The food standards are changing here in Australia, and commercial cheese makers will be able to make a wider range of raw milk cheese. I play an interview with Tom Ross from the Tasmanian Institute of Agriculture who explains the changes to the regulations.
You can read the original article here; http://www.abc.net.au/news/2015-02-03/raw-milk-cheese-regulation-changes/6066280
I also talk about two new cheese making products that I have developed namely a DVD and an External Cheese Fridge Thermostat. These two products have consumed most of my spare time in the last two weeks. I never thought that making a DVD, with menu structure, would be so time-consuming!
For those of you in Australia, here are the links to those two products;
During the latter half of the episode I answer listener questions about camembert, cheese making in Thailand, Traditional Mozzarella, and an innovative way to heat your milk. I also mentioned that Colin, from New Zealand, sent in some pictures of his milk pot that he makes all his cheeses in.
 |
| Colin’s milk pot/double boiler system |
 |
| A pot inside a pot. He places water in the bottom pot that is heated with the electric element. |
 |
| It is all controlled by this thermostat. Ingenious invention. |
The engineering creations of the home cheese maker never fails to amaze me. We are a creative bunch of curd nerds!
If you liked the show then pop over to iTunes to give it a rating and review. I would be honoured to read your feedback.
Also, don’t forget that you can leave a voicemail question to be answered on the show using the button below or this link; https://www.speakpipe.com/Gavin_Webber. Please make sure you playback your recording to check for background noise before sending it to me. Other than that, record away!
Until next time curd nerds, Keep Calm & Make Cheese!
Leave a comment for the Cheese Maker!