Just for the record (since I blogged about this already on my Garden blog), I made two new Cheddars this last week. My favourite beer in the whole world is Newcastle!
So I pulled out my recipe for Cheddar (on the side bar) and made a Newcastle-Infused Cheddar (the wheel on the right). You can't imagine how amazing it smells...I need smello-rama for Blogger or something lol...I'm going to age this one until Christmas or New Year's. Every Christmas and New Year's Day, I make appetizers, cheese and charcuterie plates...so I'm not sure when we'll eat it, but it won't make it into 2018 that's for sure! :)
The cheese on the left is a regular Cheddar that will be aged for one year, ready on Labour Day 2018.
I've accomplished most of my cheese goals for the year in the last two months. I bought supplies to make Camembert, I can't wait to try that out. I'm just waiting to make more Curd cheese for our next poutine night. I have plans for cream cheese too when I need it for a recipe.
And I'm still itching to try a Blue. I just need to find the proper bacteria cultures, but also, I'm not sure I can age that in my little bar fridge/cheese cave. It could infect the other cheeses with it's special lovely mold...we'll see.
Alex just sent me a list of cheeses he would love for me to make, and I'm up for the challenge:
This is going to be fun!!! :)
The Colby is looking amazingly orange!!! And the Pizza Mozzarella is changing colours - I'm very pleased! I had to brush the Colby for mold dots this morning and as soon as it dries in a few hours, I'll be sealing both cheeses. This hobby has already been so rewarding and I haven't even tried most of them yet!!