Monday, 10 November 2014

LGC 035 - Cheese Fridge Update and New Cheese Making Kits

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 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!
Also here is a photo of Meitar's cheese fridge with lots of amazing mould ripened cheese and by the looks of it, hard cheeses on the top shelf.  A ripening box with a vent will help in this situation.

Meitar's cheese fridge
Don't forget that if you like this podcast, and would like to help promote it as a personal favour to me, please head over to iTunes and give it a rating and a honest review. Once you have clicked on the link, then click the "view on iTunes" button and leave a review.

This helps raise the podcast in the iTunes charts, which ranks against the likes of world famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few. Any help would be fantastic if you have the time.

A special thanks goes out to to all of you who have left the show a review and rating. I really appreciate your honesty and time.

If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes or Stitcher Radio.

So, until next time curd nerds, remember to Keep Calm and Make Cheese!

Sunday, 9 November 2014

Expanded Range of Cheese Making Kits

Cheese making at home, and teaching cheese making courses are but a couple of my many talents.

You see my day job is in the IT Industry, and over the last two months, I have been hard at work during my spare time putting together an ecommerce website for my darling wife Kim.

She has always wanted a store of her own, so I thought to myself, here is an opportunity to make her dreams come true, and to use my IT skills as well.

So I did.  And the result is a brand new Little Green Workshops web site, with full ecommerce capabilities.


And guess what Curd Nerds?  The very first thing I did was to move the cheese making kits that I previously sold on here to the new site and then I expanded the range of items for sale.  Exciting stuff.

I have seven new cheese making kits, a variety of equipment, and a small range of cultures, moulds, and other ingredients.  I even produced a paperback version of Keep Calm and Make Cheese, converting it from eBook into a thermally bound book.

Kim took all the product pictures for the site.  Here are a few of the products that she photographed to whet your appetite!

Camembert Kit
Mini Measuring Spoons
Keep Calm and Make Cheese bound edition two
Feta Kit
These kits contain the same ingredients and equipment that you may have seen me using here on the Little Green Cheese, and in my YouTube video tutorials.  Yes folks, I believe that you shouldn't recommend or sell something if you haven't tried it yourself and know it intimately.

So there you have it.  If you are interested starting cheese making as a hobby, then what better place to get your gear than right here.  Click through to the store to check out my expanded range of cheese making kits, equipment, and ingredients.

Anyway, now that I have a bit more time on my hands, I will get the podcast up and running again.  I apologize for the extended break.  There will be more curd nerdy fun happening soon.

Who would have thought that when I started this blog, that I would have our very own shop?  I certainly didn't.

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

Monday, 13 October 2014

LGC 034 - Coagulation

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 cheese makers and how they make traditional and not so traditional cheese on a small scale.  Worth having a look.  I played a part of 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.




Don't forget that if you like this podcast, and would like to help promote it as a personal favour to me, please head over to iTunes and give it a rating and a honest review. Once you have clicked on the link, then click the "view on iTunes" button and leave a review.

This helps raise the podcast in the iTunes charts, which ranks against the likes of world famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few. Any help would be fantastic if you have the time.

A special thanks goes out to to all of you who have left the show a review and rating.  I really appreciate your honesty and time.

If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes or Stitcher Radio.



So, until next time curd nerds, remember to Keep Calm and Make Cheese!