• About
  • Contact Me

Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

  • Home
  • Blog
  • Cheese eBook
  • Podcast
  • Videos
  • Cheese Making Kits
  • Courses
  • Support Me!
  • Live!
You are here: Home / Podcast / LGC 006 – 10 Tips For Successful Cheese Making

LGC 006 – 10 Tips For Successful Cheese Making

25/06/2013 By Gavin Webber 4 Comments

Listen to the episode below... (00:23:08)
0.75x
1x
1.25x
1.5x
2x
0:00
00:23:08
  • LGC 006 – 10 Tips For Successful Cheese Making
Apple PodcastsGoogle PodcastsPlayer EmbedShare
Leave a ReviewListen in a New WindowDownloadSoundCloudStitcherSubscribe on AndroidSubscribe via RSSSpotifySubscribe via RSSiHeart Radio

In this episode of the podcast, I give 10 tips for successful cheese making at home.

10 Tips for successful cheese making

The news feature this week can be found at The Globe and Mail http://tinyurl.com/ktn7mut.  It features Adam Blanchard who is Newfoundlands only Artisan cheese maker.  A man after my own heart.

This week’s listener questions include ageing temperatures, liquid under cheese wax, and making a mild blue cheese by introducing a little bit of commercial cheese into your milk.Until next time curd nerds, Keep Calm & Make Cheese!

Don’t forget that you can leave a listener question via voicemail using the widget on the sidebar or just send me an email and I will endeavour to answer it on the show.

Also, if you would like to appear on the show, drop me a line.  I am always looking for new guests.

Will this article help someone you know? If so help them out by sharing now!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Podcast Tagged With: Podcast

← Pressing Cheese at Home Making Larger Batches of Cheese →

About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. West Keller Dentist says

    31/01/2020 at 13:24

    We often try to make cheese at home, but many a times it the procedure which we follow is not the correct way.
    I again tried using the tips which you mentioned and the result is right in front of my eyes. I was able to make a perfect cheese cube.

    Thanks once again for these tips.

    Reply
  2. Irene Jennings says

    08/10/2013 at 02:18

    I was inspired to make mozzarella after I read about veggiegobbler and your session a while back. I followed your 30min mozzarella youtube link and sadly ended up with ricotta. But I decided to give it another go and second time round I had delicious mozzarella! I've since had a go at halloumi which turned out great. As you say, its all about giving it a go!!

    Irene (http://www.brentcornelius.com)

    Reply
  3. Anonymous says

    29/06/2013 at 01:48

    Hello Gavin

    Your podcast question this week from Pat about whey collecting under the wax during the ageing process was interesting as that is something that I frequently get too. I believe I may have the answer, or at least part of it.

    Reading my old book by John Ehle, “The Cheeses and Wines of England and France,” many of the cheeses he describes are made by mixing the previous evening’s milk with the fresh morning’s milk. Of course in those days they didn’t have fancy dehydrated starter cultures and had to rely on the natural bacteria in the air. By leaving the evening milk overnight it naturally acidified sufficiently for their particular cheese and for accelerating the action of the rennet.

    I read elsewhere that dry crumbly cheese is often a result of allowing the milk to get too acid and that makes the curds hard instead of creamy. I also read that reducing the acidity by washing the curds (presumably in washed curd type cheeses) helps to prevent dry crumbly cheese by reducing the acidity.

    If I am lucky enough to get some fresh farm milk, I usually get it in the evening and keep it at about 14 degrees overnight, then make my cheese in the morning mixing it with a similar amount of store-bought milk. i.e. following the traditional way described by John Ehle. Although the store-bought milk is pasteurized it is frequently at least 24 hours old before it gets to the dairy for pasteurization. The on-farm milk tanks are cooled but the milk isn’t necessarily picked up every day. So, there could be some natural acidification of the store-bought milk before it is pasteurized thus stopping any further action by the lacto bacilli.

    So we have milk that is already slightly acidic and then we add our starter culture to get it to acidify even more! If the recipe says to let the culture ripen for 60 minutes, perhaps that is too long and was calculated on milk straight from the cow. What we really need is a pH meter to check these things otherwise it is too hit and miss. In thinking about it my Edam and Drunken Cow cheeses have not been dry and crumbly, so perhaps the acid reducing washing is responsible.

    For my next batch I intend to reduce the ripening time and see what happens.

    I suspect it is the dry crumbly cheeses that exude whey, though your questioner, Pat, didn’t specifically say so. If you check your records Gavin, would you be able to detect when you had whey under the wax whether it was from farm milk that had been allowed to acidify for a day or two before you got it? And whether those wet cheeses were crumbly? Have you ever seen whey under the wax in a creamy cheese or a washed curd cheese?

    Cheers
    David

    Reply
    • Cheeseadmin says

      30/06/2013 at 11:32

      Thanks David. Yes, I do find that the fresher the milk, the better it performs. Good advice for Pat and anyone else who has made a crumbly cheese that may have liquid trapped under the wax.

      It may be a good idea to get a pH meter here as well, but I have been having a good run with my cheeses lately.

      Gav

      Reply

Leave a comment for the Cheese Maker! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Follow Us via Social

FacebooktwitterpinterestrssyoutubeinstagramFacebooktwitterpinterestrssyoutubeinstagram

Cheese Making Kits

Cheeseman.tv Merchandise

Cheeseman.tv Merchandise
Cool Cheesy T-shirts, sweatshirts, mugs, stickers, and more
0:00
54:12
  • LGC097 - Interview with Tutu Saad Artisan Cheesemaker Bangladesh
Subscribe on Apple Podcasts

Archives

Tags

Aging Blue Brine Caerphilly Camembert Cheese Cave Cheese Press Colby Cream Cheese Curd Cutter Curds Drunken Cow eBook Emmentaler Equipment Farmhouse Cheddar Feta Gavin Halloumi Jarlsberg Kits Monterey Jack Mould Ripened Cheese Moulds Mozzarella Parmesan Parmigiano Reggiano Podcast Queso Fresco Raw Milk Rennet Ricotta Romano Romano Pepato Salt Sanitisation Starter Cultures Stilton Storage Technique Tzafatit Video Tutorial Waxing Whey Ricotta Workshops

Subscribe to Cheese Podcast

Apple PodcastsGoogle PodcastsAndroidby EmailRSS

Subscribe to Cheeseman.TV

Podcast Reviews

  • Love it. Keep it up!
    February 12, 2022 by Corknip from Denmark

    Excellent podcast. Started the home making adventure last month and have been catching up on all the past episodes and YouTube videos. it is a gold mine of shared knowledge. Thank you!

  • So funny!!!!
    June 15, 2020 by purple quaqamale from United States

    Little green cheese is so funny

  • Great podcasts
    June 14, 2020 by Chrissy Curd Nurd from Australia

    I’ve just started cheese making at home,Gavin ‘s podcasts are so informative. I also watch his you tube tutorials. Thanks for your great work!!

  • An excellent guide to artisan cheese!
    January 14, 2020 by N.K.13 from Australia

    I recently became aware of Gavin’s lovely YouTube channel and podcast and it’s been incredible. His competence and comprehensive explanations leave you craving more. Much like a good cheese! Cheers Gavin!

  • Perfect for Cheesemakers of all levels!
    December 3, 2018 by Viki Leeasa from Thailand

    I love that this podcast does not just have helpful tips and tricks on cheese making, but also stories and news from the cheese world, as well as nice little anecdotes from the host. A big fan from Thailand!

  • If you think you want to make cheese, listen to this!
    November 30, 2018 by paulsaw from United States

    Gavin Webber’s Little Green Cheese is By Far the best podcast I have ever heard! A truly informative and quality production!

  • Great program
    October 9, 2018 by p37dg9q14 from United States

    Very informative and enjoyable podcast. I started at episode 1 and currently listening to 25. I’ll be giving cheesemaking a go in the next week. Mike J from Oceanside CA

  • Great podcast
    September 13, 2018 by nicole_elias from Australia

    I have a long commute to and from work and have worked my way through the back catalogue of these podcasts. Enjoyed every one of them and hope for many more to come. Thanks Gavin! Keep up the great work. Cheers, Nicole

  • Excellent!
    September 3, 2018 by emeldridge from United States

    Looking to take up cheesemaking sometime soon and this channel has provided all the information necessary to get started!

  • Great Resource!
    August 28, 2018 by olivestones from United States

    I have been learning to make cheese for the past year. Gavin's podcast and video series has been a tremendous resource for me. His love for the cheese-making craft is evident in the amount of research he will perform in order to answer a listener's cheese question. All thumbs up for the amount of time and energy he puts into his quality podcast! ...And he cracks me up with his attempts at pronunciation!

Little Green Workshops

Copyright © 2023 · Gavin Webber