Tag: cheese maker

If it is Gouda for you, then it is Gouda for me!…Part 1

December has come and gone, just as 2012 has turned to 2013, change is good, but certain things stay the same, I make cheese and I love it.  Recently I asked my readers to vote on which “washed curd” cheese I should make as…

Cheese Genesis – Smoky Valley Artisan Cheese Trip – 27 December 2012

It was a balmy -24C when I met Rick(from Explorations with Sailor Rick and part of Cheesepalooza) at the Tim Horton’s Parking at 5:30 AM on December 27.  We were meeting to head out to Smoky Valley Artisan Cheese (our partner in Cheesepalooza) to help…

Past present future- Much To Do About Cheese Holiday Update

So as the year winds down I have not had too much time to write anything let alone make as much cheese as I would like to.  That being said I have some quick updates on Tomme(y) and a few other cheeses that I…

Tomme(y) comes marching home Hurrah!

Last weekend Addie and I made the trek out to Smoky Valley Goat/Artisan Cheese to help out with a Cheese Making Session. Leslie and Alex run sessions where you get to learn how to make cheese and help with the day’s make.  There is…

Mastering Artisan Cheesemaking By Gianaclis Caldwell: Perfection in Paperback

I collect information.  Yes I said it I collect information.  I am not a person who collects information to crush my enemies; wait I do try to crush the evil Mozzarella Monkey, but that is another story.  I try to collect information about things…

Semi-Lactic Cheese #2 – First 37 hours of Secret Squirrel

Part of my reasoning behind helping/joining Cheesepalooza is to get out of my comfort zone as well as resetting my cheese making.  One branch that I have been interested in, but have been too busy or too chicken to try has been “Semi-lactic” cheeses. …

Mozzarella: The Demon Cheese – November Cheesepalooza Challenge

If a person could have a nemesis and if that nemesis could be a cheese, then for me it would be Mozzarella!  I have struggled in vain with this cheese, with little or no success.  Currently as I type this I am 4 for…

Cheesepalooza Feta (Ian cops out on a challenge), Crescenza, Caerphilly, Chèvre Honey Ice Cream, Oh My!

What a month, a trip out to Smoky Valley Goat Cheese to make Feta, making another Crescenza, a secret squirrel cheese (that is a post for later), and a Caerphilly lesson for Valerie and Addie.  Also there has been various cheese making opportunities that…

Thank you to a reader from Scotland

Sometimes coincidence/fate, external actions of others can be humbling. My sister Catherine, whilst on her recent trip to Scotland, stopped into a cheese shop in Edinburgh. The person working there asked where she was from. She proudly said Canada, that led to the usual…

%d bloggers like this:
%d bloggers like this:
%d bloggers like this:
%d bloggers like this:
%d bloggers like this:
%d bloggers like this:
%d bloggers like this:
%d bloggers like this:
%d bloggers like this: