Contact Becca Dilley & James Norton:
info@mastercheesemakerbook.com
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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.
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
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
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.
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!!
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
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
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…
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.
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!
I saw this book, and it caught my fancy, because my brother, Steve Hurd, the plant manager at Park Cheese near Fond Du Lac, Wisconsin, recently passed all the requirements to receive his Master Cheesemaker degree. He will be receiving his certificate in Madison, in April.
I plan to buy a copy of your book and give it to him as a present.
If you ever decide you want to interview any more “Master Cheesemakers” from Wisconsin, please keep my brother in mind!!!
my sister brought me a small package from your factory when she came to Mo. She said it is chocolate cheese!!! the wrapper just says chocolate. It had nuts in it & its delicious…but it tastes like fudge. Would it be fudge or is it cheese?
THANKS
What ever happend to lake to laker monterey cheese?
This was my favorite and I have not found this cheese for some years now.