From Artisan Cheese Making at Home Chapter 2
What fun we have had with Cheesepalooza! When I am making cheese at home I feel like a child finger painting! It is such an art and so incredibly satisfying on so many levels. I know what I plan to make and want to do and sometimes it happens and sometimes it doesn’t. The learning and ethereal satisfaction of working the hand crafted curdy pillows of lactescent lusciousness into some kind of milky magic is just plain addictive. And I am not even talking about eating it! Oh, how I want a Jersey cow! I would call her Betsy. Betsy seems like a bountiful name. (Christine’s Cabécou and Ricotta Salata below)
Some of our participants are fortunate to actually have milking animals and write about making their cheese from the barn to the bun! Denise is one of these people and this is her stunning Queso Fresco. below.
I cannot imagine how far I have come since the first challenge in August! I have two rounds aging in my “cave”. An entire shelf of my fridge is devoted to housing fresh homemade cheeses. The New England Cheesemaking Company highlighted both Ian and I in their blog. The Wedge inthe Round has written about our project a couple of times and we so appreciate that report. The Edmonton Journal supported the project by attending our first tasting September 5 and writing an incredible article about it. Culture Magazine in the US is including a piece about our project in their Winter issue. What can I say? Everyone loves cheese! (Christine’s Crescenza below)
And the cheesiest little ditty of all? Oh, my! Has it been gratifying meeting such incredible like-minded folks over cheese. Truly! What a group you are. I have to confess that without my support team of Ian, Deb and Addie, I would flounder and flail. I am so grateful for the mentorship from Ian and Deb and for the encouragement and collaboration from Addie. I can actually now, make cheese at home – alone! It was not a little deal. Believe me. (My “famous” yogurt cheese balls, below)
So, as we near December 1 and the completion of our Fresh and Young Cheeses learning, to venture into firm cheeses with Chapter 3 and Challenge 5, let’s take the time to celebrate what we have accomplished! (Nic’s Paneer is below.)
The round up this post is all about each of you: what you found interesting on your own and what you were inspired to do through participating in this project. I cannot wait to get into each site and read all about it! And comment, folks! That’s how collaboration happens. 😉
First up is Nic at Nic Cooks in Australia who has ventured into Paneer and Cabécou She has been one busy gal these past few months. Nic was an avid cheese maker before Cheesepalooza came onto the scene, so we were delighted she has participated with the level of enthusiasm and expertise she brings to the table. Mary Karlin’s Paneer recipe appears to be a real winner as everyone that has tried it loves it. It is still on my list. I would also say the same for the Cabécou recipe as it has become a personal favourite, an excellent hostess gift, and I simply cherish the recipe. Save an afternoon to read about Nic’s cheese making.
Sweet Simona at Briciole from Northern California USA is the most authentic food blogger I have come across. She makes everything by hand. Bread. Cheese. Pasta. She does it all and was also making cheese long before we came along and has taken cheese making classes with some of the best. Her handmade pasta posts and videos that she produces to accompany them are award winning. I kid you not. Simple. Effective. She has also made Crescenza as one of the alternate cheeses.
Gosh! I feel like I am singing Hymns of Praise today, and I am! Ntala at Crazy Mare Ranch in Barrhead AB Canada also lives on a farm and has her own goats. I have mentioned before that she is also selling cheese making kits through her site and it would be well worth your while to see what she is offering there. She has been making all manner of goat cheeses for a few years now and is daunted by nothing. She has made all of the cheeses on the platter above! Is that not staggering? Read her post about acquiring a milk shack for her goats. It is an up close and personal Alberta prairie tale that really drives home what hard work and perseverance can do! Take a look at the variety of cheeses she has made that her guest get to enjoy! Her cutting the curd video, below, is also well worth the minute spent!
Stephanie at Clockwork Lemon from Calgary AB Canada is participating with her mom. What a great family bonding project!
- Cultured Butter
- Making Yogurt, Yogurt Cheese, and Yogurt Cheese Balls Video
- Homemade Yogurt, Yogurt Cheese, Marinated Yogurt Cheese Balls
- Créme Fraîche
- Homemade Ricotta Two Ways: Creamy and Dry
- Whole Milk Ricotta With Citric Acid
- Whole Milk Ricotta With Citric Acid: Take Two
- Homemade Mascarpone Cheese
- Homemade Chèvre
- Cabécou (“Little Goat”)
I have made others yet to be posts, as I am sure many of our participants have. Send them in and I will add them to this round up as you get them finished. One to our second round: Intermediate Level!!!
Let’s Make Cheese!