About Us | Lactography. We are a small family-own consultancy firm dedicated to the promotion of Mexican artisanal cheeses around the world. Our goal is to educate producers and consumers on artisanal cheesemaking in Mexico, while supporting the small dairy farms. The firm is formed by a group of dedicated people to promote Mexican artisanal cheeses and supporting local economies. We provide expertise in logistics, sales, marketing, and taste in North America, with a strong presence in New York City and Mexico City. The siblings Carlos and Georgina Yescas along a group of experts in accounting, administration, logistics, food production and safety, and grant writing are the team behind Lactography. Carlos Yescas is currently working with the government of Chiapas to draft guidelines for the making of Queso de Cuadro to grant cheesemakers a collective trademark. Georgina Yescas liaises with cheesemakers and food companies to promote better conditions for small dairy farmers.
Dairy Farming | Why Farming Matters In Kent. Over the last 10 years dairy cow numbers have been decreasing, and quite dramatically so. Back in 1999 the number of dairy cows within the whole of the UK stood at 2.44 million, whereas last year it had fallen to 1.86 million. This decrease however, has not been shared with herd size throughout Britain (which has increased from 82 to 113 in 10 years) and even the productivity: milk yields being steadilyon the rise since 1973 and making an 18.8% increase since 1999, breaching the 7000 litres/cow/annum mark for the first time in 2009. At the moment Great Britain stands proudly as the 9th biggest milk producer in the world, and with such impressive milk yields and high standing its remarkable to think that the total number of dairy farms has nearly halved in 10 years, and yet those yields are still improving; a testament to efficiency. British farms use modern, mechanised milking parlours, kept to meticulous levels of cleanliness to ensure the highest quality.
Women's Food and Farming Union | wfu. American Cheese Society | Serving the Cheese Industry. Jellied Eel. Cheese Salt - What kind of salt is that? | Curd-Nerd. On reading recipes for cheese making, you have probably noticed that salt is used quite a bit, both during the make and in the aging process. You might also have noticed that it is referred to as cheese salt, canning salt or kosher salt. But just what kind of salt is that?
You might be familiar with the last two mentioned. But cheese salt? Basically cheese salt is normally a flakey non-iodized salt. Salt in cheese not only helps to improve the flavour, but it also helps to preserve it. Rocks vs flakes vs grains, when it comes to cheese salt, is all about how quickly (or slowly) the salt is taken in and helps with the process of extracting whey, forming a rind and inhibiting the bad bacteria. So, that’s all there really is to cheese salt. Mousetrap Cheese from the Monkland Cheese Dairy. Get in touch with us at the Isle of Wight Cheese Company. The Peasant Evolution Producers' Co-Operative. The Peasant Evolution Producers' Co-Operative The facilities available to co-op members include: Juicing, Jams and Chutneys RoomHerbal ProcessingMeat Cutting RoomDairyCatering FacilitiesEvents SpaceAn Ifor Williams Trailer There is also a tea room with a small library packing with books about processing, preserving and smallholding.
We have an old-fashioned single-screw cider press plated with stainless steel to meet Environmental Health standards. It can press up to a ton and a half of apples at a time (60 sacks). It can produce up to 700 bottles of juice in one pressing. Apple pressing facilities at the barn We have a large catering stove and loads of stainless steels pans in a organically certified, Environmental Health standard room which can be hired for £20 a day by co-op members. Herbs can also be processed in the juicing room. Grace making soap Meat processing facilities at the co-op barn We have a small dairy for processing yoghurt and cheese for direct sales only.
Cheesemaking Help, News and Information: Making a Home Cheese Vat. Total cost- $285! Clyde Poser in Buckley, Washington earned his "do-it-yourselfer" honors by making his own temperature controlled cheese vat. A couple of months ago, we received this note from Clyde: I thought I would share some pictures of my home thermostatically controlled cheese vat I cobbled together.
I am using a restaurant food warmer I got at Costco for about $96.00 and an Auber PID for Bradley smokers. The PID is a dual probe unit but they also make a single probe unit that would be less expensive. I had the dual unit already so I used it. The food warmer is a standard restaurant unit. I plugged the food warmer into the PID and turned the thermostat up to full and let the PID control the temp.
It takes about 30 minutes to heat 1 gallon of milk to 90 degrees and then hold it within +/- 1 degree. The whole setup cost me around $285.00 for a simple thermostatically controlled cheese vat. How did you get started making cheese? What gave you the idea to make your own vat? Jowett Cheese Ltd. Handyface. The Foodie Bugle | An online magazine for food and drink lovers. The Cheese Chap. Useful Contacts | The Cheese Web.
Sturminster Newton Cheese Festival. Slow Food London. High Weald Dairy| organic dairy farm| cheese| organic cows milk| sheep milk| goat milk. Forging fromage: Our November Cheesy Challenge: Queso Fresco. With the holidays dominating most of our time for the next couple of months, we've decided to keep the cheesin' simple and go with another fresh cheese this month...and we're heading to.... ...and who better to take us there than my kitchen idol, Mr. Rick Bayless himself? Yup, his newest book Fiesta at Rick's has a fabulous recipe for Queso Fresco...one of my favorites and staple in our house at all times. I must admit, though...I haven't made my own in quite some time.
Better get back to it...there's nothing like it! *Bayless notes that he likes to use the buttermilk in this recipe as a starter...to let the milk culture for a few hours before moving on to the cheesing process. Queso Fresco makes ~1 lb. 1 gallon whole or 2% milk (remember, the richer the milk/flavor, the better the cheese) 2 c. buttermilk 1 tsp. 1 c. fresh lime juice 1 tsp. salt (pure, fine-ground sea salt works best) 1. 2. 3. 4. ...and can I just add...THEN GO USE IT IN A FABULOUS MEXICAN RECIPE! Cheese on, Forgers! The Guild of Fine Food - the UK trade association for anyone making or selling top quality local, regional and speciality food and drink.