The Foodie File: Making Cheese with Ruth Part 2
This is the cave where Ruth ages her cheeses, where the true magic takes place. A cheese may receive a different wash, a few herbs or left to age for 9 months – each process yields a unique cheese from the same ingredients. The humid environment and temperature are integral to the results.
Ruth has given a few varieties whimsical names; the ash-covered hockey puck-shaped goat’s cheese is named Don’s Blue after the infamous Don Cherry; the same cheese in a pyramid and made from sheep’s milk is named Black Sheep; and the very pretty blue-grey, creamy variety is called Ruby Sue after Ruth’s favourite horse of the same colour.
Ruth has invited me back again. Next time – no film crew, and I am spending all my time in this room!
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I’m the daughter of Jacquelyn, the Mom Blogger, and I saw this entry while looking around.
I once made cheese when I was about 8! It aged and everything. Mind you I didn’t know I was doing it and I found it a few days later… a glass of milk in front of a heater with cheese in it.
Hi Tessa – that’s so funny! Who knew those conditions would create a perfect environment for making cheese. Haha!
Tessa – maybe you are a budding artisan cheesemaker yourself, I know Ruth is always looking for extra help!
Tessa,sounds liek you are a budding cheese-maker. You should give Ruth a call, she can always use an extra hand!
Christine,
can you help me hook up to the video on this cheese piece?
writing a little something about her for a savour ontario thing and would love to see her in action.
thx
steph
Steph, great to hear from you. The video was shelved – if it goes to production in the future I’ll let you know.
I’ll add pistachio to my blog roll!