I love washed-rind cheeses, and I think by now I have made it clear that I love Reblochon the most. I have made several attempts to make Reblochon over the years the most have been disasters. This last batch which I documented in this post here and in this post here, have, even with some hick-ups, has gone pretty close to plan. I was luck to get my hands on the AOC version of the Reblochon recipe, and what a great recipe it is. It help to correct some key mistakes I was making and give me some insights into the process for making the real deal. Now I could not use raw milk for mine, it being illegal in Canada and I would never do that ;), so I used a local (well in the same province) organic dairy’s cream line milk. It made all the difference. Now after 46 days it was time to see if I had another hot mess on my hands or something wonderful. As luck would have it I have two wheels. It was time to try one and such an auspicious occasion called for homemade crackers to go with the cheese. (more…)
Last month we lost a member of the Much To Do About Cheese family, someone who had supported me through my decision to start making cheese, you could say he was one of my biggest fans. My family originally comes from the Austria and Hungary, so what better way to honour this person with making an Austrian Cheese. I decided on an Appenzeller, I know the Swiss say that it is theirs considering it is named after the Appenzell region of Switzerland, but the Austrians claim it as one of theirs too. So to keep harmony and neutrality in cheese land, in honour of my Grandfather, I will call this cheese Josef.
Let us begin with the recipe from Debra Amrien-Boyle’s “200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt”
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 the geo but let the linens survive. Other paper may suffocate the flora that I was trying hard to develop. They say that a picture is worth a thousand words, so here they are.
I’m back and I brought some cheese with me as well. I would like to apologize for my extended absence, but there were some extenuating circumstances and a vacation put into the mix as well. I had some posts ready before my absence, but they seem lost in cyber space, so I will include snippets of them here too. (more…)
Recently I was contacted by Luke Dolby from Cheeseandyogurtmaking.com about the possibility of having guest post on the site. After some deliberations I decided have Luke be our first guest blogger, as his topic was on milk and the importance of it with cheese making. I will include a little about cheeseandyogurtmaking.com and Luke at the end of his post, here is the usual disclaimer
Disclaimer – Much To Do About Cheese and Ian Treuer have not been compensated or paid for the following post. The opinions express are that of the writer and are not necessarily those of Much To Do About Cheese or Ian Treuer.
MILK IN CHEESE by Luke Dolby (more…)
I have been asked by many readers both here and on the Facebook Page, about my Roaster Vat that I use for my cheese making. I have to say that it was one of the best things I have ever DIY’d. I have finally taken some pictures of how to set it up and now it is time to share how I use it.
DISCLAIMER TIME: THESE OPINIONS AND INSTRUCTIONS ARE THOSE OF MUCH TO DO ABOUT CHEESE AND IAN TREUER, WHAT I AM ABOUT TO DESCRIBE IS NOT WHAT THE MANUFACTURER HAD INTENDED FOR THIS PRODUCT. THIS WILL VOID YOUR WARRANTY AND COULD IN SOME CASES CAUSE HARM TO THE USER. MUCH TO DO ABOUT CHEESE AND IAN TREUER DO NOT ASSUME RESPONSIBILITY FOR ANY HARM, PERSONAL INJURY OR DAMAGE TO PROPERTY CAUSED BY FOLLOWING THESE DIRECTIONS. DO SO AT YOUR OWN RISK.
That being said are you ready to learn how I have used a perfectly good Electric Counter Top Roaster, that my sister-in-law gave me, as my cheese vat? (more…)
It has been a busy week here at Much To Do About Cheese’s World Headquarters and out at Smoky Valley Artisan Cheese, a week of working at my day job, a week of cheese making, cheese washing, cheese interviews and prepping product for market too. As I type this I literally ache from the lifting and washing wheels of cheese and from bending over a vat for several hours. It is a good ache, one that I will definitely get use to. So where to start? How about with the my Rebel Reblochon…. (more…)
First and foremost, I want to apologize for the lack of content this past month or so. In order to work with Smoky Valley Artisan Cheese, I had to make a tough decision about my other employment. So after 20 years as a Reserve Officer with the Canadian Forces (working with the Canadian Cadet Organization) I decided to “retire”. It is not as simple as just deciding to quit and never show up again. It has been quite time-consuming as I had commitments that I had to fulfil. I have one more day in uniform and then things will even out. Thank you to those that have still been coming by and checking out the site. I am starting to get back on track so the whey will flow.
The Rebel Reblochon
I love Reblochon, I love the gooey paste, I love the rind, I love the smell, the taste. But what is a Reblochon (more…)