It has been almost six weeks since I tried making Camembert for the third time, this was our cheese for our first meeting of the League of YEG Home Cheese Makers and hopefully they would turn out this time and not be a pile of ammoniated nastiness. I made the MiniCams as a way to use up some of the curd that was left when draining the big Camembert or Camembundy as it came to be known as, and as way to have a little quality control or samplers if you will. So about two weeks ago I decided to open up one of the MiniCams to see whether I had a hot mess or gooey goodness.
Living in Canada, more specifically North Central Alberta, I am used to snow storms, shovelling and finding things to do to pass the time (please insert stereotypical Canadian comment about snow etc..) So when I woke up one morning to this, I really did not want to go out and shovel!
I was supposed to go on a milk run for cheese making that day, but that was out of the question, yes I was being a wimp that day. I remembered that I had harvested some thistle heads from a neighbour’s yard during the summer and I thought why not! There was a snow storm, I was bored, let’s make rennet! Continue reading
I am sorry that I have not been posting much of anything lately. I have several half written posts, that I am still working on. I have been making cheese when I can and I tried my hand at making thistle rennet. This and a great deal more should be up on the site in the next week or so. Until then here is a Caerphilly I made yesterday, to tide you over.
A few weeks ago the 12th Annual Edmonton Rocky Mountain Wine & Food Festival was held at the Shaw Conference Centre on the edge of Downtown and scenic river valley, and I was lucky enough to be given tickets to attend the Industry and Trade part of the festival, and a pair of tickets to raffle off as well. I am late getting this post out and I apologize for my tardiness.
There were two reasons that I wanted to attend, first was that the Dairy Farmers of Canada were going to have a booth promoting Canadian Cheese and the second reason was Arla Foods was going to be promoting their new German Alpine Cheeses at the Festival as well. I was accompanied with my “plus one”, Rick from Explorations with Sailor Rick, who not provided some pictures, but also shared his extensive knowledge of wine with me and made the night quite enjoyable. Continue reading
It snowed here last night, it was a wet heavy snow. I shouldn’t have been surprised it is November and we still haven’t had any real snow and this is Canada after all. So the snow had me thinking it was time to post an update on the Bloomy Rind Cheeses that I have on the go. After looking at the MiniCams it looked like I had the beginnings of “Slip Skin” (link to Curd Nerd) so It was time to wrap the cheese and get them into cooler ageing. I know that the bloom was not complete but I think I had too high of humidity and the Geo 17 might have gotten out of hand. Continue reading
This weekend at Richie Community Hall in Edmonton, the Edmonton Pemaculture Guild will be having a Harvest Festival, complete with various workshops, including a basic cheese making workshop. Michael Moore has send me this little update and a schedule of events as will as a list of vendors that will be there as well. If you are in the Edmonton area on Saturday November 2, check it out.
The Edmonton Permaculture Guild’s Harvest Fest is days away, tickets are selling like crazy, the bands are all lined up, we have the schedule for the workshops and the lineup of Vendors who are coming out to be a part of this great event.
Please Note: All workshops taking place in the kitchen have a limited number of attendees so make sure to come early and secure your spot, as these will be first come first serve. All other workshops have unlimited attendance. See you on Saturday!
Deborah Mailhot has a special treat for the children; decked out in her fairy best, she will be offering face painting to all the adventurous little ones and big people too if you are so inclined
Inspired by Urban Cheese Makers in San Francisco, a group of home cheese makers and with the help of one of their members (special thanks goes to Caitlin from Milk’s Leap for answering lots of my questions) I would like to announce that Edmonton or YEG as the twitter folks know it, now has a league of our own. A group of us have formed the League of YEG Home Cheese Makers. We plan on making cheese, helping each other when needed, and of course sampling our cheese every few months. We will be focusing on styles of cheeses versus going through a book, our first cheese that we are going to make and try will be bloomy rinds. So for this one I have made one of my nemesis cheeses (how can I have so many) Camembert. We all hope to have them ready prior to meeting at the end of November. Let me know if you want more information.
I am sure the League will meet all cheese challengers, but for now here is my latest attempt at Camembert Continue reading
Last week I was in a struggle to save a semi-lactic cheese that I was attempting to make. I did manage to save two “logs” out of an eight litre batch. I am excited that the white bloom has started. This time I used both Geo 17 and PC ABL for the mold cultures. Here are some of the pictures that show the bloom. I just flipped the cheeses so the “bottoms” don’t have much of a bloom on them but that will happen in due time.
Fall is in the air her in Edmonton and the leaves are starting to fall, this signals that “Winter is Coming” and it is time for The 12th Annual Rocky Mountain Wine & Food Festival October 25 to 26, 2013. What is this festival about you ask? This from the media advisory that I was sent today:
The Edmonton Rocky Mountain Wine & Food Festival is back for two days of indulgence, offering a little something for everyone. The Grand Tasting Hall will be bustling with more food and beverage exhibitors than ever before, leaving taste buds seduced and craving more. The Festival offers the opportunity to sample an extensive variety of world-class wine, scotch, premium spirits, import and micro-brewed beer along with gourmet culinary creations from local restaurants, hotels and food purveyors.
Liquor Depot will once again feature an on-site liquor store, where attendees can purchase their favourite finds from the weekend. Liquor Connect will also be available to demonstrate how LiquorConnect.com can help find sensational sips after the Festival. Additionally, Sunshine Village will be sponsoring the Grand Prize All-Inclusive Weekend Getaway for two, including two nights accommodation at Sunshine Mountain Lodge, VIP parking, a $100 gift certificate for food and beverages, a couple’s spa treatment and next day lift tickets.
From looking at the list of Wineries, other “Adult” Beverages and the Restaurant and Food Samples it looks like there would be something for everyone, those 18 and over that is. I was pleased to see that Arla Foods Inc will be there with their Castello Alps Bavarian Cheese and the Dairy Farmers of Canada will be there not only with a booth, but they will be holding complementary cheese tastings to help promote Canadian Cheese.
So again why am I writing about this festival? I was invited to the Industry and Trade tasting on the Friday of the festival and this year I have the time to attend. I hope to speak to Arla Foods and to the Dairy Farmers of Canada about cheese, cheese making and the soon to be finalized trade agreements with the EU. The other reason is they have given me two tickets to giveaway, a first for me, for Friday, October 25th’s Session from 5 to 10 PM at the Shaw Conference Centre in Edmonton Alberta Canada, please bear that in mind when entering. I will be staying to enjoy some of the festival afterwards as well, it might give us an opportunity to meet and talk about cheese.
Disclosure: I was given these tickets at no cost to myself with the understanding that they will be part of a giveaway on this website. Please see the contest details below. Continue reading