Marketing, determining costs per kilogram, tracking sales, inventory of product and supplies; these are all things that never crossed my mind when I was in my kitchen making one or two wheels of this or that, going on about how, if I could do this for a living I would in a heart beat! Dreams have become reality and the learning curve is steep but worth every step. I am blessed with a great business partner who not only is a friend but has become a mentor for the business side of things. I am learning that these items are important to bring our cheese to market and still be able to pay the bills, without his advice and collaboration I think things would not have gone as well as it has been.
I recently had a friend, who is a photographer, come out and do some promo pictures of me and more importantly of the cheese, so all the pictures in this post come from Ernest at Studio-E Photography in Edmonton.
It was weird to be directed on how to stand in my aging rooms. But I like this picture.
I still have a hard time believing that I am a professional cheese maker! It has been a little over month since we started production and it this will be our second week at the French Quarter Grand Market in Edmonton. What a month it has been.
This was a highlight of my first month. I have to say the inspectors from Alberta Agriculture and Alberta Health Services are great to work with.
It has been a long and winding road to get to this point in my cheese making journey, as of this past Monday, we have passed all our licensing inspections and we can now start making cheese. As I type this I am waiting for my first milk delivery of 400 litres of Organic Milk. Next week we up the delivery to 1000 litres. I am blessed in the fact that my long-suffering cheese widow wife has supported me through this transition from Government/Union employee to Professional Cheese Maker. I hope to be updating the blog more often about my first steps into Cheesetopia.
This is my new “Office” and I can’t wait to get going.
I want to thank everyone who has supported this page while I have prepared for this transition. We are working on getting a website setup for our Company and my blog will be made part it as well.
Lets Make Cheese!
It has been well over a month since I last posted and that was about our now completed Kickstarter Campaign, more on that later, but I have some updates about what I have done the last month or so. One of which is crossing off a cheese that is on my list of must try’s. (more…)
I know I have been away for over a month, but it has been for a good reason. I have been in negotiations to buy an existing cheesemaking business and now I am ready to launch my Kickstarter to help raise funds for start-costs. Please take a look , donate if you want, but please share this .
The link to the project is here https://www.kickstarter.com/projects/542185596/chasing-my-cheesemaking-dream-of-owning-my-own-cre
Thank your for your support!
If there is a cheesemaking book in print odds are I have read it; either in hard copy or eBook. If I like it I will buy it and add it to my collection. If it is really good then I will let you know about it. So please forgive my tardiness in passing on the amazingness that is Kitchen Creamery by Louella Hill aka The San Francisco Milk Maid. This book is not only informative and easy to follow; but it is visually stunning with both pictures and hand drawn images by the author. (more…)
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…)
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.