A very small collection…
Addie, from Edmonton, Alberta, wrote a guest post on my site about his washed rind cheese as this is the one Cheesepalooza Challenge cheeses that I have not yet made. I do look forward to doing this!
Evelyne at Cheap Ethnic Eatz from Montreal Quebec, made Trappist with a Twist this month; pop over and see how creative she has become in her cheese making!
Larry at La Bonne Vie from Edmonton, Alberta, made Époisses – also with a twist! Instead of the marc de Bourgogne, he used scotch!
Irene Deem says
Hi, thanks for the information about the Ale Washed Coriander Trappist Cheese. I made it for the first time and had some challenges, but it did taste good. The rind slipped, not sure if it’s the moisture in the cheese or the humidity in the cave, but it’s just cosmetic. My cheese took more time to make than the book indicated, and it also took the full 8 weeks to ripen, rather than six. In the early stages it had a very strong odor and also a bitter taste, I almost threw it away! But my teachers said cheese sometimes have off flavors during the ripening stage and to be patient. The end product was wroth the wait. Thanks again, it’s very helpful to see the photos and read the discussions.