A few weeks ago I posted a picture of a Yukon Raft that I sampled. I did not give much by way of a description of the experience, now that the temperature here has dropped below 30C I don’t mind sitting in front of a computer and write. The pictures for this post were taken with my iPad.
You probably know that I decided to make another batch of Little Squirrels (Twisted Squirrels), but this time using PLA instead of Geo 17. It is now day 10 and things, they are a blooming!
I was quite surprised to see that the bloom was an off white, almost yellow. I was not expecting the linens to show up for a while. (more…)
Last July (2013) my friend Addie and I decided we were going to make a cheese together and we both thought that an alpine cheese would be a good choice. We picked one that had a longer aging time as Addie was off to India for work and would not be back until the fall. As you can tell by the title of the post we picked a wonderful cheese from the Savoie region – Beaufort . Well it is now almost the end of June 2014 , work extensions and cheese making consulting gigs delayed him, but now the wait is almost over, he returns at the end of next month. I documented the aging of the cheese from the pressing to the current stages, every so often sending an email to tease him about the cheese. This is the story of the “Beaufort” that waited.
Tonight I sampled one of my Yukon Rafts. They are 5 1/2 weeks old and so far they are amazing.
Soft , gooey and a great smell. I used a spoon to peel back the “lid” and then used crackers to scoop out the heavenly paste within. I know this is a bit of a tease, but I will post more in a few weeks when they are a little older.
Last summer I made an Appenzeller in honour of my Grandfather who had passed away and named it Josef. I still have a small wedge of that cheese left that I am saving for the return of my friend Addie from India, but it was time to make another one, this time bigger and possibly better! I still have use of Addie’s Roaster Vat and I wanted to make a larger one than last time. Please note that some of the pictures were taken with my camera and some with my iPad.
I have mentioned that the Amber Crossing was quite gooey at room temperature, and of course a few people have said to put my cheese where my mouth is, so here is some video I took of the Amber Crossing and its ooey gooey goodness.
Now that there is a break in my Cheese Making Class schedule I can play catch up on some the cheeses that I have made. The one I often get asked about is my latest batch of Spruce Wrapped Reblochon, which I have nicknamed “Yukon Raft”. It has been about a month since they were made and I wanted to give an update as to their progress.
I was waiting for the Geotricum to bloom before I could start washing the cheese with the beer that I had selected, around day 4 I was pleased to see that they were ready to get a good coating of the beer wash.
I did learn some interesting things that can be helpful when preparing your wash solution. (more…)
A while back I was asked if I would travel to Grande Prairie and teach one, possibly two, cheese making classes for Grande Prairie Regional College (GPRC). Grande Prairie is about 500 km north-west of Edmonton, where I live, and I have never been there before. Of course I said yes, and I started to prepare for the class. (more…)