Camembert, round 4!

This batch of camembert is lookig good, although 2 of the other batches looked good too! I realize now that the super cloudy, fluffy rind of one of my "bad batchess' is not as appealing to eat as it is to look at. It tasted soapy and was thick and chewy...not characteristics that most people are looking for in a good cheese. I have high hope for this go around.

The photo on the top is of my current attempt. The bottom pic is titled Camembert gone bad

It has been WAY too long!

OK...I'm back on track and committing to update my blog better! What has happened to me over the last few months, cheese-wise, has been highs and lows. Even with the great classes that I took in Vermont I am still having some struggles. Then again, if it were easy everybody would be doing it. I have also, though, made some of my best batches of cheese. I was able to make a great batch of Valencay(see above photo!), slightly salty, creamy and a great thin outer rind and the best part was serving it at a friends baby shower. The feedback was positive and that was a huge help! I threw away a batch of muenster- it never developed it's orange hued rind and was rubbery after 2 weeks. I also threw out a batch of Camembert that was STINKY.
I have a Colchester aging for my sisters birthday, due to be ready the first week of April, so more details to follow.
I started a new Camembert last week and it is looking good, developing a fluffy rind.

Sensory Evaluation...what I have been waiting for!

This is the class that I have been looking forward to the most. We taste, smell, man-handle and evaluate cheese. This is hard work, friends! I will admit that by the end of the day I felt a little ill but it was fun to test my senses, especially as a chef. This is final day of cheese school and I am an official Artisan Cheesemaker and proud alum of the Vermont Institute of Artisan Cheese.

The next day my mom met me and we toured Ben and Jerrys as well as a stop at Dancing Cow Farm. They were super friendly and gave us a private tour of the farm. The next day while at Murray's Cheese Shop in Manhattan we saw their cheese being highlighted for the month.

Back In Class

After a week at home I returned for my second week of classes in Vermont. Because of all the knowledge I received from the first week I knew my attempts at cheddar and another round of Valencay were made incorrectly so i decided to bring them with me to Vermont and let my instructors evaluate them. It was awesome. My first cheddar was tough and the second one, with fresh peppers, was dry and crumbly. My Valencays were too hard and dry but the response on flavor was positive. At least I had the opportunity for feedback. We tested the moisture and salt content as well in class...cool!

My First Attempts

Before attending cheese school I actually tried to make some cheeses at home. Some with success, others not so much. After going to my first week of classes I realized that the cheddars I have been patiently aging at home were made completely wrong. No harm done...my fromage blancs were tasty, although I made a batch with raw milk (oops!) and my Camembert was flavorful, although hard enough to grate. My Valencays have been giving me some trouble, dry and crumbly. The worst is my cheddars, but they looked good along the way.

Call me Dr. Tracey ChD

I have tested moisture in cheese and learned how to make queso fresco. I have been making cheese SO wrong it is embaressing, but that is why I am here so no time to beat myself up! 2 Days of milk chemistry and sanitation in cheesemaking so now my head is really in overload but I am also feeling highly educated Can't wait to go home and conquer Camembert

Day 2 Cheese Elements- We Get To Go In The Lab!

Even though we have more chemistry to learn today, we also get to put on funny outfits ( see below photo) and make some Camembert. It is just the exercise in the process, not made to be actually aged and eaten, but still exciting nonetheless. I would like to point out that today I tested pH and moisture in cheese so that's a big FU to my highschool chem teachers who said I was hopeless. PS notice the pic of me "cutting the cheese"!