A collection of all Cheesepalooza Participants Basic Chèvre making experiences!
What an incredible cheesepalooza round up this is! Oh my, did people experience problems with this challenge. This challenge was met with such happy enthusiasm, and wonderful to see such incredible successes and learning from so many of you through your participation, and in some cases, perseverance! Many didn’t send me their links again, but when you do, I will add them to this round up! Grab a coffee, pull up a chair, and get ready to enjoy some amazing posts about making homemade chèvre!
Lisa at Parsley Sage and Sweet from NYC New York USA
Ntala can make chèvre with her eyes closed. Remember, she lives on a farm with a goat or two. Better head over to read about it!
Christine at wannafoodie from Calgary Alberta Canada
Look at that huge amount of gorgeous chèvre Christine made. Want to know what she did with it all? Check out her site!
Nic at Nic Cooks from Sydney, Australia
Nic has made a lot of cheese. You should see the cheddar she just tweeted about earlier this week! And the chèvre above is certainly an indicator of her ability!
Rick at Sailor Rick’s Cheesepaloozas from Edmonton Alberta Canada
We met Rick and his “little Cheese Puff” at the Cheesepalooza Challenge Two Tasting and can see how lively our locality will be with his novel contributions!
Sarah at Several Gardens Farm from Seattle WA USA
Sarah makes chèvre from memory and her post presents and interesting read comparing her usual chèvre making process to Mary’s.
Caroline of Caroline Yeg from Edmonton Alberta Canada
Caroline hasn’t posted her experience yet, but will, soon!
Laural at Habanerogal Fromage from Edmonton Alberta Canada
Laural came over and we made her ricotta together… but she is still having trouble figuring the whole website thing out. She has enough enthusiasm for ten people and it would be great to see what she can do as she started her blog just to make cheese with Cheesepalooza!
Nichole at Seel Projects from St. Albert, Alberta, Canada
I haven’t met Nicole, yet, but she lives very close by, so should in the near future – hopefully at a Tasting! Love her title: Chevre Making, McGyver Style!
Liz at Lucky Lizard Ranch from Conroe Texas USA
Liz joined us a little late but has already made this Challenge Two cheese and what creative ideas you will see when you read her post.
Evelyne at Cheap Ethnic Eatz from Montreal Quebec Canada
Eveyln is exuberant about cheese making! She has recently joined our group and her enthusiasm has motivated me! Look at that cheese!
NOTICE: Cheese Making in Belize!
Jeri from New England Cheesemaking has shared this opportunity to learn cheese making in January at a resort in Belize – http://www.cavesbranch.com/cheese-adventures and would like all of our cheese making friends to learn about it. I am going to take a serious look! The classes are limited to 10 each. Jeri is going and wants to make sure the classes fill to enable an optimum cheese making experience! Read an article about it here!
It is so motivating to see so many talented people making such pretty and tasty cheeses!
Dianne Ader says
This is awesome!!! It is so great to see so many great cheese pictures of all of us that just made Chevre! Thank you for allowing me to be in your group!!!!
Dianne Ader says
I wanted to ask a couple questions on a few of these blogs that I went to…it wont let me leave a comment.
One, Junglefrog Cooking, I wanted to say to her about the cheese making process that in spite of her buying the wrong milk I am glad she got cheese out of her attempt. I wanted to say also that her picture is beautiful…then I read she enjoys taking pictures of food! ha hahah
I wanted to ask Rick at Sailor Rick’s Cheesepaloozas what did he roll his cheese in? It is beautiful!!! The orange yellows & mauves are gorgeous!
I thought that Laural at Habanerogal Fromage had a great idea having someone take a picture of her….fun!
It looks like Stephanie and Lori Anne at Clockwork Lemon displayed hers on a handwoven towel.
All these were amazing & my husband came into the kitchen & caught me reading this site & going to these links & he said…”WOW you have the hugest smile I have ever seen” ha ha hah I caught my smile…funny…I LOVE reading about real experiences & love reading about CHEESE making ha ha hahah
Mary Karlin says
These chevres are terrific! Congratulations to all of you!
For those who may have had difficulty forming the chevre into a specific shape and having it keep that shape, I’d suggest draining the curds further until they are dry enough that they hold a shape.
Bravi everybody! And thanks Valerie for the lovely roundup.
christine @ wannafoodie says
Yay for everyone’s efforts this month! Kudos on another challenge under our belts.
What a great round-up, Val. I SO enjoyed making the chevre! I have half a jar of the cheeseballs left and that makes me sad lol Yes, I can make some more..but for now, I wish I could snap my fingers and have all 4 jars back!! I’m going to try and squeeze in the feta and/or halloumi!
So, so, so sad I couldn’t participate this month as the only goat’s milk available around St. Louis is ultra-pasteurized … and I really wanted to make chevre!
But … I think I may be coming into some raw goat’s milk soon so I’ll definitely play catch-up once I get it!
Great round up. Kudos to all of you on your great chevres, they’re beautiful!
Like Kimberly, I was only able to locate ultra-pasteurized goat’s milk. Instead, I kept myself busy making cultured butter, cream cheese and more ricotta.