Month: June 2014

The “Beaufort” That Waited

Last July (2013) my friend Addie and I decided we were going to make a cheese together and we both thought that an alpine cheese would be a good choice.  We picked one that had a longer aging time as Addie was off to…

Yukon Raft Sampling

Tonight I sampled one of my Yukon Rafts. They are 5 1/2 weeks old and so far they are amazing.   Soft , gooey and a great smell. I used a spoon to peel back the “lid” and then used crackers to scoop out…

Josef Returns, But Bigger & Possibly Better!

Last summer I made an Appenzeller in honour of my Grandfather who had passed away and named it Josef.  I still have a small wedge of that cheese left that I am saving for the return of my friend Addie from India, but it…

Amber Crossing – Room Temperature Gooey Cheese Test

I have mentioned that the Amber Crossing was quite gooey at room temperature, and of course a few people have said to put my cheese where my mouth is, so here is some video I took of the Amber Crossing and its ooey gooey…

Washing The Yukon Rafts – Spruce Wrapped, Beer Washed Reblochon Update.

Now that there is a break in my Cheese Making Class schedule I can play catch up on some the cheeses that I have made.  The one I often get asked about is my latest batch of Spruce Wrapped Reblochon, which I have nicknamed…

Have Curd Knife, Will Travel! – Grande Prairie Cheese Making Class June 7th.

A while back I was asked if I would travel to Grande Prairie and teach one, possibly two, cheese making classes for Grande Prairie Regional College (GPRC).  Grande Prairie is about 500 km north-west of Edmonton, where I live, and I have never been there…

Basic Fresh Cheese – Cheese Making eBook is Ready

Originally posted on Much To Do About Cheese:
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…

Flowers Have Boomed And So Have The Little Squirrels!

Almost a month ago I started a new batch of “Little Squirrels“, by using 2% milk and adding heavy cream to bump up the creaminess.  In that time the cheeses have bloomed, wrapped and sampled several times. I was pleased with the progress of…

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