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