It has been well over a month since I last posted and that was about our now completed Kickstarter Campaign, more on that later, but I have some updates about what I have done the last month or so. One of which is crossing off a cheese that is on my list of must try’s. (more…)
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 raw milk and natural Geotrichum to ripen the milk. I don’t have access to raw milk but I figured that I might be able to make a version using store milk.
Though it may not be true to the original vision or spirit of David Asher’s version, but I think I may be on track with my “Little Squirrel In A Jar” version. (more…)
I am in the weeds here folks! I’ve tried to make a lactic blue cheese, with varying success. The first was a salt lick but looked pretty, the second didn’t even get any blue on it, but looked pretty as well. The third and most successful to date was a spur of the moment decision to add some p. roquforti to one of my Camembert, it was not pretty but super tasty. The fourth attempt had everything going for it, great coverage and the sampler cheese, well…
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 change things up a bit. (All pictures taken with my iPad)
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 week can make when aging these little things. I am constantly surprised at my sudden affinity for these cheeses that I swore I would never make (more…)
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” and the occasional piece of Stilton, but only after a few glasses of wine. Oh how the times have changed