I’ve never had homemade Mascarpone before making this recipe… and now I’m spoiled. I honestly couldn’t stop going into the fridge and having a taste here and a taste there, just to see how it was. I had to force myself to stop so I could have enough to make frosting out of it! Just […]
Ok. Cheesemaking can be so much easier than I ever thought. I’ve made Ricotta for the first time this week, and now I’m hooked!!! It all started when my fellow Curd Nerd, Louise, sent me a link where Culture magazine talked about cheeses you could make in less than an hour. Louise and I have […]
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 […]
As much fun as we had touring the aging rooms at Monforte Dairy, we also got down to business and made some cheese. Char is a strong and devoted cheesemaker at Monforte. She took us in hand for the day to show us the process of making Monforte’s Black Sheep cheese, a sheep’s milk cheese […]
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