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.
Wow, where has the time gone? It has been 5 months since we started production at Winding Road Artisan Cheese and almost a year since we first were offered the opportunity to buy the facility. It has been a whirl wind of a five months, with an inclined learning curve and some lessons learned. We finally have our website up and running. I will be “tweaking” it here and there over the next few weeks when I can, mainly to add places where you can get our cheese. There is much more to share, but be sure to click on the picture of the webpage to go to Windingroadcheese.com. (more…)
Marketing, determining costs per kilogram, tracking sales, inventory of product and supplies; these are all things that never crossed my mind when I was in my kitchen making one or two wheels of this or that, going on about how, if I could do this for a living I would in a heart beat! Dreams have become reality and the learning curve is steep but worth every step. I am blessed with a great business partner who not only is a friend but has become a mentor for the business side of things. I am learning that these items are important to bring our cheese to market and still be able to pay the bills, without his advice and collaboration I think things would not have gone as well as it has been.
I recently had a friend, who is a photographer, come out and do some promo pictures of me and more importantly of the cheese, so all the pictures in this post come from Ernest at Studio-E Photography in Edmonton.
I still have a hard time believing that I am a professional cheese maker! It has been a little over month since we started production and it this will be our second week at the French Quarter Grand Market in Edmonton. What a month it has been.
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. (more…)
I know it has been over a week since my last post, but things have been a bit hectic, that combined with a bit of flu thrown in for good measure. The Stilton has been showing signs of life over the past couple of weeks, so much so that it still has its own ripening box and cheese fridge.
I actually shouted it’s alive one day as I brought it out of the fridge to flip. (more…)
It was a cold and cheese full day last Saturday in Edmonton, when 9 more people joined the “Fellowship of Cheese Making.” It was -28 degrees Celsius (-18 Fahrenheit) at the start of the day, but it warmed up to a balmy -23C by the time we finished.
There are several cheese producers in my home province of Alberta, there are a few that produce cow and goat milk cheese; but only one that I know of that produces wonderful sheep milk cheeses. The Cheesiry was started in 2009 in Kitscoty Alberta, (200 km east of Edmonton) by Rhonda Headon, using the milk from her flock of grass-fed East-Friesian sheep. I had spoken with Rhonda a few times “online” and over the phone and once in person, but it was time I made the trek out to Kitscoty and for a visit. After all I had bought her cheese before, it would be rude not to visit. So with my friend Addie behind the wheel we left Edmonton and headed out on the open road for an Alberta Cheese Adventure.
We arrived at the farm just in time for the pressing stage of the day’s cheese making, Rhonda was nice enough to invite us into the cheese making room to see the process. We donned our proper cheese shoes and headed in armed with curiosity, a love of all things cheese and my camera.
Just an update to for my the classes that I am teaching for Metro Continuing Eduction in Edmonton, they have added a third class due to the high demand. It will be on Saturday April 12 from 9AM to 3 PM. There are still a few spots left in the class when I looked tonight.