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
Being surrounded by cheese and getting to sample it, sounds like a dream doesn’t it? Now try to imagine 25 cheeses from amateur cheesemakers from all over Canada and they need to be judged to determine the best in Canadian Amateur Cheesemaking. Doesn’t sound like too much fun now doesn’t it. This was my first time judging cheese, but I was lucky to have award-winning cheesemaker Stephanie Diamant, formerly of Fifth Town Artisan Cheese and now with Black River Cheese.
It was a great experience judging alongside this experienced cheesemaker, I was able to channel my “Cheese Fanboy/Amateur Cheesemaker”, with Stephanie’s help, into judging. I am overly critical about my cheese, so it was nice to discuss the cheeses with a professional which made me more objective. I reblogged the results earlier that were posted on CheeseLover.ca so I am only going to talk about the judging and mention the winners. Read More
I was honoured to be a part of the Canadian Amateur Cheesemaking Awards and I am looking forward to next year’s awards June 4-5, 2016 at The Great Canadian Cheese Festival.
From left: Ian Treuer, Judge; Elis Ziegler, Best Fresh Cheese; Doreen and Pete Sullivan, Best Bloomy Rind Cheese; and Suzanne Lavoie, Best Blue Cheese. Missing John Michael Symmonds, Best Firm Cheese, and Mira Schenkel, Best Washed Rind Cheese and Best of Show. All photos by Jane Churchill. Click on any image for an enlarged view.
The eye-opener at the inaugural Canadian Amateur Cheesemaking Awards—and the palate-shocker—was the high quality of cheese made in homes across Canada.
In appearance, aroma, texture and flavour, many of the entries were the equal of commercially made cheese. None so more than Clover, the entry that captured Best of Show honours and won the washed-rind category in the competition held in conjunction with The Great Canadian Cheese Festival in Picton, Ontario, on the first weekend of June.
Made by Mira Schenkel of Salmon Arm, British Columbia, Clover was the clear favourite of anyone lucky enough…
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