The answer to the title is in my kitchen. Sometimes things go wrong during a make, the why and the how are important, but it is what you do with your Fantastical Fail that is important.
Recently I posted about the possibility of there being a Canadian Amateur Cheesemaking Competition/Awards to recognize and give feedback to Home Cheesemakers. We have turned this possibility into reality. We have officially opened the first Canadian Amateur Cheesemaking Awards and are accepting entries until April 15, 2015. Click on the image below to get to the Canadian Amateur Cheesemaking Awards page.
I know some of you are saying “My cheese is not competition worthy”, that is not the point of the Amateur Cheesemaking Awards. We want to provide encouragement and feedback to Home Cheesemakers. Everyone who enters will get a copy of the judging reports to help improve their skill level.
Lets make this be a showcase for Amateur Cheesemaking in Canada! If you have any questions contact me or email competition at cheesefestival.ca or click here
Yesterday was the first meeting of the League of Yeg Home Cheese Makers for 2015. Rather than reinvent the wheel, one of our members who blogs at Explorations with Sailor Rick, had a nice write-up about it. Well done all the members who were able to make it.
Originally posted on Explorations with Sailor Rick:
Well today was the first meeting of the year for the League of YEG Home Cheese Makers. It has been quite awhile since we had met and we hoped some new members would attend. It was nice to see everyone and try their cheeses. For this meeting we decided to make fresh cheeses and of course we all brought along tidbits of other creations we had made.
Now for some cheese curdography:
Corinne’s Goat Cheeses
Corinne made a fresh goat cheese and then rolled the cheese in two different seasonings. The upper one was rolled in Herbes de Provence from the San Juan Islands. (this was the best tasting Herbes de Provence I have ever had). The smaller balls were rolled in cardamum and pistachios (if my memory is correct). Both very tasty.
Next up was Jonatan, our young transplant from Belgium who is on a quest for good…
View original 728 more words
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.
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.
If you are interested in joining the League then please visit the League of YEG Home Cheese Makers page on this site and it will direct you on how to join.
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.
Lets make this happen!
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.
But was there enough to call for unmoulding and smoothing? (more…)