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