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Cheesepalooza Challenge 6 – Asiago Pepato | La Bonne Vie
https://bonnevieblog.wordpress.com/2013/01/29/cheesepalooza-challenge-6-asiago-pepato
Just a place for some ramblings. Cheesepalooza Challenge 6 – Asiago Pepato. January was a busy month that saw us having some vacation, and myself starting a new job. This left little time for cheese making. However we did manage near the end of the month to turn out a couple of wheels of Asiago Pepato for Cheesepalooza Challenge 6. We had all our ingredients, making sure to multiply all amounts by 1.5, and equipment in place (above you see post it notes under the calcium chloride and rennet in case t...
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January | 2016 | La Bonne Vie
https://bonnevieblog.wordpress.com/2016/01
Just a place for some ramblings. Monthly Archives: January 2016. It has been awhile since we last posted here, but we have some exciting news! We have a new site that we are developing at bonnevie.me. So go check it out – it is a work in progress at the moment. The exciting news is we are expanding out of the realm of just cheese to more recipes and other food related adventures like travel and gardening! Most important is that my son will be working with me on this adventure! January 24, 2016. The lates...
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About | La Bonne Vie
https://bonnevieblog.wordpress.com/about
Just a place for some ramblings. Just a place for some ramblings…. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out. Notify me of new comments via email. Follow Blog via Email. Send to...
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Cheesepalooza Challenge 9 – Brie Part 2 | La Bonne Vie
https://bonnevieblog.wordpress.com/2013/06/08/cheesepalooza-challenge-9-brie-2
Just a place for some ramblings. Cheesepalooza Challenge 9 – Brie Part 2. For the making of this cheese! After 6 weeks of careful ripening the Brie is ready for tasting! Our cheese did not seem to have as much mold development as others but it is certainly there. The cheese is also soft hen lightly pressed. Since I am bringing it to my in laws for a BBQ tonight I thought I should check to make sure it was edible, so that I do not bring shame to te family! So it is carefully sliced in half and voila!
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Cheesepalooza Challenge 5 – Caerphilly | La Bonne Vie
https://bonnevieblog.wordpress.com/2012/12/30/cheesepalooza-challenge-5-caerphilly
Just a place for some ramblings. Cheesepalooza Challenge 5 – Caerphilly. I can’t believe we are almost at the halfway mark for cheesepalooza! Even though the cheeses have been interesting and some challenging, we now bring another element – time, which impacts any desire of instant gratification (instant is relative in cheese making and so far 5 days is the longest we had to wait) and also less controllable. As well these recipes a lot more milk! We chose the Caerphilly. That called for 16 liters of milk!
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Cheesepalooza Challenge 10 – Époisses | La Bonne Vie
https://bonnevieblog.wordpress.com/2013/05/30/cheesepalooza-challenge-10-epoisses
Just a place for some ramblings. Cheesepalooza Challenge 10 – Époisses. May brings us to Cheesepalooza Challenge 10 – Washed Rind Cheese (The Stinkers ). Now these are some of our favourite cheeses, and so many to choose from. The challenge is to make the Ale Washed Trappist Cheese or Any Washed Rind Cheese. As with the other challenges we used the recipes from Mary Karlin’s Artisan Cheese Making. There were lots of choices, but we settled on the Époisses – but with a twist! Now on to our take! After 30 ...
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konadaddy | La Bonne Vie
https://bonnevieblog.wordpress.com/author/konadaddy
Just a place for some ramblings. It has been awhile since we last posted here, but we have some exciting news! We have a new site that we are developing at bonnevie.me. So go check it out – it is a work in progress at the moment. The exciting news is we are expanding out of the realm of just cheese to more recipes and other food related adventures like travel and gardening! Most important is that my son will be working with me on this adventure! This entry was posted in Uncategorized. January 24, 2016.
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Cheesepalooza Challenge 9 – Brie Part 1 | La Bonne Vie
https://bonnevieblog.wordpress.com/2013/04/29/cheesepalooza-challenge-9-brie
Just a place for some ramblings. Cheesepalooza Challenge 9 – Brie Part 1. March slipped away and we were not able to do Cheesepalooza Challenge 8 – Gruyere or Jarlsberg (we will make these soon! But we are back in the game for challenge 9 Brie or Camembert. Now I have to admit, neither Brie nor Camembert are a favourite of our family, but Brie is a favourite of J’s Aunt, so Brie it is! These were then stirred in and left to rest for 1.5 hours. The curds were left to rest for a bit then stirred for 15 min...
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La Bonne Vie | Just a place for some ramblings. | Page 2
https://bonnevieblog.wordpress.com/page/2
Just a place for some ramblings. Cheesepalooza Challenge 4 – Mozzarella. For November, we ended up making the junket mozzarella, some chèvre and some crescenza, but no braided string cheese yet (my excuse is that I was not able to find ph test strips). We used the modified recipe provided on A Canadian Foodie. Adjustment to replace the junket with rennet. We also used Vital Greens whole non-homogenized milk. We cut the curds, let them rest, and then brought them up to 108 degrees F. We had 8 nice strips,...
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