My Birthday is coming up, so like any self-respecting home cheese maker, upgraded some equipment.
This precarious set up was not doing the trick anymore.
What should I do? Well my wife and kids decided that I am not that great at making presses so it was time for me to get a proper press. I arrived home to find this waiting for me.
This box was waiting for me at home last week.
Anyone who has followed this site knows that I have worked on my “Little Squirrel” Semi-Lactic cheese, for almost two years now. I think that after countless litres of milk, several ounces of cultures and molds, the tenth version has met the bill! I think I have cracked it. Am I sure? No, but I am confident and I have hope. I am definitely happy with the results so far. Am I ready to share the recipe? Not on your life! Not yet at least. I want to have several successful makes before giving out this baby. I will share some things with you though, but as they say pictures are worth a thousand words
It starts with my “HomeMaid” Whole milk
And a pinch of culture and a pinch of Geo 17
I admit it, I was spoiled at Christmas this year, a Cheese Trier, new moulds spruce bark straps the list could go on….but really it doesn’t. I have a great family that puts up with my cheese making, so much so that when I hinted that I would like a Taleggio mould for Christmas, the kids got me one and they even sprung for the little extras like the divider, two draining plates. They spoiled me. So when I spoke to my friend Rick about making cheese, it turned out that he had received a Taleggio mould as well, it was set we now had Two for Taleggio.
I have the best kids in the world, well in my house at least.
So on January 3, armed with our Taleggio Moulds, the same recipe, cultures and our “HomeMaid” whole milk; we met at the newly expanded Cheese Lab at Much To Do About Cheese World Headquarters, also know as my Kitchen/Dining Room to make one of our first cheeses of 2014 (more…)
In late July, early August I set about making a cheese in honour of my late Grandfather Josef, which was documented in “Part I – In An Alpine State Of Mind” and in “Part II – It will All Come Out In The Wash“, it is now 5 months later and now it was time to check on its progress. Before now I have had to cut the cheese open, and then package it up into wedges to continue ageing if needed, but thanks to my wife I have a new tool in my cheese making kit.
My new cheese Trier and sampling knife my wonderful wife got me for Christmas.
With this new tool it was time to sample my little Appenzeller style cheese, or Josef as I have named it.
A little over a year ago, Rick from Explorations With Sailor Rick, and I ventured out to Smoky Valley Artisan/Goat Cheese to make cheese with Leslie and Alex. We were making a batch of Emmental, with hopes that it would be ready for market that spring. It would be called the Duffer and though it did not develop eyes it still was a great cheese. So with 2013 drawing to a close and I had time to make one last cheese. As I mentioned in my review of Debra Amrein-Boyes’ “200 Easy Homemade Cheese Recipes – 2nd Edition”, I was going to be making her Emmental recipe or, given Emmental is a protected name, a YEGmental. It just so happens I had 26 litres of milk kicking around, it was almost like I planned it
26 Litres of Milk and nothing to do….Lets Make Cheese.