Archive for the 'bloomy rind' Category

Wedding Cheese Cake

July 5, 2013

Today was pretty awesome – I got to create and deliver a wedding cake constructed entirely out of cheese.

A lot more thought about what to use for the individual tiers than one would think. I had aromatic considerations, cheese calibre questions, product availability on a tight timeline. etc. My initial design(s) had to change when my specific wish list cheeses did not arrive, and again when the sizing of my backups was not working out. Decorating was a fun, creative challenge, and I think it worked out ok. It was a mad dash to the finish line, and with the muscle power of one charming, handsome customer who helped me lift the behemoth into the cab, it was off for delivery. I delivered the “cake” into a busy kitchen of a nice downtown restaurant, where they were to transfer my creation to a lovely wood board, and arrange the dried fruit, nuts, etc on the new base.

I really hope the bride, groom and all those who got to enjoy it loved it.

Potential side business?

cakehigher

cakefront

Le Secret de Maurice

October 9, 2012

Watch as CurdyGirl enjoys Le Secret de Maurice. Coincidentally, today would have been her uncle Maurice’s birthday, so this video is dedicated to his memory. A truly unique cheese for a truly unique individual.

le Brie Paysan is le Brie for me!

June 3, 2012

Enfin! A Canadian-made organic cow’s milk cheese that is easily holds its own with the best of French Bries. Produced by the award winning Fromagerie du Presbytère, le Brie Paysan, is full flavoured, silky bodied, fabulous cheese. This flavour packed bite with the most enchanting texture is worth picking up, and eating… right now!

Little Prince all grown up

May 23, 2012

Little Prince is a goat cheese named after the youngest son of the owner of Monforte Dairy. It is a lovely, creamy, and I dare say elegant, ash-ripened chevre when young, and lusciously lickable when ripe, such as the specimen in this video. Cheese tastes and textures can vary wildly based on the age of the cheese, and so experimentation with this can yield interesting taste sensations.

Birthday Cheese!

May 13, 2012

Its my birthday and I am celebrating in the only way I know how- with cheese! I recently had an opportunity to go to a dairy, make some “camembert” and raise them at home myself. Trickier than it seems; managing humidity and temperature levels are critical yet difficult, rogue molds and yeasts are a constant battle in a home environment. One out of 5 turned out as it should and that was a divine birthday treat for sure.

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