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Cheesepalooza Challenge One: Homemade Ricotta!
From Artisan Cheese Making at home, Chapter 2, page 39 Yes, ricotta! What were you guessing? First off, the name itself is a misnomer as ricotta is made with whey and it is the special treat made out...
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Cheesepalooza Challenge Two: Basic Chèvre
From Artisan Cheese Making at Home, Chapter 2, page 58 Did you already guess chèvre? It did seem like a logical next step. I hope each of you enjoys making this as much as the four of us did! I had so...
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Cheesepalooza Challenge Three: Homemade Feta or Halloumi!
From Artisan Cheese Making at Home, Chapter 2, page 68 or page 70 Was the give away our Feta and Halloumi making day at Smoky Valley Goat Cheese, or have we taken you by surprise? I have been working...
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Cheesepalooza Challenge Four: Traditional or Junket Mozzarella
From Artisan Cheese Making at Home, Chapter 3, page 75 or 80 Addie, Ian and I got together last weekend to make Mary’s Junket Mozzarella recipe. I really wanted to make the Traditional Mozzarella...
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Cheesepalooza Challenge Five: Welsh Caerphilly or Farmhouse Cheddar
From Mary Karlin’s Artisan Cheese Making at Home Chapter 3 Now is the time. Let’s make it happen! Somewhat aged semi-firm cheese! In time for the holidays if you get going this week! The Task: If you...
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Cheesepalooza Challenge Six: Asiago Pepato
From Page 112 Chapter 3 of Artisan Cheese Making at Home by Mary Karlin Six months into Cheesepalooza, and LOOK at this, mom! I am SO proud of myself! Who would have imagined that I would be able to...
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Cheesepalooza Challenge Seven: Homemade Gouda or Havarti
From Artisan Cheese Making at home, Chapter 3, page 94 Believe me. Truly. If I can do this, SO CAN YOU! The Task for our seventh Cheesepalooza Challenge: If you have made it before, we challenge you to...
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Cheesepalooza Challenge Eight: Gruyère Step by Step
This is our first Thermophyllic cultured cheese from Artisan Cheese Making at home, Chapter 3, page 102. Set for cutting into curds: see hand print? The first cheese conversation with Deb and Ian at my...
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Cheesepalooza Challenge Nine: Brie and Camembert
From Chapter 4 in Mary Karlin’s Artisan Cheese Making at Home: Bloomy White Rind Cheese! The American Style Brie that Addie and I made together would be a simple place to start. If you have the...
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Cheesepalooza Challenge Ten: Washed Rind Cheese (The “Stinkers”)
From Chapter 4 in Mary Karlin’s Artisan Cheese Making at Home: Ale Washed Trappist Cheese (more advanced cheese making; washed-rind and smeared-rind cheeses) May I introduce you to Adyta Raghaven, our...
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Cheesepalooza Challenge Eleven: Homemade Buttermilk Blue Cheese
Mary Karlin’s Artisan Cheese Making at Home, Chapter 4, page 180 This recipe is inspired by the Award Wining Buttermilk Blue from Roth Käse in Wisconson and is still aging in my cave… I will definitely...
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