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 a few spots left in the class when I looked tonight.
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 an answer back.
The form now works, so please resubmit your email and I will get back to you.
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 is starting to dry and you can see some of the flecks of green and blue starting to show.
Now this is the first time I have every encouraged mould to grown on anything not ending “bert” so the temptation to scrub the cloth will have to controlled, and now on to the rest… (more…)
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 take up counter space in the kitchen with it, so I pressed in the basement. My basement is between 12 and 16 degrees Celsius during the winter, that proved too cool for pressing. The rind did not knit together well, even with the high pressure I was able to get with the press. There were cracks and pock marks in the surface, that for the last 3 weeks I have cleaned out almost daily. It was time to make a decision – To vacuum seal or not. Given how long this cheese is going to age, I felt it best to vacuum seal it. That way I am not spending 10 to 15 minutes each day cleaning out the cracks and crevices.
There are lessons learned every time I make cheese, this time the lesson was about where I should press cheese. The Cheddar I made, was pressed in the kitchen and did not have any cracks or pock marks. The rind was sealed.
Again lesson learned.
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 Cheddar, then it was going to be a big one. So off to the store I went to pick up 24 litres of skim milk and 4 Litres of whipping cream to make up 28 litres of “HomeMaid” whole milk. Then fire up the double vats and start making cheese.
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 upcoming cheese making classes and my day job it was a bit too much. The post is nearly complete and will be up in a few days, but until then here is a little “Cheese Tease” with the finished product.
Another thing to mention Much To Do About Cheese is on Instagram now, just click on the icon on the left side of the screen to check out the feed.
Until next time go and make some cheese.
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 left now. I have two words that describe what happened to one of the cheeses – “Quality Control”. I will get to that later, but it is time to talk about washing the rind and brining on the “Funk”
Like most washed rind cheeses, Taleggio is washed with a brine solution, but unlike other cheeses you do not add any more linens to the brine. That is right, just a simple salt brine. The transformation is stunning and the “Funk” definitely is here. I started to wash the rinds on the third day of ageing and then every second day for two weeks.
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.