My homemade Parmesan

I know it has been a couple of weeks, but now is the time for the update on what is now in the Cheese Igloo…Parmesan is it’s name. I used 11.2 Litres of 1% milk and 2.8 Litres of Goat Milk. I contacted the producer and they indicated that their low heat method would not destroy the lipase (the enzyme that gives Parm it’s flavor) and it would be the right fat content too.

This is my first attempt at a real “Hard” cheese, this is made at higher temperatures than when I made Gouda and Cheddar. I also used a special culture (thermophilic mother culture I made myself) and it took about 2 hours to get to the draining part

It is small, but it should be good.

I am going to be starting on my heritage project where I explore my cultural heritage (French Canadian, Scottish, Austrian) and the cheeses that they make there.
First up the Benoit’s come to Canada……

Caerphilly of my dreams

After 3 week the Caerphilly was ready for tasting. I have been doing some reading and realized that we must have done something right. There was a grey/white mold on the the rind just as the recipe said there should be. Before you say mold…ewwww gross, it is edible and the cheese is good.

I guess part of this is my fault, but people think I make huge cheeses, where in reality they are only about 13 cm in diameter and about 6.5 cm tall. I guess I need to take a proper picture so I did .

I cut the cheese in half, it has a creamy but firm texture in the centre and is more firm towards the rind. You can definitely taste the salt in the pate, but it is not overpowering. It is definitely a”do again” cheese.

I have vacuum sealed the rest and will age it further to see if the flavour mellows

I have not been able to make Cheese for almost a month, this month I hope to make at least one more or possibly two.

Gruff Gouda update

In February I made a Gouda from 8 liters of Goat milk and coloured it with some turmeric. Last night I opened it and had to eat some of it.

This one is straight out of the Vacuum package I put it a nice trivet and let it sit for some time at room temperature.

This next one is after I cut it open then let it sit for a bit more time. I was worried that the turmeric would cause the cheese to be abit streaky with colour, but it looked good to me and tasted great.

The next cheese that will be ready is the Caerphilly in another two weeks.

An Update on the Cheese

I think I have finally got the Cheese Igloo set to the right temperature so I don’t have to fart around with the thermostat anymore. It is amazing what a bulldog clip can be used for.

The cheddar that I made at the end of January is now in a vacuum sealed bag and is ripening for an opening date around October when my friend gets back from Afghanistan. The Goat Milk Gouda (with the Sage, Kosher Salt and Extra Virgin Olive Oil Rind) has been vacuum sealed for it’s protection. It probably would be eaten by now if it wasn’t.

The Gouda that I made for my mother has had it’s rind oiled and now it is just waiting until it can be vacuum sealed as well.

The Caerpilly that my son and I made is now in the Igloo, well it is in a ripening box in the Igloo. I will be washing it with a simple brine solution every few days for the next little bit. Then in about 15 days or so it will be time to crack that sucker open.

Teacher’s Convention Project or Our first Caerphilly Cheese

It is the time of the year where Kids get two days off in order for the teachers can have a convention, but enought of that. It is cheese time again and this time I had a helper, my Son.

Todays cheese is a Welsh Miner’s Cheese called Caephilly. We started with 12 Litres of Milk (3.25 Homogenized) and also the first time I used Calf Rennet and of course I have pictures

This is the Milk warming in the Cheese Vat. I have rigged up a way to hold the thermometer.

This one is of the cut curd after adding the Rennet

After heating the curd and letting it rest I then drained it to get rid of the whey.

This is going to be the biggest cheese I have made to date this is triple the amount of curd that I have ever produced.After you drain it then you should stack it and allow more to whey to drain out.

In order to have it drain and have the whey drain away from the curd, I lifted the the edge of the insert for the vat and propped it up with a measuring cup.

After the stacking, I then milled (broke up) the curd slabs and added salt and mixed it.

Then I placed it in a cheese cloth mold ready for pressing. It has to mbe pressed and flipped several times at a lower pressure then a final press at the end pressure.

More will come on this.

Update on the Gruff Gouda

I have started to oil the rind on the Gruff Gouda and it smells wonderful . The rind is pretty tough so it should get softer and more delicious as the time goes by.

I am using a mixture of Extra Virgin Olive Oil, Kosher Salt and Sage. I cannot wait for taste testing in a few weeks.

A New Cheese Vat and a Granny Gouda

Yesterday, I picked up my new cheese vat, a 17 quart counter top roaster. So far it has performed well and I am happy with it. I have started to make a Gouda for my mother. This one was made with 8 litres of Homogenized Milk and a pint of Half and Half.

It turned out not to be a pretty cheese, but I have had time to post pictures of the new Vat.
This is it with my high tech thermometer holder.

Little Miss Muffet would have to sit on her Tuffet a long time before I give up these curds and whey

Goats Milk Gouda Time

On Saturday I made a Gouda using Goat Milk and use Turmeric to colour it to the normal Gouda hue. I started with a water bath and heated 8 litres of milk to temperature and then added my culture, calcium chloride and turmeric. As you can see that the Cheese Vat hangs precariously on the edges. I need to find a better pot or I need to find better way to set this in.

After I let the cu lure “bloom” for an hour, I brought it back up to temperature and added the Rennet and let it do it’s business for 45 Min’s to an hour. After I had what is called a clean break (curd cuts cleanly not as mush) I started to raise the temperature slowly and removed 3 litres of whey and replaced it with hot water. After I had reached edthe appropriate temperature it was Pre-press time. I pressed the curd in the whey for 30 Min’s. Then I transferred the whey to my Cheese Press and pressed it for 8 hours. Sorry I go caught up with the process to get pictures of this. The result was this 3 pound Bundy of a Gouda

The splotches are from un-dissolved turmeric. I should be able to fix this on the next Gouda. The Cheese is now in the Air Drying stage and will sit on the board for the next few days being flipped a few times a day. Then into the Cheese Igloo.


I am back, and I brought Cheese

I know that the four people that had been reading this blog were probably upset that I had not updated it in about three year, well Mom, Garandma, strange man with the weasy voice. Sorry!

I have now started a new cullinary journey and wish to share it with everyone. I make cheese and I am not affraid to tell the world. How did this come about you ask? I know you didn’t but humour me. If people know me they should know that I love cheese. Cheddar, Gouda, Mozzarella etc it has been something I have loved since I was a boy. If you have ever gone to a store and priced out a piece of Gouda you would have a heartattack. I figured that I could do this and it had to be a bit cheaper, it is in the long run. I have now made two successfull Goudas, three disasters and one awesome Cheddar (well I hope it is awesome it wont be ready for 6-7 months) I have had three sucesses with Mozzarella as well.

Here are some of my sucesses:
This was a Mozzarella and a Riccota that I made for some Home Made Ravioli

I recieved a Cheesepress for Christmas and this was the Gouda I made on Boxing Day

———–>>>>> This is my lovely Cheddar

I will post every time I make a Cheese and tell you how it is doing.

I am planning on making a Goats Milk Gouda this weekend. Joy

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