Every time I sit down to type out a blog post I get side tracked with a customer order, an email from my business partner or I am just too tired to type. They are good distractions to have from a business point of view, but not so much for the people who have been loyally waiting for an update on my Travels along the Winding Road. When I started this blog all those years ago under the name of “Pop-tarts and Schnitzel” who would have thought my rambles about food would turn to cheese making, to Much To Do About Cheese; now to being the cheese maker/co-owner of Winding Road Artisan Cheese. It is funny what journeys life will take you on.
Wow, where has the time gone? It has been 5 months since we started production at Winding Road Artisan Cheese and almost a year since we first were offered the opportunity to buy the facility. It has been a whirl wind of a five months, with an inclined learning curve and some lessons learned. We finally have our website up and running. I will be “tweaking” it here and there over the next few weeks when I can, mainly to add places where you can get our cheese. There is much more to share, but be sure to click on the picture of the webpage to go to Windingroadcheese.com. (more…)
Marketing, determining costs per kilogram, tracking sales, inventory of product and supplies; these are all things that never crossed my mind when I was in my kitchen making one or two wheels of this or that, going on about how, if I could do this for a living I would in a heart beat! Dreams have become reality and the learning curve is steep but worth every step. I am blessed with a great business partner who not only is a friend but has become a mentor for the business side of things. I am learning that these items are important to bring our cheese to market and still be able to pay the bills, without his advice and collaboration I think things would not have gone as well as it has been.
I recently had a friend, who is a photographer, come out and do some promo pictures of me and more importantly of the cheese, so all the pictures in this post come from Ernest at Studio-E Photography in Edmonton.
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…)
The League of YEG Home Cheesemakers was invited to meet at Northlands Park as part of their commitment to Urban and Sustainable Agriculture. People have been making cheese at home for centuries so it is a good fit for both organizations. As part of this partnership we are running three workshops for Open Farm Days
Alberta Open Farm Days is about farmers and ranchers inviting their urban and rural neighbours to stop in for a visit to share stories, see demonstrations, and learn more about the farmers who grow their food.
Space is limited so get your tickets early you can order them though Ticketmaster here.
Check out Open Farm Days here in Alberta, it is a great thing to do with your family and you can see where your food really comes from.
Being surrounded by cheese and getting to sample it, sounds like a dream doesn’t it? Now try to imagine 25 cheeses from amateur cheesemakers from all over Canada and they need to be judged to determine the best in Canadian Amateur Cheesemaking. Doesn’t sound like too much fun now doesn’t it. This was my first time judging cheese, but I was lucky to have award-winning cheesemaker Stephanie Diamant, formerly of Fifth Town Artisan Cheese and now with Black River Cheese.
It was a great experience judging alongside this experienced cheesemaker, I was able to channel my “Cheese Fanboy/Amateur Cheesemaker”, with Stephanie’s help, into judging. I am overly critical about my cheese, so it was nice to discuss the cheeses with a professional which made me more objective. I reblogged the results earlier that were posted on CheeseLover.ca so I am only going to talk about the judging and mention the winners. (more…)
It has been almost a month since I last posted something. What can I say, life has been hectic and there hasn’t been much to report on the cheese front. Well other than we are days away from the Inaugural Canadian Amateur Cheesemaking Awards, which I will be attending (more on that later). I do have a few updates on some cheeses that are in progress.