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 web site.
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.
As promised during the episode, here is a couple of photos of Deb's Caerphilly at one week old and then when it was mature. Looks delicious.
|Debs Caerphilly at 1 week of age. Note the brevi linens bacteria spots.|
|Debs perfect Caerphilly at 3 weeks of age!|
|Meitar's cheese fridge|
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So, until next time curd nerds, remember to Keep Calm and Make Cheese!