This weekend we went out to Hamilton to visit our dear friends Micheal & Tanya (whom you may remember from other delicious adventures such as Tanya’s Caesar Salad & Arepas). Michael has been following my Baby Cheese Updates on Instagram, and asked if one of the Baby Cheeses would be ready for sampling on Saturday. […]
Well, the baby cheeses are doing their thing, and developing that white penicillin mold all over the outside. That’s going to become the outer rind, so that the inside of the sheep’s milk cheese can ripen into creamy & oozy deliciousness. When we last saw our intrepid Cooler Cheeses, they looked like this: And throughout […]
So I’ve reached the end of my first week caring for my baby cheeses… and what a hoot it has been! As you may remember, I’ve got my Camemberts in two different setups: the cooler, and the (too-cold) fridge. My cooler cheeses are pretty happy. They’re developing their rind of bloomy white mold on both […]
When we last saw our intrepid baby cheeses, they came home with me from cheese class in a plastic bag: There was brine in the bag that had turned grey from the ash coating, and so the cheeses were all wet. Armed with my knowledge of the affinage (cheese aging) process, I knew I had […]
These are the ash-rubbed cheeses that we made at Monforte Dairy last weekend, and they are finally home! I’ve got a project for my Cave-Aged Cheese class (which is part of my fromager certificate at George Brown) to take care of these 10 sheep’s milk camembert-style rounds until the end of May. In our class […]
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