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…)
The answer to the title is in my kitchen. Sometimes things go wrong during a make, the why and the how are important, but it is what you do with your Fantastical Fail that is important.
I have often mentioned that my wife is not a big fan of cheese, so when she made a specific request for cheese, I was determined to make sure I made it with care and attention. Especially when she requested Feta. She likes fresh Feta, not too salty and without brine. So off to the store I went to get some local Goat Milk and got to work.
We the time has come to announce our favourite post for the Feta/Halloumi Challenge for this month. I have to say that the quality of cheeses impressed us greatly. I big pat on the back should go to everyone!
Now to get to the posts as usual just click on the name of the blog to visit the post.