LGC 026 – Cheese Yield

During today’s show we talk about milk to cheese yield.

Listener questions covered were about fat content in cheese, cheese fridges, using blue cheese as a starter for a new blue cheese, seepage during aging, and mixing non-homogenised milk before making cheese.

Links mentioned during the show;

• Milk to Cheese Yield
• Fat content of popular cheeses

I also mention a new eBook by Liz Beavis who was my guest on LGC podcast episode 2.  Her book is called “Our Experience with House Cows”.  You can find it for sale at this link; http://www.scribd.com/doc/230229811/Our-Experience-With-House-Cows

I call out to any prospective guests for the show.  If you would like to be a guest, then drop me an email to gavin@littlegreencheese.com.  I would love to have you on the show.

Also, if you like this podcast, and would like to help promote it as a personal favour to me, then please head over to iTunes and give it a rating and review.  Once you have clicked on the link, then click the view on iTunes button and leave a review.

This helps raise the podcast in the iTunes charts, which ranks against the likes of world famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few.  I am really up against the heavyweights in this podcasting category, so any help would be fantastic if you have the time.

If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes using the button below. You can also subscribe via Stitcher Radio.

So, until next time curd nerds, remember to Keep Calm and Make Cheese!