Mastering Basic Cheesemaking by Gianaclis Caldwell – eBook Review

MBC

Full Disclosure: I provided several pictures for this eBook, which I was given a free copy of, but have received no monetary compensation for this review . The views about this book are mine and mine alone.

Gianaclis Caldwell, author of Mastering Artisan Cheesemaking and award-winning cheesemaker at Pholia Farm, as come out with an eBook that takes the knowledge and skills that are passed on in her earlier book and gears it towards the beginner home cheesemakers. It covers the basics, including understanding ingredients and cheesemaking tools.  It even talks about how to create your own cheese fridge and how to vacuum seal cheese for aging.  This is a fun book to read and is divided into stages  that promote a progressive learning of cheesemaking and is a great reference book for anyone wanting to learn how to make cheese.  It is only available on Kindle, but you can get a free app on the iTunes store for iPads so you can read it.  You can get the book here.

Our next challenge for the League of YEG Home Cheesemakers is a washed curd so I chose to make a Colby using the recipe in the eBook. (more…)

Everyone Needs The Art Of Natural Cheesemaking by David Asher

I first heard of David Asher when he contacted me about the Canadian Amateur Cheesemaking Awards, back in June.   After a few emails back and forth and a little research about his Black Sheep School of Cheesemaking and then heard that he was writing a book about the way he makes cheese.   After reading a bit about his book on Chelsea Green Publishing Website I knew this was a must have for my collection of cheesemaking books.

TheArtofNaturalCheesemaking_LoRes (1) (more…)

Cheesemaking Workshops on Open Farm Day – Northlands Park

The League of YEG Home Cheesemakers was invited to meet at Northlands Park as part of their commitment to Urban and Sustainable Agriculture.  People have been making cheese at home for centuries so it is a good fit for both organizations.  As part of this partnership we are running three workshops for Open Farm Days

Alberta Open Farm Days is about farmers and ranchers inviting their urban and rural neighbours to stop in for a visit to share stories, see demonstrations, and learn more about the farmers who grow their food.

Albert Open Farm Days Website.

Northlands

For more information about Open Farm Days activities at Northlands click on the image above.

Space is limited so get your tickets early you can order them though Ticketmaster here.

Check out Open Farm Days here in Alberta, it is a great thing to do with your family and you can see where your food really comes from.

Ian Logo

Little Squirrel In A Jar: Semi-Lactic Cheese Experiment

I am constantly on the look out for new techniques to try with my cheesemaking, so when I heard of David Asher’s blog and his upcoming book, The Art Of Natural Cheesemaking, I just had to check things out.  He recently posted his version of a Mason Jar Marcellin, a true lactic cheese that used raw milk and natural Geotrichum to ripen the milk.  I don’t have access to raw milk but I figured that I might be able to make a version using store milk.  20150626_190448

Though it may not be true to the original vision or spirit of David Asher’s version, but I think I may be on track with my “Little Squirrel In A Jar” version. (more…)

Standing In Judgement – Canadian Amateur Cheesemaking Awards

Being surrounded by cheese and getting to sample it, sounds like a dream doesn’t it?  Now try to imagine 25 cheeses from amateur cheesemakers from all over Canada and they need to be judged to determine the best in Canadian Amateur Cheesemaking.  Doesn’t sound like too much fun now doesn’t it.  This was my first time judging cheese, but I was lucky to have award-winning cheesemaker Stephanie Diamant, formerly of Fifth Town Artisan Cheese and now with Black River Cheese.

Stephanie and I checking the aroma of one of the Bloomy Rind Entries  -Photo by Jane Churchill

Stephanie and I checking the aroma of one of the Bloomy Rind Entries
-Photo by Jane Churchill.

It was a great experience judging alongside this experienced cheesemaker, I was able to channel my “Cheese Fanboy/Amateur Cheesemaker”, with Stephanie’s help, into judging.  I am overly critical about my cheese, so it was nice to discuss the cheeses with a professional which made me more objective.  I reblogged the results earlier that were posted on CheeseLover.ca so I am only going to talk about the judging and mention the winners.  (more…)

Home cheesemaking showcased in first-ever competition

ihtreuer:

I was honoured to be a part of the Canadian Amateur Cheesemaking Awards and I am looking forward to next year’s awards June 4-5, 2016 at The Great Canadian Cheese Festival.

Originally posted on CheeseLover.ca:

From left: Ian Treuer, Judge; ​Elis Ziegler, Best Fresh Cheese; Doreen and Pete Sullivan, Best Bloomy Rind Cheese; and Suzanne Lavoie, Best Blue Cheese. Missing John Michael Symmonds, Best Firm Cheese, and Mira Schenkel, Best Washed Rind Cheese and Best of Show. All photos by Jane Churchill. Click on any image for an enlarged view. From left: Ian Treuer, Judge; ​Elis Ziegler, Best Fresh Cheese; Doreen and Pete Sullivan, Best Bloomy Rind Cheese; and Suzanne Lavoie, Best Blue Cheese. Missing John Michael Symmonds, Best Firm Cheese, and Mira Schenkel, Best Washed Rind Cheese and Best of Show. All photos by Jane Churchill. Click on any image for an enlarged view.

The eye-opener at the inaugural Canadian Amateur Cheesemaking Awards—and the palate-shocker—was the high quality of cheese made in homes across Canada.

In appearance, aroma, texture and flavour, many of the entries were the equal of commercially made cheese. None so more than Clover, the entry that captured Best of Show honours and won the washed-rind category in the competition held in conjunction with The Great Canadian Cheese Festival in Picton, Ontario, on the first weekend of June.

Made by Mira Schenkel of Salmon Arm, British Columbia, Clover was the clear favourite of anyone lucky enough…

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Canadian Cheese Adventure – All Roads Lead To Picton, Ontario

As many of you know I have been involved with the first ever Canadian Amateur Cheesemaking Awards, that were held in Picton, Ontario June 6 & 7, 2015 at The Great Canadian Cheese Festival.  I went, I saw, I was in awe of how well run the festival was and how welcoming the organizers were to me.  It was a lot of work, but it was worth it for this.

To see these signs at the entrances to the Festival made me happy.

To see these signs at the entrances to the Festival made me happy.

It was a busy few days but it was totally worth the effort put in by everyone. (more…)

My How Time Flies – Updates & The Great Amateur Cheese Adventure.

It has been almost a month since I last posted something.  What can I say, life has been hectic and there hasn’t been much to report on the cheese front.  Well other than we are days away from the Inaugural Canadian Amateur Cheesemaking Awards, which I will be attending (more on that later).  I do have a few updates on some cheeses that are in progress.

4 Month Old Josef.

4 Month Old Josef.

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League of YEG Home Cheese Makers – May Meeting-Bloomies

On May 9th the League of YEG Home Cheese Makers, a growing group of Edmonton based home cheese makers, met in a spacious room at the Expo Centre at Northlands here in Edmonton.  Our theme was Bloomy Rind Cheeses, or what ever a member had to share.  Not only did we have a great time but we also discussed expanding membership numbers.LYEGHCMPlease note that all the pictures were taken with my phone, sorry for the quality. (more…)

Washing Up An Election Day Cheese

I had some time off this week and the League of YEG Home Cheese Makers has a washed rind cheese theme for our June meeting so I felt it was time to start my cheese for the meeting.

I fired up the roaster vat after voting in our election

I fired up the roaster vat after voting in our election.

It just so happen to be a provincial election on the same day, so this is the “Election Day Cheese.” (more…)