Month: April 2014

Quality Control Tastings – Amber Crossing Update.

They say that curiosity killed the cat.  Sometimes this can be applied to cheese making too.  I have been curious how the Amber Crossing, my spruce wrapped-amber ale washed, cheeses would turn out.  I know that the cheeses are less than 60 days old,…

Go North Middle Aged Man & Take Your Cheese Making With You!

  I have some exciting news to share. I have been asked, and I accepted, to teach two, one day cheese making classes for Grand Prairie Regional College the weekend of June 7 & 8, 2014. So if you live in Northwest Alberta, or…

Home Cheese Making Hack – DIY 30% Solution Calcium Chloride

Have you ever run short your cheese making supplies?  Forgot to order Calcium Chloride or not have it arrive in time for your next batch of cheese?  Here is a hack that can get you through until you order more or if you like…

Ricotta, Queso, Mozzarella, Oh My! – 2nd Cheese Making Class!

As you may or may not know, I have started to teach a class called “Introduction to Artisan Cheese Making” for Metro Continuing Education here in Edmonton, as part of the Adult Continuing Education section.  Yesterday was the second of four classes that have been…

Clothbound Cheddar Week 8 – Filling In The Gaps

I last posted about my Clothbound Cheddar just after week 5, there was some life to the mould/flora on the bandaging but it wasn’t where I thought it would be.  What a difference 3 more weeks make. I have a new dual zone cheese…

Home Cheese Making Hack Of The Day

Washing or cleaning the rinds of cheeses can be a pain. Here is something that I use all the time. The brush cost me about $3.00 and holds about 1/4 cup of brine. Let me know if you would like to see more DIY…

Wrapping the Strapping! – Time to wrap the Amber Crossing.

Almost 21 days and it is time to wrap my Spruce Wrapped Reblochon, that have been dubbed Amber Crossing.  There is a point in a washed rind cheese’s life that you need to stop washing and let the cultures and flora do their thing….

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