Much To Do About Winding Road Artisan Cheese

I still have a hard time believing that I am a professional cheese maker!  It has been a little over month since we started production and it this will be our second week at the French Quarter Grand Market in Edmonton.  What a month it has been.

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This was a highlight of my first month. I have to say the inspectors from Alberta Agriculture and Alberta Health Services are great to work with.

We passed all our inspections and started making cheese at the beginning of March.  I have to say that scaling recipes/formulas is not as easy as you think.  I started with fresh cheeses and semi lactic cheeses to get the hang of large batches, but working with our wonderful organic cows milk sure helps.

Highland Hall and "183" are two of our bloomy rinds.

Highland Hall and “183” are two of our bloomy rinds.

My new boots and a paddle.  Who knew my canoe skills would be used in cheese making.

My new boots and a paddle. Who knew my canoe skills would be used in cheese making.

I made it into a local newspaper.

I made it into a local newspaper.

I am working on filling the aging rooms with cheese.  The top section is room 3 and yes those are Josef on the shelf.

I am working on filling the aging rooms with cheese. The top section is room 3 and yes those are Josef on the shelf.

It has been a tough go, let’s be honest most start-ups are.  I have my cheese in Farm to Fork Eatery in Sherwood Park and in a Latin Store in Edmonton, my business partner is working his butt off sending out samples.  We are still trying to get our Windingroadcheese.com set up so we can fold Much To Do About Cheese into the site as the blog.

I have had to give up private classes for now, but I am still teaching this fall for Metro Continuing Education in Edmonton.

Thank you for all your support and if you are interested in getting some of my cheese email info at windingroadcheese.com (just note that I am only licensed to sell cheese in Alberta, Canada at this time.)

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