Cheese Making Class Schedule for Jan & Feb 2012
(they filled up fast!)
Call today ! - Gift Certificates Available - Great Gift Idea !
Love Cheese ? Want to learn to make cheese at home? It's Fun & Easy
Please join us to learn and be inspired to create your own home made dairy foods.
Classes are now forming -
4 students per class - Bring your friends! Have a cheese making party!!!
Soft Cheese Class April 30th
Our classes are Hands On - You make the cheese!
Cheese Making Classes
Queso Fresco (Soft Cheese Class)
Mozzarella! Yum
Class Schedule for January 2012
Saturday January 7 - Gouda/Hard Cheese $45plus equipment see below
4 spaces available
Saturday January 14 - Farmhouse Cheddar $45plus equipment
3 spaces available
Saturday January 21 - Soft Cheese $25
1 space available
Saturday January 28 - Soft Cheese $25
3 spaces available
Class Schedule for February 2012
Saturday February 4 - F.H. Cheddar $45 + equip
4 spaces available
Saturday February 11 - Soft Cheese $25
4 spaces available
Saturday February 18 - Mozzarella $25
4 spaces available
Satruday February 25 - Soft Cheese $25
4 spaces available
Interested in The Farmhouse Cheddar or the Gouda Class?
Instruction cost $45per student
(You will also get recipes for other hard cheeses
Gouda,Monteray Jack,Cotswold etc..)
This is what it takes:
4+ hrs Class time
Your own cheese press
(Available at Nampa Brewer's Center $50)
Or if you have one please let me know. You will
need to bring it to class.
(you will need to press most cheese for approx. 24hrs)
(cheese mold- our price $15-$18)
(Butter Muslin -our price $6/2yrds)
Most cheesees need to age from 1-3 months temp controlled
at approx 50 degrees F.
*For the Farmhouse Cheddar Class It's a good idea to bring a sandwich/lunch (we take a 45min break) or there are several restaurants near by.
I will provide Water and also we will taste cheeses
I have made...
They are all wonderful!!
Where: Nampa Brewer's Center - 115 S. Westwood Blvd. Nampa, ID 83668 -
208-468-7724
Given by: Debra Leonard - Owner - Aspiring Cheese Maker
What you get: Recipe handouts, Hands on Instruction You make the cheese!
(SOFT CHEESE CLASS - All Ingredients for 2 Soft Cheeses 1lb. take home approx.)
(FARMHOUSE CHEDDAR - 1-2lbs. take home approx.)
(I use Vitiman D Milk from the grocery it works great and tastes WONDERFUL! )
NOTE: If you want to bring your own FRESH Milk (cow-goat-sheep) please let me know in advance it's a good thing to work with your own milk if you have it.
We also provide Containers & Labels for you to take the cheese home in to enjoy with family & friends
Classes are filling up fast so, Call today -
Please pay in advance to insure your attendence.
We accept: M/C, Visa, Discover,Check,Cash
Please RSVP to Debra at (208) 468-7724 or email me at
msleonard28@yahoo.com Cheese Making Class & Date in Subject line
Saturday February 11 - Saturday February 18 - Mozzarella $25Satruday February 25 - Soft Cheese $25
CHEESEMAKING: Equipment
Item #
M184 - Coeur a la Creme Mold - Heart Shaped -----------------------------------------------------$ 8.00
I use this mold for all types of cheese - even Mozzarella when it will not cooperate! My Motto "When all else fails- put it in a mold - It's still CHEESE !)
73131 - Camembert/Blue Cheese Mold ----------------------------------------------- $ 4.60
(This classically formed mold is specially shaped to optimise the development of Camembert & blue-veined types. But can also be used for any cheese desired.) 3 3.4" across the top X 3 5/8" tall .
73133 - Caprino Mold ----------------------------------------------------------------------$ 4.20
(A long and skinny mold suitable for Caprino whole or skim goat's milk cheese and other similar soft cheese styles.)
PICTURE TO FOLLOW
73135 - Hard Cheese Mold - Approx. 63oz. (1800 g) ----------------------------------$18.00
(Large capacity mold for hard cheeses with a specially reinforced pressing plate(follower) so you get excellent performance every time. THIS MOLD CAN MAKE 2lbs. OF CHEESE) 6 3/4" across the top X 6.14" tall. - Lovely for Farmhouse Cheddar !
73134 - Hard Cheese Mold - Approx. 28oz. (800 g) ----------------------------------$12.95
(A robust yet conveniently sized mold for hard chesses that also comes with a pressing plate (follower) for the all in one solution.)THIS MOLD CAN MAKE 1lb OF CHEESE. 5 1/8" across the top X 5 1/2" tall.
73139 - Large Ricotta Container & Basket ---------------------------------------------$ 4.00
(Specially designed to help the cheese breathe well so that it is light, sweet and moist. Comes with handy storage container.)
THIS MOLD IS 4 1/8" ACROSS THE TOP X 4" TALL COMES WITH IT'S OWN STORAGE CONTAINER
73136 - Small Cheese Mold ---------------------------------------------------------------$ 5.00
(Versatile multi-use cheese mold for small batches. This one is ideal for many types of non specialised cheeses.) THIS MOLD IS 3. 1/4" ACROSS THE TOP AND 3 1/8" TALL
73140 - Small Ricotta Container & Basket ---------------------------------------------$ 3.50
(Specially designed to help the cheese breathe well so that it is light, sweet and moist. Comes with handy storage container.)
73137 - Square Feta Mold ----------------------------------------------------------------$ 4.50
(You'll get a fabulous authentic look with this traditional square mold for making Feta as well as the famous Italian Telaggio.)
73149 - Cheese Press ---------------------------------------------------------------------$ 50.00
(It's made from Oak by my brother Mike! treated with olive oil. Use it for pressing a range of cheeses. I have used mine every week and it works like a charm! - The Springs are rated for 65psi fully compressed. There is no gauge so you must use your judgement
73153 - Incubator -------------------------------Special Order -------------------$ 64.00
(This is an insulating case in which the cheese vat should be kept throughout the entire cheesemaking procedure. This will keep your milk at the correct temperature during thge cheese making process, so you get a great result at the end.)
73319 - Butter Muslin 2 sq. yards------------------------------------------------------$ 6.00
(A resueable finely-woven cloth of 90 thread per inch 100% cotton. It's used in place of cheese cloth, shich is too wide a weave for some recipes.)
1920-A-1 - 20qt S/Steel Stock Pot ------------------------------------------------------$ 31.50
73198 - 10" Curd Knife ------------------------------------------------------------------$ 6.00
73199 - Plastic Measuring Spoon set --------------------------------------------------$ 3.95
73150 - Cheese Vat - ------------------------------Special Order----------------------$17.00
vat ideal for the majority of cheese making. This vat is made from a non-reactive plastic that is dishwasher safe.
73152 - Maturing Cheese Vat -----------------Special Order ---------------------$10.00
(Used to mature your cheeses that need to be kept humid and in a sterile place.
To be used with a Bamboo mat - available for $3.00
Measuring & Mixing
73121 - 10mm Measuring Beaker & Cap ---------------------------------------------$ 1.95
(A calibrated beaker used to dilute rennet or lipase in the right amount of cooled boiled-water to ensure it is evenly distributed within the milk.)
73123 - Pipette 3mL ---------------------------------------------------------------------$ 3.95
(Handy measuring instrument made of plastic used to measure & transfer small amounts of rennet or lipase as well as calcium chloride.)
73122 - Sterile Container (28ml) 3pk ----------------- --------------------------------$ 2.49
(Small, sterile plastic container used to safely store leftover culture. They are sterile & air tight to reduce chance of contamination and prolong shelf life once the sachet is opened.)
73110 - S/Steel Thermometer 12 inch probe -----------------------------------------$ 12.95
00001 - 9" S/Steel probe with large face ---------------------------------------------$12.95
Wax/Wrap/Paper
73164 - Red Cheese Wax - Approx. . ---------------------------------------------------$9.00
73166 - Yellow Cheese Wax - 1 lb. --------OUT OF STOCK ---------------------
73325 - Blue Cheese Wrap (10 pack) ---------------------------------------------------$11.95
(Best for Very strong Blue Cheeses. The material is micron aluminum foil coated with cheese varnish with a white paper interior. The cheese varnish protects the aluminum foil from the acids produced by the cheese while the white paper interior absorbs any excess moisture during the maturing process. This is a non-breathable wrap which keeps the blue cheese in a perfect environment while repening into a very strong blue cheese.)
73324 - Silver Cheese Wrap (10 pack) 240 X 240--------------------------------------$ 11.95
(Best for Creamy Brie, Camembert or mild cheeses. This micro-perforated cheese wrap ensures that the cheese is able to brethe under a controlled environment during the entire maturation process of up to 10 weeks. It is especially great for developing milder blue cheeses anbd is also good for making white mold ripened cheese such as Brie or Camembert.)
73321 - Silver Cheese Wrap (10 pack) 480 x 480 --------------------------------------$15.95
(Same as above only larger sheets)
73327 - White Cheese Wrap (10 pack) 240 x 240 --------------------------------------$11.95
(Best for Camembert, Brie and other white mold cheeses. This wrap is micro-perforated to allow the cheese to breath over a 6-10 week period during which the external white mold and infuse the interior. The dull side of the paper is designed to absorb any excess moisture while the shiny side with holes protects the cheese from drying out whilst still allowing the cheese to breathe and develop in flavor and aroma.)
73326 - White Cheese Wrap (10 pack) 480 x 480 --------------------------------------$15.95
(Same as above only larger sheets)
73320 - Wax Coated Paper (10 pack) 240 x 240 ---------------------------------------$ 8.49
(Best for long term refrigerated storage of your finished cheeses. Also used for maturing wash-rind cheeses. The wax coated paper is waxed on both sides which helps to retain moisture in the cheese while still allowing the cheese to breathe and further develope without drying out. The wrap is perfect for wrapping both soft and hard cheeses.)
73321 - Wax Coated Paper (10 pack) 480 x 480 ---------------------------------------$19.95
73168 - EVA Plastic Coating for Cheese- Approx. 17oz. ----------------------------$15.95
Complete Kits
73510 - Fresh Cheese Ingredient Kit ---------------------------------------$29.00
Comes packed in it's own Maturing Cheese Vat
(This kit is ideal for beginners and makes up to 33lbs of fresh cheese. So now you can create your own delicious Feta, Halloumi, Cottage Cheese, Cream Cheese and more in your own kitchen. Takes 25 minutes up to a day depending on recipe.)
73511 - Hard Cheese Ingredient Kit ----------------------------------------$TBD
Comes packed in it's own Maturing Cheese Vat
(This terrific kit for those with intermediate or advanced skills, that allows you to make iver 50 small hard cheeses! Choose from a variety of piopular hard cheese styles. Comes with quality wax to ensure optimum protection while your cheese matures.
73514 - Italian Cheese Ingredient Kit --------------------------------------$ 30.00
Comes packed in it's own Maturing Cheese Vat
(This kit is perfect for those first venturing into cheese making. The simple steps and delicious results this kit can help you produce, will astound you! Has all that you need to make about 15 batches of cheese. And it only takes around one hour per recipe!)
73512 - Cambembert Ingredient Kit ---------------------------------------$TBD
(This kit is for intermediate-level cheese makers, and allows you to craft creamy, silky-smooth Camembert in your own kitchen! It will take around a day to make over 20 Camembert cheeses, and then you need to allow additional month's ageing.)
73513 - Blue Cheese Ingredient Kit ---------------------------------------$ TBD
(This one's for advanced users and cones with all the ingredients you need to craft your own sharp and tangy blue cheeses at honme. Includes enough culture and rennet to make over 20 delicious blue cheeses in a day. Ageing required before it's ready to enjoy)
Cultures & Enymes -
73100 - Mesophilic Cultures D.S. MW3 (FREEZER) ---------------$ 6.75 (5 pks)
(More cheeses are built around this popular form of starter culture that thrives in moderate heat. This is a Direct Set Culture for up to 2 gallons of milk - 1 time use)
73100-1 Mesophilic - STARTER ---------------------------------------------------$6.75(1 pk)
(Sterilizing Milk: place 1qt. milk in a sterilized canning jar in a pot of water covered 1/2" above top of jar. Boil water for 30 minutes and continue per package insturctions to make 1qt. put into ice cube tray and get 12 cultures to make cheese 12 times)
73104 - Penicilium Camemberti Culture D.S. ZX27 (FREEZER) -----$ 4.95 (1 pk)
(White mould spores used for making Camembert & Brie Cheeses. Thesse mould spores start growing from the outside - in, creating a white crust before infusing the interior and creating a soft creamy consistency with a distinctive aroma.)
73105 - Penicilium Roqueforti Culture D.S.VZ3 (FREEZER)------------$ 4.95 (1 pk)
dium-fast growing blue culture used to make many types of blue cheese with a very piquant aroma.)
73101 - Thermophilic Cultures D.S. DY17 (FREEZER) ------------$ 6.75 (5 pks)
(This is for cheese that must be heated to high temperatures such as Mozzarella, Parmesan and some Italian and Swiss styles.)
(Each packet has been freezed dried and nitrogen flushed to ensure a shelf life of 24 mths in the freezer)
WC20 - Formage Blanc ---Direct Set --------------------------------------------------------------------------------$6.75 (5pks)
Directions: Heat 1 gallon of Milk to 86Degrees F. Add 1 pak C20, let rehydrate 2 minutes & stir well. Cover and let set at 72 Degrees F for 12 hrs. Ladle curd gently into a Butter Muslin lined colander, hang in Butter Muslin and drain for 6-12 hrs. (depending on desired consistency) Contents: S. Lactis, S. Cremoris, S. Lactis Biovar Diacetylactis, Malto Dextrin, Vegetable Rennet. Also available in single pk $1.35/ea.
WC20G - Chevre -----Direct Set------------------------------------------------------------------------------------$6.75 (5 pks)
Directions: Heat 1 gallon of goat's milk to 80 Degrees F. Add 1 pk of C20G, let rehydrate 2 minutes & stir well. Cover and lt set at 72 Degrees F. for 12hrs. Ladle curd gently into a Butter Muslin lined colander, hang in Butter Muslin and drain for 6-12 hrs. (depending on desired consistency) Contents: S. Lactis, S. Cremoris, S. Lactis Biovar Diacetylactis, Malto Dextrin, Vegetable Rennet. Also available in single pk $1.35/ea.
WC31 - Fromagina ---D.S.-----------------------------------------------------------------------------------------$6.75 (5 pks)
Directions: Heat 1 gallon of Pasturized Milk to 86Degrees F. Add 1 pak C31, let rehydrate 2 minutes & stir well. Cover and let set at room temp. for 12 hrs. Ladle curd gently into a Butter Muslin lined colander, hang in Butter Muslin and drain for 6-12 hrs. (depending on desired consistency) Contents: Malto Dextrin, Starter Bacteria, Rennet. Also available in single pk $1.35/ea
WC33 - Creme Fraiche -D.S.--------------------------------------------------------------------------------------$6.75 (5 pks)
Directions: Heat 1 Qt. of pasturized Light Cream or Half & half to 86Degrees F. Add 1 pak C33, let rehydrate 2 minutes & stir well. Cover and let set at 72 Degrees F. for 12 hrs. Ladle curd gently into a Butter Muslin lined colander, hang in Butter Muslin and drain for 4-6 hrs. for a creamy Mascarpone cheese. (depending on desired consistency) Contents: S. Lactis, S. Cremoris, S. Lactis Biovar Diacetylactis, Malto Dextrin, Vegetable Rennet. Also available in single pk $1.35/ea.
WC21 - Buttermilk -----D.S.-----------special order - just call
WC30 - Sour Cream -D.S.------------------------------------------------------------------------------------------$6.75 (5 pks)
Directions: Heat 1 Qt. of pasturized Light Cream or Half & half to 86Degrees F. Pour into thermos like container or Yogurt maker. Add 1 pak C30, let rehydrate 2 minutes & stir well. Cover and let set at 72 Degrees F. for 12 -24 hrs. (depending on desired consistency) For thicker sour cream add 1/4 cup of Dry Milk at the beginning. Contents: S. Lactis, S. Cremoris, L. B. Diacetylactis, Malto Dextrin. Also, available in single pk $1.35/ea.
WC34 - Yogurt Y5 - Sweet ----D.S.---------------------------------------------------------------------------------$6.75 (5 pks)
Heat 1-2 Qts of milk to 185 degrees F. cool to 112 degrees F. Pour into a thermos-like container or Yogurt maker. Add 1 packet of Y5, let rehydrate 2 minutes & stir well. Covert and let set at 110 degrees F. for 6-12 hrs. for thicker yogurt at 1/4 cup Dry Milk at beginning. I also like to ladle into Butter Muslin and hang/drain in the frig for a few hours - Makes EXCELLENT Greek style yogurt...... I make 2qts every week! Ya, I'm hooked!!! Also available in single pk $1.35/ea.
MB1 - Veg. Rennet Tablets - 10pk -(FRIDGE)-----------------------------$8.00
(use 1/4 tablet per recipe = 40 recipes)
73347 - Calcium Chloride 50ml(FRIDGE) --------------------------------$ 5.00
(Adding it to pasturized and/or homogenised milk you buy from a store helps restore calcium balance back to the milk, to create a firmer curd.)
73356 - Calf Lipase 1.5oz. (FREEZER) --------------------------------------$ 9.00
(A natural calf enzyme that provides cheeses with creamy buttery notes, along with a mild tangy and sutle, piquant flavor)
73352 - Liquid Calf Rennet 50ml (FRIDGE) -------------------------------------------$8.00
(Traditional calf rennet used to help coagulate the milk in cheese making)
73354 - Kid (Goat) Lipase 20g (FREEZER) -------------Special Order----------$16.00
(Kid-Goad Lipase adds strong flavors to Italian cheeses like Romano & Provolone.)
73353 -Organic Liquid Vegetarian Rennet (FRIDGE) ---------------------------$8.50
(The real-vegetable "microbial rennet" is suitable for vegetarians and can also be used in making Kosher cheeses.)
No GMO - Gluten Free
73355 - Lamb Lipase 20g -(FREEZER) ----------Special Order----------------$16.00
(The Lamb Lipase offers a sharp, lingering "peccorino" profile that harks back to ancient Roman times and popular today)
72250 - Cheese Salt Approx. 8oz.-------------------------------------------$2.50
(Cheese salt adds flavor and helps preserve cheese. It is non-iodised as iodine inhibits growth of the starter culture. Certified halal & kosher.)
73189 - Citric Acid Approx 2oz. ------------------------------------------$ 2.00
(Citric Acid is a natural preservative used in place of culture to add an acidic, zesty taste. It is ideal when making Ricotta, Mozzarella and other simple fresh cheeses.)
CC - Annatto Cheese Coloring 4oz --------------------------------------------------------------------$5.00
(Use 2 + drops per gallon of milk - always add before adding rennet)
