CHEESEPALOOZA “pre-announcement”, below!
Artisan cheese making has been on my radar for a couple of years now, but it wasn’t until lunch with Carmen where that necessary “I can do it” switch was triggered and I was transformed through that “ah-ha” moment with the confidence to make homemade ricotta! That changed everything.
I made creamy ricotta, wet ricotta, dry ricotta, herbed ricotta and polka-dot ricotta. (Just making sure you are following along!) I had already mastered yogurt cheese, cr̬am frąche, paneer, and attempted firm tofu, but these young cheeses were very straight forward to make. That fear of the unknown: the ingredients and science of cheese making: rennet Рcultures Рaging Рtemperatures Рhumidity, had stunted my cheese making aptitude.
But, look at me now! Picture: big band music, donned in flowing white gown swirling and twirling my beloved cheese, centre stage, spotlit…
Rather, look at the cheese! Thanks to Addie and his expertise, as this entire recipe and process is his, I experienced success! He is still fine tuning the recipe as this cheese was still very soft, but I loved it. It was exactly the same as the chêvre I love from Smoky Valley Goat Cheese!
Addie came over the night I returned home from the Okanagan Food and Wine Writer’s Workshop and we completed the first phase of the recipe. In the morning he was back and we completed the second phase of the recipe.
I finished it up that evening and delivered his sample to him a couple of days later. He had decided to have his rolled in lilac petals and tarragon leaves. I did another in chive flowers and chives.
The scientist at work.

Homemade Chèvre
Best made with whole goat’s milk from Vital Greens (a local Alberta Farm) available at Planet Organic, unless you can use raw goat’s milk, if you are so fortunate
Kitchen Tools
- 6-8 litre stainless steel pot (a heavier pasta pot or stock pot works very well)
- large slotted spoon
- sieve
- cheesecloth
- string
- precise digital thermometer to read up to 80°F
Note: Ian Treuer from Much To Do About Cheese recommends: “Go to a fabric store and ask for unbleached cheese cloth. Â The weave is tighter and you can by it by the square metre. Â The stuff you purchase at the grocery store is ok but the weave is very loose and really does not stand up after a while.”
Prepare Work Area:
- sanitize all surfaces, pots and utensils
- have counter and stove top free of food
- get out clean cloths (all dirty ones away)
Ingredients:
- 4 litres Vital Greens (local farm) goat’s milk
- 1/4 cup Vital Greens buttermilk
- 1/4 rennet tablet (Italian Centre Shops) or 1/4 tsp rennet (unless using the liquid rennet from Bosch Kitchen Centre (99766-51 Ave) as it is  “pressure concentrated” so it is a double strength rennet
- 1/4cup water
- 1 teaspoon salt (preferably non iodized)
Instructions:
- take milk out of the fridge a couple of hours before intending to make the cheese (room temperature)
- crush 1/4 tablet of rennet and dissolve in ¼ cup of cool, unchlorinated water; set aside to use
- measure 1/4 cup of buttermilk (shake well, first); set aside
- pour milk into pot; stir in buttermilk and heat slowly to 80°F(IMPT)
- remove the pot from the burner, and add the dissolved to the milk (IMPT) immediately stirring in a top to bottom motion for approx. 30 seconds, then stop
- cover the pot, and leave undisturbed for 12 hours inside your oven, or a warm place where it won’t get jarred
After 12 hours:
- check the curd: it will look like custard, with a clear separation between the curds and whey around the side of the pot: you can see a clean break when tested with a knife
- prepare the sieve by covering it with layers of cheese cloth; we used a more tightly woven cloth
- ladle the curd into the lined sieve to allow the whey to drain; if using molds, place the curds in the molds
- once the bulk of the whey has drained in the sieve, hang the cheese for 6 hours as the weight of it will assist the process
- if whey is still dripping from the hung bag, leave it a couple of more hours; it will be damp and feel very moist to the touch on the outside, but there will be no whey dripping from the curds
After 6 more hours:
- ensure the counter top is sanitzed; sprinkle a teaspoon of salt over the surface area or the curds and gently mix in; if curds are in molds, sprinkle a little salt over the top of each mold and it will seep in
- form into logs on top of plastic wrap, or choose an herb mixture to roll the log in, then place the mixture on the plastic wrap, roll the log in it, and wrap
- refrigerate and enjoy; the shelf life is a week to 10 days if not rolled in an herb mixture; if rolled in herbs, a little over two weeks
Note:
- I put in about a tablespoon of water and crush the rennet with the end or a wooden spoon in the water, then add the remainder of the water, ensuring the rennet is well crushed, all from the end of the spoon is in the water, and it is well dissolved
- This freezes well to be used in sauces of mashed potatoes if you see you will not be using it within 7 to 10 days
- If rolling in herbs, or adding herbs, let the cheese cure for a couple of days before serving
The texture and flavour were perfect. The one rolled in chives and chive flowers was so pretty and absolutely delicious. I added a little finishing salt on it.
My only regret? That I had known that three of the gals I was making this for didn’t like goat cheeses. Ah! However, one tried it, and was very impressed. I believe that is because it didn’t induce gagging. This is a mild, lovely treat. As it ages, it gets that familiar tangy more intense goat flavour that is off putting to some. I love fresh cheeses, but I adore stinky ones, too.
CHEESEPALOOZA
Which brings me to a pre-announcement: Watch for Cheesepalooza coming to your neighbourhood, soon. I have spoken to Mary Karlin of Artisan Cheese Making at Home and though she is not sure, at present, how much time she can devote to our project, she will contribute her mentorship to it in a yet to be determined capacity. Project?
Yes, Addie, Ian, Deb and I are initiating a Cheesepalooza Project: a 9 to 10 month Artisan Cheesemaking adventure where we use Mary’s book as our guide and all make the same cheeses to a specific schedule. We hope many of our readers will participate. There will be monthly postings. Right now we are working on the plan. Then comes the prizes and sponsorships, we hope!
If you are interested in participating, please go here for more information and for how to submit your name, and I will e-mail you with the deets as soon as we have them! Please also tell us what you are interested in learning and doing, cheese-wise!
If you have any cheese making expertise, please also let us know!
love the idea of “homemade” cheese…I just wish some of the supplies were easier to obtain. But I am game to try!
Robin!
Did you read the recipe? That is my point: I was so afraid of the unknown – what to do, where to get things… and this was not daunting.
😛
Valerie
Ah I love Addie! He is a gem, what great looking chevre and pictures too! Cheesepalooza sounds like fun!
Karlynn
I will put the “it sounds like fun” as a “possibly interested in joining the fray” and will keep you posted. YEAH!
🙂
Valerie
Just finished my first 3 lots of gouda, 1 havarti, and 1 Dunlop…interested to see Cheesapalooza!
Judy!
Where are you living? Interested to “see” Cheezepalooza” or in participating! It sounds like you could offer a great deal of support through participation in this project! Do you have a website? If not, you can still send in your photos and comments and have input with every challenge!
🙂
Valerie
Valerie–I’m in south-western ON, so any participation will need to be virtual–this sounds like a lot of fun though! Will enjoy reading about it. I am certainly no resource…the cheeses that I mentioned were made with ‘The Complete Idiot’s Guide to CheeseMaking’ following it step by step! (not sure how to attach photos) However, have made yogourt for years so I dove right in. (Only time will tell if I did these properly–they are aging right now)–will look forward to Cheesepalooza and getting lots of ideas–the chevre looks great! JM (My website has no pertinence whatsoever, but is http://www.judyminor.ca if you need it?)
Judy… my sister’s name is Judy! 🙂 I have just spent the most relaxing time meandering through your amazing site. I am currently artistically deprived. I get like that now and again. Your work is stunning and inspirational. I have a fine arts minor from University (painting) in the Stone Age and have taken some drawing courses since. Was just venturing into colour and then had to let it go for a bit. I hope to get back to it. I love the “Wrap Around Porch”. It speaks to my childhood visiting my Grandma in the country. The light is warm and welcoming and I can feel the heat of the night close to the house and the cool breeze of the dark in the tall grasses just away from it.
Thank you for sharing your gift. 🙂 Valerie
Thank you so much, Valerie! nice to hear that it brought back good memories–J
My sister and I would be totally into cheezapollooza! We tried your ricotta recipe and she has learned to make mozzarella as well. It’s awesome!
Yeah, Shawna!
Thant is wonderful! We will keep you informed! We are looking at August 1 as a start up date, or maybe even September, to give people a lot of time to get going on it before hand. We will have the plans and all completed within the next little bit, but the sponsors and the big picture may not be ready until a bit later.
🙂
Valerie
Ooooo!! I would SO like to do this…have no idea if I have the time, but I certainly have the desire!!
Nicole!
We would LOVE to have you join us. You can do this by yourself from your own home, or join our local group. There will be times that we will each do our own, and times we will get together to do the cheese… and maybe we will do both. Making something once is never enough for me. What is your schedule like? What are you up to now? I will keep you posted. SO excited you are interested. That would be SO much fun!
🙂
Valerie
Good job, Valerie and best of luck on your cheese project. Your chevre logs look really nice, especially the ones with herbs and flowers.
Simona!
Thank you! Are you interested in joining us?
🙂
Valerie
Checking out Mary’s e-book now. A lot faster than ordering it from here. 🙂
I’m not sure I can do all this wonderful cheese but I’m certainly willing to give it a try.
We are going to start the project in about a month. I am thrilled! Will put you on the notification list, Maureen! 🙂 Valerie
Now I’m dying to make my own goat cheese
Kate,
Are you interested in joining the CHEESEPALOOZA? Do you want me to send you the deets once we flesh them out?
🙂
Valerie
Your chevre looks great! I’ve already started working my way through Mary Karlin’s book but I’d love to have some online buddies to share the journey with! Sign me up!
Nic!
You are in, and I am thrilled. Will keep you up to date, for sure and let you know when we are starting!
🙂
Valerie
wow! how pretty – just absolutely love the pic’s and the detail you go into on these posts…ALMOST makes me think i could do it too!
will have fun watching, (tasting), from the sidelines…..
go team cheese go
su 😉
Hi Valerie, coming here always makes me feel I don’t do enough for my foodie cred. You are amazing and I bow down before you! And uh, I’d LOVE to be your neighbour 😉
I totally love the look of those gorgeous cheese you made Valerie! I have only ever made mascarpone once and it was actually surprisingly easy. I would love to be a part of your cheesepalooza, however… I am losing weight at the moment and cheese tends to not be the lowest in fat.. 😉 Having said that, I think I still want to jump in and learn how to do it. I can always surprise my friends with homemade cheese I’m guessing!
Simone!
Wonderful! We will work on making small amounts of cheese to learn the process, and there will be enough for gift giving and entertaining! I think you do a lot of this!
Welcome aboard!
🙂
Valerie
There is nothing more satisfying than making one’s own cheese, goat or not! I love the touch of the herbs and flowers in yours! What a treat!!
Joumana!
How wonderful to reconnect. I cannot tell you how I have missed you and your food! I cannot wait to delve into more of your fabulous recipes this summer. It is so good to be back! Are you able to join us on our cheese making adventure this year? I would love to have your expertise and point of view as you have such varied experience with food and culture. It would truly be wonderful to have your voice and expertise join us.
🙂
Valerie
Hi! I’m so excited about this project. I’m a home cheese maker who has been looking for just this sort of group. I’ve made a lot of cheese in the last few years, but feel like I’m doing it in isolation and would love the company of of other cheese loving folk. I’ve made everything from fresh cheeses (ricotta, chevre, marscapne, mozz, etc.) to hard-pressed cheese (gouda, cheddar) to mold-ripened cheese (crottin, valençay, camembert, etc.), feta, paneer, yogurt — anything to use the milk. Mostly goat-milk cheeses because we have goats and that’s our interest, but am very interested in doing combination-milk cheeses.
Thanks so much for starting this group!
Rebecca!
We are so lucky to have you join our group! Your expertise, advise and experience will be welcome. Can’t wait to get to know you better.
🙂
Welcome to Cheesepalooza!
Valerie
It would depend a lot on the cost to play but I am really interested in learning !
Hi, Laurel
Here are some examples of cost – if you have the equipment listed on the Cheezepalooza page (which most of us will have, except the cheese cloth. Rennet – about 20 dollars Canadian for 60 tables and I can make 240 batches of chevre from that amount. A couple of other items around 5 dollars each that last as long. Then there is the milk at about 5 to 6 Canadian dollars for 2 to 4 litres depending upon the label you buy. So, it should not be expensive. Then you get to eat the cheese! The book costs about 20 dollars.
Hope that helps.
We would love to have you join us!
Please let us know!
🙂
Valerie
I never tryed this path – I only homemade yogurt.. but really I’m curious now..and the chive flowers must be the perfect ending..