Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

LGC086 – Australia’s Favourite Cheese?

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Welcome back, curd nerds.
Two weeks in a row, I’m on a roll!  This week I released a couple of video tutorials and taste tests, which I must admit surprised me.  You can watch them on my YouTube Channel.

Listen to the episode below... (00:31:24)
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00:31:24
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Listen Here: Download link

Cheese news
The votes are in – and it looks like Cheddar is Australia’s favourite cheese

This week’s Listener questions are from the following curd nerds;

  • Alan informed me about a source of curd cutters from Steve Benz.  Here is my affiliate link to the Woodwork Junkie.
  • Gail would like to know what is the best starter culture for making Cheddar
  • Hendrik was trying to locate a source of Lipase in South Africa
  • Khalid wants to replace rennet with vinegar
  • Leslie was unsure about cutting curds
  • Nellie said thank you
  • Paul wanted to know if you can make sourdough bread at the same time as you are making cheese.

ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.  My Speakpipe page for voicemails.

Support the show!
If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.

SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.

Until next time Curd Nerds, Keep Calm and Make Cheese!

LGC085 – Saving Nearly Expired Milk

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Listen to the episode below... (00:28:57)
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00:28:57
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Welcome back, curd nerds.

Starting again after a long break in between audio episodes.  Lots have happened including a major illness in the family and of course a global pandemic, but let’s focus on cheese making shall we?

Cheese news
How to save nearly expired milk by making Paneer.

This week’s Listener questions are from the following curd nerds;

  • Adam would like some tips on common beginner cheesemaking mistakes
  • Michel thanks me for all the great cheesy content
  • Nellie wants to know if there is a substitute for Propionic Shermanii
  • Paul wants to make a mother culture and how long to age a cheddar
  • Robert is having issues with air drying his cheese
  • Rodrigo is looking for a cheese wrap alternative
  • Shannon needs to know how to make a simple brine solution.

ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.  My Speakpipe page for voicemails.

Support the show!
If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.

SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.

Until next time Curd Nerds, Keep Calm and Make Cheese!

LGC084 – Artisan Cheese goes Online During COVID

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Welcome back, curd nerds. Starting again after a long break in between audio episodes. I have also created a YouTube channel for the podcast which you can find at Little Green Cheese Podcast with Gavin Webber. Anyway, back into the episodes which will be weekly from now onwards.

Listen to the episode below... (00:31:47)
Apple PodcastsGoogle PodcastsPlayer EmbedShareLeave a ReviewListen in a New WindowDownloadSoundCloudStitcherSubscribe on AndroidSubscribe via RSSSpotifySubscribe via RSSiHeart Radio

Cheese news

Family business feeds Australia cheese to save an iconic industry

This week’s Listener questions are from the following curd nerds;

  • Adam asked if you can add Penicillium Candidum to the salt when salting the cheese
  • John wanted to know if it is okay for the curds to have 1/2″ (1.25 cm) of whey on top after coagulation.
  • Miguel would like the link for the cheese drying mats that I used in some of my videos.
  • Ruth wanted to know if you can use aluminium wires on a curd cutter and about early blown cheeses.
  • Sandi wants a cheese fridge but doesn’t know how to set it up and how to adjust big batches of milk to smaller wheels, and
  • Soren was interested in adding rum or whiskey to his cheese.

ASK A QUESTION FOR THE PODCAST

Don’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.

My Speakpipe page for voicemails

Support the show!

If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.

SPONSORED BY…

This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.

Until next time Curd Nerds, Keep Calm and Make Cheese!

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