If it is Gouda for you, then it is Gouda for me!…Part 1

December has come and gone, just as 2012 has turned to 2013, change is good, but certain things stay the same, I make cheese and I love it.  Recently I asked my readers to vote on which “washed curd” cheese I should make as my next cheese.  First I was surprised that anyone voted and…

Tomme(y) comes marching home Hurrah!

Last weekend Addie and I made the trek out to Smoky Valley Goat/Artisan Cheese to help out with a Cheese Making Session. Leslie and Alex run sessions where you get to learn how to make cheese and help with the day’s make.  There is a fee go to contact me and send me a message…

Getting my Asiago On!

I have made hard cheese before, Parmesan and my Ewe’s milk basket cheese ended up being a great hard cheese for grating, but I like Asiago and I thought I would try  the recipe in Mary Karlin’s book gives you two options for the cheese and produces two small wheels. One that would be aged…

Semi-Lactic Cheese #2 – First 37 hours of Secret Squirrel

Part of my reasoning behind helping/joining Cheesepalooza is to get out of my comfort zone as well as resetting my cheese making.  One branch that I have been interested in, but have been too busy or too chicken to try has been “Semi-lactic” cheeses.  “Semi-lactic,” which means that the cheese is curdled more by lactic-acid…

Smoky Valley Thanksgiving Cheese Adventure

Well better late than never should be the title of this post or Ian gets to play cheese maker part II, but in reality it is Addie, Diana and my Excellent Cheese Adventure or bringing Callingwood into existence.  It was a cool morning when the three of us met to head out to Smoky Valley…