Kitchen Operas

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 […]