This weeks topics are Cheese body defects such as mechanical holes, dryness, or too much moisture in your cheese. I offer solutions on how to remedy these common issues.
The news comes from Madison, Wisconsin, USA. One artisan cheese maker has decided to stop production of one of his raw milk cheeses due to unclear FDA regulations.
You can read the transcript at this link; http://www.channel3000.com/news/cheese-production-suspended-over-fda-regulation-concerns/27647370
Listener questions include one from a mother/daughter (5 year old) cheese making team of which I am very impressed! There are other questions about iodine in salt, ageing of smaller cheese, automated curd stirrers, pressing anomalies, and turning frequency.
As promised here is a photo of Murray’s cheese cave.
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So, until next time curd nerds, remember to Keep Calm and Make Cheese!