resources
for
Grade A
farmstead microdairies
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Vicki
Dunaway's www.smalldairy.com This is THE site to bookmark! Subscribe to CreamLine or the Home Dairy News, and I heartily recommend starting by ordering all back issues; you will read and re-read these newsletters time and again thru the years. |
Dairy
Practices Council (with Small Ruminant Task Force)
http://www.dairypc.org
51 E Front Street, Suite 2 * Keyport, NJ 07735
(732) 203-1947 email: dairypc@dairypc.org
The Dairy Practices Council publishes educational guidelines for the dairy industry and is a nonprofit organization of education, industry and regulatory personnel concerned with milk quality, sanitation and regulatory uniformity. For a list of the guidelines available, which includes a Small Ruminant Dairy set, go to http://www.dairypc.org/gllist.html.
The
American Cheese Society
http://www.cheesesociety.org
PO Box 303, Delevan, WI 53115
(262) 728-4458
"The Purpose of the American Cheese Society shall be... * to uphold the highest standards of quality in the making of cheese and related fermented milk products; * to uphold the traditions and preserve the history of American cheesemaking; * to be an educational resource for American cheesemakers and the public through sharing knowledge and experience on cheesemaking as a hobby or as a commercial enterprise with special attention given to Specialty and Farmhouse cheeses made from all types of milk, including cow's, goat's, and sheep's milk; * to encourage consumption through better education on the sensory pleasures of cheese and its healthful and nutritional values." Preserve the right of individuals to choose cheeses made from unpasteurized milks ~ "Cheese of Choice Coalition" petition.
Print Media
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"Home
Cheesemaking " "The
Cheesemaker's Manual" "Cheesemaking
Practice" "The
Fabrication of Farmstead Goat Cheese" "Goat
Cheese: Small Scale Production" "French
Cheeses" "Chevre!
The Goat Cheese Cookbook" New
Yorker magazine (August 19 & 26, 2002)
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"The New American Cheese - profiles of America's great cheesemakers and recipes for cooking with cheese" Laura Werlin
"American
Country Cheese
- Cooking with America's Specialty and Farmstead Cheeses"
Laura Chenel and Linda Siegfried
"The Great British Cheese Book" Patrick Rance
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featured links: |
Equipment
Dairy Connection www.dairyconnection.com getculture@aol.com 608-836 0464
Glengarry Cheesemaking Supplies www.glengarrycheesemaking.on.ca
Alliance Pastorale english-language website
Fromagex located in Quebec, Canada website An extensive selection of plastic moulds.
Vermont Shepherd makes a "cascading" style headgate and feeding system for small ruminant milking parlors, available in 2 - 6 headgate configurations which can be further connected. Visit their website at www.vermontshepherd.com or contact David Major via email vtsheprd@sover.net
Harold Schuller (New York state) carries the C. van 't Riet line of dairy processing equipment made in Holland. (814) 591-6979 or (814) 375-2144. www.Schuller.US
Leeners: The "Make-Your-Own Store" www.leeners.com
Hamby Dairy Equipment ~ Paul Hamby hds@ccp.com * Phone: 800 306 8937 * Maysville Missouri 64469-9102 www.hambydairysource.com
Sunnyside Dairy Equipment and Supply (Ken Vieira) ssdes@futurelnk.net 116 South 9th Street, Sunnyside, WA 98944 (509) 839-2697.
Nelson Jameson www.nelsonjameson.com 800-826-8302 (all states, but CA, including Canada )
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Pasteurizers There are only a few, very expensive, pasteurizers that each state allows for commercial operations; the typical home style pasteurizer is NOT accepted. Contact your inspector before buying a pasteurizer and get their recommendations. Since I
am into raw milk and raw milk aged cheeses, I do not tend to keep up with
what is available in commerically acceptable microscale pasteurizers. |
Aging Caves
David and Cathy Major at Vermont Shepherd
Philippe Alleosse, Parisian Affineur - article in the International Herald Tribune
Root cellar versions: Walton Feed www.waltonfeed.com, www.greenhomebuilding.com/storeyourfood.htm, Storey Books www.storeybooks.com
Chambrair makes climate-controlled cabinets for wine and for cheese; their cheese version is called the Fromagair
Milk Quality Testing
Udder Health Systems in Bellingham, Washington and their certified lab in Jerome, Idaho.
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Capitol
Vial, Inc. Capitol Vial's most commonly ordered sterile milk sample vial that meets the WSDA Microbiology Lab's requirements is item description "mold 83 with string, 4 ounce size." A case contains 250 vials. Verify current price of $30.00 (not including tax and shipping). Contact Capitol Vial for available color selection. To secure vials during shipping, you can also order a biodegradable "foam" raft that holds up to twelve vials. Specify "4 ounce Raft" as the item number; one dollar each, available individually or 50 to a case. |
Dairy
Herd Improvement Association
Contact the Dairy Herd Improvement lab of your choice. Your stock does not have to be registered with a breed registry to participate in any of the DHIA's sample-only or full-scale production testing programs. However, if you want to get breed registry credit and acquire a star (*) on your registered stock that meet ADGA's production requirements, you do need to sign up with the American Dairy Goat Association (ADGA).
ADGA DHIR Application form It's best to have
this processed by ADGA the month before does freshen if you want that lactation
given full credit with the opportunity to earn a star. Not all production testing
programs meet ADGA's requirements; check details with ADGA.
The ADGA DHIR initial application for a herd to go on production testing is
now on the ADGA website. http://www.adga.org/DHIR/DHIRNEW.pdf
* Does * Bucks * Young Does *
* Goats for Sale *
Rainhaven Grade A Raw Farmstead Microdairy
Washington Grade A Dairy Licensing
Copyright 2002-2006 Debbie Higgins/Rainhaven Farm