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Contact Becca Dilley & James Norton:
info@mastercheesemakerbook.com

10 Comments »

10 Responses

on June 18, 2008 at 3:10 pm | Reply Scott Erickson

Hello James and Becca,
Sorry I didn’t get back to you but I did read the draft you put together on myself and wanted you to know it looks great. My wife laughs at the “slightly scruffy” comment but likes the draft also. Thanks for the mentions of us in the city pages and on your website, it does help as people do notice. Again thanks and if you need anything else let me know, hope to see you guys again.
Best regards!
Scott and Julie Erickson
Bass Lake Cheese factory
Somerset, Wi.
on July 19, 2008 at 2:22 pm | Reply PatrickMoore

Hi Becca and James,

I would like to know where Jim found the trier.

Turns out I need one… Yesterday!!

I’m driving to Chicago on Monday (ACS Conf.), and am completely willing to buy one along the way.

Just tell me where!!

And a hello to
Scott and Julie above… It’s been a while…
I hope you two are doing well

Patrick Moore
The Cheese Guy LLC
http://www.cheeseguy.com
on July 23, 2008 at 10:46 am | Reply jrnorton23

Patrick,

Sorry to not catch this comment until right now! We don’t necessarily check the blog comments daily. The good (?) news is that I wouldn’t have been much help — we got our trier via mail order from the New England Cheesemaking Supply Company (http://www.cheesemaking.com/). That said, I know there’s a cheese supply store in Madison — can’t recall the name, though — that might have had one…

My apologies,

Jim
on September 5, 2009 at 1:10 am | Reply david Nutt

Just another way of looking at these remarkable products.

http://www.tastingtoeternity.com

Pierre Androuet: Chhese is the soul of the soil.It is the purest and most romantic link between humans and the earth.
on November 5, 2009 at 10:57 am | Reply cheesemonger

I added your link to my cheese blog. I plan to get this book and will review it on the blog!! Very excited to see it. I made cheese at Roth-Kase this past spring and it was a highlight of my cheese life!!
on November 5, 2009 at 9:23 pm | Reply jrnorton23

Please drop us a line when your review goes up, and we’ll toss you a link — and thanks! Hope you love the book.

– Jim and Becca
on November 15, 2009 at 7:41 pm | Reply stephanie

I’m wondering if you might know the value of an antique copper cheese vat (about 4 ft. in diameter) I have? Thanks in advance for any information you can afford. Steph
on November 16, 2009 at 12:32 am | Reply jrnorton23

Fine question, Stephanie. As with all antiques, it’s going to vary based on provenance, condition, and the market, and we’re not experts. You could try calling Maple Leaf cheese in Monroe — they’ve got a similar vat, and might be able to give you some insight into its value. Let us know if you end up wanting to sell it and give it a good home, maybe I can sell Becca on putting it on display somewhere at home…
on December 15, 2009 at 7:26 pm | Reply Gregory A Felsheim

Congratulations on your book. I have not purchased it yet, so I wonder if you mention my father, Don Felsheim? He was the first winner of the Grandmaster Cheesemaker at the WI state fair, August 6, 1987. He passed away this year at age 79. He also took second place for cheddar in the world cheese competition working for Lake to Lake Dairy. Thanks.
- on December 16, 2009 at 1:11 pm | Reply Minneapolis Wedding Photographer | Becca Dilley
  
  For the last 15 years, there has been a certification to become a “master cheesemaker”, but if there is anything that we learned along the way, it was that there were generations of master cheesemakers before this one, and your father was clearly one of those people. Thanks for your comments!