Tag: cheesemaking

Guest Post: MILK IN CHEESE From Luke Dolby From cheeseandyogurtmaking.Com

Recently I was contacted by Luke Dolby from Cheeseandyogurtmaking.com about the possibility of having guest post on the site.  After some deliberations I decided have Luke be our first guest blogger, as his topic was on milk and the importance of it with cheese…

Some Times The Vat Makes the Man – My DIY Cheese Vat

I have been asked by many readers both here and on the Facebook Page, about my Roaster Vat that I use for my cheese making.  I have to say that it was one of the best things I have ever DIY’d.  I have finally…

Washed Rinds, Cheese Making and Interviews-What a Week That Was!

It has been a busy week here at Much To Do About Cheese’s World Headquarters and out at Smoky Valley Artisan Cheese, a week of working at my day job, a week of cheese making, cheese washing, cheese interviews and prepping product for market…

A Rebel Reblochon – Changing things up by accident.

First and foremost, I want to apologize for the lack of content this past month or so.  In order to work with Smoky Valley Artisan Cheese, I had to make a tough decision about my other employment.  So after 20 years as a Reserve…

Cheese Making Class for May 19 has been postponed

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…

First Official Weekend as a Cheese Maker at Smoky Valley Artisan Cheese!

This past weekend I took my first steps on my journey as a “Professional” Cheese Maker, and spent two days making cheese an hour outside of Edmonton at Smoky Valley Artisan Cheese.  Saturday was a semi-firm cheese day and Sunday was a Brie day…

Never Wishy-Washy about Washed Rind Cheeses – Cheesepalooza Challenge #10

I love cheese, I love all kinds of cheese, I have issue with blues, but I generally love all kinds of cheese.  I have a special place in my heart for washed-rind/smear-ripened cheeses.  I love the stink, I love the flavour, I love the…

Camembert 2 – Ian 0 or How the Cheddar Saved the Day

Some times you come across something that can humble you, for years it has been Mozzarella for me. Now I have another and it is Camembert. I have posted about my earlier failure to make a Camembert for my Mother’s visit this past weekend….

Tweaking the Website – Suggestions Welcome!

I am constantly trying to improve my website, as you can probably tell by the new menu items on the left side of the page.  I have hopefully fixed the Calendar page for events and things happening with Much To Do About Cheese, Cheesepalooza…

Farmer’s Markets Rock – Finally Selling Cheese.

Yesterday I experienced the euphoria of being a vendor at a local market here in Edmonton. I felt the nervousness I haven’t felt since the first day of school, the rush of excitement explaining the types of cheeses that we produce. Just interacting with…

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