In country as big as Canada there are bound to be cheeses that never leave their home regions or are not known well enough by local cheesemongers to bring them in. Thanks to an internet cheese friend, yes that is a thing, I was lucky enough to sample some great Ontario Cheeses that don’t make it to Alberta, well Edmonton at least.I want to thank Kelsie Parsons for bringing these great cheeses from Ontario on his recent trip out west for work Kelsie was the Official Cheesemonger for the 2014 American Cheese Society Conference and is currently putting the finishing touches on his book about Artisan Cheesemakers in Canada. (more…)
I love making cheese and I love teaching people how to make their own cheese. On March 7th I had the pleasure of teaching a “Feta” Class for Metro Continuing Education here in Edmonton. I want to thank Scott Bladon and his team at Blush Lane Organic Market for sponsoring the class and providing the Goat Milk for the students. Milk is the most expensive part of cheesemaking, so when Blush Lane Organic Market offered to donate the milk I was truly grateful. (more…)
First off I want to apologize for not posting over the past couple of weeks. I have been extremely busy with my day job, cheesemaking classes, The Canadian Amateur Cheesemaking Awards and on top of that I slipped and fell of my steps a couple of weeks ago and it finally does not hurt to sit. Enough of that, it is time to talk about cheese, and more specifically the third version of Josef.
The answer to the title is in my kitchen. Sometimes things go wrong during a make, the why and the how are important, but it is what you do with your Fantastical Fail that is important.
Recently I posted about the possibility of there being a Canadian Amateur Cheesemaking Competition/Awards to recognize and give feedback to Home Cheesemakers. We have turned this possibility into reality. We have officially opened the first Canadian Amateur Cheesemaking Awards and are accepting entries until April 15, 2015. Click on the image below to get to the Canadian Amateur Cheesemaking Awards page.
I know some of you are saying “My cheese is not competition worthy”, that is not the point of the Amateur Cheesemaking Awards. We want to provide encouragement and feedback to Home Cheesemakers. Everyone who enters will get a copy of the judging reports to help improve their skill level.
Lets make this be a showcase for Amateur Cheesemaking in Canada! If you have any questions contact me or email competition at cheesefestival.ca or click here
Yesterday was the first meeting of the League of Yeg Home Cheese Makers for 2015. Rather than reinvent the wheel, one of our members who blogs at Explorations with Sailor Rick, had a nice write-up about it. Well done all the members who were able to make it.
Well today was the first meeting of the year for the League of YEG Home Cheese Makers. It has been quite awhile since we had met and we hoped some new members would attend. It was nice to see everyone and try their cheeses. For this meeting we decided to make fresh cheeses and of course we all brought along tidbits of other creations we had made.
Now for some cheese curdography:
Corinne’s Goat Cheeses
Corinne made a fresh goat cheese and then rolled the cheese in two different seasonings. The upper one was rolled in Herbes de Provence from the San Juan Islands. (this was the best tasting Herbes de Provence I have ever had). The smaller balls were rolled in cardamum and pistachios (if my memory is correct). Both very tasty.
Next up was Jonatan, our young transplant from Belgium who is on a quest for good…
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