Chèvre

Product Review – Woolwich Dairy’s Coco Loco Chèvre Spread and Giveaway!

I get a lot of companies sending me emails asking me to review their product, 99.9% of them have nothing to do with cheese.  So when I received an email from Woolwich Dairy asking me if I would review their new flavour of Chèvre spread called Coco Loco, I said sure why not.  Coco Loco

Disclaimer –  I have not been compensated for this review by Woolwich Dairy, other than the two containers of the Coco Loco they sent for the product reviews.  The opinions stated are mine and mine alone.  Woolwich Dairy has offered a gift basket to be given away on this site.  Details of the giveaway will be at the end of the post. (more…)

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Past present future- Much To Do About Cheese Holiday Update

So as the year winds down I have not had too much time to write anything let alone make as much cheese as I would like to.  That being said I have some quick updates on Tomme(y) and a few other cheeses that I will have to talk about later.

This was my chèvre fail, it was so dry I pressed the curd.It came out like a "Farmer's Cheese" and was good fried.

This was my chèvre fail, it was so dry, so I pressed the curd.
It came out like a “Farmer’s Cheese” and was good fried. My next batch turned out great.

Here is the latest picture of Tomme(y) after two weeks of ARN washing

Here is the latest picture of Tomme(y) after two weeks of ARN washing

Here is a sneak peak at the "Reader's Choice Gouda"  I will post more on this later.

Here is a sneak peek at the “Reader’s Choice Gouda” I will post more on this later.

I still have a trip out to Smoky Valley Artisan Cheese this week and I plan to make another cheese before the New Year.  I do tend to post pictures on my Facebook page more regularly than here, but they do lack some of the detailed commentary that I have here.

May your Holiday Season be Joyous, Safe and full of Cheese!

Cheesepalooza Challenge #2 – Chèvre Favourite Posts

It is that time for us to list our favourite posts from the previous challenge, this time it was Chèvre.  There were a few participants  asking for help and and the same amount who seem to nail this cheese.  These are our favourites as decided by Valerie, Addie, Deb and myself.  Everyone who posted did a great job, and it was hard to decide.

Valerie:

Due to family illness, Valerie regrets that she has not had time to read the posts for challenge two or select a favourite  She is so eager to get into all of your posts and enjoy the learning and celebrating of the cheese making you have all been doing as soon as she is able.

Addie – Simone at Jungle Frog Cooking

Junglefrog Cooking’s Chèvre

Junglefrog’s two blogposts on Chèvre.  Very informative and also educational. Lists the mistakes she made and explains in detail how to avoid them in future.  Has done considerable research and prep work. Compares raw goat’s milk Chèvre to store bought goat’s milk Chèvre.  Lovely pictures of the process, the results and additional recipes with her chevre. 

They Can be found here – http://junglefrog-cooking.com/basic-chevre-sort-of-for-cheesepalooza/ and http://junglefrog-cooking.com/basic-chevre-take-2-with-raw-milk/

Deb and Ian – Heather Gardiner at Shift Momma

Heather’s Chèvre with Montreal Steak Spice

Both Deb and I selected Heather Gardiner from Shift Momma.  This believe it or not was coincidence.  Deb sums it up the best by saying it was a very detailed post that includes making her own molds! She states at the beginning that she doesn’t like chevre, but makes it anyways and keeps tasting it throughout the entire process.  Ends the experience with a cheese tasting experience  I also liked the tasting notes.

Her post can be found here http://heathergardiner.typepad.com/blog/2012/10/cheesepalooza-round-two-chevre.html

I hope that everyone enjoyed making Chèvre and are working hard on the next challenge.

Go and make some cheese.

Cheesepalooza Feta (Ian cops out on a challenge), Crescenza, Caerphilly, Chèvre Honey Ice Cream, Oh My!

What a month, a trip out to Smoky Valley Goat Cheese to make Feta, making another Crescenza, a secret squirrel cheese (that is a post for later), and a Caerphilly lesson for Valerie and Addie.  Also there has been various cheese making opportunities that been brought up to me as well, again those are something for a later post.

Marinated Feta

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Hung my Chèvre on a lever, until the Chèvre dripped dry – #Cheesepalooza Challenge 2

September is upon us and now is the time for new beginnings, the start of school, returning to work from vacation and in Cheesepalooza land it is time for a new Cheese Challenge.  If you could not tell by the title it is Chèvre, or what people often just call Goat Cheese.  I like Chèvre I will sometimes buy the smallest amount you can and eat it myself.  I have had Chèvre on my list of cheeses to make for a long time, but as I have said before, I skipped the fresh cheeses so this again was first for me.

My first Chèvre

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