News

Report on Cheese workshop, July 14, 2007—Fayetteville, Arkansas By: Linda Coffey On Saturday, July 14, a small group of cheesemakers met at the Washington County Extension office for the third annual cheese workshop. Participants were given instruction and hands-on experience in making chevre (a soft goat cheese, very quick and easy), queso blanco (“instant” cheese), mozzarella, cottage cheese, and cheddar-type curds. They also made butter, were shown all the necessary tools and ingredients to make various cheeses, and had the opportunity to ask questions and see resource books. Handouts that included recipes for many cheeses were provided, and copies of that handout are available from the Washington County Extension Office, 444-1755.



One of the most popular features of this workshop is the potluck lunch, where all participants get to sample at least a dozen cheeses, and yogurt, kefir, and other dairy treats; served beside home-cooked and garden-grown foods. It’s a great time to taste delicious foods and enjoy each other’s company.



This year, the workshop was especially blessed with a couple of extra dishwashers; many thanks to Charlie and Dennis, who kept the counters clear and the kettles all washed!



This workshop is perfect for anyone who has extra milk and wants to learn to use it well, or for those who want to enjoy more natural foods. It is very satisfying and fun to turn milk into cheese, and the teachers at this workshop all enjoy sharing what they have learned.



Plan to attend next year’s workshop! For more information, contact: Denise at the Extension office: 444-1755 Janice Neighbors: 846-1798 Linda or Margo at NCAT/ATTRA; 800-346-9140

Other resources: You may enjoy checking out books from your local library. Ask your librarian to show you the section pertaining to cheese-making. A great title to request is “Home Cheese Making” by Carroll.



See list of cheese resources and a very simple recipe for chevre


Cheesemaking Resources
Books: Goats Produce Too! The Udder Real Thing Vol. II. Mary Jane Toth. Our copy was about $15.00 including shipping, and the book contains a multitude of practical information for using goat milk. Recipes for many kinds of cheese, yogurt (flavored yogurt, too), desserts, caramel candy, fudge, and much more. Great instructions and trouble-shooting guides. Very useful. Order from the author: Mary Jane Toth, 2833 North Lewis Road, Coleman, MI 48618. Also available through Caprine Supply, Hoeggers, Amazon, etc.

Cheesemaking Made Easy. Ricki and Robert Carroll. This book is available through many booksellers. We have the 1982 edition, and it is a wealth of helpful knowledge and recipes for all kinds of cheeses made with cow’s or goat’s milk. Lots of pictures, great instructions, trouble-shooting guide, list of resources and tips on supplies. Very user-friendly!

Websites: www.cheesemaking.com/ This site is by the New England Cheesemaking Supply Company (Ricki and Robert Carroll) and it contains so much information. Don’t miss the recipes, including seven varieties of cheese with pictures illustrating each step of the process. The education section is outstanding (look for the link on the left bar) and will easily keep you busy a few hours. There is a lot of coaching on this site, and a lot of “be sure to purchase our book, our mozzarella kit, our tools,” etc.—but they are in business and you have to expect that. They are a reputable company and are offering a great service.

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html Fankhauser’s Cheese Page includes links to a rich collection of recipes, as well as lots of helpful pictures. If you have not made cheese before, studying the pictures will help you understand what to expect. If you have made cheese before, this site will help you explore new types of cheeses and new techniques. Highly recommended!

E-mail group: “a low-key, fun spirited, and friendly group out here with ideas, recipes, and just good discussion for uses of … GOAT MILK! “

You can go to Yahoogroups and sign up, or simply send an e-mail by clicking the link provided below:
GoatCheesePlus- subscribe@ yahoogroups. com