Cheesepalooza Challenges

The Canadian Whey

You don’t have to read everything… just sign up and get started August 1 if that works for you. The details are here for those that need them.

  1. Sign up: Participation information
  2. Participants: On-growing list of participants
  3. Preparation: What you need and need to know (maybe)
  4. Challenges:
    • Specific Challenges for each month will be posted on my site the first of every month
    • There will be considerable latitude within each challenge

The Monthly Challenge will be picked from a range of the cheeses below, each month, and will include options.

  1. Fresh and Cultured Cheeses: August, September, October
  2. Stretched Curd, Semi-soft, Firm and Hard Cheeses: November, December, January, February, March
  3. Bloomy Rind and Blue Cheeses: April, May, June
  4. Finale: Design YOUR signature cheese! Take what you have learned and make something unique. Be a mad scientist and create what you consider to be your signature cheese: make it, name it and share your story!

Mary’s Book By the Month: the recipes in Italics, below, will be the ones we select from for each monthly challenge.

Cheesepalooza Challenges Completed

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Cheesepalooza Round Up Completed

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  • Low-fat Panir
  • Queso Blanco
  • Whole Milk Ricotta
  • Crème Fraîche
  • (Mascarpone – extra)
  • Cultured Butter
  • Buttermilk Sour Cream
  • Cultured Sour Cream
  • Yogurt
  • Yogurt Cheese
  • Greek-Style Yogurt


  • Real Cream Cheese
  • Crème Fraîche Cottage Cheese
  • Basic Chèvre
  • Queso Fresco
  • (Fromage Blanc – extra)
  • Cabécou
  • Crescenza
  • O’Banon
  • Quark


  • Feta
  • Halloumi
  • Cotija
  • Ricotta Slata


  • Traditional Mozzarella
    • Burrata, Queso Oaxca, Bocconcini,
  • (Ricotta with Whey- extra)
  • Junket Mozzarella
  • Braided String Cheese
    • Bread Cheese


  • Farmhouse Cheddar
  • Caerphilly
  • (Farmhouse Chive Cheddar or Irish Cheddar – extra)
  • Kasseri
  • Provolone
    • Smoked Scamorza
  • Colby
  • Brew-Curds Cheddar
  • Cheddar-Jalapeno Cheese Curds
  • Irish-Style Cheddar
    • pg 124-131 various rubbed cheeses
January – Aged Thermo Month 
Parmesan, Asiago (pepato is optional), Romano , Brick – Pepato is just adding peppercorns I personally don’t like to add things to my cheese. 
February – Sweet Washed Curd month
Havarti, Edam, Fontina, Gouda – Each one can be basically eaten young, or age out to 2-3 months.  Sweet washed curd cheeses are sometimes a challenge. Jack Cheese
March – Thermo/Mountain Cheese Month  Groups better
Alpine Tomme , Jarlsburg, Gruyere, Manchego 
April – White Bloomy Cheeses again groups together better.
Brie(s), Camembert, Crottin, Bucheron, Coulommiers, Valencay, Bloomy Robiola, Craggy Cloaked Cabra, Crottin, The Goat Experience, Saint -Marcellin.  
May – Washed Rind Month.  These are the “stinkers” so to speak
Reblochon, Taleggio, Ale Washed Trappist Cheese, Cabra Al Vino, Lemon Vodka Spirited Goat, Epoisser, Moibier, Port Saut, Dessert Sun Pave, Washed Rind Teleme-Style.
June – Blue Cheese Month 
  • One of these “stinkers”: Reblochon, Taleggio
  • Buttermilk Blue
  • Roquefort (with Sheep’s milk)
  • Stilton
  • Bloomy Blue Log Chèvre
  • Blue Gouda
  • Cambozola
  • Coastal Blue
  • Gorgonzola
  • Roquefort
  • Stilton


  1. says

    Just received the Artisan Cheese Making at Home book! Looks awesome! some of these cheeses I make all the time and others are new to me. Can’t wait to start this!!!!

    • Valerie says

      Wonderful Margo!
      We have written a preparation plan if you are interested. Check it out by selecting the cheesepalooza badge – and it will take you there!

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