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 …. The plan for this post was originally to do a head to head test comparing two brands of goat milk — by making one of my favourite goat cheeses- Crottin.
The plan was to make the two batches of cheese simultaneously and where everything was duplicated except for the milk. But sometimes the best laid …. Well the Stilmonton has been aging at 12 degC for 21 days. As a reminder, the cheese was placed on a damp cedar plank, placed in an aging box and covered with damp cheese cloth. Cheese Flashback 21 days ago and now today Getting some nice bluing in the crevices along the sides. Getting a …. As I mentioned in my previous post I have been away from cheese making for a considerable length of time; about 10 months.
In what is beginning to become an annual tradition does 2 times make a tradition? After a very long hiatus from writing about my adventures on Explorations with Sailor Rick I am turning over a bunch of new leaves this year; in fact there is probably an entire tree of new leaves but the ones you are most likely interested in are: Writing regularly on this blog. Making cheese on …. Email Address:.
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Kitchen Counter Culture. Girl Next Door Honey Blog. Reluctant food blogger a chef's various whims in cooking, eating, and drinking. Adventures to Feast Upon A journey in my food life. Feasts of Strength Food, and my wicked attempts at creating it.
