Listen to the episode below... (00:22:27)
My guest this week is Sharon Bailey from South Australia. She is up to her 39th cheese made right in her very own kitchen, so we catch up and have a great chat about all things cheese!
The listener questions are about PVA coatings, cutting cheese before maturity, and difference between full cream and non-homogenised milk.
Thanks for listening curd nerds, and don’t forget to check out this blog for lots of great cheese articles, recipes, video tutorials and eBooks.
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Hi Gavin, I've always had a fascination with cheese and remember writing an essay about how it was made in about Grade 3. As I'm now 'retired' to a property, I realised a life long dream and bought two Jersey cows last November. Since then I've made about 150+ cheeses as well as butter, yoghurt, sour cream, clotted cream etc and there's no going back once you've done it yourself. I just got a book and did it. Cheesemaking with unstandardised milk (as well as it being raw and unhomogenised) is a challenge as the fat content varies considerably, and I've made a few very 'ordinary' offerings but most are very palatable. Thanks for all the video tutorials. I found pictures of just what the curd looks like when it's 'right' very helpful and, anyway, for anyone cheese obsessed it's great to be able to watch another cheesemaker at work!
Hi Carole,
That is fantastic. You really have embraced the curd! Would you like to be interviewed on the podcast? Drop me an email at gavin@littlegreencheese.com
Gav x