Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

LGC072 – Royal Breakfast Cheese

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A Cheese Fit for a royal breakfast.  How delightfully British!

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Cheese news

A Cheese Fit For a Royal Breakfast

This week’s Listener questions are from the following curd nerds;

  • Tim wants to know when cheese is touch dry,
  • Janine is interested in making halloumi and would like to understand what salt she can use,
  • Kin is wondering if he can make Blue Cheese using milk powder,
  • Janice just dropped by to say thanks for the halloumi recipe, and
  • David is having trouble with bitter cheese.

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.

Support the show!

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 the world.

Until next time Curd Nerds, Keep Calm and Make Cheese!

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Nearly 100K Subscribers On YouTube Giveaway!

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Yes, Curd Nerds.  I’ve nearly reached a massive milestone over on my YouTube Cheese Making Channel Cheeseman.tv

For those who haven’t entered the giveaway for a Hard Cheese Kit valued at AUD$101.50, then you can enter using the button below. The giveaway ends on 6th June 2018 at 2359 hrs Australian Eastern Time.  The more you share, the more entries that you receive in the draw.  Best of cheesy luck!

Enter the Giveaway here!

LGC071 – Ants On Cheese?

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Ants in my cheese?  No, this story is about Ant on cheese as a rind!

Listen to the episode below... (00:16:34)
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00:16:34
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Download podcast episode here

Cheese news

Cheesemaker ups the anty and US says yes

This week’s Listener questions are from the following curd nerds;

  • Shlomo asks if there is a conversion table for cups to millilitres.
  • Francesca would like to know how much salt is just enough for Camembert
  • Rebeka has a tricky issue with a slimy Monterey Jack
  • Vivian is wondering if there is a substitute for Penicillium Candidum when making St Marcellin, and
  • Judy wants to know if red mould is bad on Camembert.

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.

Support the show!

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 the world.

Until next time Curd Nerds, Keep Calm and Make Cheese!

LIKE WHAT YOU'VE READ OR HEARD?

I have read and agreed to your Privacy Policy

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