Almost A Year On The Winding Road or How The Time Flies!

Every time I sit down to type out a blog post I get side tracked with a customer order, an email from my business partner or I am just too tired to type.  They are good distractions to have from a business point of view, but not so much for the people who have been loyally waiting for an update on my Travels along the Winding Road.  When I started this blog all those years ago under the name of “Pop-tarts and Schnitzel”  who would have thought my rambles about food would turn to cheese making, to Much To Do About Cheese; now to being the cheese maker/co-owner of Winding Road Artisan Cheese.   It is funny what journeys life will take you on.

Our view

The view from the door of the cheese building



Cheesemaking Workshops on Open Farm Day – Northlands Park

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.

Albert Open Farm Days Website.


For more information about Open Farm Days activities at Northlands click on the image above.

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.

Ian Logo

All Revved Up to Try Winners of the 2015 Canadian Cheese Grand Prix

If you love cheese, especially Canadian Cheese, and a friend asks you if you want to try a selection of winners of the 2015 Canadian Cheese Grand Prix including the Grand Champion what do you do?  You say yes of course!

The Cheeses on Board 1 from Left - Right: Handeck , Cherry Bocconcini, Traditional Clothbound Cheddar 9 to 12 months ,Le Bleu d'Élizabeth (

The Cheeses on Board 1 from Left – Right:
Handeck , Cherry Bocconcini, Traditional Clothbound Cheddar 9 to 12 months ,Le Bleu d’Élizabeth

Cheese Board 2 from Left to Right: Laliberté,Pepper Raclette, Heidi

Cheese Board 2 from Left to Right:
Laliberté,Pepper Raclette, Heidi


The Cheese Well Traveled – Ontario Cheese Comes West

In country as big as Canada there are bound to be cheeses that never leave their home regions or are not known well enough by local cheesemongers to bring them in.  Thanks to an internet cheese friend, yes that is a thing, I was lucky enough to sample some great Ontario Cheeses that don’t make it to Alberta, well Edmonton at least.The line upI want to thank Kelsie Parsons for bringing these great cheeses from Ontario on his recent trip out west for work  Kelsie was the Official Cheesemonger for the 2014 American Cheese Society Conference and is currently putting the finishing touches on his book about Artisan Cheesemakers in Canada. (more…)

A Canadian Amateur Cheese Making Competition – Yes Please!

Calling all Canadian Home Cheese Makers – The Great Canadian Cheese Festival is looking at adding a Cheese Making Competition/Awards for those of us who make cheese at home.  Right now they are looking to see if there is interest from the home cheese making community in Canada.  They announced it earlier today on Twitter and on the Festival’s Facebook page.Cheeese CompIf you are interested head on over to The Great Canadian Cheese Festival’s Facebook page and like or comment on the post here or email the festival directly at competition at(@)  Email link here.

Lets make this happen!


On The Blue Road To Stilton – Last Cheese Of 2014…Part 1

I have toyed with lactic blues over the past few months with varied success, but as 2014 drew to a close it was time to buckle down and make a proper blue.  With so many choices, I thought the classics don’t go out of style and I have had requests for a certain English Blue for a while; so a Stiltonesque cheese it was to be.

Stilton, both Blue and White versions, have PDO status by the EU and can only be made in three counties (Derbyshire, Leicestershire, and Nottinghamshire) in England, using pasteurized milk, to be considered Stilton.  A Raw Milk version of Stilton, co-created by Randolph Hodgson of Neal’s Yard Dairy and American Joe Schneider, is called Stichelton because of the conditions of the Stilton PDO.

Would a Stilton by any other name smell as funkilishous?  Would it taste as great?  It was time to fire up the cheese vat and find out.

Cultures and mould added for Stilton Style cheese

With the cultures and P. Roqueforti added the Stilonesque was under way!


A Year In Cheese – The Big 3!

I have been tempted to take the next few weeks off from writing and concentrate on Family and personal cheese making, but I have some pictures that I wanted to share.  They from a Yukon Raft tasting, but of two of “The Big 3” cheese that I made this year.  The Clothbound Cheddar and Josef.

"The Big 3" - Clothbound Cheddar, Yukon Raft and Josef

“The Big 3” – Clothbound Cheddar, Yukon Raft and Josef


Product Review – Woolwich Dairy’s Coco Loco Chèvre Spread and Giveaway!

I get a lot of companies sending me emails asking me to review their product, 99.9% of them have nothing to do with cheese.  So when I received an email from Woolwich Dairy asking me if I would review their new flavour of Chèvre spread called Coco Loco, I said sure why not.  Coco Loco

Disclaimer –  I have not been compensated for this review by Woolwich Dairy, other than the two containers of the Coco Loco they sent for the product reviews.  The opinions stated are mine and mine alone.  Woolwich Dairy has offered a gift basket to be given away on this site.  Details of the giveaway will be at the end of the post. (more…)

3.5 Months Under Wraps – Clothbound Cheddar Update!

It has been a while since I last updated the condition of my Clothbound Cheddar, it is time to look at the cheese now that it has reached a milestone.  Most of the recipes for cheddar say that you can try it at 3 months.  I don’t like the taste of soap, though Lifebouy has a nice piquant flavour but that is a different story; so I will wait a few more months to break out the trier and sample.

Clothbound Cheddar at 3 Months old

Made my birthday weekend, it is starting really look its age.

The lard is really doing its job and the mould is staying in the cheesecloth, I am really happy with how things are going (more…)

My Press-ious – My Early Birthday Present.

My Birthday is coming up, so like any self-respecting home cheese maker, upgraded some equipment.

This precarious set up was not doing the trick anymore.

This precarious set up was not doing the trick anymore.

What should I do?  Well my wife and kids decided that I am not that great at making presses so it was time for me to get a proper press.  I arrived home to find this waiting for me.

This box was waiting for me at home last week.

This box was waiting for me at home last week.