Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

LGC 018 – A Chat with Ian Treuer

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Today I had the pleasure of talking to an experienced home cheesemaker, Ian Treuer.  He lives in Edmonton, Alberta Canada.

Ian has a successful cheese making blog called Much To Do About Cheese, and it what I really like about it is that he documents not only his excellent successes, but he also shows everyone what can and does go wrong.  Just brilliant.

During the podcast we mentioned a few links that I said I would list in the show notes;

Left to right – Bacon Jam, Caerphilly, Little Squirrel (back), and Fromage Blanc

 

Here is a band of Ian’s cheese friends at the gathering.

Ian Treuer
League of YEG Home Cheesemakers (Ian second from right)

 

Don’t forget that if you have any questions or comments about anything to do with home cheese making, then you can leave me a voicemail using the tab on the right hand side of the blog.

Also, if you think you have a cheese making story to tell, drop me an email. I would love to have you on the show as my next guest.

If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes.

So, until next time curd nerds remember to Keep Calm and Make Cheese!

LGC 017 – Air Drying and Turning Cheese

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During this episode, we learn about air drying and turning cheese after it has been pressed or brined.

These important processes can make or break your cheese, and I find that most cheese books pay scant attention to the topic. I bust all misconceptions and help you to prepare your cheese for ageing.

The news comes from Geekquinox; http://ca.news.yahoo.com/blogs/geekquinox/scientists-cheese-arm-pit-sweat-toe-jam-184306621.html, and is totally disgusting!  Another news item is the novel way they are planning to de-ice roads in Milwaukee, USA.

Listener questions range from making your own vegetable rennet to heating milk too high during ripening.

I mention another home cheese makers blog, Much To Do About Cheese, run by my Canadian cheese friend, Ian Treuer, specifically his post about making his own vegetable rennet; http://muchtodoaboutcheese.com/2013/12/05/there-was-a-snow-storm-i-was-bored-lets-make-rennet/

Don’t forget that if you have any questions or comments about anything to do with home cheese making, then you can leave me a voicemail using the tab on the right-hand side of the blog.

Also, if you think you have a cheese making story to tell, drop me an email. I would love to have you on the show as my next guest.

If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes.

So, until next time curd nerds, and remember to Keep Calm and Make Cheese!

Romano Pepato

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Looking for a cheese with sharpness and a bit of kick?  Well, hopefully my latest creation fits the bill.

Today during my latest cheese making session, I decided to make two cheeses at once.

The cheese on the right was a Cotswold which is currently my wife’s favourite, and the other started off life as a basic Romano cheese.

A word of caution to the newbie curd nerd.  Making two different cheeses at once requires a lot of concentration, and you will need to come up with a system so that you do not mix up the ingredients.  I place the ingredients for each cheese on the side that the pot is located.

This saves so much confusion, especially when you are required to pay attention to both batches at the same time!  You may also find yourself stirring both pots at the same time for long periods of time.  Be prepared for tired arms.

Anyway, the Romano Pepato (or peppered Romano in English) is quite easy.  Just use this recipe for Romano, or watch my Romano video tutorial.  Then to prepare the peppercorns, add the tablespoon to half a cup of water and simmer for 10 minutes.  Strain the peppercorns and add the pepper water to the milk after the milk has ripened but before you add the rennet.

Continue to follow the recipe and when the curds have drained, put them back into the pot,  and mill one tablespoon of black or pink peppercorns through the curds, then press as per the recipe.

For a milder taste, omit the pepper water, and only add the peppercorns at milling.

This is what you should end up with.

Romano Pepato

There are peppercorns all the way through the cheese.  I made sure that there was even distribution when I put the curds into the mould before pressing.

It is currently still pressing, and tomorrow I will place it in the brine for 24 hours.  It may sound like a long time to brine a 1 kg cheese, but this is a very salty cheese.

Hopefully this little variation based on Romano will taste delicious.  I have read that the Sicilians make a similar type of cheese but with ewes milk called Pecorino Pepato.  I have tasted this type of cheese before and I don’t think that my variation will be as strong as the official version.  Besides, mine is made with cow’s milk, and I had to add lipase to mimic the flavour of ewes milk.

Romano Pepato

Time will tell.  I will let you all know how it goes in ten months time!

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