A choc-o-block episode for you this time around.
I talk about how my cheese fridge is holding up after about a year of use, and how I have found the stability of the temperature and the relative humidity.
I also introduce my new line of Cheese Making Kits, equipment, and ingredients that I have on www.littlegreenworkshops.com.au. This is the main reason that I have not been podcasting very much over the last month. My apologies, but it takes a lot of man-hours to develop and create an e-commerce website.
The news spot is about Shepherds Purse Cheese in the UK winning an award. You can find all their cheeses at https://www.shepherdspurse.co.uk/
Questions this week cover ripening boxes, why do you need to add Lipase to Italian cheese, and brown/orange mould on Caerphilly.
As promised during the episode, here is a couple of photos of Deb’s Caerphilly at one week old and then when it was mature. Looks delicious.
|Debs Caerphilly at 1 week of age. Note the brevi linens bacteria spots.|
|Debs perfect Caerphilly at 3 weeks of age!|
Also here is a photo of Meitar’s cheese fridge with lots of amazing mould ripened cheese and by the looks of it, hard cheeses on the top shelf. A ripening box with a vent will help in this situation.
|Meitar’s cheese fridge|
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.
A special thanks goes out to to all of you who have left the show a review and rating. I really appreciate your honesty and time.
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So, until next time curd nerds, remember to Keep Calm and Make Cheese!