Little Squirrel In A Jar: Semi-Lactic Cheese Experiment

I am constantly on the look out for new techniques to try with my cheesemaking, so when I heard of David Asher’s blog and his upcoming book, The Art Of Natural Cheesemaking, I just had to check things out.  He recently posted his version of a Mason Jar Marcellin, a true lactic cheese that used…

No Blue For You! Second Attempt At Making A Blue Cheese.

My last attempt at making a blue cheese was a success, well in the sense that I got a blue cheese, but it was a salt lick.  I wanted to make another, so I could “fix” my mistakes from the first batch.  I had received some new moulds and I wanted to use them to…

The Blue Review – Testing the Barrels!

It was time, a time that I was both excited and feared.  It was time to try the Blue Barrels, my first Blue Cheese.  How would it taste?  Would I like it, would my friends like it?   There was only one way to find out…

Little Blue Barrels

In my last post I talked about my first attempt at making a blue cheese.  Things have progressed with these “Little Blue Barrels” and now they are covered with wonderful blue mould, the geo that I added has started to bloom and give some nice wrinkles too. It is amazing how much a difference a…

A Madman With A Blue Cheese Box!

Ever since I started to make cheese, I have had friends asking me to make blue cheese.  For years I have answered with screwed up face and a big “NO!”  I have had a few blues over the years and there are only two that I don’t mind, Salt Spring Island Cheese Company’s “Blue Juliette”…

Twisted Squirrel – Things Are Blooming!

You probably know that I decided to make another batch of Little Squirrels (Twisted Squirrels), but this time using PLA instead of Geo 17.  It is now day 10 and things, they are a blooming! I was quite surprised to see that the bloom was an off white, almost yellow.  I was not expecting the linens to…

Return Of The Little Squirrels!

A while back I mentioned that I thought I had finally cracked the recipe for my Little Squirrels, a semi lactic bloomy rind made from cows milk.   It was time to try again, but being me, I wanted to tweak the formula.  I kept the basic formula, but this time I upped the fat…

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 both Geo 17 and PC ABL for the mold cultures.  Here…