Hahaha..love it too. But also notice an error. Under the heading "Buffalo" the picture depicts a Canadian/American Buffalo (or more correctly, Bison). Bison milk is not even remotely palatable to humans and is not the same as Water Buffalo Milk.To add to the stats: Canada produces 667 varieties of cheese; US produces over 400 varieties and Australia makes over 160 varieties.Love the blog!! Kep up the great work!
Love the poster and Graham's comment, too!Thank you and have a wonderful weekend!
Hi Gavin, I helped my 11yo daughter make cheese for the first time on the weekend, with a kit she got for Christmas. The mozzarella wasn't very stretchy, but it was creamy and delicious, she was very excited, and we'll do it again, and follow the instructions we found on your site this time. Is there anything in particular that you do with the whey? I would hate to waste it. So far we have fed some to the cats, and made some fantastic light scones with it. Also stored the mozzarella in a jar of it. Any other suggestions? Thanks for a great site.
Jo, you can use whey to fatten pigs as they do in Italy, or make whey ricotta, or even pancakes. Have a look at taste.com.au and search for recipes that use whey. There are quite a few.Gav
Dear Gavin I have a challenge with my cheese, if I put them in brine. The cheese dissolves and becomes sticky and sheet becomes too sticky and disgusting. This takes place rather quickly in the process. I make the brine after Youre Romano recipe. 2 liters of water and 1/3 cup salt is boiled for 5 min and cooled to room temperature, about 21 deg.C Do you have something to give me about the problem. I've made a good Romano cheese by your recipe and video, and annoys me that the cheese dissolves in my brine. I pulled it back up after 8 hours and is now trying to tørsalte it instead. I hope you can help me. Greetings Aase
Hi Aase, I have improved the brine recipe. Try the one at this link: http://www.littlegreencheese.com/2011/07/brine.htmlI find that the addition of vinegar and calcium chloride stops the dissolving problemGav
Tkanks Gavin.I'll try once more, I did not have any Calciumcloride. I always use raw milk from a big Jersey farm. Dont you think that Room temprature is too much??I have asked you another plase on the blog, how I can sign with my name and picture? I am in the group of the cheese followers .Aase
Aase, just use the Name/URL option. You do not have to add a URL, just your name and email. It should work fine.
Gavin, I would like to start with hard cheeses, but I don't yet have a cheese fridge. I do, however, have a root cellar that stays fairly cool. Would that work?
Hi Anon. If the cellar temperature is around 13C/55F then it should be fine if you wax your hard cheeses. You will only need a cheese fridge if making un-waxed cheeses that need extra humidity.Gav
Thanks! The cellar stays pretty humid too, so that's something of an extra bonus.