First Attempt at Semi-Lactic Mold Ripened Goat Cheese

I have dabbled in Semi-Lactic cheese may times, and this time I tried some goat milk and used ARN (mixture of Geotricum, Orange and Ivory B. Linens and yeast).  There was some trouble with my curd set and I had to pre drain the curd slurry that formed in cheesecloth before I could get them…

Jarlsberg off the Port Bow Captain! – Part 1

December 2012 was a huge month for making cheese, as I have previously said.  My last Cheese of 2012 and I guess, the first cheese of 2013 capped off a 5 cheese month, and I name thee Jarlsberg.  But as always I will put the disclaimer that this cheese will be in the Jarlsberg style…

Cheese Making Class at Smoky Valley Artisan Cheese

Are you looking for something cheese related in Alberta to do on the Family Day long weekend? Smoky Valley Artisan Cheese is having another Cheese Making Session in conjunction with the Cheesepalooza project (YOU DO NOT NEED TO BE PART OF CHEESEPALOOZA TO GO) on Sunday February 17, 2013 at their Creamery in Smoky Lake, AB. Cost…

If it is Gouda for you, then it is Gouda for me!…Part 1

December has come and gone, just as 2012 has turned to 2013, change is good, but certain things stay the same, I make cheese and I love it.  Recently I asked my readers to vote on which “washed curd” cheese I should make as my next cheese.  First I was surprised that anyone voted and…