Monday, 16 March 2015

LGC S02E05 - Interview with Colin Giddy from New Zealand

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Colin Giddy is a home cheese maker from Morrinsville, New Zealand.  He describes his inspiration for making cheese, how he has made many different types, 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 myself 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. 
Colin's Camembert fresh out of the brine

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.

Also, this podcast is now supported by listeners via Patreon. You can support my endeavours by pledging as little as US$1 a month to help with my work. There are also rewards available to you at different levels of support like shout outs in the podcast, or a free e-book bundle. You can help keep this podcast regular by adding your support at http://www.patreon.com/greeningofgavin. Thanks for your support.

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Until next time curd nerds, Keep Calm & Make Cheese!

Monday, 9 March 2015

LGC S02E04 - Interview with Darren Aldridge



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.

Here are some photos that were supplied by Darren with his cheese creations.

Darren with freshly made Gouda

Havarti

Freshly minted Haloumi

Swiss style cheese at the start of eye formation
Darren sent me many more photos, and he is really enthusiastic about home cheese making.

In fact, Darren and his partner Simone is attending our next Mozzarella and Ricotta workshop. I am looking forward to meeting them both.

Also, this podcast is now supported by listeners via Patreon. You can support my endeavours by pledging as little as US$1 a month to help with my work. There are also rewards available to you at different levels of support like shout outs in the podcast, or a free e-book bundle. You can help keep this podcast regular by adding your support at http://www.patreon.com/greeningofgavin. Thanks for your support.

 Provide support via Patreon

Sunday, 22 February 2015

LGC S02E03 - Raw Milk Cheese


[Direct download link]

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;
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.  I also mentioned that Colin, from New Zealand, sent in some pictures of his milk pot that he makes all his cheeses in.

Colin's milk pot/double boiler system

A pot inside a pot.  He places water in the bottom pot that is heated with the electric element.

It is all controlled by this thermostat.  Ingenious invention.
The engineering creations of the home cheese maker never fails to amaze me.  We are a creative bunch of curd nerds!

If you liked the show then pop over to iTunes to give it a rating and review.  I would be honoured to read your feedback.

Also, don't forget that you can leave a voicemail question to be answered on the show using the button below or this link; https://www.speakpipe.com/Gavin_Webber.  Please make sure you play back your recording to check for background noise before sending it to me.  Other than that, record away!




Until next time curd nerds, Keep Calm & Make Cheese!