Tag: Cheesepalooza

Time To Wrap Things Up or Rebels In A Blanket

After a month of washing rinds and ripening boxes, it is time to wrap the cheese and put it into the cooler ageing phase.  this time I wrapped them with microcrystaline wrapping paper.  This will allow the cheeses to breath, and help to control…

Migraines and Rebels – Starting to Wrap Things up.

As of Saturday my Rebel Reblochon are now two weeks old.  They are stinky, soft (too soft maybe) and have been washed daily for almost 2 weeks.  The one thing that ARN has in the wash is Ivory Linens.  This will give a nice…

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….

Much To Do About Cheese Exclusive: Cheese Making Class at Smoky Valley Artisan Cheese

Have you ever wondered how Artisan Cheese is made?  Do you want to know what theses things are doing? now is your chance as a supporter of Much To Do About Cheese.

Camembert Cry – Not a pretty sight.

As I was thinking how I could fix the mess that had become my attempt at Camembert, my wife (the non-cheese lover) said “why not scrap it and start over and quit buying that type of milk. Oh and make sure you write about…

Camembert or Camem-fail?

Growing up we always had cheese in the house; it was the regular store-bought orange cheddar, with some partly skim mozzarella thrown in for good measure.  But on occasion my mother, who grew up on a dairy farm, would crave something more in the…

Jarlsberg Sunk Us Captain!-Jarlsberg/Bartholomew Part II

In a previous post, I started the journey of the Jarlsberg, it was going swimmingly, or so I thought.  Maybe I should have said a few prayers to the Patron Saint of Cheese Makers/Mongers, St Bartholomew. Would have, could have, and should have.  I…

Three Squirrels are Secret No More

As anyone who is a regular visitor to Much To Do About Cheese, can tell I like to experiment with my cheese making, I have worked on semi-lactic cheeses off and on for several months (I explain what they are in this post).  I…

A great picture of the moon I had to share

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