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.
Earlier this year I have the pleasure of going up to Grande Prairie Alberta to teach an Introduction to Cheese Making Class, it was a great experience for both the participants and myself. So much so that I have been asked, and I said yes by the way, to come back in April of 2015 to teach another class. So mark you calendars, April 11, 2015 is the date. If they get a great response another class could be added.
You can find out more about Grande Prairie Regional College and how to register for the class by clicking here.
Have curd knife, will travel.
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.
I spent the night before prepping my .
As you may or may not know, I have taught Introduction To Cheese Making Classes for Metro Continuing Education in Edmonton. Yesterday I had the pleasure of teaching my first “Advanced” class, Camembert. I always talk about how the quality milk is important and all brands are not created equal; but at the same time I talk about how decent cheese can be made from bog standard store milk. Thanks to past student of mine, who got me in contact with the Manager, Scott, of Blush Lane Organic Market in Edmonton, this class had the opportunity to use some amazing milk. Blush Lane Organic Market sponsored the milk for my class, by providing 32 Litres of Organic, Grass-Fed, Low Heat Pasteurized, Non-Homogenized Vital Greens Milk from Picture Butte, Alberta. I wanted to publicly thank Scott and Blush Lane Organic Market for their generous donation, it was greatly appreciated by everyone.
The milk and some coupons for the Store.
But how did the cheese turn out you ask? Well the proof is in the pudding or curd in this case.
A while back I was asked if I would travel to Grande Prairie and teach one, possibly two, cheese making classes for Grande Prairie Regional College (GPRC). Grande Prairie is about 500 km north-west of Edmonton, where I live, and I have never been there before. Of course I said yes, and I started to prepare for the class. (more…)
On Saturday May 24, I instructed my second last cheese making class for the spring session for Metro Continuing Education, this time I was able to get some pictures of the cheese that the students made.
All the ingredients we need for the class, that and the milk.
I have some exciting news to share. I have been asked, and I accepted, to teach two, one day cheese making classes for Grand Prairie Regional College the weekend of June 7 & 8, 2014.
So if you live in Northwest Alberta, or even Northeast British Columbia and fancy learning to make cheese, the you can register here
I think I need to change my motto to “Have Curd Knife. Will Travel”
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.
Click here to visit Metro Continuing Education to get more information or to register.
You probably noticed the changes to the website, and to the Cheese Making Classes page. With the changes there have been some glitches, including the new Class Information Request form not working. I apologize if you filled it out and you did not receive an answer back.
The form now works, so please resubmit your email and I will get back to you.
I regret to announce that our class for this Sunday (May 19th) at Smoky Valley Artisan Cheese has been postponed due to unforeseen circumstances. All booking will be transferred to our next session on June 30th. If you have any questions please feel free to contact me