The Tales Of A Cheese Chap

[cheesenotes]

British Airways gets in on the Cheese game. (Click through to see their similarly-themed TV ad.) 

[cheesenotes]

Part II of the NYC cheese weekend: The New Amsterdam Cheese Market & Dairy Fair, under a highway overpass down by the South Street Seaport. Many amazing cheese-makers and -mongers alike showed up and there were plenty of great cheeses to sample. 

What a fantastic event! 

[cheesechap]

@martindongotty Recent addition of traditional Shorthorn's responsible for his fantastic new cheese Brother David which you can buy from his very own Cartmel Cheeses. A delicious washed rind raw milk cheese similar to the classic Munster.

[cheesechap]

First day back @artisanschool taking shelter from the rain in Lee-Anna's goat shed. Hence the weather it was such a lovely morning! Milking, weighing and been used as an adventure-playground by the new little arrivals! 

[cheesechap]

Down at the bottom of the garden...

[cheesechap]

A recent find arrived today from Somerset! Not quite sure how old it is, but it is un-opened so maybe I should check if some chymosin are still kickin' around? I am guessing it's from when it was still made in Hoxton (East London) so, pre 1918?

[cheesechap]

I rather enjoy having a micro brewery opposite the school-do tend to pop in from time to time. Can't really be avoided, especially with these lovely spring evenings we keep on having!

[cheesechap]

Another priceless week been spent with Ivan Larcher making blue cheese and trouble- shooting. These are a few shots from our Cambozola style make.

[cheesechap]

A couple of the cheeses we have made this week with the brilliant Ivan Larcher. Vacherins bound in cheddar cloth to give them support for when they turn lovely and oozy. Also some Époisses brining away! Fingers crossed, I have a feeling that these are going to be great!

[cheesechap]

Merlin and Ivan cutting the Comté curd at The School Of Artisan Food.  

[cheesechap]

Brewing Comté Soup. Dried strips of Abomasum in whey preparing itself for tomorrows make! Excited is an understatement!

[cheesechap]

Pseudomonas ridden long-set sheep milk cheeses, unveiled by the Cheese Ninja at The School Of Artisan Food.

[cheesechap]

An experiment to make Caciocavallo Podolico Alburni. Made with raw cows milk from Collingthwaite farm (The same milk that Stichelton use). Coagulated with kid rennet paste to give a ‘Picante’ flavour to the cheese. 

[cheesechap]

New Kid Rennet to play with at The School Of Artisan Food.