Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

LGC 013 – Interview with Nigel Laubsch

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Hey curd nerds, ready for another great episode?  Our guest this week is Nigel Laubsch from Perth in Western Australia. Nigel makes his own cheese at home, and also talks us through his process of making Chorizo sausage!

Listener questions include information about the types of whey that you can make whey ricotta with, determining starter culture types from different suppliers, and selling or bartering with goats milk.

Don’t forget that if you have any questions or comments, you can leave me a voicemail using the tab on the right-hand side of the blog. Also, if you think you have a cheese making story to tell, drop me an email. I would love to have you on the show.

Also, if you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes.

Nigel Laubsch
Nigel (left) with his friend Ziggy making cheese

 

Thanks for listening curd nerds, and chat soon!

Cotswold Cheese Video Tutorial and Verdict

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As it had been a while since I made a new cheese, I wanted to ensure that my method was perfect before recording another.  This time it’s a Cotswold cheese video tutorial.

 

So three batches later, I believe that the recipe is sound and that my method was good.  We have tasted the final result.  A delicious cheese with a slight pickled onion flavour.  Last month I wrote my initial report, and now here is the verdict.

Maturing:  I kept it in the cheese fridge for two and a half months at 13°C (55°F).  Instead of waxing, I vacuum packed this round.

Cotswold cheese video tutorial

De-waxing; As I took it out of the packaging, I noticed that it was a little misshapen.  I believe that this was because I vacuum packed it without allowing extra film in between the cheese and the seal.  There was no additional whey in the film.

However, once I brought it up to room temperature, it kind of regained its round shape.

Texture; It was easy to cut, and held its shape.  Semi hard, and firm.  There were no air holes, only places where the onions and chives had moved when I cut the cheese.

Taste; Smooth cheddar taste with a big kick of pickled onions.  Full flavoured.  It is now Kim’s favourite cheese.  It reminds her of ploughman’s lunches that are served in Pubs throughout the UK.

Once tasted, She insisted that I make a double batch to keep up with demand, which is pictured below.  I have these maturing in the cheese fridge now.

Cotswold cheese video tutorial
Two Cotswolds ready for vac-packing and maturation.

 

Verdict: This is a fantastic cheese.  Not too strong, and very tasty.  It takes a fair bit of stirring during the cheesemaking process, but well worth the effort.  I would certainly make this cheese again (and have done so).

So where is the recipe I hear you ask.  Well, as I created this recipe from many sources and have tested it thoroughly, I decided to bundle it with the second edition of Keep Calm and Make Cheese, my cheese making book.  However, if you are really astute, you may be able to glean it from the video instructions.

Well curd nerds, I hope you enjoy the Cotswold cheese video tutorial and the verdict breakdown.

Until next time, Keep Calm and Make Cheese!

LGC 012 – Interview with Debra Allard

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My guest on the show this week is Debra Allard from Burringbar, New South Wales. She is a keen cheese maker, once started a cheese making business, but now teaches cheesemaking classes in her area.

You can find Debra and all her cheesy exploits at her Facebook page “Cheeses Loves You“.  Don’t forget to “Like” the page whilst you are there!

https://www.facebook.com/CheeseMakingClasses

It was a wonderful conversation, and I hope to have Debra back on the show in the near future.

Debra Allard
Debra Allard (right) with Costa Georgiadis

Don’t forget that if you have any questions or comments, you can leave me a voicemail using the tab on the right-hand side of the blog. Also, if you think you have a cheese making story to tell, drop me an email. I would love to have you on the show.

Also, if you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes using the big blue button below.

Thanks for listening curd nerds, and don’t forget to Keep Calm and Make Cheese!
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