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.
Comment by Tessa — November 30, 2007 @ 11:25 am
Hi Tessa - that’s so funny! Who knew those conditions would create a perfect environment for making cheese. Haha!
Comment by Colleen — November 30, 2007 @ 12:01 pm
Tessa - maybe you are a budding artisan cheesemaker yourself, I know Ruth is always looking for extra help!
Comment by Christine Picheca — November 30, 2007 @ 1:45 pm
Tessa,sounds liek you are a budding cheese-maker. You should give Ruth a call, she can always use an extra hand!
Comment by Christine — December 1, 2007 @ 8:06 pm