This episode is all about maturing your cheese. How to do it, what to mature it in, when to wax and when to vacuum pack, and how to keep the humidity high.
Also just a minor correction. When I mention external thermometer, I really meant to say thermostat.
The news is from the New York times and is about a lovely train trip in the Swiss Alps. Here is the link; http://intransit.blogs.nytimes.com/2014/01/07/making-tracks-for-cheese/
The listener questions cover acquiring basic ingredients, making cheese in the tropics, the results of an over cooked curd, how to age a Stilton, how to dilute Calcium Chloride crystals, and how to stir your curds without cutting them too small.
Keep sending in those questions via voicemail and email as I really enjoy answering them on the show.
Also, if you think you have a cheese making story to tell, drop me an email. I would love to have you on the show as my next guest.
If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes. You can also subscribe via Stitcher, just search with that app.
So, until next time curd nerds, remember to Keep Calm and Make Cheese!