Tag: DIY

Taming Of The Blue – Moraine Blue

Once again I fell into the trap of making cheese, trying it and moving on.  I have issues being motivated enough to write posts for the site.  I have been lax in my picture-taking, except for Instagram/Facebook.  Well the time has come for me…

Blue Cheese – The Taste Is Kind Of Growing on Me!

In the past I may have made some unkind comments about blue cheese, even after making several attempts to make a lactic blue.  My version of Stilton has started to change my mind.

Feta Class – Huge Thanks to Blush Lane Organic Market.

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…

Josef 3.0 – A New Beginning.

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…

Wordless Wednesday – 16 day old Josef

Josef – 10 Months In The Ageing.

In March 2014 I made another Josef, an Appenzeller style cheese, and at our most recent League of YEG Home Cheese Makers’ meeting it was time to see if all my hard work would pay off. Who better than to share it with, but…

The Blues & The Greys – Stilton Update.

I know it has been over a week since my last post, but things have been a bit hectic,  that combined with a bit of flu thrown in for good measure.  The Stilton has been showing signs of life over the past couple of…

The Blue Road To Stilton….Part 2

Just after Christmas and before New Year’s Eve, I made my first attempt at a proper blue cheese.  Now a few days later it was time to check on the cheese and see if it was time to smooth or “rub up” the surface, to…

9 More Join The Fellowship Of Cheese Making!

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…

November 22 Camembert Class – Thank You Blush Lane Organic Market!

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…

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