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!
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Until next time curd nerds, Keep Calm & Make Cheese!
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