KOOKOOLAN FARMS
15713 Highway 47, Yamhill, Oregon 97148 ... email kookoolan@gmail.com ... phone Farmer Chrissie at (503) 730-7535
organic farming practices ... pasture-raised poultry, meats, and eggs ... cheesemaking classes and supplies ... mead and kombucha
Cheesemaking Supplies
We carry the Northwest's largest and most complete selection of Cheesemaking Ingredients, Cultures, Supplies, and Equipment for the home cheesemaker, including products from the New England Cheesemaking Supply Company, Urban Cheesecraft, Mad Millie, Cultures for Health, Glengarry Creamery, and several independent products! Our self-service farmstore is open Monday through Saturday, 8am to 6pm; for your first visit only, we ask that you call to make an appointment, (503) 730-7535. After that you are welcome to shop in our self-service farmstore anytime at your pleasure. Yes we ship within the U.S., telephone or email kookoolan@gmail.com to order.
New England Cheesemaking Supply Company blogged about us on October 3, 2010: http://cheesemakinghelp.blogspot.com
(Blissed-out Jersey milking cows not for sale.) NEW! "Blessed Are the Cheesemakers"
T-shirt, S-M-L-XL-XXL, $22 each
Call or email us with your order, (503) 730-7535, or kookoolan@gmail.com, and we can send it to you by Priority Mail. We are also at the Hillsdale Farmer's Market in southwest Portland, 10AM-2PM, every other Sunday May through October. (see www.hillsdalefarmersmarket.com for location, and directions).
Please see our Classes and Events page for upcoming cheesemaking classes!
We offer:
CULTURES
RENNETS. Two-ounce bottle of liquid rennet, either animal or vegetable, $7 each. Packet of 10 vegetable rennet tablets $8. Store rennets in the refrigerator for six months to a year. One-half teaspoon of either animal or vegetable rennet will set a curd in two to four gallons of milk in about 45 minutes. (Tablet can keep 5 years in the freezer; two years in refrigerator; or six months on the shelf.)
Sturdy Cheese Press, Amazingly well-made and well-priced. Made by a local retired high school physics teacher and woodworker. Best of all, he's done all the calculations for you -- you just choose the pressing pressure you want, then measure the appropriate number of cups of water to hang from the arm. Made in Oregon of Oregon fir. $95.
For waxing and ageing your hard cheeses we offer several products:
CHEESE WAX. Prevents unwanted mold growth and retains moisture in aging cheeses. One pound block of yellow, red, or black wax $6. (There is no performance difference between the different colors of wax, it is purely your aesthetic preference.) Nothing beats colored wax for an attractive, traditional appearance.
MAD MILLIE "EVA" PLASTIC COATING. More durable, more moisture resistant than wax; clear and lets you SEE your cheese as it ages. Also safer to work with than hot wax; no risk of fire or burned fingers. $13
CHEESE WAX BRUSH for applying wax to cheese. Natural bristles stand up to the high temperature of melted wax $8.
CHEESE WAX MELTING BOWL, metal bowl with snap-on lid, use over a pan of hot water and store your wax with no dust and no mess! $13
CURD KNIFE. Long, rounded 12-inch blade assures even cutting of the curds, rounded tip won't scratch your stainless steel pan, essential to the cheesemaking process for hard cheeses. $20.
CURD CUTTING HARP, STAINLESS STEEL, first one we've ever seen that sells for less than $200! Ours is only $70.
MOLDS for shaping your cheeses.
Left to right: (1) Chevre, 3-in X 3-3/4 in, $6 each. (2) Couer a la creme, 4-in wide X 1-3/4-in tall, $6 each. (3) Large hard cheese mold with follower, 7-3/4-in wide X 8-in tall, $33. (4) small hard cheese mold with follower, 4-1/2-in tall, 5-in wide, $19. (5) Pyramid, 3-1/2-in wide, $6 each. (6) Saint Marcellin, 3-1/2-in wide, $6 each. Square feta mold $4. Round feta mold with brine bath $9. This is just a small sample of the 20+ different molds we offer.
NATURAL BAMBOO MATS for air-drying cheeses, forming logs, and for turning and draining of camembert, coulommiers, and brie. Set of two mats, 9-in X 9-in, for $3. Or food-grade plastic mat, $3.
Presentation Choices:
CHEESE WRAP PAPERS for mold-ripened, soft, and washed-rind cheeses. Silver wrap, white wrap, or bleu cheese wrap, $11-$14 per box. Gives your cheese a professional look and extends its shelf life.
WOODEN PRESENTATION BOXES, two sizes, $2 each. Cute labels available too.
ASH is a food-grade charcoal used on some soft cheeses to neutralize and sweeten the surface, creating a friendly environment for the growth of penicillium candidum which inhibiting other unwanted mold growth. Create gorgeous veins inside your cheese, or gorgeous rinds outside. 10 oz cannister $16.
CHEESECLOTH. Rikki Carroll's cheesecloth is by far the most durable, least lint-y cheesecloth we've ever seen. Butter muslin (tighter weave; general purpose; for draining) OR Cheesecloth (looser more open weave, for lining molds) or nylon. Two square yards. $6.
Cheesecloth draining bags, medium size, 10.5 in X 13 in, A sturdy drawstring allows you to easily hang and allow the cheese curds or whey to drain. Easily cleaned by rinsing and can be used over and over again. If you find regular cheesecloth a challenge, these bags are a great alternative. Tip: For easier use keep the seam on the outside when draining. Large $13, medium $10.
TIP: for cleaning cheesecloth after cheesemaking, soak in water with baking soda and bleach added. The baking soda completely removes the cheese and milk residue!
THERMOMETERS. We offer the "budget thermometer E4" as by far the best cheesemaking thermometer on the market. Long 12-inch stem, pot clip, and easy-to-read dial face. $22 made in USA. Same thermometer with a 6-inch stem $19. Floating thermometer $9. Digital thermometer $10.
Humidity and Temperature Monitor for your ageing environment, $16
pH Meter, crucial for good mozzarella and reproducible results for other cheeses. $49. Calibrating fluids pH=4 or pH=7, $4 each (2 oz). Really to get the accuracy you're expecting you have to get the calibrating fluids too. You'll also need a tiny (eyeglass-repair-kit-sized) standard screwdriver to make the calibration adjustment.
CHEESE PRESS PLAN. Do-it-yourself press plan, $5.
CALCIUM CHLORIDE used with store-bought pasteurized milk to give a firmer set to curds. Can also be used in water for storing fresh mozzarella. Two ounce liquid bottle $5.
CITRIC ACID, 4 oz powder $5
TARTARIC ACID. 4 oz powder $5
We offer five different lipase powders! WOW, that's a lot of lipase choices! How to choose?
BOOKS.
"HOME CHEESEMAKING" by Rikki Carroll, the "cheese queen." New and totally revised and updated and twice the size from the original edition. Contains more than 75 cheese recipes and more than 25 recipes for other home dairy products. The classic best seller and ideal first book for home cheesemakers. $17.
"200 Easy Homemade Cheese Recipes" by Debra Amrein-Boyes, $25, highly recommended for intermediate cheesemakers
"AMERICAN FARMSTEAD CHEESE" by Paul Kindstedt. A more advanced cheesemaking book, with discussions on history, differences in milk characteristics, culture, process, chemistry, aging, and an emphasis on acid production and testing. $42
"THE FABRICATION OF FARMSTEAD GOAT CHEESE" by Jean-Claude Le Jaouen. Considered by many to the the "bible" of goat cheesemaking. Includes working plans for laying out a cheese room, and description of over 70 varieties of goat cheese. 206 pages, for the advanced cheesemaker. List price $22.95, we offer it for $20.
"The Cheesemaker's Manual" by Margaret Morris, founder of Glengarry Creamery. This book is very hard to use unless you can find Glengarry's specialty cultures -- which we do also carry. A much more sophisticated book for when you've outgrown Ricki Carroll's excellent introductory book. $45. We also have her DVD.
"The Complete Idiot's Guide to Cheesemaking," $20.
Classic "Kosikowski" college-level textbook, 2-volume set, $75.
Making Artisan Cheeses
Culture Magazine, $10 per issue, many to choose from.
Please see our Classes and Events page for upcoming cheesemaking classes!
New England Cheesemaking Supply Company blogged about us on October 3, 2010: http://cheesemakinghelp.blogspot.com
(Blissed-out Jersey milking cows not for sale.) NEW! "Blessed Are the Cheesemakers"
T-shirt, S-M-L-XL-XXL, $22 each
Call or email us with your order, (503) 730-7535, or kookoolan@gmail.com, and we can send it to you by Priority Mail. We are also at the Hillsdale Farmer's Market in southwest Portland, 10AM-2PM, every other Sunday May through October. (see www.hillsdalefarmersmarket.com for location, and directions).
Please see our Classes and Events page for upcoming cheesemaking classes!
We offer:
CULTURES
| Culture Name | Recommended Uses | Price |
| Home Creamery | ||
| Fresh C3 | Five individual packets each make one quart of starter culture. Produces cottage cheese, pot cheese, meufchatel, and other soft cheeses. | $6 |
| Kefir C45 | Kefir has been called the "Champagne of dairy products". Produces a rich, creamy, tangy drink. It can be sweetened and produces a refreshing and nutritious dairy treat. Contains two individual packets, each making up to one gallon of mother culture. May be re-cultured. Repeated reculturing will eventually grow the fabled "kefir grains." | $6 |
| Viili Yogurt Starter YS100 | Scandinavian culture. GREAT flavor. | $13 |
| Filmjolk Starter YS101 | Scandinavian culture. GREAT flavor. | $13 |
| Piima Culture YS103 | Scandinavian culture. GREAT flavor. | $13 |
| Ricki's Sour Cream C30 | will turn a quart of cream into deliciously thick "old world" style sour cream. Use milk to make a creamy lower-fat substitute; drain the cultured cream to make a thicker sour cream with a texture more like store-bought. Directions included. Five packets; each sets a quart of cream or milk. | $6 |
| Crème Fraiche C33 | Add to cream or half-and-half to produce a delicious crème fraiche that can be served fresh or used in cooking. Great on baked potatoes or cooked cabbage. Five individual packets; each sets up to one quart of cream. When drained it produces a creamy mascarpone cheese. This culture includes rennet. | $6 |
| Buttermilk C21 | Produce thick, old-fashioned, living New England-style buttermilk that can be made with skim or whole milk. Real buttermilk makes killer-good pancakes, biscuits and scones. Five individual packets; each will set one quart of milk. | $6 |
| Mesophilic Family | ||
| Mesophilic Direct Set C1 | Five individual packets each makes one quart of mother culture. Produces cheddar, Monterey, Jack, Stilton, Edam, Gouda, Muenster, Blue, Farmhouse and other hard cheeses. | $6 |
| Flora Danica | Reculturable packet contains enough for up to 50 gallons of milk! Kosher. Aromatic culture produces a variety of cheeses including Fresh Chevre, Camembert, Feta and Blue Cheeses. | $16 |
| Fromage Blanc Direct Set C20 | This is the easiest, most wonderful discovery ever. So simple even a child can make it. The result is similar to cream cheese with a delightful rich flavor. You can make it from skim, whole, or cream. Fromage blanc can be used in dips, in cooking or simply spread on your morning bagel. Add flavors or roll in crushed nuts or herbs to make something like "Boursin" brand cheese balls as hostess gifts or for parties. Five packets; each sets up to a gallon of milk. Interchangeable with Chevre. | $6 |
| Chevre Direct Set C20G | Easy-Peasy! This culture is interchangeable with Fromage Blanc and can be used with either cows milk or goats milk. You'll get a rich and delicious creamy fresh cheese. Also great as a cheese spread on bagels. Five packets; each sets up to a gallon of milk. This culture includes rennet. | $6 |
| MT1 | Specific blend for Feta | $9 |
| MA4001/ MA4002, 5 DCU size packet | acidifying mesophilic with some gas production for open curd. Cheddar, Colby, Brick, Jack, Farmers, Limburger, Camembert, Brie, Blue cheese, Gouda, Edam, Havarti | $10 |
| Meso Aroma B | Acid producing mesophilic with flavor and some gas production for open curd. Cream cheese, Sour cream, Quark, Cottage cheese, Fromage blanc, Chevre frais, St-Maure, Valencay, Cultured butter: | 10g: $9 |
| Meso Type II | Acid producing mesophilic mainly useful for Cheddar, Colby, Brick, Jack, Farmers, Limburger, Camembert, Brie, Blue cheese Mozzarella, Provolone, Parmesan, Romano. | 10g: $8 |
| Meso Type III | Acid plus flavor producer: Gouda, Edam, Havarti | 10g: $8 |
| SacM036 | Acid producer. Use for Cheddar, Colby, Brick, Jack, Farmers, Limburger, Camembert, Brie, Blue cheese, Gouda, Edam, Havarti, Mozzarella, Provolone, Parmesan, Romano. | $10 |
| SacM030 | Acid plus flavor producer: Cheddar, Colby, Brick, Jack, Farmers, Limburger, Camembert, Brie, Blue cheese. | $10 |
| SacM082 | Strong acid producer with L bulgaricus; Buttermilk | $10 |
| Thermophilic Family | ||
| Thermophilic Direct Set C2 | Five individual packets each makes one quart of mother culture. (Italian culture.) Produces Mozzarella, Parmesan, Provolone, Swiss and other Itaian type cheeses. | $6 |
| Thermophilic Type C | Acid plus flavor producer: good choice for Romano, Emmenthaler, Gruyere, Swiss | 10g: $9 |
| Specialty Cheeses | ||
| Propionic Shermanii C6 | (Swiss.) Produces the characteristic eyes (holes), aroma and flavor associated with Swiss, Gruyere, and Emmenthal cheeses. This culture must be used with C2 Thermophilic or another thermophilic culture. This culture cannot be re-cultured. | $13 |
| Bacteria Linens (red) C10 | used in making surface-ripened "stinky cheeses" such as Brick, Brie, Limburger, and Muenster. (Kosher.) | $13 |
| Penicillium Candidum (White Mold) C8 | is used to ripen and flavor Brie, Camembert, Colummiers, and a variety of French goat cheeses. This gives the chracteristic white surface mold. May be used in conjunction with Geotricum Candidum and/or with Penicillium Roquefort. | $17 |
| Geotricum Candidum C7 | Can be used by itself or in conjunction with penicillium candidum to ripen and give flavor to Camembert, Brie, and a variety of goat cheeses. When used with penicillium candidum, it will prevent the skin from slipping off the cheese. Kosher. | $20 |
| Penicillium Roquefort (Blue) C9 | Used to ripen, flavor and color blue, Gorgonzola, and Stilton. (kosher). Must be used with mesophilic. | $25 |
| Yogurt Cultures | ||
| Bulgarian Yogurt (blue package) Y1 | This is one of the healthiest yogurts for you, and it has the smoothest, creamiest and richest tasting yogurt we have ever found. Smooth and mild. Makes a firmer curd when working with raw milk. Can be recultured. | $6 |
| Tangy Yogurt Y4 (orange package) | Package of five individual packets; each sets up to two quarts of milk into rich, creamy yogurt. This culture gives a tangy profile typical of Greek or Middle Eastern style yogurts. Can be drained for thicker texture. | $6 |
| Sweet Yogurt Y1 (white package) | This probiotic yogurt culture will set up to two quarts of milk into a sweet and creamy yogurt, French or Northern European style. Contains both acidophilus and bifidus bacteria. Directions included. Five individual packets. | $6 |
| Mad Millie's Probiotic Yogurt | ||
| Non-Dairy Cultures | ||
| Water Kefir Grains WK100 | Make delicious, pro-biotic non-dairy cultured "soft drinks." | $17 |
| San Francisco Sourdough Starter SS100 | bread culture | $13 |
| Parisian Sourdough Starter | for authentic French bread | $13 |
| Lipase and Rennet | ||
| NECSC “L1 Sharp Lipase” | This imparts a sharp edge to the cheese, along with the cheese flavor. Use it for cheese that you want to be sharp, such as a nice dry aged cheddar. | $7 |
| Mad Millie’s “Goat Lipase” | This adds even more of a sharp edge to the cheese. It should work well for a low moisture cheese such as Romano or Parmesan or Engllish Cheddar, where you want that sharp bite | $15 |
| NECSC “L3 Mild” | This adds a nice cheese flavor with less of a bite and is more suited to medium-bodied cheeses such a Jack, Colby, or American Cheddar. | $7 |
| Mad Millie’s “Calf Lipase” | This is quite similar to the L3, adding only a modest bite and good for medium bodied cheeses and for fresh cheeses with considerable acidity such as cottage cheese. | $9 |
| Mad Millie’s “Lamb Lipase” | The mildest lipase. It gives a nice cheese flavor with very little sharpness. Try it for buttery-flavored cheeses such as Goudas, Edams, or fresh cheeses with low acidity such as Neufchatel, and surpface-ripened cheeses such as Brie. | $15 |
| 2-oz liquid Animal Rennet | Most natural product, most neutral flavor. Highly recommended. Keeps for six months in thee refrigerator | $7 |
| 2-oz liquid vegetable Rennet | Has a slight bitter peptide flavor. Kosher. Vegan. Certified organic. Recommended if one of these factors are deal-breakers for you in using animal rennet. | $7 |
| 10 tablets, vegetable rennet | Very hard to work with, each tablet cultures 50 liters of milk. Must crush, precisely measure, and dissolve before adding to milk. Only recommended for extreme storage conditions: keeps five years in the freezer, two years in the refrigerator, six months at room temperature. | $7 |
RENNETS. Two-ounce bottle of liquid rennet, either animal or vegetable, $7 each. Packet of 10 vegetable rennet tablets $8. Store rennets in the refrigerator for six months to a year. One-half teaspoon of either animal or vegetable rennet will set a curd in two to four gallons of milk in about 45 minutes. (Tablet can keep 5 years in the freezer; two years in refrigerator; or six months on the shelf.)
Sturdy Cheese Press, Amazingly well-made and well-priced. Made by a local retired high school physics teacher and woodworker. Best of all, he's done all the calculations for you -- you just choose the pressing pressure you want, then measure the appropriate number of cups of water to hang from the arm. Made in Oregon of Oregon fir. $95.
For waxing and ageing your hard cheeses we offer several products:
CHEESE WAX. Prevents unwanted mold growth and retains moisture in aging cheeses. One pound block of yellow, red, or black wax $6. (There is no performance difference between the different colors of wax, it is purely your aesthetic preference.) Nothing beats colored wax for an attractive, traditional appearance.
MAD MILLIE "EVA" PLASTIC COATING. More durable, more moisture resistant than wax; clear and lets you SEE your cheese as it ages. Also safer to work with than hot wax; no risk of fire or burned fingers. $13
CHEESE WAX BRUSH for applying wax to cheese. Natural bristles stand up to the high temperature of melted wax $8.
CHEESE WAX MELTING BOWL, metal bowl with snap-on lid, use over a pan of hot water and store your wax with no dust and no mess! $13
CURD KNIFE. Long, rounded 12-inch blade assures even cutting of the curds, rounded tip won't scratch your stainless steel pan, essential to the cheesemaking process for hard cheeses. $20.
CURD CUTTING HARP, STAINLESS STEEL, first one we've ever seen that sells for less than $200! Ours is only $70.
MOLDS for shaping your cheeses.
Left to right: (1) Chevre, 3-in X 3-3/4 in, $6 each. (2) Couer a la creme, 4-in wide X 1-3/4-in tall, $6 each. (3) Large hard cheese mold with follower, 7-3/4-in wide X 8-in tall, $33. (4) small hard cheese mold with follower, 4-1/2-in tall, 5-in wide, $19. (5) Pyramid, 3-1/2-in wide, $6 each. (6) Saint Marcellin, 3-1/2-in wide, $6 each. Square feta mold $4. Round feta mold with brine bath $9. This is just a small sample of the 20+ different molds we offer.
NATURAL BAMBOO MATS for air-drying cheeses, forming logs, and for turning and draining of camembert, coulommiers, and brie. Set of two mats, 9-in X 9-in, for $3. Or food-grade plastic mat, $3.
Presentation Choices:
CHEESE WRAP PAPERS for mold-ripened, soft, and washed-rind cheeses. Silver wrap, white wrap, or bleu cheese wrap, $11-$14 per box. Gives your cheese a professional look and extends its shelf life.
WOODEN PRESENTATION BOXES, two sizes, $2 each. Cute labels available too.
ASH is a food-grade charcoal used on some soft cheeses to neutralize and sweeten the surface, creating a friendly environment for the growth of penicillium candidum which inhibiting other unwanted mold growth. Create gorgeous veins inside your cheese, or gorgeous rinds outside. 10 oz cannister $16.
CHEESECLOTH. Rikki Carroll's cheesecloth is by far the most durable, least lint-y cheesecloth we've ever seen. Butter muslin (tighter weave; general purpose; for draining) OR Cheesecloth (looser more open weave, for lining molds) or nylon. Two square yards. $6.
Cheesecloth draining bags, medium size, 10.5 in X 13 in, A sturdy drawstring allows you to easily hang and allow the cheese curds or whey to drain. Easily cleaned by rinsing and can be used over and over again. If you find regular cheesecloth a challenge, these bags are a great alternative. Tip: For easier use keep the seam on the outside when draining. Large $13, medium $10.
TIP: for cleaning cheesecloth after cheesemaking, soak in water with baking soda and bleach added. The baking soda completely removes the cheese and milk residue!
THERMOMETERS. We offer the "budget thermometer E4" as by far the best cheesemaking thermometer on the market. Long 12-inch stem, pot clip, and easy-to-read dial face. $22 made in USA. Same thermometer with a 6-inch stem $19. Floating thermometer $9. Digital thermometer $10.
Humidity and Temperature Monitor for your ageing environment, $16
pH Meter, crucial for good mozzarella and reproducible results for other cheeses. $49. Calibrating fluids pH=4 or pH=7, $4 each (2 oz). Really to get the accuracy you're expecting you have to get the calibrating fluids too. You'll also need a tiny (eyeglass-repair-kit-sized) standard screwdriver to make the calibration adjustment.
CHEESE PRESS PLAN. Do-it-yourself press plan, $5.
CALCIUM CHLORIDE used with store-bought pasteurized milk to give a firmer set to curds. Can also be used in water for storing fresh mozzarella. Two ounce liquid bottle $5.
CITRIC ACID, 4 oz powder $5
TARTARIC ACID. 4 oz powder $5
We offer five different lipase powders! WOW, that's a lot of lipase choices! How to choose?
Tips on Choosing the Best Lipase for Your Cheesemaking Project
By Mary Rosenblum for Kookoolan Farms
Lipase is an enzyme that occurs naturally in raw milk but is killed in the pasteurization process. Lipase breaks down the butterfat in the milk into short chain and branched chain fatty acids. These fatty acids register as ‘flavor’ on our tongues and give cheese its ‘cheesy’ flavor. If you make cheese from pasteurized milk and do not add lipase, your cheese will taste more like cottage cheese than cheddar or gouda, even if those are the recipes you use. If you want to amplify these flavors, you can add lipase to your recipe even when using raw milk to make cheese. You can also use different lipases with the same milk to get different flavors, even making cow’s milk taste more like goat’s milk or sheep’s milk!
Several types of lipase are available, each one imparting a subtly different flavor profile to your cheese:
New England Cheesemaking Supply Co. “L1 Sharp Lipase (Capilase)” $7. This imparts a sharp edge to the cheese, along with the cheese flavor. Use it for cheese that you want to be sharp, such as a nice dry aged cheddar.
Mad Millie’s “Goat Lipase” $15. This adds even more of a sharp edge to the cheese. It should work well for a low moisture cheese such as romano or parmesan where you want that sharp bite or a nice English cheddar.
New England Cheesemaking Supply Co. “L3 Mild (Italase)” $7. This adds a nice cheese flavor with less of a bite and is more suited to medium bodied cheeses such as jack or Colby or an American cheddar.
Mad Millie’s “Calf Lipase” $8.50. This is quite similar to the L3, adding only a modest bite and good for medium bodied cheeses and for fresh cheeses with considerable acidity such as cottage cheese.
Mad Millie’s “Lamb Lipase” $15. This is the mildest of the lipases. It gives a nice cheese flavor with very little sharpness. Try it for buttery flavored cheeses such as goudas, edams, or fresh cheeses with low acidity, such as Neufchatel as well as with surface ripened cheeses such as Brie.
CHEESE SALT. This salt is milled to a very fine flake. Dissolves easily, even in drained soft butter, does not cake up, contains no iodide. 8 ounce package for $5.BOOKS.
"HOME CHEESEMAKING" by Rikki Carroll, the "cheese queen." New and totally revised and updated and twice the size from the original edition. Contains more than 75 cheese recipes and more than 25 recipes for other home dairy products. The classic best seller and ideal first book for home cheesemakers. $17.
"200 Easy Homemade Cheese Recipes" by Debra Amrein-Boyes, $25, highly recommended for intermediate cheesemakers
"AMERICAN FARMSTEAD CHEESE" by Paul Kindstedt. A more advanced cheesemaking book, with discussions on history, differences in milk characteristics, culture, process, chemistry, aging, and an emphasis on acid production and testing. $42
"THE FABRICATION OF FARMSTEAD GOAT CHEESE" by Jean-Claude Le Jaouen. Considered by many to the the "bible" of goat cheesemaking. Includes working plans for laying out a cheese room, and description of over 70 varieties of goat cheese. 206 pages, for the advanced cheesemaker. List price $22.95, we offer it for $20.
"The Cheesemaker's Manual" by Margaret Morris, founder of Glengarry Creamery. This book is very hard to use unless you can find Glengarry's specialty cultures -- which we do also carry. A much more sophisticated book for when you've outgrown Ricki Carroll's excellent introductory book. $45. We also have her DVD.
"The Complete Idiot's Guide to Cheesemaking," $20.
Classic "Kosikowski" college-level textbook, 2-volume set, $75.
Making Artisan Cheeses
Culture Magazine, $10 per issue, many to choose from.
Please see our Classes and Events page for upcoming cheesemaking classes!
