During the show I talk about the importance of sticking to the recipe.
Please forgive me if I sound a little harsh, but it is very important to not vary too much from the recipe. Otherwise, how are you going to repeat that amazing taste four months down the track especially if you deviated too much and didn’t record your changes.
This weeks new is from Tasmania. Ian Fowler comes from a very long line of cheese makers and is making cheddar style cheeses in the Bay of Fires on the east coast. I play an audio clip from an interview he gave on the ABC. http://www.abc.net.au/news/2014-07-22/bay-of-fires-tasmanias-smallest-cheese-company/5572612
I also answer questions about using the correct milk for the right cheese method, why you should wax your parmesan, and talk about butterfat yield from different types of cow.
Also here are the photos I promised.
|David’s not so pressed cheddar;|
|Connies blue smelling Jarlsberg|
And one that I didn’t mention, but Murray sent me a picture of a very fresh Peppercorn Cheddar
|Peppercorn Cheddar by Christine and Murray|
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So, until next time curd nerds, remember to Keep Calm and Make Cheese!
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