Well done to Ann-Marie and Carla of Sutton Grange Organic Farm for winning the delicious Producer Award.
Cheese news
Holy Goats herd gives perfect curd
This week’s Listener questions are from the following curd nerds;
- Holly helps me with the pronunciation of Oaxaca cheese,
- Carly wants to know the difference between liquid and tablet rennet,
- Adam has some ash that he is busting to use on a bloomy rind cheese,
- Carol wants to know why the raw milk that she boiled is not setting a curd, and
- Joe would like to use Truffle Oil to flavour his Parmesan but doesn’t know when to add it.
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Until next time Curd Nerds, Keep Calm and Make Cheese!
Hi Gavin,
My ears pricked up when you mentioned the ‘Bloomy Goat Blue’ cheese in your reply to Adam’s question. You said you probably wouldn’t dust with ash any more but rather use an ash wash process. I have enjoyed making your B.G.B. recipe and would love to find out how I can avoid making such a huge mess too. I’d love it if you could point me towards a description of the ash-wash process.
Cameron
Castlemaine, VIC
Hi Gavin,
Having trouble accessing non-homogenised milk at the moment. Could I add some pure cream to ordinary store bought milk to increase the overall fat content?
Thanks again for sharing your knowledge.
Cheers
Julie