Leon the Milkman’s Blog

Jeanne, the Cheese Underground Lady

Posted on September 22nd, 2006 by Leon the Milkman.
Categories: Cheese, International Dairy, Goat Milk.

Hi, Cheese Fans

I just exchanged links with a wonderful lady who is discovering Wisconsin dairy artisans, one cheese at a time.   If you want to read well written and researched articles on this topic, please click on the following link:

http://cheeseunderground.blogspot.com/

Kind regards,

Leon the Milkman

0 comments.

How to evaluate cheese like a pro!

Posted on September 16th, 2006 by Leon the Milkman.
Categories: Cheese.

Hi, Cheese Fans

Pop over to http://www.dairy-info.org/ to read this cheesy article…

Kind Regards,

Leon the Milkman

0 comments.

Sept. 2006 Cheese Course

Posted on September 12th, 2006 by Leon the Milkman.
Categories: Dairy News, Cheese.

L to R: Raki, Dino, Anja, Linda, Iris, Dick, Nel, Delene and Charles

Hi, Cheese Fans

New Cheese Makers ala Leon the Milkman.

Of course they all said “Cheese!”

:-)

0 comments.

Cheese Course

Posted on September 11th, 2006 by Leon the Milkman.
Categories: Dairy News, Cheese.

Hi, Guys

I’m presenting a cheese course again for the next two days and I hope to post a pic tomorrow on the blog and the rest of the pics will go to http://www.dairy-info.org/

Kind regards,

Leon the Milkman

0 comments.

Wensleydale Cheese Blog

Posted on September 6th, 2006 by Leon the Milkman.
Categories: Dairy News, Cheese, International Dairy.

Hi, Cheese Fans

Check out the new blog at:

http://www.wensleydaleblog.co.uk/

This blog will keep you up to date with all the happenings at the Wensleydale Creamery - and they are busy

Enjoy,

Leon the Milkman

0 comments.

Boeren Kaas vs. Gouda

Posted on September 6th, 2006 by Leon the Milkman.
Categories: Cheese, International Dairy.

Hi, Cheese Fans

It seems that the main difference between the above mentioned cheeses are that in the heating/cooking phase the Boeren Kaas is heated to to about 50-55°C where the Gouda is only heated to about 38°C.

Kind regards,

Leon the Milkman

0 comments.

Easiest Cheese to Make?

Posted on September 4th, 2006 by Leon the Milkman.
Categories: Cheese.

Hi, Cheese Fans

I would have to say from easy to more difficult the order would have to be something like this:

1. Cottage Cheese
2. Feta
3. Mozzarella
4. Gouda
5. Cheddar

That is for the 5 cheeses mentioned anyway

Kind regards,

Leon the Milkman

0 comments.

Mozzarella not stretching?

Posted on August 18th, 2006 by Leon the Milkman.
Categories: Cheese, Dairy Science.

Hi, Cheese lovers

If you have the above problem I would recommend that you taste the milk first to see if you can detect something that way.  If the milk is not very sweet - chances are that water was added.   After doing a freezing point to eliminate that possibility, I would do solids, meaning fat and protein in this case. 

I would also do a phosphatase test to see if the milk was not pasteurized previously, because that would denature the protein so that it will not stretch on a second heating.   You might have pasteurized at too high a temperature yourself as well.

The milk could have a high SCC(somatic cell count) which is an indication of mastitis and this would lower the casein protein in the milk, which would lead to lower yields of cheese and slower, weaker setting of the curd.

Kind regards,

Leon the Milkman

0 comments.

Wensleydale cheese is unique.

Posted on August 13th, 2006 by Leon the Milkman.
Categories: Dairy News, Cheese, International Dairy.

Hi, Cheese Fans

Having had the privilege to have had real Wensleydale at a London Expo back in 2000, I must agree with this article on protecting uniqueness.  Please read it here:

http://www.yorkshiretoday.co.uk/ViewArticle2.aspx?SectionID=55&ArticleID=1692337

Kind regards,

Leon the Milkman

1 comment.

Cheese in China

Posted on July 17th, 2006 by Leon the Milkman.
Categories: Dairy News, Cheese, International Dairy.

Hi, Cheese fans

Chinese dairy companies have been urged to take advantage of abundant domestic resources of buffalo and sheep milk to grab a share of the country’s burgeoning cheese market.

This could be a big opportunity for the right company! Check out the scope for growth here:   

http://www.chinadaily.com.cn/bizchina/2006-07/16/content_641753.htm

Kind regards,

Leon the Milkman

1 comment.

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