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.
On May 9th the League of YEG Home Cheese Makers, a growing group of Edmonton based home cheese makers, met in a spacious room at the Expo Centre at Northlands here in Edmonton. Our theme was Bloomy Rind Cheeses, or what ever a member had to share. Not only did we have a great time but we also discussed expanding membership numbers.Please note that all the pictures were taken with my phone, sorry for the quality. (more…)
Once again I fell into the trap of making cheese, trying it and moving on. I have issues being motivated enough to write posts for the site. I have been lax in my picture-taking, except for Instagram/Facebook. Well the time has come for me to play catch up. I want to share a cheese that has changed my mind about Blue Cheese. On December 27, 2014 I made my first proper blue cheese, it was a Stilton Style cheese. Now 3 months later it was time to open up this cheese and see if the finished product was any good.
Quick spoiler – it was. But there is more to this cheese than that. (more…)
I love making cheese and I love teaching people how to make their own cheese. On March 7th I had the pleasure of teaching a “Feta” Class for Metro Continuing Education here in Edmonton. I want to thank Scott Bladon and his team at Blush Lane Organic Market for sponsoring the class and providing the Goat Milk for the students. Milk is the most expensive part of cheesemaking, so when Blush Lane Organic Market offered to donate the milk I was truly grateful. (more…)
First off I want to apologize for not posting over the past couple of weeks. I have been extremely busy with my day job, cheesemaking classes, The Canadian Amateur Cheesemaking Awards and on top of that I slipped and fell of my steps a couple of weeks ago and it finally does not hurt to sit. Enough of that, it is time to talk about cheese, and more specifically the third version of Josef.
Yesterday was the first meeting of the League of Yeg Home Cheese Makers for 2015. Rather than reinvent the wheel, one of our members who blogs at Explorations with Sailor Rick, had a nice write-up about it. Well done all the members who were able to make it.
Well today was the first meeting of the year for the League of YEG Home Cheese Makers. It has been quite awhile since we had met and we hoped some new members would attend. It was nice to see everyone and try their cheeses. For this meeting we decided to make fresh cheeses and of course we all brought along tidbits of other creations we had made.
Now for some cheese curdography:
Corinne’s Goat Cheeses
Corinne made a fresh goat cheese and then rolled the cheese in two different seasonings. The upper one was rolled in Herbes de Provence from the San Juan Islands. (this was the best tasting Herbes de Provence I have ever had). The smaller balls were rolled in cardamum and pistachios (if my memory is correct). Both very tasty.
Next up was Jonatan, our young transplant from Belgium who is on a quest for good…
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We are getting closer to this becoming a reality, interest is growing. The Media Release is ready and starting to be sent out, see the copy below.
As you can tell by the release I am part of the organizing team, this means I will not be entering any of my cheeses for judging, but it gives me the opportunity to work with a great group of people who run the Canadian Cheese Awards/Le Concours des fromages fins canadiens. I highly encourage everyone who is interested to email competition (at symbol) cheesefestival.ca and let us know, including those not in Canada as we are looking at expanding to include US home cheesemakers too.
Lets make this a reality and see you in Picton in June!