Back after an extended intermission, I’m back on the podcast bike again. Yay!
I’ve also gone back to the old format with Cheese News and Listener questions via voice mail.
Cheese news
Fonterra resumes pizza cheese production in Oz
Cheese of The Week
The cheese of the week is Brie, which I will be attempting again soon after a not so recent failure. I also mentioned that Kim and I are attending the Mould Festival on the 2nd of September here in Melbourne. You can find more information about it at http://www.mouldcheesefestival.com/about-mould/
This week’s Listener questions are from the following curd nerds;
- Santiago from Hong Kong ask why his cheese all tastes the same
- Martine from France has an inquiry about a Lipase substitute
- Elgendy from Belguim ask if I have a recipe for Old Amsterdam cheese,
- David from the USA would like to know if cheese goes bad
ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
PATRON OF THE WEEK
If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.
SPONSORED BY…
This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.
Until next time Curd Nerds, Keep Calm and Make Cheese!
Hi really enjoying your videos here in South Africa, I have a question as I am learning, when you say you leave the mixture for a specific amount of time for whatever reason you never say if the gas heat is left on or off, the feta, for example is left for 18hours ? regards Paul