Posts Tagged ‘Rennet’
Rennet Harvesting and Goat Kid Butchering Workshop
Every year, dairy farmers are faced with what to do with the male offspring of their cows, sheep, and goats. Come learn one creative way to use this resource and preserve one of the vital cheesemaking ingredients yourself. Participants will learn how to slaughter, butcher, and harvest rennet from a goat kid.
March 25 at Appleton Creamery in Appleton, 10am – 4pm (CONCLUDED)
May 6 at Fuzzy Udder Creamery/South Paw Farm in Unity, 10am – 4pm
$25-$75 workshop fee, sliding scale. Please email email@example.com to register or more information about work-trade/scholarships, or call 948-5268
The Maine Cheese Guild will be sponsoring a one-day workshop on cheese Rennet to be held at Little Falls Farm in Harrison, Maine on Monday, April 19th from 9am to 5pm.
At the beginning there will be a short lecture on the nature of rennet — how it works, why it is used in cheesemaking, and the different ways it can affect finished cheeses. This will include a report written by Oregon cheesemaker David Peterson on his experiences using plant derived renneting materials to make traditional cheeses.
After lunch John and Mary Belding of Little Falls Farm will demonstrate step-by-step the methods for harvesting a goat-kid vel, preserving it, and then using it in cheese production.
Fees will be $125 for the general public, $100 for Maine Cheese Guild members (lunch included). For more information email firstname.lastname@example.org. To reserve a spot (there will be a limited class size) send a check to
The Maine Cheese Guild
c/o Mark Whitney, Treasurer
32 Farm View Drive
New Gloucester, Maine 04260
The meeting took place Monday, October 5th at the homestead of John and Mary Belding in Harrison, Maine, on the banks of the Crooked River where they raise and milk goats to make organic aged cheese (including the vela for rennet!), pigs, chickens, turkeys, and lots of hay that they harvest and pack loose in their goat barn.
What kind of rennet do you use and why? Would you be interested in attending a workshop on how to make your own rennet? Please post comments with responses. Thanks!
7:00am — Breakfast, which included a hunk of Constant Bliss from Baley Hazen; they offered yogurt, but it was LITE Dannon cups…ouch! We met in the Grand Ballroom of the Chicago Hilton, which is over-the-top ornate with ten crystal chandelliers, gilding on the extensive plaster work, ruffled dra[es, and a real mezzanine balcony overlooking the floor.
8:00am — Alison Hooper, President of the ACS and owner of Vermont Butter and Cheese welcomed us, together with the Chicago director of cultural affairs who brought greetings from Mayor Daley.
8:30am — We watched the “Looking Back Looking Forward” documentary. The take home message: “It’s all about the cheesemakers!” Yea!
9:00am — A round-table talk about Then and Now with Christine Hyatt, Ricki Carroll, Allison Hooper, and Paula Lambert. In response to a question about getting cheesemakers more training, Allison Hooper gave a “shout out” to the Maine Cheese Guild for our education programs, including our arrangement for a cheese focused trip to France in 2009!
10:15am — Understanding Butter Flavor and the Butter Consumer with MaryAnne Drake from North Caroline State University (including a tasting). This was an intense dive into the world of scientific product evaluation from a taste perspective, focusing on butter. We learned about the difference between consumer testing and flavor analysis using trained experts. We learned that, in terms of flavor, “cheese shouts, but butter whispers”, and we learned that most butter in storage suffers from attracting Volitile Organic Compounds that add a stale “refrigerator” flavor, rather than actually going “rancid” and that wrapping butter in foil helps to prevent this. We finished with a tasting of five very different butters. Yum.
Marc Druart Spins A Tale Of Coagulation 1:45pm — Demystifying Rennet and Coagulants which was supposed to be with Paul Kindstedt from VIAC, but he was stuck at an airport on the East Coast, so Marc Druart filled in with his familiar humor and vivacity, together with candy for people with questions. Despite the short notice for filling in (one hour!) he “happened” to have a coagulant slide show on his computer, and together with Dave Potter from DCI, they gave a very illuminating presentation on the mystery of coagulation, primarily with rennet. They explained (down to the chemical details) the differences between the various animal, microbial (GMO and non-GMO), and true vegetable (cardoon, fig sap, etc.) rennets, and how their use (and misuse) can affect cheeses at all stages of production.
Mark and his wife at Meet The Cheesemaker
4:00pm — Meet The Cheesemaker was held in the International Ballroom (ornate by no chandelliers or mezzanine) with 64 different cheese producers showing off their wares, including Mark Whitney from Pineland Farms. I had to be careful not to fill up on cheese before dinner tonight, but I did sample a “few” of the cheeses, concentrating on the Blues (for market research). The most interesting of all the cheeses was Moo Cheese/Lucky Layla Farms from Garland, TX who make traditional Central and South American cheeses and dairy spreads from Guernsey and Jersey cows’s milk. One of their spreads is a “caramel” sauce of milk boiled down until it’s chocolate brown, then sweetened with sugar. I had met Edgar, one of the cheesemakers at Moo Cheese, at lunch and he told me it’s customary to spread the caramel over their fresh cheese (which is pressed and molded). I tried the combination and enjoyed the mix of sweet and fermented flavors. Cheese never ceases to surprise!