Long I have not posted, awaiting the good news. Finally it has arrived. Cheese is in the stores!
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cheese making adventures in Brooklyn, NY
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- Alpine Style (17)
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- Bloomy Rind (9)
- Blue Cheese (21)
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- Brooklyn Sidewalk Cave (8)
- Chaource Style (10)
- Cheese Cave (25)
- Cheese Vat (5)
- Coolbot (3)
- Cooling (2)
- creamery (8)
- Crottin (2)
- Defects (6)
- Epoisses (12)
- Equipment (13)
- Goat Cheese (18)
- Gouda (12)
- Jersey (2)
- Lactic Type Cheese (37)
- Legal (2)
- Literature (1)
- Milk (8)
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- Ouleout (2)
- Patrick Rance (6)
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- Procedure (39)
- Production (1)
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- Smear Rind Cheese (17)
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- Stilton Style (9)
- Stores (1)
- Taleggio (6)
- The Beginning (7)
- Tomme (29)
- Tools (3)
- Training (1)
- Travels (4)
- Triple Cream (1)
- Washed Rind (16)
- Whey (2)
- Workshop (1)
Recources
- Peter Dixon Master Cheese Maker
- Glengarry Cheesemaking Supplies
- Dairy Connection Cheesemaking Supplies
- Danlac Cheesemaking Supplies
- New England Cheesemaking Supplies
- The Cheesemaker Cheesemaking Supplies
- Smalldairy.com
- Danisco Cheese Cultures
- Frankhauser's Cheese Page
- Universtity of Guelph
- Van Zijll Cheesemaking Equipment NL
- C van 't Riet Dairy Technology USA
- C van 't Riet Cheesemaking Equipment NL
- Jongia Cheesemaking Equipment UK
- Kleen-Flo Cheesemaking Equipment
- Qualtech Cheesemaking Equipment CA
- Van Den Heuvel Cheesemaking Equipment NL
- Coolbot, The Cold Miracle
- International Machinery Exchange
- Fromagex Cheesemaking Equipment CA
- Alliance Pastorale Cheesemaking Equipment FR
- Coquard Cheesemaking Equipment FR
- Servi Doryl Cheesemaking Equipment FR
- Pouprix Cheesemaking Equipment FR
- Winkler Cheesemaking Equipment CH
- Kalt Maschinenbau GE
- Cheese by Hand
About Me
- Yaldwyn
- I have been making cheese since early 2008 in my kitchen in Brooklyn, NY. I started without any intentions. The cheeses turned out pretty good and soon friends encourage me to start a business. I did a little research and concluded that the market could bear another artisanal cheesemaker. I am now in the process of building a small creamery in Walton, NY. I hope to be certified and legal in early 2011.
5 comments:
Fantastic! Congratulations on all your hard work! I will have to seek it out in NY.
This is great news. I've been waiting for more since you hadn't posted since last September. Maybe it's obvious but is your cheese label 'heinennellie'?
Best wishes on the launch and continued success from:
The San Francisco Milk Maid
Hi Jos,
I work in Walton and saw the announcement of your cheese on a blog I read. Is there a possibility of buying your cheese directly from you? Please email me at meghanfilbert@gmail.com.
Thank you!
Oleout spelled wrong on the sign tag on the cheese. Sorry, such things just leap off the screen at me.
So so happy for you Jos, if only I lived in NYC. I have told my friends out there all about it so they can taste it for me.
Well done Jos ;)
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