Today I talk all about milk, how it is processed, and its composition. I also cover off the best milk for cheese making, and what types of milk that you should 
avoid.
The episode also includes a news item about Bruny Island Cheese Co which you can find at this link; http://www.foodmag.com.au/news/bruny-island-cheese-co-named-business-of-the-year. You may have seen this company featured on the TV show Gourmet Farmer that screens on SBS here in Australia.
Listener questions range from homemade cheese presses to microfiltered milk and what you do or don’t need to add to it to make good cheese at home.
As always, I am on the lookout for keen interviewees, so please, if you make your own cheese at home and want to share your story, then contact me via email. I would love to hear from you.
Also, if you have any cheese making questions, don’t hesitate to leave me a voicemail which I will answer on the show.
So until next time curd nerds, remember that when you are next elbow deep in curds and way and you are a feeling a bit flustered that you can always recite my mantra. Keep Calm and Make Cheese!
Hi Gavin – That was another interesting podcast especially about the micro filtered milk. I had never heard of it before and don't think it is available here in Canada though I will check when I next go to the supermarket. In fact I have never seen milk for sale here that hadn't been homogenized: there is none of that nice milk with the cream floating on top, even if it is pasteurized.
I look forward to seeing your home-made press in due course. How about making a Dutch style one with a lever mechanism rather than a spring? I suspect it might be easier and more accurate.
Cheers
David