Month: February 2014

Third Cheese Making Class added at Metro Continuing Education in Edmonton.

Just an update to for my the classes that I am teaching for Metro Continuing Eduction in Edmonton, they have added a third class due to the high demand.  It will be on Saturday April 12 from 9AM to 3 PM.  There are still…

Cheese Making Classes Page Glitch Is Fixed

You probably noticed the changes to the website, and to the Cheese Making Classes page.  With the changes there have been some glitches, including the new Class Information Request form not working.  I apologize if you filled it out and you did not receive…

Showing Signs of Life – Clothbound Cheddar 16 Days old

A few weeks ago I made my first Clothbound Cheddar and I mentioned that I would post weekly updates to show the flora growth on the bandaging.  I am happy to say that it is finally showing signs of life.  The outer layer of lard…

To Seal or Not To Seal – A Question Answered

At the end of January I made my second Grana/Parmesan style cheese.  The make went to plan, I hit every target temperature and time markers, it seemed perfect.  This was the first time I used my new press, and I did not want to…

Making My First Clothbound Cheddar – Wrapping Around The Lard!

I have made several Cheddar since starting to make cheese.  All have been natural rinds or they have been vacuum sealed.  It was time to make my first Bandaged or Clothbound Cheddar.  I also decided that if I was going to make a Clothbound…

Cheese Tease – Clothbound Cheddar

If you follow Much To Do About Cheese on Facebook then you may know that I made my first Clothbound Cheddar last weekend. Normally I would have posted about the make by now, but things got away from me this week. Between preparing for…

Bringing On The Funk! – Fun Times With Taleggio Part 2

It has been well over a month since I made my first cheese of 2014, my first Taleggio and it has been a fun and funky time for these four little cheeses.  But wait you are thinking you made five, sorry there are only four…

Making Cheese For Christmas…2015 – Homemade Grana/Parmesan #2

I was looking in the fridge the other day and a came across a piece of cheese that was at least three years old, I know that does not sound to appetizing but when it looks like this…Maybe it was time to make another.

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