Gianaclis Caldwell, author of Mastering Artisan Cheesemaking and award-winning cheesemaker at Pholia Farm, as come out with an eBook that takes the knowledge and skills that are passed on in her earlier book and gears it towards the beginner home cheesemakers. It covers the basics, including understanding ingredients and cheesemaking tools. It even talks about how to create your own cheese fridge and how to vacuum seal cheese for aging. This is a fun book to read and is divided into stages that promote a progressive learning of cheesemaking and is a great reference book for anyone wanting to learn how to make cheese. It is only available on Kindle, but you can get a free app on the iTunes store for iPads so you can read it. You can get the book here.
Our next challenge for the League of YEG Home Cheesemakers is a washed curd so I chose to make a Colby using the recipe in the eBook. (more…)
I first heard of David Asher when he contacted me about the Canadian Amateur Cheesemaking Awards, back in June. After a few emails back and forth and a little research about his Black Sheep School of Cheesemaking and then heard that he was writing a book about the way he makes cheese. After reading a bit about his book on Chelsea Green Publishing Website I knew this was a must have for my collection of cheesemaking books.
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.
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.
I am constantly on the look out for new techniques to try with my cheesemaking, so when I heard of David Asher’s blog and his upcoming book, The Art Of Natural Cheesemaking, I just had to check things out. He recently posted his version of a Mason Jar Marcellin, a true lactic cheese that used raw milk and natural Geotrichum to ripen the milk. I don’t have access to raw milk but I figured that I might be able to make a version using store milk.
Though it may not be true to the original vision or spirit of David Asher’s version, but I think I may be on track with my “Little Squirrel In A Jar” version. (more…)
Being surrounded by cheese and getting to sample it, sounds like a dream doesn’t it? Now try to imagine 25 cheeses from amateur cheesemakers from all over Canada and they need to be judged to determine the best in Canadian Amateur Cheesemaking. Doesn’t sound like too much fun now doesn’t it. This was my first time judging cheese, but I was lucky to have award-winning cheesemaker Stephanie Diamant, formerly of Fifth Town Artisan Cheese and now with Black River Cheese.
It was a great experience judging alongside this experienced cheesemaker, I was able to channel my “Cheese Fanboy/Amateur Cheesemaker”, with Stephanie’s help, into judging. I am overly critical about my cheese, so it was nice to discuss the cheeses with a professional which made me more objective. I reblogged the results earlier that were posted on CheeseLover.ca so I am only going to talk about the judging and mention the winners. (more…)
It has been almost a month since I last posted something. What can I say, life has been hectic and there hasn’t been much to report on the cheese front. Well other than we are days away from the Inaugural Canadian Amateur Cheesemaking Awards, which I will be attending (more on that later). I do have a few updates on some cheeses that are in progress.
On May 9th the League of YEG Home Cheese Makers, a growing group of Edmonton based home cheese makers, met in a spacious room at the Expo Centre at Northlands here in Edmonton. Our theme was Bloomy Rind Cheeses, or what ever a member had to share. Not only did we have a great time but we also discussed expanding membership numbers.Please note that all the pictures were taken with my phone, sorry for the quality. (more…)
Once again I fell into the trap of making cheese, trying it and moving on. I have issues being motivated enough to write posts for the site. I have been lax in my picture-taking, except for Instagram/Facebook. Well the time has come for me to play catch up. I want to share a cheese that has changed my mind about Blue Cheese. On December 27, 2014 I made my first proper blue cheese, it was a Stilton Style cheese. Now 3 months later it was time to open up this cheese and see if the finished product was any good.
Quick spoiler – it was. But there is more to this cheese than that. (more…)