Tag: DYI

To Seal or Not To Seal – A Question Answered

At the end of January I made my second Grana/Parmesan style cheese.  The make went to plan, I hit every target temperature and time markers, it seemed perfect.  This was the first time I used my new press, and I did not want to…

Two for Taleggio Part I: The First Cheese Making of 2014

I admit it, I was spoiled at Christmas this year, a Cheese Trier, new moulds spruce bark straps the list could go on….but really it doesn’t.  I have a great family that puts up with my cheese making, so much so that when I…

Fall Cheese Bloom – A Fine Coat of White Covers All.

Last week I was in a struggle to save a semi-lactic cheese that I was attempting to make.  I did manage to save two “logs” out of an eight litre batch.  I am excited that the white bloom has started.  This time I used…

Cheesecombers – Salvaging Cheese Like Nick Adonidas Salvages Logs.

Growing up in Canada in the 70’s and 80’s one of the mainstays on the CBC TV (Canadian Broadcast Television owned by the Canadian Broadcast Corporation) or just the CBC, was “The Beachcombers” and one of my favourite shows.  It was about Log Salvagers…

A Caerphilly Before Its Time

It has been a little over a month since I made my latest Caerphilly, it was for my Mother’s visit this weekend and the time was upon us to open it up to see the results.  I did make some changes from the last…

Do You Make Your Own Labels For Your Cheese?

I believe that I mentioned, many times, that I often gift some of the cheese that I make.  I have from time to time come up with labels for them which also allowed me the opportunity to name the cheese too.  I was wondering…

Looks Like Another Mozzarella Failu…..Wait…..Success!

Anyone who knows me knows that there are two cheeses that I have difficulty with, Camembert and the Demon Cheese; Mozzarella!  It was time to tackle the infamous 30 Minute Mozzarella again, it was time for a few reasons: The Demon Cheese should NEVER…

Getting Back To My Cheese Making Roots with Caerphilly #6

I have made several types of cheese that have been out of my “wheel house” so to speak, I felt that it was time to get back to my cheese making roots so to speak.  It was time to make Caerphilly again.  It did…

It Will All Come Out In The Wash – Josef Part II (Washing the Rind)

In my earlier post I started to document my attempt to make an Appenzeller style cheese.   One of the things that makes this cheese unique is the rind, it is washed with a wine/herb mix that helps to give Appenzeller its flavour and…

Much To Do About Cheese Reaches 15K

After 16 almost 17 months we have reached 15,000 views for the website.  To everyone who has visited, I thank you.  I never expected anyone to read this.  You are the best!    

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