My How Time Flies – Updates & The Great Amateur Cheese Adventure.

It has been almost a month since I last posted something.  What can I say, life has been hectic and there hasn’t been much to report on the cheese front.  Well other than we are days away from the Inaugural Canadian Amateur Cheesemaking Awards, which I will be attending (more on that later).  I do have a few updates on some cheeses that are in progress.

4 Month Old Josef.

4 Month Old Josef.

Back in February I made this year’s Josef, my Appenzeller style cheese, named after my Grandfather.  I have washed the cheese every 2 weeks with a super secret wine herb mix.  It will be another 6 to 8 months before this one gets opened.  I am really happy with how things are progressing.

My latest washed rind cheeses have come along spectacularly.  I washed them with a pear mead that League of YEG Home Cheese Maker makes.  I have yet to come up with a name for these lovely stinkers but they look and smell great!

The colour and the geo are right where I want them to be.

The colour and the geo are right where I want them to be.

They are now ready to be wrapped and aged until our meeting at the end of June.

They are now ready to be wrapped and aged until our meeting at the end of June.

I am leaving for the Canadian Amateur Cheesemaking Awards, in Picton, Ontario tomorrow.  I am going to be documenting the journey and the awards both on social media and I will be making a few posts (hopefully while I am there) on the site.  I am excited to be a part of the team that has brought the Canadian Amateur Cheesemaking Awards into life.

Until next time….Ian Logo

 

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