It has been a long and winding road to get to this point in my cheese making journey, as of this past Monday, we have passed all our licensing inspections and we can now start making cheese. As I type this I am waiting for my first milk delivery of 400 litres of Organic Milk. Next week we up the delivery to 1000 litres. I am blessed in the fact that my long-suffering cheese widow wife has supported me through this transition from Government/Union employee to Professional Cheese Maker. I hope to be updating the blog more often about my first steps into Cheesetopia.
I want to thank everyone who has supported this page while I have prepared for this transition. We are working on getting a website setup for our Company and my blog will be made part it as well.
Lets Make Cheese!
It has been well over a month since I last posted and that was about our now completed Kickstarter Campaign, more on that later, but I have some updates about what I have done the last month or so. One of which is crossing off a cheese that is on my list of must try’s. Read More
I know I have been away for over a month, but it has been for a good reason. I have been in negotiations to buy an existing cheesemaking business and now I am ready to launch my Kickstarter to help raise funds for start-costs. Please take a look , donate if you want, but please share this .
The link to the project is here https://www.kickstarter.com/projects/542185596/chasing-my-cheesemaking-dream-of-owning-my-own-cre
Thank your for your support!
If there is a cheesemaking book in print odds are I have read it; either in hard copy or eBook. If I like it I will buy it and add it to my collection. If it is really good then I will let you know about it. So please forgive my tardiness in passing on the amazingness that is Kitchen Creamery by Louella Hill aka The San Francisco Milk Maid. This book is not only informative and easy to follow; but it is visually stunning with both pictures and hand drawn images by the author. Read More
Gianaclis Caldwell, author of Mastering Artisan Cheesemaking and award-winning cheesemaker at Pholia Farm, as come out with an eBook that takes the knowledge and skills that are passed on in her earlier book and gears it towards the beginner home cheesemakers. It covers the basics, including understanding ingredients and cheesemaking tools. It even talks about how to create your own cheese fridge and how to vacuum seal cheese for aging. This is a fun book to read and is divided into stages that promote a progressive learning of cheesemaking and is a great reference book for anyone wanting to learn how to make cheese. It is only available on Kindle, but you can get a free app on the iTunes store for iPads so you can read it. You can get the book here.
Our next challenge for the League of YEG Home Cheesemakers is a washed curd so I chose to make a Colby using the recipe in the eBook. Read More
I first heard of David Asher when he contacted me about the Canadian Amateur Cheesemaking Awards, back in June. After a few emails back and forth and a little research about his Black Sheep School of Cheesemaking and then heard that he was writing a book about the way he makes cheese. After reading a bit about his book on Chelsea Green Publishing Website I knew this was a must have for my collection of cheesemaking books.
The League of YEG Home Cheesemakers was invited to meet at Northlands Park as part of their commitment to Urban and Sustainable Agriculture. People have been making cheese at home for centuries so it is a good fit for both organizations. As part of this partnership we are running three workshops for Open Farm Days
Alberta Open Farm Days is about farmers and ranchers inviting their urban and rural neighbours to stop in for a visit to share stories, see demonstrations, and learn more about the farmers who grow their food.
Space is limited so get your tickets early you can order them though Ticketmaster here.
Check out Open Farm Days here in Alberta, it is a great thing to do with your family and you can see where your food really comes from.
I am constantly on the look out for new techniques to try with my cheesemaking, so when I heard of David Asher’s blog and his upcoming book, The Art Of Natural Cheesemaking, I just had to check things out. He recently posted his version of a Mason Jar Marcellin, a true lactic cheese that used raw milk and natural Geotrichum to ripen the milk. I don’t have access to raw milk but I figured that I might be able to make a version using store milk.
Though it may not be true to the original vision or spirit of David Asher’s version, but I think I may be on track with my “Little Squirrel In A Jar” version. Read More