Little Green Cheese | Cheese Making at Home: Recent Episodes
Gavin Webber
During a consultation session, Dan contacted me in 2023 to ask about making cheeses from the medieval period. This piqued my interest, so I invited him onto the podcast to discuss his interest in reviving extinct UK cheeses and making cheese during medieval re-enactments.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Remember that I cannot answer them immediately, so please don’t expect an instant reply. My Speakpipe page for voicemails. https://www.speakpipe.com/Gavin_Webber
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies. We stock extensive cheese-making kits, ingredients and supplies and ship to Australia and most countries worldwide.
Learn how to make your own cheese at home; https://courses.littlegreenworkshops.com.au/p/cheese-making-beginner
Until next time Curd Nerds, Keep Calm and Make Cheese!
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Links as mentioned during this episode;
Episode 92 - Tracey Johnson from Cheeseneeds.com; https://youtu.be/G0kdjT-6fE4
Yesterdaze video tutorial; https://youtu.be/galnh1asMPg
Guido's Hard Italian Cheese; https://youtu.be/i9sBoJA5kyo
Wensleydale Cheese tutorial; https://youtu.be/ubmMbZb8Vrk
Ask the Cheeseman Livestream; https://www.youtube.com/@GavinWebber/live
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Remember that I cannot answer them immediately, so please don’t expect an instant reply. My Speakpipe page for voicemails. https://www.speakpipe.com/Gavin_Webber
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies. We stock extensive cheese-making kits, ingredients and supplies and ship to Australia and most countries worldwide.
Until next time Curd Nerds, Keep Calm and Make Cheese!
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Links as mentioned during this episode; The Great Cheese Riot https://en.wikipedia.org/wiki/Nottingham_cheese_riot
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Remember that I cannot answer them immediately, so please don’t expect an instant reply. My Speakpipe page for voicemails. https://www.speakpipe.com/Gavin_Webber
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies. We stock extensive cheese-making kits, ingredients and supplies and ship to Australia and most countries worldwide.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Support the show
Thank you to all the curd nerds who left messages and comments for this, the 100th Episode! I feel humbled by them.
Links mentioned during the show;
Oldest known book about British Cheese; https://uk.news.yahoo.com/oldest-known-book-british-cheese-154500367.html
How to make a cheese fridge; https://www.littlegreencheese.com/2022/08/how-to-make-a-cheese-fridge.html
Growing up on a Diary farm in the 1970s; https://youtu.be/DGNGbVwh_kw?si=9TIm2ridNpwPTaRz
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Remember that I cannot answer them immediately, so please don’t expect an instant reply. My Speakpipe page for voicemails.
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies. We stock an extensive range of cheese-making gear and ship to Australia and most countries worldwide.
Until next time Curd Nerds, Keep Calm and Make Cheese!
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Today I talk about how Parmigiano Reggiano cheese is now being microchipped to prevent counterfeiting. I also talk about my experience of being accused by the Grana Padano Consorzio of counterfeiting their cheese. What a ride!
Mentioned on the show are the following links
Cease and Desist; https://youtu.be/M_AzMLhPF1Q?si=0pNi_K13yj-dIvlE
Big Cheese Apologises; https://youtu.be/7Xy_KkZDiTE?si=xc608jIRhx4g85CO
Red Windsor; https://youtu.be/2qNQXn1Wg88?si=EBeMacyR80UIcCAz
The latest video tutorial Buffalo Mozzarella; https://youtu.be/P6c7WNYDyVw?si=jLlpe5NmCqw-Z3yW
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply. My Speakpipe page for voicemails.
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies. We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
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Today we talk about some of my favourite Cheesemaking YouTube channels.
Mentioned on the show are the following channels
https://www.youtube.com/@GavinWebber
https://www.youtube.com/@cheeseneedsdotcom
https://www.youtube.com/@FromagerUrbain
https://www.youtube.com/@cheesehistory
https://www.youtube.com/@Cheese52
https://www.youtube.com/@GiveCheeseaChance
https://www.youtube.com/@jenniferjomurch
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply. My Speakpipe page for voicemails.
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies. We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Tutu’s Artisan Cheese is the only artisanal cheese-making establishment in Bangladesh. Tutu Saadullah personally makes hard and soft cheeses from fresh milk. He follows the traditional European cheese-making process. It was a pleasure to talk to him today about his cheese-making passion.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply. My Speakpipe page for voicemails.
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies. We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Today's guest is part of the duo who run Cavignac & Wilson, artisan cheeses makers from Kampot in Cambodia. John talks about how he and his partner Chris, started an artisan cheese factory from scratch and all the challenges they had to overcome to produce amazing french style cheeses. You can find them on Facebook at Cavignac & Wilson**.
ASK A QUESTION FOR THE PODCAST**
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply. My Speakpipe page for voicemails.
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies. We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Patricia is a long-time supporter of the podcast and cheese-making channel and it has been fantastic watching her grow as a cheese maker. I'm glad I caught up with her for this fascinating interview.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply. My Speakpipe page for voicemails.
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies. We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
I've known Ruth personally since the start of Kim's cancer treatment and she is a wonderful human being. And why wouldn't she be, seeing she makes her own cheese and is a professional therapist as well. You can read more about Ruth's work and sometimes cheesemaking on her blog; https://ruthcohnmft.com/
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply. My Speakpipe page for voicemails.
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies. We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Jennifer Murch is a homesteader out of Virginia, USA and has two dairy cows with which she makes her cheese. We talked about all things cheese and dairy including a recent cheese and wine party she threw for her friends and family!
You can find Jennifer on her blog at https://jennifermurch.com/
and on YouTube; https://www.youtube.com/channel/UCHlQ3m9n7MhM1z-CKnRBX7w
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply. My Speakpipe page for voicemails.
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies. We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Today I am joined by Tracey Johnson from Cheeseneeds.com. She is also an admin of the Facebook page Learn to Make Cheese. A great conversation about cheese making, running a small cheese-making supply business, authoring books, and much much more!
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply. My Speakpipe page for voicemails.
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies. We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
About a year ago, Wendy reached out to me to see if I was willing to do a consultation to help her iron out a few issues with her cheesemaking. Well, this recording is the result.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply. My Speakpipe page for voicemails.
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Want to learn a little bit about how cheese was first made? Well, today I have an interview with Julia from the Cheese History channel where we learn so much cheese history that my head nearly burst with information!
You can find Julia and more historical facts about cheese on her channel Cheese History
Julia's Instagram; https://www.instagram.com/cheese.history/
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply. My Speakpipe page for voicemails.
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
This weeks guest is Debra Allard who is an artisan cheesemaker from the North Coast of New South Wales. You can find her market stall most weeks by checking out her Facebook page; https://www.facebook.com/dairyandcheese
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply. My Speakpipe page for voicemails.
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Welcome back Curd Nerds. Today's interview is with Lisa Peterson from the YouTube channel Cheese52. Lisa makes cheesemaking video tutorials for a wide audience and her cat YumYum features as a regular guest. You can watch her channel here; https://www.youtube.com/c/Cheese52
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply. My Speakpipe page for voicemails.
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Welcome back, Curd Nerds. This week's episode is an interview with Chez Fred Fromager Urbain, an avid YouTuber that produces home cheese making video tutorials to cater to French language speakers. You can find his channel here; https://www.youtube.com/channel/UCNm7h8NEbz_IzQJw0qp88mg
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply. My Speakpipe page for voicemails.
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Welcome back, curd nerds.
Two weeks in a row, I'm on a roll! This week I released a couple of video tutorials and taste tests, which I must admit surprised me. You can watch them on my YouTube Channel.
Cheese news
The votes are in - and it looks like Cheddar is Australia’s favourite cheese
This week's Listener questions are from the following curd nerds;
- Alan informed me about a source of curd cutters from Steve Benz. Here is my affiliate link to the Woodwork Junkie.
- Gail would like to know what is the best starter culture for making Cheddar
- Hendrik was trying to locate a source of Lipase in South Africa
- Khalid wants to replace rennet with vinegar
- Leslie was unsure about cutting curds
- Nellie said thank you
- Paul wanted to know if you can make sourdough bread at the same time as you are making cheese.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply. My Speakpipe page for voicemails.
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Welcome back, curd nerds.
Starting again after a long break in between audio episodes. Lots have happened including a major illness in the family and of course a global pandemic, but let's focus on cheese making shall we?
Cheese news
How to save nearly expired milk by making Paneer.
This week's Listener questions are from the following curd nerds;
- Adam would like some tips on common beginner cheesemaking mistakes
- Michel thanks me for all the great cheesy content
- Nellie wants to know if there is a substitute for Propionic Shermanii
- Paul wants to make a mother culture and how long to age a cheddar
- Robert is having issues with air drying his cheese
- Rodrigo is looking for a cheese wrap alternative
- Shannon needs to know how to make a simple brine solution.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply. My Speakpipe page for voicemails.
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Welcome back, curd nerds.
Starting again after a long break in between audio episodes. I have also created a YouTube channel for the podcast which you can find at Little Green Cheese Podcast with Gavin Webber.
Cheese news
Family business feeds Australia cheese to save an iconic industry
This week's Listener questions are from the following curd nerds;
- Adam asked if you can add Penicillium Candidum to the salt when salting the cheese
- John wanted to know if it is okay for the curds to have 1/2" (1.25 cm) of whey on top after coagulation.
- Miguel would like the link for the cheese drying mats that I used in some of my videos.
- Ruth wanted to know if you can use aluminium wires on a curd cutter and about early blown cheeses.
- Sandi wants a cheese fridge but doesn't know how to set it up and how to adjust big batches of milk to smaller wheels, and
- Soren was interested in adding rum or whiskey to his cheese.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply. My Speakpipe page for voicemails
Support the show!
If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Back behind the microphone for another season of podcast episodes, I am looking forward to bringing you some excellent interviews. This one is no exception.
Today I caught up with Ritic (that's his pen name) and we talked at length about how to make cheese after an Apocalypse scenario. Here is how he pitched the interview to me.
"Dear Mr Webber, I've been a big fan of your youtube channel for a long time now, and I've always found you a great source of information and entertainment. You're a youtube channel that I can listen to before bed, relaxing me enough to sleep while also keeping me interested enough that I don't lose consciousness. I write to you today because I'm an author and I'm doing research for a story. I was hoping that you could help me with some details. The story is a post-apocalyptic one, about a group of individuals trying to build a society. At one point, they will be gaining a few cows as part of a trade with other survivors in exchange for medical supplies. However, they will be getting more milk than their small community can drink or make into butter, and will be faced with the problem of what to do with it. Naturally, my first thought was cheese. And so I thought of you. I was curious about your opinions on what kind of cheese a group could make to preserve their milk, given minimal resources. I was also curious about what things could go wrong for a group of people who have to use a campfire and rudimentary equipment when making whatever cheese(s) you suggest. These people aren't perfect, and even if one of them knows the basics of making cheese, it will be their first attempts. Further, their knowledge comes from information that they read once before the apocalypse; they've never actually made it themselves before now. I don't like writing perfect people, and I find that people who make mistakes and have to struggle through them are far more interesting than people who get it right every time. Any and all information that you might be able to give me would be greatly appreciated. Thank you for your time. Sincerely, Ritic (my pen name) "
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
I knew from my cheese research that cheese making originated in the fertile crescent, however, I didn't know that a sample of cheese from ancient time has been found preserved in a tomb. Not edible of course, but they did find something interesting!
Cheese news
World's oldest cheese found in Egyptian tomb
This week's Listener questions are from the following curd nerds;
- John would like to know if there is such a thing as a pigs milk cheese,
- Elisha wanted to know if you can mature cheese at room temperature
- Rod is curious about early civilisation cheeses
- Christin wants to know if humidity is a factor when maturing cheese in wax or vacuum-sealed.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Well done to Ann-Marie and Carla of Sutton Grange Organic Farm for winning the delicious Producer Award.
Cheese news
Holy Goats herd gives perfect curd
This week's Listener questions are from the following curd nerds;
- Holly helps me with the pronunciation of Oaxaca cheese,
- Carly wants to know the difference between liquid and tablet rennet,
- Adam has some ash that he is busting to use on a bloomy rind cheese,
- Carol wants to know why the raw milk that she boiled is not setting a curd, and
- Joe would like to use Truffle Oil to flavour his Parmesan but doesn't know when to add it.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Who would have known that little arachnids can improve the flavour of an otherwise mild cheese? Introducing Würchwitzer Mite Cheese!
Cheese news
Würchwitzer Mite Cheese - You'll love it almost as much as the critters clinging to the rind
This week's Listener questions are from the following curd nerds;
- Elaine wanted to say hello as she just joined my mailing list,
- Walt had some issues with what is known as Butyric late blowing caused by a bacteria called Clostridium tyrobutyricum. For more information on how to prevent this using Lysolac click here. You can buy Lysolac at this link; https://amzn.to/2v48tsp. Use this dosage chart for how much Lysolac to add to your milk; http://lysolac.com/LYSOLAC_dosage_chart.pdf
- Adam wanted to know if cheese ages better naturally or vacuum packed, and
- Randy wants to make a very large cheddar for a wedding cake cheese tower for his wedding.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
It was sad news in this weeks episode for a well-known New Zealand cheesemaker. Champion Cheesemaker Biddy Fraser-Davies passed away last week, but she leaves a lasting legacy for other artisan cheesemakers to follow.
CHEESE NEWSEketahuna’s champion cheesemaker Biddy Fraser-Davies dies
THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;
- Antonia will be getting some ewes milk soon and wanted to know if she needed to modify her cow’s milk recipes,
- Greg was worried about a clear liquid weeping out of his Triple Pepper Jack,
- Rodrigo wanted to know if I shipped cheese making kits, supplies, and equipment overseas (the answer is yes by the way),
- Julie is having troubles with a runaway Jarlsberg,
- Dianne wanted to let me know how much she and her husband Sam enjoyed my podcast, and
- John was confused by Camembert moulds and how many to use for a given amount of milk.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Not that far from you is probably an artisan cheesemaker that sells locally made cheeses from local dairy animals and eating local grass. In this episode, I urge you to reach out to them and see if you can strike up a friendship or two. Who knows, you just might learn a thing or two!
CHEESE NEWSSay Cheese! Artisan Cheesemaking Grows in Georgia
THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;
- Barnabas would like to know how to vacuum packing works. Check out my video tutorial here; https://youtu.be/w_yweKfW9Gw
- Jim runs a small creamery in Manitoba, Canada and would like to thank me for my hard work.
- Spencer says I make the best cheese-making tutorials on the Interwebs. I introduced him to Jobe’s Cheese Lab channel on YouTube
- Ted lives in Moscow, Russia, and wants to know the ratio of cows to goats milk to make a good feta style cheese.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Did you know that there is a lucrative black market in stolen Parmiggiano Reggiano in Italy? Neither did I, but there is such an issue. Listen to the podcast to find out more!
CHEESE NEWSThieves in Italy targeting precious Parmiggiano Reggiano
THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;
- Carlos wanted to know what cultures to use for specific cheeses and some cheese making suppliers in the US/CA
- For Cheddar use a Mesophilic culture that contains; Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. Lactis
- For Swiss cheeses use a Thermophilic culture that contains; Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus with the addition of Propionic Shermanii
- Cheese making suppliers in US; New England Cheesemaking Supply, Canada; Glengarry Cheesemaking,
- Phil was unsure when his Raclette was ready,
- Justine rescued her Colby after forgetting to mill in the salt, and
- April wanted to know how salty cheese crystals are formed in some cheese aka Calcium Lactate and Tyrosine crystals.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
So Japan's cheesemakers are worried about cheap European cheese imports. Their government is helping with the development of native lactic acid bacteria aka starter cultures. I think it's a good move on their behalf.
CHEESE NEWSJapan’s cheese makers to get aid amid EU imports
THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;
- Phil is worried about low humidity in his wine fridge that he is using as a cheese cave,
- Robin has some whey in his vac-packed Butterkase,
- Ahmed reached out to say congratulations on reaching 100,000 subscribers on YouTube, and
- Dennis wants to learn how to make his cheddar less crumbly and more like his Jarlsberg (hint make Colby).
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Now I like a drink now and again, so I found this news article very interesting. Turning Whey into Vodka could be a side hobby!
CHEESE NEWSResearchers turning leftover whey from cheese-making into vodka
THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;
- Donna is having trouble increasing the humidity in her wine fridge that she wants to use as a cheese cave,
- Joseph would like to know where to get ripening boxes for 2-3 lb cheeses,
- Ricardo is confused that I use pasteurised milk in most of my cheeses when he has been told to use raw milk, and
- Kathie wants to know if you can halve a cheese recipe from 10 litres to 5 litres.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
It's an outrage, I say! Real Camembert may become extinct after 2021, after a change in designation laws.
CHEESE NEWSCamembert Without Raw Milk? It’s Treason, Connoisseurs Cry
THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;
- Daniel would like to know if you can buy concave moulds as you see in commercial cheeses,
- Eden had an accident with her cheese cave and wants to know if her cheese is okay,
- Ken has been told that his cheddar was overpressed (is there such a thing?), and
- Lyn wants to know if I have a recipe for Telemea from Bulgaria. Here is the closest cheese I have to Telemea, Goat’s Milk Feta, but you may want to swap the milk to ewes if you can get your hands on it. Here is another version that is not mine but should work out just as well.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
One markets loss is another one's gain. That is why there have been Record American Cheddar Exports so far in 2018.
CHEESE NEWSRecord American Cheddar Exports are up a staggering 83% from last year
THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;
- Alan needs help with a cracked Tilsit,
- Tim is getting mould on his Emmentaler every day even though he wipes it off,
- Chera dropped by to say hello. You can find Chera and many other thousands of home cheese makers on her facebook group Learn To Make Cheese, and
- Sebastian would like to know what cheese he can make using Flora Danica and liquid rennet.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
A Cheese Fit for a royal breakfast. How delightfully British!
CHEESE NEWSA Cheese Fit For a Royal Breakfast
THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;
- Tim wants to know when cheese is touch dry,
- Janine is interested in making halloumi and would like to understand what salt she can use,
- Kin is wondering if he can make Blue Cheese using milk powder,
- Janice just dropped by to say thanks for the halloumi recipe, and
- David is having trouble with bitter cheese.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Ants in my cheese? No, this story is about Ants on cheese as a rind!
CHEESE NEWS
Cheesemaker ups the anty and US says yes
THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;
- Shlomo asks if there is a conversion table for cups to millilitres.
- Francesca would like to know how much salt is just enough for Camembert
- Rebeka has a tricky issue with a slimy Monterey Jack
- Vivian is wondering if there is a substitute for Penicillium Candidum when making St Marcellin, and
- Judy wants to know if red mould is bad on Camembert.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
During my time as a home cheesemaker, I have met many people who have taken the next step to commercial production. This weeks news item is about such a fellow.
CHEESE NEWSEngineer excels at cheesemaking
THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;
- Geoff has a 30 litre (8 Gallons) pot and wants to know if it is suitable for cheese making
- Jacqui would like to know if ash coated brie is supposed to taste earthy,
- Jon has invented a way to make quick mozzarella shreddable without freezing it,
- Sam would like to say thanks for being an Aussie, and
- Michelle would like a book recommendation that lists 1lb (450g) cheese recipes. My recommendation is “Artisan Cheese Making At Home” by Mary Karlin
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Good cheese needs good milk. One unique dairy on Bruny Island has sourced three rare breeds of cow to assist in making the best cheese possible!
CHEESE NEWSHeritage cows provide unique cheese and beef for niche market in Tasmania
THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;
- Margaret would like to source a compression spring for her cheese press,
- Robert is confused about there being multiple recipes for the same cheese,
- Kepp is intrigued by how cheese matures when the air is excluded during vacuum packing,
- Jonathan wants to try Limburger cheese and is looking forward to a video tutorial, and
- Tammy would like to know whether she needs to use ripening boxes to maintain humidity during maturation.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
I never thought that I would cry during a podcast episode, but this weeks news story choked me up and got me right in the feels.
CHEESE NEWS
Award-winning Woombye Cheese Company legacy held in great stead
THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;
- Amanda is having issues with sticky cheese
- Glenn has soft spots on his cheese
- Shawn loves his cheese kit and wanted to say thanks!
- Dave has made his first cheese using one of my recipes, and
- Santiago asks why is his Cheddar cheese flat?
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
It may sound like a pun, but apparently, Cheese Towers are on the rise! Yes, couples including my daughter Megan, are opting for Cheese Towers in lieu of wedding cakes. Who would have thought?
CHEESE NEWSMurrays Cheese in New York City offers Cheese Towers instead of wedding cakes
THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;
- John asks about rennet setting times and we learn about Flocculation,
- Saul is having issues with sour cheese
- Henri is making Cheddar that is just too strong and wants to know how to temper it, and
- Jeri wants to use Pink Himalayan Salt to her cheese!
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
The second time is a charm. Back again after an extended absence due to medical reasons, so I'm hitting the ground running with a full range of topics this week.
CHEESE NEWS
Feta, Parmesan, and Prosecco on the hit list for EU labelling laws in Australia
PERSONAL NEWS OF THE WEEK
My YouTube Channel, Cheeseman.tv is rapidly approaching the 100,000 subscriber milestone. If you haven’t already, I ask that you pop over and subscribe so that you keep up to date with my latest cheese making video tutorials.
THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;
- Veronica successfully makes Caerphilly and thanks me for the recipe
- Phil wants to know how to control the temperature of the milk during the cheese-making process
- Adam would like to know if the temperatures in his basement are conducive to cheese making, and
- Annette is having trouble closing the gaps in the rind of her cheese when pressing!
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Back after an extended intermission, I'm back on the podcast bike again. Yay! I've also gone back to the old format with Cheese News and Listener questions via voice mail.
CHEESE NEWS
Fonterra resumes pizza cheese production in Oz
CHEESE OF THE WEEK
The cheese of the week is Brie, which I will be attempting again soon after a not so recent failure. I also mentioned that Kim and I are attending the Mould Festival on the 2nd of September here in Melbourne. You can find more information about it at http://www.mouldcheesefestival.com/about-mould/
THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;
- Santiago from Hong Kong ask why his cheese all tastes the same
- Martine from France has an inquiry about a Lipase substitute
- Elgendy from Belgium asks if I have a recipe for Old Amsterdam cheese,
- David from the USA would like to know if cheese goes bad
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
During this episode, I reply to a statement that I often get on my YouTube channel that boils down to; is home cheese making worth it financially and does it contain chemicals and it would be quicker to go to the store and buy it?
I know what you're thinking, but I replied anyway and broke down the statement into its three parts during this show.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
During this episode, I answer a question from St. Rain who wants to know why Pasta Filata cheese stretches? They are intrigued that I didn't use citric acid as I did in the quick mozzarella video to get the curd to stretch.
OTHER QUESTIONS ANSWERED DURING THE EPISODE
- Bernard argued that wouldn’t it be better to apply weight than to use a spring to press the cheese
- Greg asked why his Paneer wouldn’t work when using Buttermilk as the base
- Peter and Heidi want to know what would happen if they used Thermophilic culture instead of the Mesophilic culture that their recipe stated.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
During this episode, I answer a voicemail question from Diana who wanted to know how to tell the difference between the various brands of mesophilic starter culture equivalents. For instance, is MO30 the same as MA11 or Type III Mesophilic? You may be shocked by the answer! I also go into depth about the various properties of cultures and what to look for when looking for equivalents.
OTHER QUESTIONS ANSWERED DURING THE EPISODE
- Dharma asked if there is a specific way to half or double cheese making recipes and have them turn out successfully?
- Brian would like to know how strict you need to be with temperature control during the maturation of cheddar cheese (or any cheese for that matter),
- Spencer asked if rennet tablets are just as good as liquid rennet.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
During this episode, I answer a question from Lorraine who wants to know if her cheese is safe to eat if it has black mould on it or can she remove it somehow. She also asks what she can make with 1 litre (1 qt) of cream.
OTHER QUESTIONS ANSWERED DURING THE EPISODE
- Kerrie got her hands on some camel’s milk and asks what cheese she can make with it,
- Glen asks how do I measure the pressing pressure,
- Gaines would like to know why I don’t use chlorinated tap water when cheese making,
- Joe asks how to raise the humidity in his cheese fridge,
- Henri has two cheese moulds, one 110mm and the other 150mm. Which one should he use with 6 litres of milk,
- Caitlin wants to make cheese with her kids but wants a result in a couple of hours. Do I have any suggestions,
- Mark was keen to understand what happens if you add too much rennet,
- Byron asks if and why I would use vinegar on my cheese before waxing them.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
During this episode, I answer a question from Jo who gives me three choices that she has with where she has to mature her cheese at her home in the UK. She also goes on to ask what happens to the lactic bacteria if the temperature is too cold.
OTHER QUESTIONS ANSWERED DURING THE EPISODE
- Amanda lets us know that she has used liquid smoke in a Gouda, and wants to know if you have to use cheese wrap paper when making Camembert,
- Barbara asks which is the right way to salt Feta?
- André would like to know if it is preferable to use plastic or wax to mature your cheese these days?
- Luke wants to know if the surface area of the cheese could contribute to a drier cheese.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
During this week's show, I answer questions from Leah Bear about using lactose-free milk in cheese making, issue further information about making lactose free cheese, and discuss why people are lactose intolerant. Special thanks go to Carol Willman for contributing to this piece.
OTHER QUESTIONS ANSWERED DURING THE SHOW WERE;
- Bob asked about wax temperatures before waxing his cheese,
- Santiago wants to know why his recent cheeses all have an acidic/ bland flavour,
- Chuck is not sure when his Jarlsberg is ready and I give a tip about which season not to make this cheese,
- Bill wants to know why his cheese is crumbly,
- Dianne asks when to add dried apricot pieces into her White Stilton,
- John has a plan to add unhomogenised skimmed milk and 38% cream together to make unhomogenised milk for cheese making,
- Amanda inquires about the best way to smoke cheese. For further reading on this, check out Smoking Your Cheese, and
- John asked about the best way to defrost sheep milk for making a Pecorino Romano.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
In this week’s episode, I answer a question from Phoenix about substituting different types and brands of mesophilic starter cultures.
OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;
- Tom asks why he has bubbles in his cheese just after pressing
- Bob has issues with his Jarlsberg and collapsing eyes,
- Fadion has problems with raw milk and curd set, and
- John wants to know if you need to use Calcium Chloride after Low Temp, Long Hold Pasteurisation.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
In this week's episode, I answer questions from David about his Camembert flattening and ripening issues.
OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;
- Jeff asks how do I get the barrel shape on some of my cheeses,
- Jesper wants some tips about heating milk and controlling temperature during cheese making,
- Aaron is intrigued about the difference between Parmesan and Romano cheese,
- Happy Lee asks what is Rennet and Calcium Chloride and what are they used for in cheese making,
- Amanda inquires about how to keep lint out of cheesecloth, and
- Jessie says hello from Richmond, Virginia.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
In this week's episode, the main topic is about curds not setting, and I then go on to talk about what type of milk is best for cheese making at home.
OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;
- Jo would like a suggestion as to which quick cheese would be equivalent in flavour to a strong cheddar
- Amanda asks about using beeswax to coat your cheese
- Stefan gives me some encouragement
- Tony asks how long does feta last when marinating in oil,
- Vanessa would like to know which countries do we ship our cheese making products to?
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
This week's show is full of questions from you the listener!The main questions this week are about Brining times for Parmesan and Cheddar yield from 10 litres (2.6 gals) of milk.
OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;
- Randy asks how much yield do you get from 10 L of milk when making Cheddar
- Carl asks if 12 hours is enough brining time for my Parmesan recipe?
- Amanda asks many questions mainly about raw cow’s milk.
- Rob asks if you can use an Aluminium post when making cheese.
- Heidi wants to ask how to rescue a failed Butterkase (butter cheese).
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
This week's show is brought to you by curd nerds just like you from all over the world.The main question about raw Goat's milk and how do you use goat's milk with cow's milk recipes was asked by Sherrie in Australia.
OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;
- Jacquie wants to know if it is a given to use maturation boxes for your cheese
- Murat asks how to fix rubbery feta, and
- Zaccary asks where he can find cheese making supplies in Canada.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
This week's episode has many questions from Curd Nerds just like you! Firstly, the question of the week is from John who lives in Denmark. He asks about the differences between Cheese wax and Paraffin.
OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;
- Sue praises Rachel’s (LGC episode 051)work regarding her house cows. She shared a little about her own experience with house cows and how they now run courses about how to look after your own cow. Find out more here; http://www.appinhomestaybb.com.au/
- Chuck asked what cheese can be made with Flora Danica?
- Dean shared his unique recipe called Cheddarano!
- Louise asks if she can remove cheese wax, remove any moulds, then rewax.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
During this episode, I talk to Brendan Heffernan, a fellow home cheesemaker who I met on the Curds n Whey Downunder Facebook group. We have a great chat about how he got started and some of the interesting challenges he faced on his curd nerd journey. It was a lot of fun and a pleasure to talk to Brendan.
You can find Brendan chatting to the rest of us curd nerds on the Curds n Whey Downunder Facebook group!
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
This week, I talk to Rashel Harris from Texas, USA. She has been cheese-making for over six years using the milk from her own Jersey cow and has made many different kinds of cheese over the years. In fact, it was Rashel's 10 part YouTube series that I used to better understand how to cloth band a cheddar! How lucky was I when she reached out to me whereby I asked her on the show?
SOME OF OUR FAVOURITE CHEESEMAKING BOOKS
- The Art of Natural Cheesemaking by David Asher
- 200 Easy Homemade Cheese Recipes – from Cheddar & Brie to Butter & Yogurt by Debra Amrein-Boyes
- Mastering Artisan Cheesemaking – The Ultimate Guide for Home-Scale and Market Producers by Gianaclis Caldwell
- Keep Calm & Make Cheese – The Beginners Guide to Cheesemaking at Home by Gavin Webber (just thought I’d slip that one in).
WHERE YOU CAN FIND RASHEL HARRIS ONLINE
- Facebook page
- The Promiseland Farm on YouTube
- The Promiseland Farm Blog
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
This week's episode is all about finding help for your cheese-making problems. From Facebook to Forums, this episode is a guide on where you can get help.
Cheesemaking help resources mentioned in the show;
- Learn to make Cheese
- Curds ‘n’ Whey Downunder
FORUMS
cheeseforum.org
YOUTUBE
Cheeseman.tv
WEBSITES
- Little Green Cheese
- Curd Nerd
- Artisan Cheesemaking at Home
- Much to do about Cheese
I ALSO ANSWER QUESTIONS FROM;
- Cheryl about the type of milk I use
- A thank you from Creceda
- Holly has trouble with her Havarti
- Ken says thanks
- Lisa got her hands on some raw cow’s milk
- Lynn wants to know about rennet tablets vs liquid rennet
- Mike says thanks and wants to know about air drying before maturation.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Well, great news. The cheese-making podcast is back. I've managed to rearrange my priorities to put the podcast near the top of the pile again! Today's episode is about making cheese with goat's milk and what other techniques you may need to use if using it in lieu of a cheese-making recipe that stipulates cow's milk.
I also talk about the different properties of cow, goat, and sheep milk.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
This episode was taken from a livestream Ask the Cheese Maker show, which was broadcast on YouTube. Don't forget that you can find all my live shows and video tutorials at youtube.com/GavinWebber.
I will be recording one Ask the Cheese Maker session each month and repackaging them for the podcast. I am also going to record a regular formatted podcast episode on the alternate fortnight, so you will still get at least two episodes a month.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Today I’m going to answer the question that is on everyone’s mind. Is cheese addictive? Well it just so happens that it is indeed addictive due to the casomorphins that are formed when we break down the casein in cheese within our stomachs. Great news for all us curd nerds because now we have an excuse for our addiction! You can read the full article here.
Community announcements this week are from Sally and Ian.
Sally asks if anyone knows where she can pick up an electric milk separator here in Australia. You can contact her on Facebook page if you know the answer.
Ian Treuer has started a Kickstarter campaign. He is trying to move from home cheese maker to buying a cheesemaking business and dairy. You can check out his campaign page here; https://www.kickstarter.com/projects/542185596/chasing-my-cheesemaking-dream-of-owning-my-own-cre. Ian tells us all about it via a voicemail.
Listener questions this week have a wide variety of topics;
- Jan-Marie asks how to half a cheese making recipe
- Frank points out that if you add Lipase to Parmesan it becomes Pecorino.
- Michelle wants to know if there is any other method (besides waxing) to mature your cheese. Check out my latest video tutorial about vacuum packing for maturation and storage.
- Gillian suggests that I add taste test or what the cheese characteristics are supposed to be. Well this prompted me to start creating some Taste Test videos. You can check out Leicester here, and Cotswold here!
- John asks if I have a Gouda recipe that I can share. Unfortunately not, but I have put it on the list of cheeses to tackle over the summer.
- Julie questions what is wrong with her goat’s milk swiss cheese?
- Andrejs wants to know how I support a humidity of 90-95% in my cheese fridge.
- Greg asks how to remove mould from under wax and how to stop it from happening
- Finally, Melissa and Steve thanks me for all that I do in the world of home cheese making!
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
In today’s episode I talk about the subtle differences between the main acid coagulated cheese that should be a staple in the home cheesemakers repertoire; Paneer, Whey Ricotta, Whole milk Ricotta, and Ricotta Salata.
Cheese news is about a Listeria infected cheese recall from Whole Foods, and what the signs of infection are.
This week’s questions are:
- Charlotte from South Africa: Why don’t I use pH measurements in my recipes?
- Taryn from Australia: What type of starter culture should I use for a Caerphilly?
- Frieda from NSW, Australia asks: Is pink mould okay on my blue cheese, and how do I get more veins? How do I stop my Camembert from being too moist on the bottom?
- Colin from New Zealand: Can I put chopped onion into cheese or what is a better alternative?
- and a Voicemail testimonial from Annie!
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
During the show, I talk about the importance of cutting your curd a consistent size and the effect of cooking the curd has on your final cheese. It's a follow-up to an email I received from a customer who was having problems when draining their curd. She was making Feta at the time and wasn't aware of the importance of curd size and stirring to expel some of the whey before draining. Mind you, she did end up with a very nice Ricotta ;-).
Today’s Q&A is about the following topics;
- Shelly asks about vacuum packing Feta to reduce salt penetration
- Judy wants to know how to keep blue cheese from going gooey
- Scott requests a cheese history podcast episode or two and compares cheese making to beer brewing
- Mark suggests a new video tutorial on Cottage Cheese.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Waxing cheese is fairly straightforward, but Timothy asks what type of cheese can you wax. I step through the various cheese that I wax and why, and the process I go about waxing them. You can check out my method of waxing cheese in this video tutorial.
The cheese news is about those naughty cheesemaking criminals in Russia.
Today’s Q&A is about the following topics;
- John asks about vacuum packing equipment for cheesemaking.
- Emiliano asks if you can use PVC pipe as a cheese hoop.
- Shirley asks about the difference between waxing and vacuum packing.
- Sophie wants to know why she can’t get curds to set in Alaska.
- Mike asks what sized mould am I using in the Farmhouse Cheddar video tutorial.
- Murray’s has issues with holey cheese
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Prompted by a voicemail from Wayne, I talk about how to add herbs and spices in cheese. From chilli, sage, red and green peppercorns, to cumin and caraway seeds, you can add a lot of variety to your cheese above and beyond the traditional recipes.
Today we cover for following questions;
- Denis asks about thermostats and whether you can use them for cooling and heating.
- Brian asks how much salt to add to the Farmhouse Cheddar recipe.
- Richard thanks me for providing all the free cheesemaking information on this site.
- Christie asks how to combat a wet cheese fridge
- Poppy asks if a cheese fridge needs to be so stinky that the cheese smell sticks to your clothes!
- Celine asks what to do with her Stilton after the four days of turning is over.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Did you know that there are ways to ripen your cheese depending on the type of cheese you make? During this episode, I cover the four main ripening process classifications and describe them in detail.
They are;
- Bloomy-rind & interior mould-ripened cheese
- Washed rind cheese
- Natural rind cheese
- Waxed rind cheese
Cheese news centres on the global oversupply of dairy products and the Cricketer Farm in the UK.
Q&A this week is about;
- Saganaki cheese
- Maturing Caerphilly
- Issues Ripening Camembert
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Today I step through the six different cheese classifications. I sourced this information from the very good cheesemaking resource titled The Cheesemaker’s Manual – Margaret Peters-Morris. It’s more technical than I usually read for home cheesemaking but it has many hard-to-find recipes within its pages.
The cheese classifications that I step through are;
- Fresh unripened cheese
- Rennet coagulated fresh cheese
- Soft ripened cheese
- Semi-hard washed cheese
- Hard cheese, and
- Whey cheese.
You can watch how I make whey ricotta in this video tutorial.
The cheese news is about FireFly Farm converting to renewable energy to power their cheese making operations. Dear to my heart as I am the proud owner of a 2.8 kilowatt solar PV systems, so you could say that my cheese making is also powered by renewable energy!
The Q&A is about curd temperature during making Caerphilly, Pot types, and issues making 30-minute Mozzarella.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Colin Giddy is a home cheesemaker from Morrinsville, New Zealand. He describes his inspiration for making cheese, how he has made many different types of cheese, and some of the challenges that he has encountered along the way.
Here is a little bit about him in his own words;
“A Little History of Us
Linda and I started making cheese after watching a program called Country Calendar on TV. A Lady called Biddy Fraser-Davies was showing us how she makes cheese everyday from just a couple of jersey cows.I thought WE CAN DO THAT. We have the milk. In fact we tip out more milk each day on the farm than we can use. I work on my 1 of my sons share-milked farms. We have 2 farms side by side where we milked about 400 cows. I was milking in one cowshed and he in another.So I looked for someone to teach me how and found a lady called Jean Mansfield who held cheese making classes from time to time in a small town called Katikati. So off I went and did a 1 day introduction to cheese. That was about 6 years ago. I started to collect the last milk of the day after the vat tap was turned off. Sometimes there was a bit of water in it and I quickly realised that watery milk does not make good cheese. I became very careful how I collected the milk after that. We started with Farmhouse Cheddar Cream cheese Mozzarella and things like that.We had our failures and our successes and we grew in confidence as we learned new things of what to do and what NOT to do. We are still learning. We now make all sorts of cheeses. And while some say that cheeses like Camembert are for more expert makers we find it to be one of the easiest cheeses to make. And only 3 hrs from start to finish in the molds.
We made a stirred curd cheddar and when finished soaked it in Red wine for a few days then dried it and when it matured it was just delightful. (must do another)We purchased Rikki Carroll’s Home Cheese Making and have used it as a Guide. Our conditions are a little different as are the cultures that we use and the conversion from Fahrenheit to Celsius. But it is a brilliant book for the beginner. There is so much information available today on the internet (like this blog) that there is no reason that you can’t do or make anything that you want to. It is entirely up to your own will to want to.”
As you can tell Colin is a knowledgeable bloke who gave away a lot of tips and tricks during the show.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
This week I have an interview with home cheese enthusiast, Darren Aldridge from Box Hill in Melbourne. He has been making cheese since 2013 and has a few different types under his belt.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
The food standards are changing here in Australia, and commercial cheese makers will be able to make a wider range of raw milk cheese. I play an interview with Tom Ross from the Tasmanian Institute of Agriculture who explains the changes to the regulations.
You can read the original article here; http://www.abc.net.au/news/2015-02-03/raw-milk-cheese-regulation-changes/6066280
I also talk about two new cheese making products that I have developed namely a DVD and an External Cheese Fridge Thermostat. These two products have consumed most of my spare time in the last two weeks. I never thought that making a DVD, with menu structure, would be so time-consuming!
For those of you in Australia, here are the links to those two products;
- Keep Calm & Make Cheese DVD – Volume 1
- External Cheese Fridge Thermostat
During the latter half of the episode, I answer listener questions about camembert, cheese making in Thailand, Traditional Mozzarella, and an innovative way to heat your milk.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
During the show I talk about 7 mistakes everyone makes with cheese, and article in Business Insider Australia which I expanded upon. I believe that my version is much better.
You can find the orginal article here; http://www.businessinsider.com.au/storing-and-serving-cheese-2015-2
I also promote the Canadian Amateur Cheesemaking Competition coordinated by Ian Treuer from www.muchtodoaboutcheese.com. Here are the details;
COMPETITION IN WORKS FOR AMATEUR CHEESEMAKERS
The cheese lovers who organize The Great Canadian Cheese Festival every June are planning to host the first-ever Canadian Amateur Cheesemaking Competition—possibly expanding the contest to include homecheesemakers in the U.S.The mission is to recognize and honour the best in amateur cheesemaking and to provide encouragement and feedback to home cheesemakers.
Would you be interested in entering your cheese for judging? You won’t personally have to be present to participate as you can safely ship cheese in a cooled box. Please indicate your interest by emailing Ian Treuer at competition@cheesefestival.ca. Ian, who blogs about his adventures as a home cheesemaker, is acting as Competition Co-ordinator. Check out Much To Do About Cheese at www.muchtodoaboutcheese.com.
Awards will be presented for best in each cheese division. Judging reports will be issued for each cheese entered.
The first amateur competition will take place this June 6-7 in conjunction with the fifth anniversary Great Canadian Cheese Festival in Picton, Ontario, two hours east of Toronto, three hours north of Syracuse, New York. Festival website: www.cheesefestival.ca.
I also answer voicemail questions about Rennet strength, Mixing Ricotta with curd from another batch, Cream cheese ingredients, Brining Feta without the sloppiness, and Basement humidity.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Welcome back to Season 2 of the Little Green Cheese Podcast.
I hope you had a great holiday break and are ready for another season of podcast episodes about cheese making at home. During this episode, I talk about what I was doing over the summer break, which included making zero cheese due to the heat here Down Under, but I did manage to build an eCommerce store that now sells cheese making kits, supplies, and equipment for Australian customers. You can find it at www.littlegreenworkshops.com.au/shop/
Also during the show, I answer four voice mails and thirteen email questions!
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
A choc-o-block episode for you this time around.
I talk about how my cheese fridge is holding up after about a year of use, and how I have found the stability of the temperature and the relative humidity.
I also introduce my new line of Cheese Making Kits, equipment, and ingredients that I have on www.littlegreenworkshops.com.au. This is the main reason that I have not been podcasting very much over the last month. My apologies, but it takes a lot of man-hours to develop and create an e-commerce website.
The news spot is about Shepherds Purse Cheese in the UK winning an award. You can find all their cheeses at https://www.shepherdspurse.co.uk/
Questions this week cover ripening boxes, why do you need to add Lipase to Italian cheese, and brown/orange mould on Caerphilly.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Did you know that there are three types of coagulation in the cheesemaking process? Well let me enlighten you in the episode that covers the basics of coagulation and tips for getting your curd to set just right.
This weeks news is a cheese-making resource that I recently stumbled upon. ChannelCheese.tv is a television show that airs on TVS44 in Sydney. Hosted by Alison Brien, the show travels around the world to look at different artisan cheesemakers and how they make traditional and not so traditional cheese on a small scale. Worth having a look at.
I played a part in an episode that featured Justin Teller from Bangalow Cheese Co, Byron Bay NSW, which has since changed names to the Byron Bay Cheese Co. He made a very interesting and gold medal-winning washed rind cheese.
We also have a voicemail from Søren in Denmark whose question was featured in Episode 32. He has been experimenting with iodised salt in his cheese making. He has produced some interesting results. Below are some of the cheeses that he has made with this type of salt.
Other questions were about the differences between animal and vegetable rennet, Ricotta Salata, Anti-caking agent in salt, and adding moulds from commercial cheese into your own.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
This week I have a special guest, my daughter Amy who talks about her experience during my very first Mozzarella workshop many years ago. I also answer questions about waxing, humidity, moulds, aging of camembert, and leaf-wrapped cheese.
Also, a call out to Ian Treuer who’s cheese-making blog “Much to do About Cheese” is quickly becoming a knowledge base for the home cheesemaker.
I also announce that the second edition of Keep Calm and Make Cheese has been published and is now available at my eBookstore. It contains four new recipes and three additional video tutorials for you to enjoy.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
This week's topics are Cheese body defects such as mechanical holes, dryness, or too much moisture in your cheese. I offer solutions on how to remedy these common issues.
The news comes from Madison, Wisconsin, USA. One artisan cheesemaker has decided to stop the production of one of his raw milk cheeses due to unclear FDA regulations.
You can read the transcript at this link; http://www.channel3000.com/news/cheese-production-suspended-over-fda-regulation-concerns/27647370
Listener questions include one from a mother/daughter (5-year-old) cheese making team of which I am very impressed! There are other questions about iodine in salt, ageing of smaller cheese, automated curd stirrers, pressing anomalies, and turning frequency.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
This weeks feature is a review of the podcast that appeared in episode 90 of the Reaction Podcast by a couple of non curd nerds! Just be forewarned that there is swearing during that 5 minute segment, but if you can handle it, then it is well worth a listen just for the laughs.
The news clip is from ABC Rural News and is about Lyndall Dykes who is the owner of The Cheesemaking Workshop. She teaches mainly around the north coast of NSW.
Listener questions this week are about the target temperature of the milk during cheese making, how to set the external thermostat from heat to cold mode, whether a normal small bar fridge will suffice as a cheese cave, and a couple of replies to YouTube comments.
Links mentioned in the show;
- My cheese making kits (only delivered to Australian customer)
- Reaction Podcast by Matt and Beau
- Lyndall Dyke’s The CheeseMaking Workshop
- LGC Cheesemaking Video Tutorials on YouTube.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
During the show I talk about the importance of sticking to the recipe.
Please forgive me if I sound a little harsh, but it is very important to not vary too much from the recipe. Otherwise, how are you going to repeat that amazing taste four months down the track especially if you deviated too much and didn’t record your changes?
This weeks new is from Tasmania. Ian Fowler comes from a very long line of cheesemakers and is making cheddar style cheeses in the Bay of Fires on the east coast. I play an audio clip from an interview he gave on the ABC. http://www.abc.net.au/news/2014-07-22/bay-of-fires-tasmanias-smallest-cheese-company/5572612
I also answer questions about using the correct milk for the right cheese method, why you should wax your parmesan, and talk about butterfat yield from different types of cow.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
SSo where do rennet and lipase come from and how are they sourced? I think you may be surprised at the answer.
During this episode, I cover the types of rennet and lipase, and how they are manufactured for cheese making. Yes, before you ask, there is a vegetarian option for both enzymes!
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Salts function in cheese making is this weeks topic. I also talk about types of salt and what is the best to use in cheese making at home.
This week’s news feature is from ABC Radio National titled “The push to use raw milk in cheese production”. It is an audio clip that features Will Studd of Cheese Slices fame talking about the benefits of raw milk cheese.
The rest of the clip can be found here; http://www.abc.net.au/radionational/programs/bushtelegraph/raw-milk-cheese/5601944
Listener questions featured during this show were about when to add calcium chloride to your milk, Penicillium Roqueforti cross contamination, how to mature your Colby and stop blue cheese from going runny, and can you use goat milk with the recipes in Keep Calm & Make Cheese eBook.
I also apologise to Trausti who I called a woman in Episode 26. He is all that is man, and took it all in good humour (thankfully!) How embarrassed did I feel when I received his email the day after the episode was released. Podcasting is such fun
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Today we learn about Kosher cheese from Dovid Wheeler in Israel. I first started corresponding with Dovid about a year or so ago, and he sent through the Tzafatit recipe that I posted back in January this year.
During the episode, Dovid describes the cheeses that he makes at home, successes, challenges, and some issues that he has had with the milk that he sources.
If you want more information about Kosher cheese making, the great news is that Dovid blogs over at Koshercurds.com where you can find a wealth of information on the topic.
Links mentioned during this episode;
- Dovid’s blog Koshercurds.com
- Tzafatit recipe
- Halloumi recipe and video tutorial
Also, a big shout out to Sami for the kind words of thanks and encouragement at the end of the episode.
So curd nerds, if you think you have a cheese making story to tell, drop me an email. I would love to have you on the show as my next guest.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
During today’s show, we talk about milk to cheese yield.
Listener questions covered were about the fat content in cheese, cheese fridges,
using blue cheese as a starter for new blue cheese, seepage during aging, and mixing non-homogenised milk before making cheese.
Links mentioned during the show;
- Milk to Cheese Yield
- The fat content of popular cheeses
I also mention a new eBook by Liz Beavis who was my guest on LGC podcast episode 2. Her book is called “Our Experience with House Cows”. You can find it for sale at this link; http://www.scribd.com/doc/230229811/Our-Experience-With-House-Cows
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Something I haven’t talked about on the podcast before has been pasteurization of milk, so this week I broach this subject in depth.
I step through the main reasons for pasteurization, how to pasteurize milk at home using the home pasteurization method, and the three main commercial methods for heat treating milk for consumption.
If you want to learn about ultra-pasteurization and ultra heat treatment and these treatments effect upon milk for home cheesemaking, then this episode is for you.
Other links mentioned during the show;
- F.D.A. Issues Clarification, but Cheese Makers Are Wary
- How to make a brine for home cheese making.
- Goat’s milk pasteurization (Nimbin Valley Dairy)
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Welcome back curd nerds!
I recently had a birthday party, and we purchased quite a few samples of cheese for our cheese board. I talk about some of the varieties; which were good and which were passable. It is an episode about my cheese tasting notes.
The news segment was an article from Hospitality Magazine Australia titled Specialty cheese venues on the rise. It is pleasing to hear that we are now starting to get some well stocked cheesemonger here down under.
The links mentioned during the listener questions were;
- Late blowing
- Camembert
- Mozzarella
- My YouTube Channel for online cheese making tutorials
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
A bit of a deviation from the normal format. I took the opportunity to capture a bit of history and interviewed my father, John Webber. It is about life on a dairy farm 1970s.
He used to run a dairy farm in the 1970s, so I thought it would be great to ask him a few questions about dairy operations and how he processed the raw milk.
Join me in listening to his insight into running a small dairy with about 150 head of milking cows.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
A cracker of a show this week. I talk about the recent event where mozzarella hits mainstream TV in the show My Kitchen Rules, which has big ratings here in
Australia.
I then go on to talk about how I make mozzarella, which is a bit easier than the method featured on telly.
We have listener questions via SpeakPipe from three keen listeners about UHT milk, thermostat settings, and how much culture to add to the milk at the start.
We also have heaps of email questions which I manage to get through as well. Questions such as the timer I use, what should mature Emmental smell like, and can you use fresh milk straight from the cow.
A great show, so sit back with your cheese and crackers and enjoy this episode of the Little Green Cheese podcast!
Links from the show;
- Mozzarella video tutorial
- Thermostat on eBay
- Cheese making course details
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
This weeks episode focuses on making and maintaining your brine, which is an essential step in making some hard cheeses. I have even seen brine used to salt Camembert.
The good news is that you do not have to throw away your brine each time you make cheese. You can simply clean it and rebuild the brine before you use it again.
Just note that the table above is at standard conditions of 15.6°C/60°F and only goes up to 26% as then fully saturated. Any additional salt will not dissolve.
Listener questions this week were about;
- How to taste a Stilton without a cheese trier,
- Can you use an aluminium pot to make cheese, and
- A testimonial about my Parmesan recipe.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
This episode is all about maturing your cheese. How to do it, what to mature it in, when to wax and when to vacuum pack, and how to keep the humidity high.
Also just a minor correction. When I mention external thermometer, I really meant to say thermostat.
The news is from the New York times and is about a lovely train trip in the Swiss Alps. Here is the link; http://intransit.blogs.nytimes.com/2014/01/07/making-tracks-for-cheese/
The listener questions cover acquiring basic ingredients, making cheese in the tropics, the results of an over cooked curd, how to age a Stilton, how to dilute Calcium Chloride crystals, and how to stir your curds without cutting them too small.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Starting the year off with a bang by listing my three cheese making goals for 2014.
The goals are as follows;
- Perfect at least two mould ripened cheeses in 2014
- Teach a new cheesemaking course other than Ricotta/Mozzarella
- Make bigger wheels of cheese
Cheese making news this episode is about “Chinese start saying Cheese!”, sourced from the Sydney Morning Herald: http://www.smh.com.au/business/chinese-starting-to-say-cheese-20130329-2gz3q.html
Listener questions range from pressing with a spring vs raw weight, sticking to time frames within recipes, Parmesan available in my hard cheese making kits, and is the curd cutter that appears in my video tutorials available for sale.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Today I had the pleasure of talking to an experienced home cheesemaker, Ian Treuer. He lives in Edmonton, Alberta Canada.
Ian has a successful cheesemaking blog called Much To Do About Cheese, and it what I really like about it is that he documents not only his excellent successes, but he also shows everyone what can and does go wrong. Just brilliant.
During the podcast we mentioned a few links that I said I would list in the show notes;
- Ian’s Little Squirrel cheese,
- The link to the “Introduction to Artisan Cheesemaking” course that he is running in March 2014,
- and the link to Gürkan Yeniçeri’s Camembert method and recipe. You may remember Gürkan when he was a guest on Episode #4 of the podcast.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
During this episode, we learn about air drying and turning cheese after it has been pressed or brined.
These important processes can make or break your cheese, and I find that most cheese books pay scant attention to the topic. I bust all misconceptions and help you to prepare your cheese for ageing.
The news comes from Geekquinox; http://ca.news.yahoo.com/blogs/geekquinox/scientists-cheese-arm-pit-sweat-toe-jam-184306621.html, and is totally disgusting! Another news item is the novel way they are planning to de-ice roads in Milwaukee, USA.
Listener questions range from making your own vegetable rennet to heating milk too high during ripening.
I mention another home cheesemakers blog, Much To Do About Cheese, run by my Canadian cheese friend, Ian Treuer, specifically his post about making his own vegetable rennet; http://muchtodoaboutcheese.com/2013/12/05/there-was-a-snow-storm-i-was-bored-lets-make-rennet/
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
During this episode, I describe fifteen uses for whey that you may be wondering what to do with after cheese making. One of the uses I mentioned
was to make whey ricotta; http://youtu.be/1fdYZ8T45JE
The cheese of the episode is Halloumi, which I have created a video tutorial and recipe for; https://www.littlegreencheese.com/2013/10/how-to-make-halloumi.html
Cheese news is about making biogas from waste whey by GreenWhey Energy Co in Wisconsin USA. A brilliant form of renewable energy which really appeals to my green side. http://www.wxow.com/story/24008913/2013/11/19/wastewater-not-wasted-generating-electricity-from-cheese-making
Listener questions this episode cover;
- cheese press pressure https://www.littlegreencheese.com/2013/06/pressing-cheese-at-home.html
- yellow mould on Camembert,
- Oily residue on Swiss cheeses, and
- how to make a blue Camembert http://homecheesemaker.wordpress.com/2013/10/11/making-camembert-at-home/.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
This episode is all about my favourite soft cheese, and how simple they are to make.
I step through the process of making your first few soft kinds of cheese, and what type of milk you should use. Remember that I have many free soft cheese recipes right here on the Little Green Cheese blog, as well as more comprehensive descriptions and methodologies within my eBook, “Keep Calm and Make Cheese“.
Cheese news is about Stilton and some naming issues (http://www.dailymail.co.uk/news/article-2472681/Village-Stilton-BANNED-making-cheese-bears-officials-refuse-bend-EU-rules.html), and I tell a short tale about my brush with the cheese police.
There are also many great listener voicemail and email questions to which I give some solutions. Questions about curd size, dry Camembert, halving recipes, to name a few.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Our guest this episode is Mark Brown from Purple Pear Farm at Maitland, NSW Australia. He makes cheese on their organic 14-acre farm to feed the WWOOFers
(Willing Workers on Organic Farms) who regularly visit and work on the property.
We chatted about where he sources his milk, what cheeses he makes each week, and what he does with it. He also goes on to talk about his successes and challenges regarding home cheese making over the years.
More information about Mark and his wife Kate and all the services available at the farm can be found at www.purplepearfarm.com.au.
Kate also writes a great blog which can be found at http://purplepearorganics.blogspot.com.au/.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Hey curd nerds, ready for another great episode? Our guest this week is Nigel
Laubsch from Perth in Western Australia. Nigel makes his own cheese at home, and also talks us through his process of making Chorizo sausage!
Listener questions include information about the types of whey that you can make whey ricotta with, determining starter culture types from different suppliers, and selling or bartering with goats milk.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
My guest on the show this week is Debra Allard from Burringbar, New South Wales. She is a keen cheese maker, once started a cheese making business, but now teaches cheesemaking classes in her area.
You can find Debra and all her cheesy exploits on her Facebook page “Cheeses Loves You“. Don’t forget to “Like” the page whilst you are there!
https://www.facebook.com/CheeseMakingClasses
It was a wonderful conversation, and I hope to have Debra back on the show in the near future.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Our guest this episode is Sue Roberts from Flowerdale in Northwest Tasmania.
Sue has made over 20 different cheeses at home, and writes at http://thepreservingpatch.blogspot.com.au. It is a great blog and Sue has so much to share about her cheese and massive vegetable garden.
We also have lots of listener questions and comments during the show including a follow up from Jean Michele in Nice who gives us the lowdown about the cheese he made with micro-filtered milk!
A great show which I know you will enjoy.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
A great interview with a passionate home cheesemaker who lives in NSW, Australia. Carole Castles has made over 150 kinds of cheese from the milk produced by her two very own Jersey Cows.
We have a great chat about how she began her cheese obsession and the methods she uses to make some of her favourite cheese. We also touch on how she gets the best milk from her two girls and what she does with the excess if there is just too much.
It was a lovely conversation that probably could have gone on for a lot longer. Thanks for your time Carole.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Today I talk all about milk, how it is processed, and its composition. I also cover off the best milk for cheese making, and what types of milk that you should
avoid.
The episode also includes a news item about Bruny Island Cheese Co which you can find at this link; http://www.foodmag.com.au/news/bruny-island-cheese-co-named-business-of-the-year. You may have seen this company featured on the TV show Gourmet Farmer that screens on SBS here in Australia.
Listener questions range from homemade cheese presses to microfiltered milk and what you do or don’t need to add to it to make good cheese at home.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
My guest this week is Sharon Bailey from South Australia. She is up to her 39th cheese made right in her very own kitchen, so we catch up and have a great chat about all things cheese!
The listener questions are about PVA coatings, cutting cheese before maturity, and the difference between full cream and non-homogenised milk.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
This episode is all about starter cultures. There are two main types, Mesophilic and Thermophilic. But did you know that there are many different properties to these cultures? I attempt to explain these properties during the show.
For more information, you can check more information at http://www.artisancheesemakingathome.com/pdfs/cultures.pdf
The cheese news for this episode is titled Cheese business saves dairy. Kudos to Julian and Dianne Benson for saving their dairy farm during hard times and producing cheese with some of their milk. You can read all about it at http://www.stockandland.com.au/news/agriculture/livestock/cattle-dairy/cheese-business-saves-dairy/2663753.aspx
The cheese of the episode is Cream Cheese. You can find the YouTube video tutorial at this link: http://youtu.be/JW3NXgA2HYw.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
In this episode of the podcast, I give 10 tips for successful cheese making at home.
The news feature this week can be found at The Globe and Mail http://tinyurl.com/ktn7mut. It features Adam Blanchard who is Newfoundlands only Artisan cheesemaker. A man after my own heart.
This week’s listener questions include ageing temperatures, liquid under cheese wax, and making a mild blue cheese by introducing a little bit of commercial cheese into your milk.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time curd nerds, Keep Calm & Make Cheese!
This week’s episode includes a great interview with my friend David Dawson who lives in Manitoba, Canada. We had a great chat about cheesemaking in general, including his many wonderful kinds of cheese and where he stores them.
During the interview, David mentioned that he got the confidence to make cheese after watching my cheese making tutorials on YouTube. You can find them all here; http://www.youtube.com/user/greeningofgavin
The news feature is about a raid on Moo View Dairy Farm in South Australia who are running a herd-share operation for their customers.
Listener questions include Camembert ripening and cultures, and how to store cheese after it is mature.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
A great show this week. I interview Gürkan Yeniçeri who has a cheese and deli blog: artizanpeynirci.blogspot.com. His blog is in Turkish, so you may need to use Google Translate.
You can also find Gürkan on his Facebook page https://www.facebook.com/HomeCheeseMakers?ref=mf
The news segment is from The Sun newspaper published in the UK. http://www.thesun.co.uk/sol/homepage/news/4939592/Police-stop-gran-making-Double-Gloucester-for-cheese-rolling-event.html
The cheese of the episode is Emmentaler. I made a wheel last Sunday, and it is aging in the cheese fridge. In fact, I am making another cheese making video tutorial about this recipe, so it should be up on YouTube in a week or two.
Listener questions are about pressing curds that do not knit together, and a Frenchman learning to make Camembert!
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
This week, in the absence of an interview, I talk about cheese making basics. I step you through how cheese is formed and what properties within the milk assist it into separated curds and whey. I also talk about cultures, rennet and salt.
The News of the week came from this link in the Scotsman.com; http://www.scotsman.com/news/scottish-news/top-stories/harrods-snaps-up-mum-s-home-kits-for-making-cheese-1-2924733. Well done to Ailsa and her future endeavours.
The Cheese of the episode is Colby. I describe how this unique washed curd cheese is coloured with Annatto, and how many commercial cheeses are dyed with this food colouring.
There are many listener questions that cover topics such as Lactose-free soft cheese, a swollen parmesan, sour farmhouse cheddar, and a correction to the quick mozzarella recipe.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
This week on the Little Green Cheese podcast, we have an interview with Liz Beavis, who writes at http://eight-acres.blogspot.com.au/ and lives in Nanango, Qld. Liz has two dairy cows that she and her husband milk each day. With the excess milk, Liz makes raw milk cheese for her own consumption.
In Cheese News, I look at this article from the Maitland Mercury; http://www.maitlandmercury.com.au/story/1474392/a-mature-approach/?cs=170
The Cheese of the episode is Caerphilly, which I made on Sunday, May 5th, 2013. It is now ripening in the cheese fridge, and you can find the recipe within my cheese making book “Keep Calm and Make Cheese – The Beginners Guide to Cheese Making at Home”.
Thanks for listening!
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Fellow curd nerds. I have great pleasure in introducing the first episode of the Little Green Cheese Podcast, which will be a monthly feature on this site.
Also, I am looking for home cheesemakers who would like to be interviewed for the show, which will be conducted via Skype. If you are interested please contact me via my contact page.
Enjoy the first episode.
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!