On a frozen evening at the beginning of December the first meeting of the League of YEG Home Cheese Makers was hosted by our member Rick and his wife Lorrie. We were gathering to share our first cheeses that we made and to talk of all things cheese. It was about -25C and we had just come out of a snow storm that dropped almost 15 cm of snow over a few days and not all the starting group could attend, but it was fitting that it was a festival of Bloomy Rinds. I will be honest that we spent more time eating cheese and talking than taking pictures of the cheeses. It was a great evening, with good company and great cheese.
It has been almost six weeks since I tried making Camembert for the third time, this was our cheese for our first meeting of the League of YEG Home Cheese Makers and hopefully they would turn out this time and not be a pile of ammoniated nastiness. I made the MiniCams as a way to use up some of the curd that was left when draining the big Camembert or Camembundy as it came to be known as, and as way to have a little quality control or samplers if you will. So about two weeks ago I decided to open up one of the MiniCams to see whether I had a hot mess or gooey goodness.
It snowed here last night, it was a wet heavy snow. I shouldn’t have been surprised it is November and we still haven’t had any real snow and this is Canada after all. So the snow had me thinking it was time to post an update on the Bloomy Rind Cheeses that I have on the go. After looking at the MiniCams it looked like I had the beginnings of “Slip Skin” (link to Curd Nerd) so It was time to wrap the cheese and get them into cooler ageing. I know that the bloom was not complete but I think I had too high of humidity and the Geo 17 might have gotten out of hand. (more…)