Updates from Cheesepalooza

There are a number of bloggers/amateur cheesemakers involved in a project called “Cheesepalooza” – learning to make cheese and participating in challenges. Here are updates on Ian’s new cheese and Stephanie’s homemade Feta:


Ian’s semi-lactic

Part of my reasoning behind helping/joining Cheesepalooza is to get out of my comfort zone as well as resetting my cheese making. One branch that I have been interested in, but have been too busy or too chicken to try has been “Semi-lactic” cheeses. “Semi-lactic,” which means that the cheese is curdled more by lactic-acid build-up than by rennet.

Hopefully the start of something good!

I have made one attempt and it was a bit of a disaster, bad choice in milk, improper acidification, draining and salting, this all led to a bitter cheese that had a rubbery skin that looked like a brain. It was time to try again, I hoped this time I would get something that was amazing at best and edible at least. Either way it was time to try again and after the Mozzarella debacle I need some success.

via Semi-Lactic Cheese #2 – First 37 hours of Secret Squirrel « Much To Do About Cheese.



Stephanie’s Homemade Feta

Feta is one of those cheeses I love having on hand in my fridge. It’s great crumbled onto salads and sandwiches and I’m a pretty big fan of Greek salad (aka an excuse to eat a ton of cheese and olives).

So when I discovered that for October’s Cheesepalooza challenge we were going to be making feta I was pretty excited. Couldn’t wait to get that salty, tangy, brined cheese into my fridge and then onto my salads.

Naturally I went out to the store right away and got some goat’s milk…

via Homemade Feta – Cheesepalooza – Clockwork Lemon.




3 comments on “Updates from Cheesepalooza

  1. Yeah! Thanks for the update on this for others! Ian is an incredible mentor! We have some absolutely incredible participants collaborating through out this project! Ian walked Addie and I through making Welsh Caerphilly which is aging in our “cheese caves” and we cannot wait to break that one open at our next local tasting November 23. With over 60 participants world wide, and 20 local participants – it has made this project such a dynamic experience! We really appreciate your support – and your site!

  2. Thanks for the repost Chris, greatly appreciate it.

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