Amber Crossing – Room Temperature Gooey Cheese Test

I have mentioned that the Amber Crossing was quite gooey at room temperature, and of course a few people have said to put my cheese where my mouth is, so here is some video I took of the Amber Crossing and its ooey gooey goodness. I just hope that the Yukon Raft are as gooey….

The Cheese Gets The Strap – Spruce Wrapped Reblochon Take 2!

My first attempt at using spruce straps for my cheese turn out better than I could have hoped!  Unfortunately there were a few friends, well one in particular, that would not be able to try the previous batch of cheese, so in all fairness I had to make more.  So it was time to fire…

Wrapping the Strapping! – Time to wrap the Amber Crossing.

Almost 21 days and it is time to wrap my Spruce Wrapped Reblochon, that have been dubbed Amber Crossing.  There is a point in a washed rind cheese’s life that you need to stop washing and let the cultures and flora do their thing.  How do I know it is time?  Simple the edges of…

Amber Crossing – What A Difference 15 Days Make!

My newly named “Amber Crossing” are now 15 days old and my how they have grown.  After yeasting for a few days they started to get their wash which consisted of a mix of Alley Kat’s Amber, PLA and salt.  One thing that I am not know for is my patience, but cheese making has…

Sprucing Up My Cheese Making By Giving Them The Strap!

This past Christmas I was given some cheese making supplies, and in my stocking I found these peculiar things that looked like paint stirring sticks.  They weren’t, I was relieved I thought my wife was hinting at a reno project, they were spruce straps used for wrapping cheeses such as Vacherin or Mont d’or.  Well…

Much To Do About Cheese on The Little Green Cheese Podcast

Yesterday I had the pleasure of sitting down and talking to Gavin Webber from Little Green Cheese and The Greening of Gavin, via Skype, for his Little Green Cheese Podcast.  I was honoured to be asked to be part of his wonderful podcast about home cheese making.  We talked about various topics including my amazing…

The Would Be Cheese Plate – Update on various cheeses

I was debating about creating a separate post for each of these cheeses, but I figured it would be easier to combine the post and give you something to look at.  Besides nothing is really ready to open, except…. Reblochon at 71 Days Now at this point you would expect the cheese to be orange…

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 post here and in this post here, have, even with some hick-ups,…

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 the geo but let the linens survive.  Other paper may suffocate…