Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

LGC082 – Ancient Egyptian Cheese Discovered

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I knew from my cheese research that cheese making originated in the fertile crescent, however, I didn’t know that a sample of cheese from ancient time has been found preserved in a tomb.  Not edible of course, but they did find something interesting!

Listen to the episode below... (00:24:29)
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Cheese news

World’s oldest cheese found in Egyptian tomb

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

  • John would like to know if there is such a thing as a pigs milk cheese,
  • Elisha wanted to know if you can mature cheese at room temperature
  • Rod is curious about early civilisation cheeses
  • Christin wants to know if humidity is a factor when maturing cheese in wax or vacuum sealed.

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.

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!

LIKE WHAT YOU'VE READ OR HEARD?
If so, please join thousands of others who receive regular home cheese making tips, videos, podcast episodes, and recipes. All for free!

LGC081 – Holy Goat Cheese Wins Major Award

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Well done to Ann-Marie and Carla of Sutton Grange Organic Farm for winning the delicious Producer Award.

Listen to the episode below... (00:23:58)
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Download podcast episode here

Cheese news

Holy Goats herd gives perfect curd

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

  • Holly helps me with the pronunciation of Oaxaca cheese,
  • Carly wants to know the difference between liquid and tablet rennet,
  • Adam has some ash that he is busting to use on a bloomy rind cheese,
  • Carol wants to know why the raw milk that she boiled is not setting a curd, and
  • Joe would like to use Truffle Oil to flavour his Parmesan but doesn’t know when to add it.

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.

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!

LIKE WHAT YOU'VE READ OR HEARD?
If so, please join thousands of others who receive regular home cheese making tips, videos, podcast episodes, and recipes. All for free!

LGC080 – Würchwitzer Mite Cheese

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Who would have known that little arachnids can improve the flavour of an otherwise mild cheese?  Introducing Würchwitzer Mite Cheese!

Listen to the episode below... (00:35:56)
iTunesGoogle PlayShare Leave a ReviewClammr ItListen in a New WindowDownloadSoundCloudStitcherSubscribe on AndroidSubscribe via RSSRSS

Download podcast episode here

Cheese news

Würchwitzer Mite Cheese – You’ll love it almost as much as the critters clinging to the rind

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

  • Elaine wanted to say hello as she just joined my mailing list,
  • Walt had some issues with what is known as Butyric late blowing caused by a bacteria called Clostridium tyrobutyricum.  For more information on how to prevent this using Lysolac click here.  You can buy Lysolac at this link; https://amzn.to/2v48tsp. Use this dosage chart for how much Lysolac to add to your milk; http://lysolac.com/LYSOLAC_dosage_chart.pdf
  • Adam wanted to know if cheese ages better naturally or vacuum packed, and
  • Randy wants to make a very large cheddar for a wedding cake cheese tower for his wedding.

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.

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!

LIKE WHAT YOU'VE READ OR HEARD?
If so, please join thousands of others who receive regular home cheese making tips, videos, podcast episodes, and recipes. All for free!
Little Green Workshops