On a frozen evening at the beginning of December the first meeting of the League of YEG Home Cheese Makers was hosted by our member Rick and his wife Lorrie. We were gathering to share our first cheeses that we made and to talk of all things cheese. It was about -25C and we had just come out of a snow storm that dropped almost 15 cm of snow over a few days and not all the starting group could attend, but it was fitting that it was a festival of Bloomy Rinds. I will be honest that we spent more time eating cheese and talking than taking pictures of the cheeses. It was a great evening, with good company and great cheese.
We started with wine, there were a few Canadian wines on hand to help us with the tasting all of them paired quite nicely with our cheeses. Then we introduced our cheeses and tried them as we did. Rick and Lorrie did an amazing job with the hosting, there were assorted breads and crackers. A charcuterie plate, fondue and lots of vegetables, I think they set the bar for hosting quite high.
Tasting Notes For Little Squirrel V7
Appearance: The rind was wrinkly, brainy, and white (I am still not sold on PC ABL)
Nose (aroma): I slightly earthy smell but lactic.
Overall Taste: Dry with a hint of salt, smooth at the same time
Sweet to Salty: It wasn’t salty at all, everyone said it had the right amount but I though it could have used more
Mild (mellow) to Robust to Pungent (stinky): I think it was a little on the mild side, but it was only two weeks old
Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): Chalky for the most part, but Jonatan said that is how a young Charouce should be.
Next up was Larry’s American Style Brie, he was worried about the fact it felt so soft. We all had a look of excitement about us.
Tasting Notes For American Style Brie
Appearance: The bloom seemed to have faded in a few spots, but over all it looked the way a Petite Brie should in my opinion.
Nose (aroma): There was a hint of ammonia, but the mushroom/earthy smell of the Brie won out.
Overall Taste: Amazing, well-balanced, just the way a Brie should
Sweet to Salty: As with the well-balanced part it had the right amount of salt and a light hint of sweet.
Mild (mellow) to Robust to Pungent (stinky): I wouldn’t call it mellow or robust, but it was perfect.
Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): Creamy, soft and lovely. To me this was the star of the evening.
I am sorry for not having a picture of the internal paste of the Brie, I was too busy stuffing my face with it. When it came time for Larry and his son to leave he offered to share. If I did not have a cheese cave full of bloomy rind cheeses already I would have taken him up on it in a heart beat.
Next was Jonatan’s contribution, he provided us with a Goat Milk Semi-Lactic Cheese but done two ways. He used MA4001 (farmhouse culture) with one and Thermo C on the other. He used goat milk from a local goat dairy near Lacombe where he lives.
Tasting Notes For Semi-Lactic Goat Two ways
Appearance: Both had a good start on the coverage and the thermo one had a bald patch on top.
Nose (aroma): Both smelled goaty but in a good way
Overall Taste: The Meso one had a nice taste mild but did not hid the goat. The thermo one had an interesting taste, not bad by any means but different, it was good
Sweet to Salty: The salt balance in both cheeses was perfect.
Mild (mellow) to Robust to Pungent (stinky): Both were quite mellow and each had their own distinct level.
Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): The meso goat had a certain chalkiness to it, but it suited the cheese. The thermo cheese was incredibly creamy and melted in your mouth, but it was not runny by any means.
Lastly it was time for the Camembundy to fulfil its destiny and go to a better place. I was worried that it would be an ammoniated mess, it was really soft on the sides and it started to crack.
The Camembundy coming up to room temperature.
I could tell that the rind was a little on the thick side
My thumb caused this crack and the cheese started to ooze but in a good way.
I know this is a bit of a faux pas, but I cut the lid off and pealed back the rind. I think it was the right thing to do.
After we had dug into it , we noticed that the walls came down.
Tasting Notes For Camembundy
Appearance: The rind was wrinkled, patchy and thick. The internal paste was solid in the centre and gooey towards the outside. Larry said it looked like melting ice cream
Nose (aroma): There was a definite ammonia smell when unwrapped, but then it went away and was replaced with an earthy smell.
Overall Taste: I liked it, it had the lactic taste in the firm section of the paste and the gooey outer layer had a slight salty bitter taste, but it was not off-putting at all.
Sweet to Salty: I was pleased with the salt levels with this cheese. It was just like little bear’s porridge – Just right!
Mild (mellow) to Robust to Pungent (stinky): There was a certain smell to it, but not stinky I would definitely call this one Robust!
Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): Gooey and firm. When the outer and the inner paste were taken at once it was great. I jokingly called it a high-class cheese whiz.
As first meetings go it was great, we talked about cheese, got re-acquainted with each other, and proved what cheese geeks we really were. Rick’s wife has a picture of us standing around a box he bought for a ripening box. It had a plastic rack in it and we were staring at it like it was the crown jewels. Yep cheese geeks and proud of it. If I remember to get it I will post it.
If you live in the Edmonton Area and make cheese at home let us know, come on out and join the League. We want to keep it to 10 to 12 members just so we can handle the numbers at peoples houses. No you don’t have to grow a beard to join either. Our next meeting will be in February or March where we will be showing off our curd washing skills with a Gouda, Harvarti or dare a I say it would be time for Josef to make his debut. Drop us a line through the contact me page on this site and I can get you the full details.