Well it has almost been almost three weeks since I created my little special project cheeses. So far they are progressing as I expected them to. I personally think they smell wonderful, but my wife disagrees. She actually asked me if something went off, to which I tried to explain what that lovely earthy stink meant to the development of the cheeses in question. She did not care, and now I have some air freshener in the basement next to my cheese cave. Sometimes you have to give a little to get a little. This means I get to make more cheese and I get to stay married.
The Scotch Washed Cheese
So far this one has lived up to my expectations. The colour is nice and the smell reminds me of mushrooms and bread. I was worried that it would be overrun by the wild geo, but it seems to be holding its own. I am hoping that this will be my father’s day treat next weekend.
Morge Washed Cheeses
These I am having some issues with. They are progressing well, but of course not as fast as I would like. I know that cheese making is all about the long game, and is not to be undertaken by those that want a quick fix (yes there are cheeses for that) . My main problem is with humidity. I can maintain 80% humidity, but not much higher. I think I may have to do some jiggery-pokery to get my humidity up. I think they smell nice and earthy and they are starting to have some nice colour. I know I won’t get the same colour as the “donor” cheese, but it is turning more orange than yellow. I am fighting what I conceive to be a loosing battle with the geo. I accidentally scraped off some rind on one of my cheeses while trying to clean off the geo. I am hoping to open one up soon and age the others. They will go into vacuum bags soon.
Next weekend is Father’s Day weekend and as my gift, my kids and my darling wife are getting me some Sheep Milk. This will be the first time I have had a chance to use this type of milk. I am excited, I have a special mold that I will be using for the first time. On the Monday I will be making my regular cheese of the month with my fresh Jersey Milk.
It will also be a special day because I have been asked/I offered to mentor some fellow bloggers through their own Cheesapalooza. If all goes well I will be joined by “Deb the Locavore” ,whose blog about eating local is one I frequent regularly, and possibly “A Canadian Foodie” who blogs about local food and is a member of Slow Food Edmonton. I am excited, nervous, and honored to be asked to help them with cheese making. I have only been doing this for 3 years now, but they have been fun. At the least I can serve as an example of what not to do. I believe that they will be blogging about it, I know I will. If you are interested in participating then let me know, you don’t have to live in Edmonton to play too.
Who knows maybe we will all have to get together at the end and have one big tasting party.
More will definitely follow.