CheeseForum.org » Forum

GENERAL BOARDS => Introductions => Topic started by: Anneliese on October 27, 2016, 08:27:37 PM

Title: Hello from Northern Ontario! Young Professional cheesemaker. (Pictures Added)
Post by: Anneliese on October 27, 2016, 08:27:37 PM

Introductions to all.

 I am a recent Food science grad, who was lucky and landed an internship as Quality Assurance Specialist on an artisinal sheep dairy farm in Ottawa, Ontario after graduation.

My Stagemaster taught me about sheeps milk, cheese yogurt and ice cream, and now I've moved on to a medium sized industrial dairy operation, 60 000L to 75 000L of cows milk a week with 3 000L to 6 000L of goats milk every two weeks.

In total, I've been making cheese for only 9 months (full time job) so I am new and have lots to learn.

Our usual weekly production looks like this, with 2 cheesemakers, and 3 cheesemakers helpers (and one pasteurizer)

Monday: 12 000L white cheddar curd, 10 000L color cheddar curd 500-1 000L Cotija

Tuesday 16 000 L Cheddar, 2 500L Queso Fresco or Queso Blanco

Wednesday: 8 000 L Asiago/Parm/Romano 10 000L Mozz/Pizza Mozz 500L Blue cheese

Thursday: 10 000L Monterey Jack/Asiago/Mozz 500L brie  And whatever goats milk we have that week

Friday: No production

Saturday: No Production

Sunday: No production


I attached a couple pictures of my first batch of sheeps milk feta which I still have some in the frige if anyone wants to see how it stood to a long brine.

A couple pictures of a trial baked pear honey camembert we did for a food festival

Also a few pictures of the ewes on the farm.

Title: Re: Hello from Northern Ontario! Young Professional cheesemaker.
Post by: Danbo on October 28, 2016, 03:30:45 AM

Welcome to the forum. :)

Title: Re: Hello from Northern Ontario! Young Professional cheesemaker.
Post by: john H on October 28, 2016, 09:55:05 AM

Hello Anneliese and welcome. I look forward to seeing some of your cheese wheels. Rule number 1 we love pictures.  ;)

Title: Re: Hello from Northern Ontario! Young Professional cheesemaker. (Pictures Added)
Post by: Anneliese on October 29, 2016, 02:14:30 PM

Thank you John H and Danbo. I added a few pictures. not anything impressive.

This week we are doing a soft wine ripened goat cheese that I will post pictures and recipe procedure.

Title: Re: Hello from Northern Ontario! Young Professional cheesemaker. (Pictures Added)
Post by: Duntov on October 29, 2016, 04:40:19 PM

Welcome!  I envy your source of milk for sure.  AC4U.

Title: Re: Hello from Northern Ontario! Young Professional cheesemaker. (Pictures Added)
Post by: awakephd on October 29, 2016, 07:40:51 PM

Welcome to the forum!

Title: Re: Hello from Northern Ontario! Young Professional cheesemaker. (Pictures Added)
Post by: Anneliese on October 30, 2016, 04:07:02 PM

Thank you for the cheese Duntov! I sure do miss using milk from sheep I milked myself and pasteurized for cheese and yogourt, compared to receiving a milk truck with 30 000L, even if all our milk is from within 50km, and fresh the same day, it's just not the same.

and thank you awakephd