Thank you for your purchase from Standing Stone Farms. We sincerely appreciate you and would like to welcome you to the magical world of Cheese Making! To help you begin your journey through Cheese Making, here are a few order FAQ's:
The kit is so small, I was expecting more?
Cheese making ingredients are very potent; a little goes a long way. The main ingredient in your homemade cheese is milk! Once you start reading your recipes you will that most recipes only call for 1-4 drops of Rennet or 1/8 - 1/4 Tsp. of culture or, no culture at all.
Something is damaged, has leaked, or is missing?
No worries simply email us as soon as possible. We will make things right and correct the issue the same day, if possible or the next available shipping day. We are committed to our customer’s satisfaction.
I was expecting a more colorful, shiny “gift type” box, why is it just plain Kraft?
One of our goals as a business is to be a “Green” company. When possible, we use recycled packaging. In keeping with our vision, this style packaging is best suited for our products.
My kit may have a label to "REFRIGERATE UPON ARRIVAL" but it sat for 3 days before I saw it. Is it ruined?
No, we have been using cheese-making ingredients for thousands of years and all of your ingredients will be fine at room temperature for up to 2-3 months. Warmer temps for 7-10 days. We suggest refrigeration as it will extend the shelf life of your ingredients for up to 2 years.
I see ingredients listed in some of the recipes that are not in my kit, why?
A few ingredients are optional and enhance flavor. Our basic kit includes items needed to make basic beginner cheeses, the items listed as optional are flavor enhancers and may be purchased separately.
Do I have to make all the cheese at once?
No, the kit will make between 20-25 pounds of cheese with most recipes using 1 gallon of milk at a time. One gallon of milk generally produces one pound of cheese.
How much milk does it take to make a pound of cheese?
Generally, 1 gallon produces 1 pound of cheese.
Making Super-fast Mozzarella and I do not own or want to use a microwave?
"No Microwave", no problem, simply prepare a large pot of heavily salted, boiling water. Instead of straining your curds into a bowl and microwaving them, place them in a fine mesh strainer with a handle. Next, reduce the boiling water to a simmer and dip the curds into the water. Hold them under the water for 1 - 2 minutes. Lift and turn and fold with your spoon, do not stir. Dip again and repeat until the curds are hot enough and begin to stretch (like stretchy, stringy cheese on top of very hot pizza) when you turn and fold. You do not need to salt as the water is salted. You do not need to drain, as that will happen naturally.
The pot I received states that it is stainless steel, but it’s not as a magnet won’t stick to it.
The pot is absolutely stainless steel and not all stainless steel is magnetic. In fact most cookware, flatware and appliances are made from austenitic stainless vs. ferritic and generally only ferritic is magnetic. In fact, my very, high quality All-clad stainless pot will not hold a magnet. I purposely chose this pot as it is perfect for heating quickly, cooling down quickly and it does not "run up heat" on inexperienced cooks that would have an issue with the quick build of heat, even off flame or electric. I am aware that most folks that use induction prefer the magnetized pots but with only 5% of USA homes using induction and many cheeses never seeing the stovetop, we prefer the lighter, thinner stainless.
You use a digital thermometer in your DVD but send a dial thermometer in your kits, why?
I include a dial thermometer as advertised in the offer because I prefer calibratable and battery free. I teach in every class that if I only had ONE thermometer it would have to be one that does not require batteries and is calibratable. Yes, I do prefer to use the digital Thermapen brand that I use in our DVD and it is one of the only digital thermometers, I believe, is really worth owning. I also like the CDN brand however, the Thermapen costs $100.00 per and the CDN $20.00 per. At those prices, our kits would be unaffordable for most and not within market pricing.
Why don’t you include a curd-cutting knife in your Complete kit? I don’t even see one on your website. Other cheese making companies say it is a must have item to make cheese at home.
I do not sell curd knives on my website for individual purchase or include them in my kits because curd is like yogurt and a special knife in not necessary. I try not to waste folk’s money and a suitable knife is generally in every kitchen small or large. Any quality non-wood, nylon, or plastic handled knife that is long enough to reach the bottom of your pot, will work such as a chef knife or bread knife or cake spreader. Remember, curd is the texture of yogurt! Most curd knives included or sold at cheese supply houses are junk IMO and have wood or plastic handles that will cause sterilization issues.
Why is Cheese Wax not including in your kits and/or why is it not sold on your website?
Our style of home cheese making does not require cheese wax...in fact, I make 300 plus pounds of cheese a year and never use cheese wax, same as most artisan creameries. Using wax is not part of the "old world" style of cheese making we strive to achieve. I suggest washing rinds with ale, wine, salt, etc...Of course, if you prefer to use wax, feel free to reach out and I will source the best wax available for you on a special order basis.
What happens during a class?
Our Cheese Classes cater to many different lifestyles and cooking abilities! We offer demonstration and hands-on classes as well as a full day “all inclusive “demonstration class that includes our very popular artisan cheese & chaucuterie luncheon!
In every class, we will discuss the history of cheese, the cheese making process, and various types of milk as well as how to handle them in the cheese making process. In addition to what we make in class, you will leave here with recipes and the knowledge to go home and make 100’s of your own homemade, preservative free, non-GMO cheeses.
How long are the classes?
- Beginner demonstration class run 3 hours,
- Hands-on class runs 4-5 hours
- Full Day “all inclusive” luncheon class runs 6-7 hours.
What size is the class?
- Beginner demonstration class, 12 -15 participants
- Hands-on class runs 4-5 hours, 8-10 participants
- Full Day “all inclusive” luncheon class runs 6-7 hours, 10-12 participants
What do I need to bring?
We offer water and coffee at every class as well as stemware, corkscrew’s and refrigeration. Feel free to (BYOB) Bring Your Own Beverage whether it be soft drinks, tea, wine, or beer. In addition, I highly recommend a comfortable pair of inside shoes.
Will we be inside or outside?
All of our cheese making classes are taught in an indoor kitchen that is climate controlled. However, you will have the opportunity to visit with the goats, at the barn if you would like.
How early should we arrive?
We suggest arriving 10 minutes before your scheduled class time. We will open the doors 5 minutes before each class. If you arrive early, feel free to visit the goats.
Registration, payment and cancellation policies:
Registration is required at least 72 hours in advance, likewise with cancellations. Classes are scheduled directly from our website. We accept Paypal, Visa, MC and American Express. A small deposit is required to reserve a space in the class; with the balance due 72 hours before the class and will be charged automatically to the card on file.
Do you have Gift Certificates?
Yes. We have gift certificates and you may purchase them directly via the website.
Do you offer private parties or corporate events? Team building, meet-up groups, showers, birthday parties, etc.?
If you have a group or need to create a unique event or want to give your employees a special team building day, we can design a cheese making class specifically for your event. We offer catering options, surprise parties and you can handle the details of leave it all to us!
As always, if your question(s) has not been answered here, please feel free to contact us.