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Author Topic: Notes from Caldwell class  (Read 1471 times)

Offline scasnerkay

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Notes from Caldwell class
« on: April 20, 2015, 05:12:42 PM »
The class was so much fun, and I cannot believe we did not fill the class capacity. With only 12 of us there, I was lucky to be able to ask all the questions I could think of! And the professional cheesemakers there really liked the cheeses I brought to share which was certainly rewarding! I have attached a document with my re-written notes. If you have any questions let me know. One main point of interest was that she always uses calcium chloride, and in a change from when she wrote her book, she now advises adding the calcium to the milk at least 15 mins before the time to rennet. It can even be added before putting the starter in.
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Susan

Offline Danbo

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Re: Notes from Caldwell class
« Reply #1 on: April 20, 2015, 07:46:40 PM »
Hi Susan,


Thank you for sharing! :) :)

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Offline OzzieCheese

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Re: Notes from Caldwell class
« Reply #2 on: April 21, 2015, 02:56:58 AM »
What lovely notes.  Thank you so much for sharing - AC4U.

-- Mal
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Usually if one person asks a question then 10 are waiting for the answer - Please ask !

cheesehombre

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Re: Notes from Caldwell class
« Reply #3 on: April 21, 2015, 10:24:37 PM »
Very nice, Susan...

Muchas Gracias.
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qdog1955

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Re: Notes from Caldwell class
« Reply #4 on: April 22, 2015, 10:46:32 AM »
Susan---great notes-----Was curious if she gave more info on the addition of other ingredients and vac bagging, in their relationship to botulism----I was intending to vac bag an Asiago that has black olive in it---now I hesitate----my understanding, is that botulism is almost unheard of in semi and hard cheese, but have never heard what happens with additions ( peppers garlic and such)?
Qdog
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Sailor Con Queso

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Re: Notes from Caldwell class
« Reply #5 on: April 22, 2015, 02:22:31 PM »
The document shows up as just a blank page when I open it. Could you upload a doc file instead of a docx?
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Offline scasnerkay

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Re: Notes from Caldwell class
« Reply #6 on: April 22, 2015, 04:49:20 PM »
Sailor, I hope it works for you this time.
Qdog- why risk it? I rarely do additions to cheese - preferring to have the cheese straight up. But I have done pepper jack, simmering the peppers first to kill off any bacteria, adding the simmer water to the make, and then mixing in the peppers with the salt. And I did vacuum seal it. If I do it again, I will not vacuum. I am interested in what others think however!
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Susan

qdog1955

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Re: Notes from Caldwell class
« Reply #7 on: April 22, 2015, 07:37:22 PM »
Susan,
  The black olives were dried at 215 degrees for over an half hour----I'm guessing that would kill any bacteria----but some of the olive is exposed on the surface and I usually use olive oil and bag----now I'm not certain I should do the olive oil rind or should go another route.
Qdog
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amiriliano

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Re: Notes from Caldwell class
« Reply #8 on: April 22, 2015, 08:10:17 PM »
Very helpful. Thank you !  AC4U
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Offline scasnerkay

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Re: Notes from Caldwell class
« Reply #9 on: April 22, 2015, 08:26:34 PM »
Qdog I vote for olive oil!! Seems like a good match!
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Susan
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