There was only one way to find out… (more…)
7 months have passed since I made my Clothbound Cheddar (Made February 8th, 2014) and 4 months since the last update. I have made some changes to aging the cheese, it still has its own ripening box, but I have taken it off the wooden trivet and now placed it on cedar plank. This has seen an explosion of life and colour on the bandaging.
In my last post I talked about my first attempt at making a blue cheese. Things have progressed with these “Little Blue Barrels” and now they are covered with wonderful blue mould, the geo that I added has started to bloom and give some nice wrinkles too.
It is amazing how much a difference a week can make when aging these little things. I am constantly surprised at my sudden affinity for these cheeses that I swore I would never make (more…)
Ever since I started to make cheese, I have had friends asking me to make blue cheese. For years I have answered with screwed up face and a big “NO!” I have had a few blues over the years and there are only two that I don’t mind, Salt Spring Island Cheese Company’s “Blue Juliette” and the occasional piece of Stilton, but only after a few glasses of wine. Oh how the times have changed
Every day is better with cheese, and Douglas Cully from Ontario, is going to be getting some Woolwich Dairy Cheese! Douglas’ name was drawn via a random number generator (Random.org). Congratulations Douglas, the Cheese is in the Mail!
Thank you to all that entered, I appreciate your support for Canadian Cheese and
I get a lot of companies sending me emails asking me to review their product, 99.9% of them have nothing to do with cheese. So when I received an email from Woolwich Dairy asking me if I would review their new flavour of Chèvre spread called Coco Loco, I said sure why not.
Disclaimer – I have not been compensated for this review by Woolwich Dairy, other than the two containers of the Coco Loco they sent for the product reviews. The opinions stated are mine and mine alone. Woolwich Dairy has offered a gift basket to be given away on this site. Details of the giveaway will be at the end of the post. (more…)
Yes you read the title right, I am looking for a few good Curd Nerds, fellow cheese makers, cheese lovers, to be part of Much To Do About Cheese. Really all I write about is my “Quest For Cheesetopia” but there is much more out there to do about cheese. If you are interested in contributing to the website with a guest post please email me cheese (at) muchtodoaboutcheese.com. Full disclosure , I cannot pay you for your time (we are not there yet) , but you will get full credit for anything you contribute.
There are several cheese producers in my home province of Alberta, there are a few that produce cow and goat milk cheese; but only one that I know of that produces wonderful sheep milk cheeses. The Cheesiry was started in 2009 in Kitscoty Alberta, (200 km east of Edmonton) by Rhonda Headon, using the milk from her flock of grass-fed East-Friesian sheep. I had spoken with Rhonda a few times “online” and over the phone and once in person, but it was time I made the trek out to Kitscoty and for a visit. After all I had bought her cheese before, it would be rude not to visit. So with my friend Addie behind the wheel we left Edmonton and headed out on the open road for an Alberta Cheese Adventure.
We arrived at the farm just in time for the pressing stage of the day’s cheese making, Rhonda was nice enough to invite us into the cheese making room to see the process. We donned our proper cheese shoes and headed in armed with curiosity, a love of all things cheese and my camera.