Did you know that there are three types of coagulation in the cheesemaking process? Well let me enlighten you in the episode that covers the basics of coagulation and tips for getting your curd to set just right.
This weeks news is a cheese making resource that I recently stumbled upon. ChannelCheese.tv is a television show that airs on TVS44 in Sydney. Hosted by Alison Brien, the show travels around the world to look at different artisan cheese makers and how they make traditional and not so traditional cheese on a small-scale. Worth having a look.
I played a part of an episode that featured Justin Teller from Bangalow Cheese Co, Byron Bay NSW, which has since changed names to the Byron Bay Cheese Co. He made a very interesting and gold medal winning washed rind cheese.
We also have a voicemail from Søren in Denmark whose question was featured in Episode 32. He has been experimenting with iodised salt in his cheese making. He has produced some interesting results. Below are some of the cheeses that he has made with this type of salt.
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. Any help would be fantastic if you have the time.
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So, until next time curd nerds, remember to Keep Calm and Make Cheese!