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rsterne
PostPosted: Sun Feb 14, 2021 5:51 pm 
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We had a variety of British Cheddars ready to be tasted, at various stages of aging, so today we had a "British themed" cheese plate to celebrate Valentine's Day.... 8)

Image

It continues to amaze us how different cheeses can be.... For recipes that all start with milk, culture and rennet.... and vary really only in technique and timing.... the results span a great range of textures, aromas and flavours....

What a satisfying and delicious hobby.... ;)

Bob

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Dominion Marksman Silver Shield - 5890 x 6000 in 1976, and downhill ever since!
Airsonal; Too many! Springers, Pumpers, CO2, but I love my PCPs and developing them!
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notec
PostPosted: Sun Feb 14, 2021 5:59 pm 
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Oh man you are making my mouth water.......I love trying all the different cheese.......A friend is a manager at Sobeys and always brings some over when we are having a party.

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rsterne
PostPosted: Sun Feb 14, 2021 9:18 pm 
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We made these ourselves.... 26 different cheeses in the last 6 months.... 8)

Bob

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Dominion Marksman Silver Shield - 5890 x 6000 in 1976, and downhill ever since!
Airsonal; Too many! Springers, Pumpers, CO2, but I love my PCPs and developing them!
Proud Member of the 2000+fps Club!
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notec
PostPosted: Sun Feb 14, 2021 9:27 pm 
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rsterne wrote:
We made these ourselves.... 26 different cheeses in the last 6 months.... 8)

Bob

:shock: :shock: :shock: :shock: :shock:

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rsterne
PostPosted: Mon Feb 15, 2021 12:41 pm 
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Our "Cheese Cave" is a converted bar fridge.... All the cheese shown are different varieties of semi-hard to extra-hard varieties (pressed cheeses that require aging)....We have made Gouda and Edam types, many different Cheddars, plus some Swiss and Italian styles.... plus our favourite (so far), a Spanish Manchego style....

Image

Most are waxed for aging (anywhere from a month to 2 years) but some are vacuum bagged.... We are now vacuum bagging ones that we open to sample (instead of rewaxing the remainder) to continue aging.... The cheeses we make use 8 litres of milk and up to a litre of cream, and the average yield is 1 kg.... but less on the drier varieties (which age over a year) like Parmesan or Romano....

Bob

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Dominion Marksman Silver Shield - 5890 x 6000 in 1976, and downhill ever since!
Airsonal; Too many! Springers, Pumpers, CO2, but I love my PCPs and developing them!
Proud Member of the 2000+fps Club!
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Dukemeister
PostPosted: Mon Feb 15, 2021 2:18 pm 
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The workmanship looks to be typical Bob! Bet they are tasty.

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Daryl
PostPosted: Mon Feb 15, 2021 3:33 pm 
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Brings to mind an old saying "If you want your kids to leave home, quit cooking with cheese".
Looking just great, Bob. Tracy and I will be in your neighbourhood next May, maybe, bicycle riding
the trails around Southern BC. Would like to meet up, if possible.

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notec
PostPosted: Mon Feb 15, 2021 3:58 pm 
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rsterne wrote:
Our "Cheese Cave" is a converted bar fridge.... All the cheese shown are different varieties of semi-hard to extra-hard varieties (pressed cheeses that require aging)....We have made Gouda and Edam types, many different Cheddars, plus some Swiss and Italian styles.... plus our favourite (so far), a Spanish Manchego style....


Most are waxed for aging (anywhere from a month to 2 years) but some are vacuum bagged.... We are now vacuum bagging ones that we open to sample (instead of rewaxing the remainder) to continue aging.... The cheeses we make use 8 litres of milk and up to a litre of cream, and the average yield is 1 kg.... but less on the drier varieties (which age over a year) like Parmesan or Romano....

Bob

I wouldnt even know where to start......

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rsterne
PostPosted: Tue Feb 16, 2021 12:00 am 
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Daryl.... Look us up for sure.... Probably won't have the vaccine yet, but we can sit on opposite sides of the boardwalk and chew the fat (and maybe some cheese).... You can't miss us, we're at the only stop sign west of Princeton.... :roll:

Bob

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Dominion Marksman Silver Shield - 5890 x 6000 in 1976, and downhill ever since!
Airsonal; Too many! Springers, Pumpers, CO2, but I love my PCPs and developing them!
Proud Member of the 2000+fps Club!
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Daryl
PostPosted: Wed Feb 17, 2021 4:57 pm 
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Cool! We will be cycling through Princeton on the bike trail, seems to me.
It's only a 2 day bike jaunt, I think, but we'll also have the trailer & truck
somewhere.

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Daryl
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Jefferson
PostPosted: Tue Mar 09, 2021 12:42 pm 
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always thought you were a bit cheesy

JUST KIDDING

Jeff
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Daryl
PostPosted: Tue Mar 09, 2021 2:05 pm 
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rsterne wrote:
Daryl.... Look us up for sure.... Probably won't have the vaccine yet, but we can sit on opposite sides of the boardwalk and chew the fat (and maybe some cheese).... You can't miss us, we're at the only stop sign west of Princeton.... :roll:

Bob


We'll have had IT, IF we decide to get "them". Looks to be early June-ish.

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