Leon the Milkman’s Blog

Man o’ Mozarella

Posted on August 19th, 2010 by Leon the Milkman.
Categories: Cheese, Dairy News.

Leonard Majampa showing how mozzarella should stretch when using the right cultures and process.

Aaahhh, job satisfaction!!!

Leonard is from RFG Porto Bello, in South Africa and will be going with four other cheese makers to France in September 2010 for 3 weeks of advanced training.

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Rennet types

Posted on August 18th, 2010 by Leon the Milkman.
Categories: Cheese, Dairy News, Milk.

Hi, Milk Fans

The different types of “rennet” or milk coagulation enzymes are:

• Rennet from animal origin
• Rennet from GMO micro-organisms
• Curdling enzymes from plants
• Curdling enzymes from Non-GMO micro-organisms

Rennet from animal origin is the “mother” of rennets giving the highest yield and best taste.

Microbial rennet from GMO micro-organisms has the same chemical composition as animal rennet, with some side reactions, but very close.   The comparison is basically like artificial vitamin C and natural vitamin C.

The curdling enzymes from plants like, figs, papaya, etc. are suitable for lacto-vegetarians.

Curdling enzymes from Non-GMO organisms are generally, Kosher, Halaal, vegetarian.

South Africa

http://www.primepharma.co.za/products/enzymes/valiren-xtl-rennet/

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Sacco Cheese and Yoghurt Cultures

Posted on August 18th, 2010 by Leon the Milkman.
Categories: Cheese, Yoghurt.

Clerici-Sacco started out as Caglificio Clerici, a privately owned company manufacturing enzymes for cheese production and was originally established in 1872.

In 1984 the Italian company decided to broaden its product range and markets by purchasing Sacco and creating the Clerici-Sacco Group which is still owned by the founder’s descendants.

Thus Sacco cultures bring a long heritage of cheese production with generations of expertise to the South African Market.

An extensive list of cultures for the dairy and meat markets are available from Sacco, and specifications can be viewed on their website at www.saccosrl.it under products.

Some of the cheeses that are made from their cultures are Sweet Milk Cheeses like Gouda, Edam, Danbo  –  Hard Cheeses like Parmesan, Pecorino, Gruyere  –  Pasta Filata Types like Mozzarella, Provolone and Soft Cheeses like Camembert and Brie.

Many South African Champion cheese makers have found these real Italian Cultures to be superior in every category and have won awards with them.

http://www.primepharma.co.za/products/cheese-cultures/

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Mozzarella stretching pH

Posted on July 31st, 2010 by Leon the Milkman.
Categories: Cheese, Dairy Science.

The usual pH for stretching mozzarella curd is between 5 and 5.6, for buffalo mozz aim for 4.8 to 4.9(because of buffer efect from higher protein) and for artificially acidified mozz(like with citric acid) aim for 5.6-5.8
www.cheesemaking.co.za/shop

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Summer Cheese

Posted on July 19th, 2010 by Leon the Milkman.
Categories: Cheese.

In summer I like to have some fresh cheese, like queso blanco, cottage, feta salad, buffalo mozzarella in caprese and mild slices of gouda

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New Book for Cheese Lovers!

Posted on January 14th, 2010 by Leon the Milkman.
Categories: Art, Cheese, Milkman.

I received this letter and link form a reader of the Milkman’s Blog.

“Pierre Androuet: Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.

Inspired by the above I have recently published a book enitled Tasting to Eternity ( www.tastingtoeternity.com) I thought you might enjoy a unique view of these remarkable products.

Enjoy

David Nutt”

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Tetilla Cheese

Posted on August 23rd, 2008 by Leon the Milkman.
Categories: Art, Cheese, Milk.

Hi, Dairy Fans

Hier is ‘n interessante storie van een van my kaaskursus studente:
Ons het in St Jean Pied de Port aan die Franse kant van die Pyrenees begin, die middel deel tussen Burgos en Leon uitgesny, so 520km gestap. Een BAIE nice legende daar oor kaas, as jy nie ken soek op. In die kerk self waar die apostel se graf is, versier met fantastiese beeldhouwerk, word teen een pilaar Jeremia, Jesaja, Moses en Daniel uitgebeeld, Daniel met hierdie salige smile op sy gesig, wat beweer was as gevolg was van die beeld van ‘n beeldskone jong kaalbors vrou aan die oorkantste pilaar. Die kerkleiers het toe besluit om die uitlokkende borste plat te maak en sy dra deesdae ‘n tabberd. Die boere het op ‘n protes van hulle eie besluit en vervaardig tot vandag ‘n kaas in die vorm van die offensiewe liggaamsdele. Hulle noem dit Tetilla (‘klein bors’, nie so klein soms, kan 1kg wees). Dis ‘n baie lekker sagterige kaas van koeimelk. Dis net so beroemd in die noorde soos die kaas wat in Arzúa (Queixo) gemaak word. Daniel is 2de van links, en die ronde kase is Queixo, die ander obvious.

Here is an interesting story told to me by one of my cheese course students:

While in Spain they followed in the footsteps of James, the Apostle. At his grave there are the statues of Jeremiah, Isaiah, Moses and Daniel. Daniel has this all-saying smile, supposedly from looking at the statue of a beautiful bare-breasted girl on the opposite side. The church-leaders of the time were enraged by this and did away with the breast and dressed the girl. The farmers were very upset about this and protested by making and selling cheese shaped like breasts, these are called tetilla, meaning “small-breasted” - although they can weigh up to 1kg. It is a very nice soft cheese from cow milk. It is just as famous in the north as the cheese(Queixo) made in Arzùa. In the pics Daniel is second from the left and the other not-booby-shaped cheese is Queixo.

Aaaah, the wonderful world of cheese

Cheers,

Leon the Milkman

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Leon the Milkman still going?

Posted on February 23rd, 2008 by Leon the Milkman.
Categories: Cheese, Dairy News, Milk.

Hi, Milk Fans

Yes, I’m still here - sorry for being so quiet - my interest in the dairy industry has for a long time shifted to hobby-status.  There is a big chance of this changing shortly - keep posted to see where I pop up next in the South African Dairy Industry!

Remember to drink your milk and to eat your cheese!

Cheers,

Leon the Milkman

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My INTEC Course released

Posted on April 30th, 2007 by Leon the Milkman.
Categories: Cheese, Dairy News.

Hi, Guys

Check the South African Magazines for the Intec distance learning courses - my new “The Art of Cheesemaking Course” has been released.   If you want a qualification in that direction of the food industry, why don’t you apply?

Drink your milk.

Cheers,

Professor Milkman

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CheeseNet.info link

Posted on April 19th, 2007 by Leon the Milkman.
Categories: Cheese, Dairy News.

Hi, Guys

Check out the World Cheese Index at www.CheeseNet.info.

Drink your milk,

Leon the Milkman

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