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LGC 041 – Cheese Classifications

07/09/2015 By Gavin Webber Leave a Comment

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  • LGC 041 – Cheese Classifications
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After a long hiatus, I’m back.  Today I step through the six different cheese classifications.  I sourced this information from the very good cheesemaking resource titled The Cheesemaker’s Manual – Margaret Peters-Morris.  It’s more technical than I usually read for home cheesemaking but it has many hard-to-find recipes within its pages.

The cheese classifications that I step through are;

  • Fresh unripened cheese
  • Rennet coagulated fresh cheese
  • Soft ripened cheese
  • Semi-hard washed cheese
  • Hard cheese, and
  • Whey cheese.

You can watch how I make whey ricotta in this video tutorial.

The cheese news is about FireFly Farm converting to renewable energy to power their cheese making operations.  Dear to my heart as I am the proud owner of a 2.8 kilowatt solar PV systems, so you could say that my cheese making is also powered by renewable energy!

The Q&A is about curd temperature during making Caerphilly, Pot types, and issues making 30 minute Mozzarella.

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 which will also proudly display on the sidebar on the blog.

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Filed Under: Podcast Tagged With: Podcast, Technique

← Why Home Cheese Making? Why Not! LGC 042 – Ripening Process Classifications →

About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

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