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 to play catch up. I want to share a cheese that has changed my mind about Blue Cheese. On December 27, 2014 I made my first proper blue cheese, it was a Stilton Style cheese. Now 3 months later it was time to open up this cheese and see if the finished product was any good.
The finished product.
Quick spoiler – it was. But there is more to this cheese than that. (more…)
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.
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.
This was a double batch. Each pot had 16 litres of milk.
After our League of YEG Home Cheese Makers meeting I opened up my second version and it was time to make another. (more…)
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.
Josef 2.0 was ready, I was ready, but would it taste good.
Who better than to share it with, but my fellow league members. (more…)
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 weeks, so much so that it still has its own ripening box and cheese fridge.
The lonely cheese, it has the blues and the greys
I actually shouted it’s alive one day as I brought it out of the fridge to flip. (more…)
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 form a proper “sealed” rind.
As of the 5th day of draining there was a decent amount of blue.
But was there enough to call for unmoulding and smoothing? (more…)
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 time we finished.
I spent the night before prepping my .
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 all brands are not created equal; but at the same time I talk about how decent cheese can be made from bog standard store milk. Thanks to past student of mine, who got me in contact with the Manager, Scott, of Blush Lane Organic Market in Edmonton, this class had the opportunity to use some amazing milk. Blush Lane Organic Market sponsored the milk for my class, by providing 32 Litres of Organic, Grass-Fed, Low Heat Pasteurized, Non-Homogenized Vital Greens Milk from Picture Butte, Alberta. I wanted to publicly thank Scott and Blush Lane Organic Market for their generous donation, it was greatly appreciated by everyone.
The milk and some coupons for the Store.
But how did the cheese turn out you ask? Well the proof is in the pudding or curd in this case.