We are getting closer to this becoming a reality, interest is growing. The Media Release is ready and starting to be sent out, see the copy below.
As you can tell by the release I am part of the organizing team, this means I will not be entering any of my cheeses for judging, but it gives me the opportunity to work with a great group of people who run the Canadian Cheese Awards/Le Concours des fromages fins canadiens. I highly encourage everyone who is interested to email competition (at symbol) cheesefestival.ca and let us know, including those not in Canada as we are looking at expanding to include US home cheesemakers too.
Lets make this a reality and see you in Picton in June!
I know it has been over a week since my last post, but things have been a bit hectic, that combined with a bit of flu thrown in for good measure. The Stilton has been showing signs of life over the past couple of weeks, so much so that it still has its own ripening box and cheese fridge.
The lonely cheese, it has the blues and the greys
I actually shouted it’s alive one day as I brought it out of the fridge to flip. (more…)
A new year is upon us and it is time to reconnect and reboot the League of YEG Home Cheese Makers. What is the League you ask? It is a group of Home Cheese Makers from the Greater Edmonton Area who want to get together and talk about all things cheese and share the fruits, or wheels, of out labours with like-minded people.
I will be hosting the first meeting, where we will plan out activities and themes for the rest of the year’s meetings as well as plans for any trips or cheese making meet ups. I have a small place so this meeting might be limited to 10 people.
Calling all Canadian Home Cheese Makers – The Great Canadian Cheese Festival is looking at adding a Cheese Making Competition/Awards for those of us who make cheese at home. Right now they are looking to see if there is interest from the home cheese making community in Canada. They announced it earlier today on Twitter and on the Festival’s Facebook page.If you are interested head on over to The Great Canadian Cheese Festival’s Facebook page and like or comment on the post here or email the festival directly at competition at(@) cheesefestival.ca Email link here.
Just after Christmas and before New Year’s Eve, I made my first attempt at a proper blue cheese. Now a few days later it was time to check on the cheese and see if it was time to smooth or “rub up” the surface, to form a proper “sealed” rind.
As of the 5th day of draining there was a decent amount of blue.
But was there enough to call for unmoulding and smoothing? (more…)
I have toyed with lactic blues over the past few months with varied success, but as 2014 drew to a close it was time to buckle down and make a proper blue. With so many choices, I thought the classics don’t go out of style and I have had requests for a certain English Blue for a while; so a Stiltonesque cheese it was to be.
Stilton, both Blue and White versions, have PDO status by the EU and can only be made in three counties (Derbyshire, Leicestershire, and Nottinghamshire) in England, using pasteurized milk, to be considered Stilton. A Raw Milk version of Stilton, co-created by Randolph Hodgson of Neal’s Yard Dairy and American Joe Schneider, is called Stichelton because of the conditions of the Stilton PDO.
Would a Stilton by any other name smell as funkilishous? Would it taste as great? It was time to fire up the cheese vat and find out.
With the cultures and P. Roqueforti added the Stilonesque was under way!
I have been tempted to take the next few weeks off from writing and concentrate on Family and personal cheese making, but I have some pictures that I wanted to share. They from a Yukon Raft tasting, but of two of “The Big 3″ cheese that I made this year. The Clothbound Cheddar and Josef.
“The Big 3″ – Clothbound Cheddar, Yukon Raft and Josef
I am in the weeds here folks! I’ve tried to make a lactic blue cheese, with varying success. The first was a salt lick but looked pretty, the second didn’t even get any blue on it, but looked pretty as well. The third and most successful to date was a spur of the moment decision to add some p. roquforti to one of my Camembert, it was not pretty but super tasty. The fourth attempt had everything going for it, great coverage and the sampler cheese, well…
Earlier this year I have the pleasure of going up to Grande Prairie Alberta to teach an Introduction to Cheese Making Class, it was a great experience for both the participants and myself. So much so that I have been asked, and I said yes by the way, to come back in April of 2015 to teach another class. So mark you calendars, April 11, 2015 is the date. If they get a great response another class could be added.
You can find out more about Grande Prairie Regional College and how to register for the class by clicking here.