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 Great Canadian Cheese Festival is holding a meet and greet for aspiring cheese makers.  IT sounds like a great opportunity to meet and speak with like-minded home cheese makers, or those looking to start a cheese making business.  Marie-Claude Harvey, owner and general manager of Fromagerie F.X. Pichet, will be in attendance to share her own experience and answer questions.

Edit:  I just heard from Georgs Kolesnikovs, the Founder and Director of the Festival, that if they get more than 10 people this may become a yearly event.

For more information check out the link bellow.

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

I only wish I was able to attend.20140423-094429.jpg


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.

All the ingredients we need for the class, that and the milk.

All the ingredients we need for the class, that and the milk.


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 months.  I don’t like the taste of soap, though Lifebouy has a nice piquant flavour but that is a different story; so I will wait a few more months to break out the trier and sample.

Clothbound Cheddar at 3 Months old

Made my birthday weekend, it is starting really look its age.

The lard is really doing its job and the mould is staying in the cheesecloth, I am really happy with how things are going (more…)

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 I had to make more.  So it was time to fire up the cheese vat and get make some Victoria Day Long Weekend cheese!

Cheese Vat

My trusty “Roaster Vat” starting to warm the milk.

My only problem with this make is that I cannot find the same beer that I used that last time, but I have some time to find it. (more…)

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 kept the basic formula, but this time I upped the fat content.  Last time I used 4 litres of skim milk and 500 millilitres of heavy cream, this time the cream stayed the same but I used 4 litres of 2% milk as the base.  I am not sure but I think this makes the cheese in the double cream range or at least 1.5.  At this point I was toying with the idea of using PLA instead of Geo 17 as the mould source.

Time To Choose

I had both PLA and Geo 17, but which one would I use?


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 Feta, not too salty and without brine.  So off to the store I went to get some local Goat Milk and got to work.

With my 4 litres of Goat's Milk I started making Feta.

With my 4 litres of Goat’s Milk I started making Feta.


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 cheese?  Sure they stink, but fore the most part their aroma mellows at room temperature.  Their flavours can be in your face, even complex or easy like a Sunday morning.

We had a variety of cheese, that included some non-washed rinds, such at Rick’s Wild Crottin and Wild Ash’d Goat, Corinne’s amazing Marinated Chèvre, Larry’s Great Brie.  I put out some of my 4 month old YEGmental and some Queso Fresco.

All the cheese in the world

This was the full cheese table

There were so many cheese, that I felt very lucky that, being the host, I would get to keep a few.  There were some interesting cheeses (more…)

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 eventually iBooks etc.  For now here are a few screen captures for you.

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I want to thank my friends Kris for being my editor and my friend Heidi for designing the new logo.

Stay tuned for more announcements about Much To Do About Cheese eBooks and possibly some other goodies.