So Japan’s cheesemakers are worried about cheap European cheese imports. Their government is helping with the development of native lactic acid bacteria aka starter cultures. I think its a good move on their behalf.
This week’s Listener questions are from the following curd nerds;
- Phil is worried about low humidity in his wine fridge that he is using as a cheese cave,
- Robin has some whey in his vac packed Butterkase,
- Ahmed reached out to say congratulations on reaching 100,000 subscribers on YouTube, and
- Dennis wants to learn how to make his cheddar less crumbly and more like his Jarlsberg (hint make Colby).
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Until next time Curd Nerds, Keep Calm and Make Cheese!