Cheese Supplies

I have had some requests (I like to say it that way, Julie, because it makes me feel more important) for information on where I get my cheese supplies. It's not a secret of course, so let's make this a linky post and I'll tell you.

Cheese!

The physical store I go to is at Kookoolan Farms. Link! http://www.kookoolanfarms.com/

They have a self-service honor store (they ask that you make an appointment for your first visit). It's open every single day! They have a huge chest freezer full of cultures, moulds, rennets; dry ingredients like ash, citric acid, salts, waxes; and equipment like presses, molds, forms, cheese cloth, drying mats, aging boxes, books galore. It's awesome. Nothing you can't order delivered to your house, but sometimes you just want to shop in a store. They also have milk, eggs, chickens, other seasonal stuff. AND they have classes there.

Of course you can always order stuff off the Internets and people will just drop it off at your house! Here are some:

• http://www.cheesemaking.com/
• http://www.thecheesemaker.com/
• http://www.madmillie.com/
• http://urbancheesecraft.wordpress.com/find-diy-cheese-kits-portland-oregon-and-west-coast/ (info on where you can get cheese making kits in Portland)

If there are people who are interested in making your own cheese in your house, I have some information about places to get real milk (cow and goat). In my experience I have gotten better cheese and higher yields when I start with raw milk, even when I pasteurize it myself before beginning. I think it's because it's fresher and all the proteins and fats and friendly bacteria are shiney and new.

Post Post:

There will be cheese on Saturday. Probably chevre and feta, maybe squeeky cheese curds!