Full Disclosure: I provided several pictures for this eBook, which I was given a free copy of, but have received no monetary compensation for this review . The views about this book are mine and mine alone.
Gianaclis Caldwell, author of Mastering Artisan Cheesemaking and award-winning cheesemaker at Pholia Farm, as come out with an eBook that takes the knowledge and skills that are passed on in her earlier book and gears it towards the beginner home cheesemakers. It covers the basics, including understanding ingredients and cheesemaking tools. It even talks about how to create your own cheese fridge and how to vacuum seal cheese for aging. This is a fun book to read and is divided into stages that promote a progressive learning of cheesemaking and is a great reference book for anyone wanting to learn how to make cheese. It is only available on Kindle, but you can get a free app on the iTunes store for iPads so you can read it. You can get the book here.
Our next challenge for the League of YEG Home Cheesemakers is a washed curd so I chose to make a Colby using the recipe in the eBook. (more…)
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 soup, I was hoping for more of a pudding than soup. I was quite surprised to see that the cheese was still quite solid, but at room temperature it was semi-soft and almost to the point where I probably could have spread it. My only complaint was it seemed to lack a bit of salt in the flavour.
After unwrapping the cheese I was actually happy to see that some of the rind/flora stuck to the wrapping paper. I have had this happen to me with commercial washed rind cheeses.
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 Hungary, so what better way to honour this person with making an Austrian Cheese. I decided on an Appenzeller, I know the Swiss say that it is theirs considering it is named after the Appenzell region of Switzerland, but the Austrians claim it as one of theirs too. So to keep harmony and neutrality in cheese land, in honour of my Grandfather, I will call this cheese Josef.
In a previous post, I started the journey of the Jarlsberg, it was going swimmingly, or so I thought. Maybe I should have said a few prayers to the Patron Saint of Cheese Makers/Mongers, St Bartholomew. Would have, could have, and should have. I know this sounds ominous; melodramatics aside I am generally pleased with the flavour, texture of the cheese, but not necessarily the paste. I will let the photos of the rest speak for themselves with my usual commentary of course.
The time has come for me to open up the Reader’s Choice Gouda, normally I would wait another month, but with the end of February a few days away, I needed to have a taste to see if it would be any good as I made some tweaks to the recipe. Just a recap, I used Gianaclis Caldwell’s Gouda recipe, but added some lipase to the mix as a flavour enhancer. I also used a turmeric/olive oil mix to coat the rind with instead of waxing it. I was forced to vacuum seal it for ageing as I had humidity issues with the cave. Well without further ado her are some of the pictures of the 2 Month Gouda with the tasting notes to follow. (more…)
December has come and gone, just as 2012 has turned to 2013, change is good, but certain things stay the same, I make cheese and I love it. Recently I asked my readers to vote on which “washed curd” cheese I should make as my next cheese. First I was surprised that anyone voted and that Fontina was a close second to the eventual winner Gouda. Well if it is Gouda for you, then it is Gouda for me! I will have to write about this cheese in two parts. The first part will cover the make itself and the first part of the afinage (aging) and the second part will cover the aging to tasting. Are you sitting comfortably? Then we will begin. (more…)