November 22 Camembert Class – Thank You Blush Lane Organic Market!

As you may or may not know, I have taught Introduction To Cheese Making Classes for Metro Continuing Education in Edmonton.  Yesterday I had the pleasure of teaching my first “Advanced” class, Camembert.  I always talk about how the quality milk is important and all brands are not created equal; but at the same time I talk about how decent cheese can be made from bog standard store milk.   Thanks to past student of mine, who got me in contact with the Manager, Scott, of Blush Lane Organic Market in Edmonton, this class had the opportunity to use some amazing milk.  Blush Lane Organic Market  sponsored the milk for my class, by providing 32 Litres of Organic, Grass-Fed, Low Heat Pasteurized, Non-Homogenized Vital Greens Milk from Picture Butte, Alberta. I wanted to publicly thank Scott and Blush Lane Organic Market for their generous donation, it was greatly appreciated by everyone.Blushlane

The milk and some coupons for the Store.

The milk and some coupons for the Store.

But how did the cheese turn out you ask?  Well the proof is in the pudding or curd in this case.

I had a great group of students in the class, they were all eager to learn and had some great questions about how to age their cheeses at home.

The class was small enough so they could work in groups of two

The class was small enough so they could work in groups of two

Everyone had already taken the Introduction Class so they were ready to go.

Everyone had already taken the Introduction Class so they were ready to go.

Each group used 8 litres of Vital Greens Milk courtesy of Blush Lane Organic Market.

Each group used 8 litres of Vital Greens Milk courtesy of Blush Lane Organic Market.

I brought some cheese with me.  I had one store bought cheese, and four cheeses that I made.

I brought some cheese with me. I had one store bought cheese, and four cheeses that I made.

I made sure that the cheeses that I brought all had some flaw, well the ones that I made that is.  I have a philosophy when it comes to teaching cheese making, I like to show the students how to spot when something is wrong with their cheese.  It would have been all fine and dandy to show them perfect Camembert and say “With practice you can make cheese like this…”, but I feel they would learn more from seeing what “Slip Skin” actually looks like, or what a Camempuck looks like when you bounce it off the floor.  All the cheeses were edible and for the most part tasted great, but they were used as visual aids to the lesson.

The curd from this milk was amazing!

The curd from this milk was amazing!

It was firm, yet soft.  I was quite pleased that everyone got a high yiedl

It was firm, yet soft. I was quite pleased that everyone got a high yield

Nice and fluffy curd.

Nice and fluffy curd.

It was the best curd I had seen in a long time.

It was the best curd I had seen in a long time.

Kudos to the class for coming up with this draining system on their own.

Kudos to the class for coming up with this draining system on their own.

One group had so much curd that they shared with another.

One group had so much curd that they shared with another.

This time we had people saving whey for other uses.  I was pleased to see this.

This time we had people saving whey for other uses. I was pleased to see this.

Team work

Team work at its best!

 

Everyone was able to bring home two cheeses to finish.

Everyone was able to bring home two cheeses to finish.

They all would be ready for the first flip by the time they got home,

They all would be ready for the first flip by the time they got home.

The one draw back to teaching Camembert, is the “Watching Paint Dry” moments in between the steps.  I provided some concurrent learning by talking about “Ripening Boxes” and how to make your own “Cheese Cave”.  All in all I think a round of cheese charades would have been great too.  It was a great class, with great people and great conversation too.  I hope to hear back from the class about how their cheeses turned out.

I will have more pictures up on the Facebook Page later in the week.

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2 comments

  1. Could you please give your contact info? I’d like to get in touch. You have much else, but I can’t find any contact info! Thanks

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