Month: March 2014

Amber Crossing – What A Difference 15 Days Make!

My newly named “Amber Crossing” are now 15 days old and my how they have grown.  After yeasting for a few days they started to get their wash which consisted of a mix of Alley Kat’s Amber, PLA and salt.  One thing that I…

An Explosion of Life!-Clothbound Cheddar Week 5

I know I promised to update the state of the Clothbound Cheddar every week, well it has been a few weeks and I realized that I hadn’t posted in a few weeks. So without further ado please enjoy the explosion of life that is…

The Grand, Early, Opening Of The YEGmental.

On December 31 of 2013, I started making my last cheese of 2013, an Emmental that I have dubbed the YEGmental.  The cheese was almost three months old and armed with my trusty Trier it was time to take a sample and see if…

The Taleggio Time, and I, Forgot!

Have you ever forgot about a cheese?  I have and this is its tale, the tale of the “Taleggio That Time Forgot”.  I was cleaning out my cheese fridge to make room for some more cheese and I stumbled upon this (Warning the following…

Sprucing Up My Cheese Making By Giving Them The Strap!

This past Christmas I was given some cheese making supplies, and in my stocking I found these peculiar things that looked like paint stirring sticks.  They weren’t, I was relieved I thought my wife was hinting at a reno project, they were spruce straps…

And Queso Was Its Name-O!

The was a man he made some cheese and Queso was its name-o.  Well Queso Fresco to be exact!  As part of my class with Metro Continuing Education I demonstrate how to make a Queso Fesco, a fresh pressed cheese that is ready to…

First Cheese Making Class In The Books & Telus World of Science Edmonton Presentation!

Yesterday I taught my first of three Cheese Making Classes for Metro Continuing Education here in Edmonton.  There were 12 participants from the Greater Edmonton Area, all wanting to learn some of the basics or cheese making.  They were a great group and in…

It’s Alive! – Clothbound Cheddar Week 3

The Clothbound Cheddar I made at the beginning of February is now into its third week of aging and with a few tweaks the flora on the bandages has really started to take off, so to quote Doctor Fankenstein “It’s Alive”.  There is more…

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