Month: May 2014

Meet and greet for new and aspiring cheesemakers – Great Canadian Cheese Festival

“Cheese. Who doesn’t love it? Cheesemaking is synonymous with happiness making. If you make cheese at home and are wondering about start-up, are mystified by the numerous regulations, or just want to talk about rinds in all their microbiological glory, come join us.” The…

May 24th Cheese Making Class

On Saturday May 24, I instructed my second last cheese making class for the spring session for Metro Continuing Education, this time I was able to get some pictures of the cheese that the students made.

3.5 Months Under Wraps – Clothbound Cheddar Update!

It has been a while since I last updated the condition of my Clothbound Cheddar, it is time to look at the cheese now that it has reached a milestone.  Most of the recipes for cheddar say that you can try it at 3…

The Cheese Gets The Strap – Spruce Wrapped Reblochon Take 2!

My first attempt at using spruce straps for my cheese turn out better than I could have hoped!  Unfortunately there were a few friends, well one in particular, that would not be able to try the previous batch of cheese, so in all fairness…

Return Of The Little Squirrels!

A while back I mentioned that I thought I had finally cracked the recipe for my Little Squirrels, a semi lactic bloomy rind made from cows milk.   It was time to try again, but being me, I wanted to tweak the formula.  I…

My Wife’s Request For Fresh Feta.

I have often mentioned that my wife is not a big fan of cheese, so when she made a specific request for cheese, I was determined to make sure I made it with care and attention.  Especially when she requested Feta.  She likes fresh…

It Was A Grey and Dreary Day, But We Had Cheese!

On May 4th the League of YEG Home Cheese Makers’s had our third get together, this time in celebration of the often maligned Washed Rind cheeses.  The stinkers, the aromatically enhanced glorious leaders of the cheese world.  Can you tell I love washed rind…

Basic Fresh Cheese – Cheese Making eBook On The Way!

After several months and many edits, I have finally finished my first eBook.  For now the only way to get it is to take one of my private cheese making lessons, but I am working on setting up direct sales through my website, and…

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