Tag: DYI

Rocking the Reblochon – 46 Days & Counting

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…

A Cheese Is Worth A Thousand Words Too

In An Alpine State Of Mind, Or Josef Part 1

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…

Time To Wrap Things Up or Rebels In A Blanket

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…

Return of the Reblochon and other assorted updates

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…

Just a Cheese Tease To Keep You Going!

Guest Post: MILK IN CHEESE From Luke Dolby From cheeseandyogurtmaking.Com

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…

Some Times The Vat Makes the Man – My DIY Cheese Vat

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…

Washed Rinds, Cheese Making and Interviews-What a Week That Was!

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…

A Rebel Reblochon – Changing things up by accident.

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…

%d bloggers like this:
%d bloggers like this:
%d bloggers like this:
%d bloggers like this:
%d bloggers like this:
%d bloggers like this:
%d bloggers like this:
%d bloggers like this:
%d bloggers like this:
%d bloggers like this: