooking the curds. She lowered the paddle into the fluid, added a current cutter and hung a large glass thermometer in the whey. She cooked the curds over about 40 minutes to 45 degrees Celsius (113 F). In between these operations she cleaned the tools in the sink and sprayed the floor clean with water. But now it was time for a pause so she went out to have a cigarette. After about 30 minutes of heating, she checked the temperature which had reached 45 degrees. She stopped the steam. Then she took some curds from the whey, squeezed them and rubbed them between her fingers, checking the consistency. Another 10 minutes she said. She gave the curds to me. Indeed they seemed a little too soft and didn't knead well. When ten minutes had passed, she stopped the stirrer, lifted the paddles from the whey and sprayed them clean with water. Now it was time to prepare the hoops. Earlier she had shown me the hoops and how they work. The ones she used were made of plastic and are much easier to adjust than the wooden ones. She prepared 8 hoops with linen cheesecloth which had been drying outside. While the hoops were being prepared, the curd had had time to settle on the bottom on the vat and was now ready to be gathered and drained. I have seen cheesemakers in the Alps who use a flexible stainless steel bar on which they string one side of a large square piece of cloth. While holding the adjacent two corners between their teeth, they plunge into the vat, sometimes held by their feet, and gather the curd into the cloth. So I was anticipating this part of the process, wondering who would jump into the vat. However, even though they used the same technique to collect the curd, they had a more complex contraption which didn't require plunging head first into the vat. Basically it was a stainless steel shape, pre-formed to the inside shape of the vat with a long oblong shaped handle to guide the pre-formed shape through the vat. Lorena attached a large piece of linen to the contraption using pins and knots. With the help of her father, she collected the curds from the whey and attached the cloth to a hoist. Dad hoisted the dripping curds from they whey and they lowered the mass onto a draining table. Lorena spread the curds into a adjustable square on the draining table and cut the mass into 8 equal pieces which she put into the hoops. When all the hoops were full, she went back to the first hoop, kneading the curds into the hoops, pressing hard using her whole body, tightening the cloth and tucking it in. Sometimes she would adjust the hoop, make it bigger or smaller depending on the amount of curd. When all the hoops were done, she stacked them on the pressing table, put a corian board on top and placed a stainless steel cross on top of this to spread the pressure evenly. After some adjustments of the pressing table she cranked the big screw and the cheeses started to drip little faster. On other days she would have started to make ricotta now, but this was skipped because it was Sunday. So, a feast day for the pigs. I didn't wait for the turning of the cheeses, neither the finishing of the making of the goat cheese which Lorena had renneted, cut and cooked between several operations of the cow cheese. Her father had been stirring the curds with a wooden paddle while heating, complaining that his arm was getting stiff. My party was getting hungry, it was time for lunch.Posted by Yaldwyn
at 10:03
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ABOUT ME
* Yaldwyn I
have been making cheese since early 2008 in my kitchen in Brooklyn, NY. I started without any intentions. The cheeses turned out pretty good and soon friends encourage me to start a business. I did a little research and concluded that the market could bear another artisanal cheesemaker. I am now in the process of building a small creamery in Walton, NY. I hope to be certified and legal in early 2011. View my complete profileLINKS
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