To my dear friends,
I’ve finally done it….I’m putting an end to my cheese-making virginity by signing up to participate in CHEESEPALOOZA. Inspired by last years’ amazing journey of bloggers and enthusiasts alike for CHARCUTEPALOOZA, I’ve decided to get my hands dirty and commit to doing this, instead of just being a spectator.
Will there be mishaps and chuckles along the way? Most probably. I’m expecting there to be many laughs and even some faces made by yours truly when we get to the blue cheese section (I’m still trying to acquire a taste for them, really…I am!). But I hope that you will enjoy my journey. If you want to participate (and maybe even hold my hand through it)…click here.
1. Fresh and Cultured Cheeses will be featured in August, September and October
2. Stretched Curd, Semi-Soft, Firm and Hard Cheeses will be featured from November through March
3. Bloomy Rind and Blue Cheeses will be featured in April, May and June
4. Finale is when we get to design our own signature cheese!
And on top of adding to my guilty pleasure of collecting even more cookbooks, the best part is that I will FINALLY be updating my blog on a more regular basis (Yay!). You’ll be happy to note that I’ll be posting my cheese-making adventures by the 21st of each month.
You can also follow our adventures on twitter – #Cheesepalooza
PS. To those of you who know me here in Calgary, I know what you are thinking. “Girl, when are you going to find time to do this?!”
Don’t worry about me, I’ll find a way to squeeze this in. There is always time for cheese!