This was my April Moo's–Letter, but I didn't finish writing it in time to send yesterday because I made a wheel of black pepper Asiago (and took a nap) instead.
This is my first time adding ground black pepper to a cheese, and I may have slightly overcommitted on the pepper. 😅 It looks beautiful and smells amazing—let's hope it tastes delicious.
I taught another session of the Buying a Family Milk Cow masterclass on April 26th. In this 90-minute live masterclass, I cover topics like the pros and cons of buying a calf vs a cow, how to identify a well-attached udder, pregnancy testing methods, how to avoid buying a cow with subclinical mastitis, testing for Beta Casein A2 and other milk
proteins, buying a healthy, disease-free cow, and so much more!
I'm offering the masterclass again in August, with three dates and times to choose from: Friday, August 12th @ 4:30 pm; Tuesday, August 16th @ 1:00 pm; or Saturday, August 20th @ 10:00 am; click here to register.
I've been testing my Jerseys for Beta Casein A2 and Kappa Casein since 2011, and the results for all my 2021 heifer calves are finally in:
• Birdsong Winter Snowdrop: A1/A2, AB
• Birdsong Crystal Violet: A2/A2, BB
• Birdsong Mountain Heather: A2/A2, BB
• Birdsong Princess Diya: A1/A2, BB
• Birdsong September Sunrise: A2/A2, BB
• Birdsong Amethyst Joy: A2/A2, AB
• Birdsong Princess Theodora: A2/A2, BB
The two A1/A2 heifers are both out of A1/A1 cows. Four of the five A2/A2 heifers are out of A2/A2 cows, while one is out of an A1/A2 cow. With these latest test results, 63% of my herd is now A2/A2, and 69% is BB.
If you'd like to learn more about Beta Casein A2, check out my CowTales post, What is A2 milk?
I'm teaching two cheesemaking classes in May: one is a brand new class that I'm offering for the first time, and the other is an old favourite.
The brand new class that I'm teaching is Feta, on Saturday, May 7th. In this class, you'll learn how to adjust your recipe for making either a firm, crumbly cheese or a soft, creamy one. You'll also learn to preserve your cheese using a brine (without it getting slimy) or a marinade.
The old favourite class that I'm teaching is Gouda, on Saturday, May 21st. In this class, we'll make a traditional-style Gouda cheese from start to finish: from culturing the milk and cutting the curd to pressing your cheese and options for ageing. Gouda is one of my favourite cheeses to add herbs and spices to, so we'll be talking about how to do that, and I'll be sharing a
few of my favourite flavours with you.
There is still space left in both the Feta and the Gouda classes, as well as the Halloumi class that I am teaching on June 18th. If you've never made cheese before, all three of these classes are great
for beginners and can be made with raw or pasteurized milk; visit www.naomisbirdsongfarm.ca/makecheese to register.
Naomi
Online Feta Cheesemaking Class
Saturday, May 7th from 10:00 am–1:30 pm
Make a delicious Feta cheese for your summer salads! Learn how to adjust your recipe to make a firm, crumbly cheese or a soft, creamy one, and how to preserve it using brining or marinating.
Online Gouda Cheesemaking Class
Saturday, May 21st from 10:00 am–2:30 pm
After taking this fun, hands-on class, Gouda will be your new favourite cheese! Naomi will cover everything from culturing the milk and cutting the curd, to adding herbs and spices, to pressing your cheese and options for ageing.
Online Halloumi Cheesemaking Class
Saturday, June 18th from 10:00 am–12:30 pm & 4:00–5:00 pm
Get ready for grilling season with this brand new Halloumi class! We'll make the cheese during the first half of this two-part class and then get together after it presses to finish the process, so your cheese is ready for your Father's Day BBQ.
Buying a Family Milk Cow Masterclass
Friday, August 12th @ 4:30 pm, Tuesday, August 16th @ 1:00 pm, or Saturday, August 20th @ 10:00 am
All too often, people make mistakes when buying a family milk cow that cost them time, heartache, and money. Set yourself up for success when making your first (or next) milk cow purchase by learning what to look for, what questions to ask, and what red flags to avoid.
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