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Cheese making at home with Gavin Webber the Cheeseman

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Contact Me

Gavin-WebberThank you for your interest in contacting me!

If you have a question that you would like to ask about cheese making and would like it answered during a podcast episode, then leave a message via the Speakpipe widget below.

Please remember to playback your recording before you send it, to check for quality.  I would hate to not be able to hear you!

Also in my years of cheesemaking experience, there is no such thing as a dumb question.  The only dumb thing is not asking the question in the first place, so ask away whether you are a newbie curd nerd or seasoned curd queen!

If you have a business-related query, please use the contact form below.

Thanks for understanding, and thank you again for checking out Little Green Cheese!

Comments

  1. Lynn E Monroe says

    07/12/2021 at 12:10

    Hello Gavin, we plan to make the uncheddared cheddar next. I didn’t see a humidity # for the curing, can you let me know? Thank you and love your videos!

    Reply
  2. James Boulton says

    26/01/2020 at 07:59

    G’day from the UK
    More of a sharing than a question for you, I have only been making cheese at home for a few months. started with cheddar and then gone on to gouda,triple pepperjack.leerdammer and red leicester
    but have yet to taste any of them as they are not ready yet. So getting a bit impatient I had a go at Cammenbert
    as it has a short maturation and it happens to be a favourite of mine So had the big tasting tonight….. It was awesome a bit runny on the outside but tasted just great i am really happy about the outcome I used your little bert recipe i think it was bang on! I matured for 4 weeks at 10 degrees. Would a shorter maturation time and a slightly lower temperature make it better do you think? I love your vids and podcasts so please please dont stop doing it you have given me loads of confidence and knowledge about cheese All the best
    Jim

    Reply
  3. Danielle Nair says

    21/08/2017 at 17:51

    Hi, Naomi,

    I live in Bangalore, and would like to get in touch via email. I too want to start making cheese at home.

    I would like your inputs on a few things, like vegetable rennet, cultures, etc.

    Please email me, it’s daniellenair819@gmail.com

    Thanks,

    Danielle.

    Reply
  4. Naomi Patrao says

    04/07/2017 at 21:49

    Comment: Hello Gavin,

    Greeting from Bombay, India!

    I love your Youtube vids. I chanced upon them quite serendipitously, and now I want to experiment with cheese making. The Indian subcontinent does not have a tradition of cheese-making after the European methods of using mesophilic culture, rennet, lipase, calcium chloride and the other’ cheddaring’ ingredients that you typically use in your cheeses. ‘Paneer’, or south Asian cottage cheese, requires nothing more that hot milk and a squeeze of line.

    As I result, acquiring these somewhat ‘exotic’ chees- making supplies would entail some legwork — not that they are not available around (there is a growing European-style cheese making community here), but perhaps I am being just plain lazy! Perhaps I will one day (sooner than later!) get up the gumption to kit my self out more fully, but not just now.

    Therefore, I was wondering if I could make some of the cheeses in your vids (may be some; I’m sure not all) with store-bought full fat yogurt.

    When I last checked, I noticed that the list of ingredients of these ready-made products — Nestle, Danone, as well as some domestically-produced yogurts brands — had mesophilic culture, calcium chloride, and ‘microbially-produced’ (animal rennet is not culturally acceptable in largely vegetarian India) rennet. I haven’t noticed lipase on the list, though.

    Since these yogurt products have most (certainly not the lipase, though) of the ingredients that you use in your cheeses, would I be able to proceed with the store-bought yogurt as my starting point?

    I should tell you that, as an experiment, I drained two 500 gm full fat yogurt tubs (Danone), pressed the curbs in a DIY cheese press with 5 kg weights, and the pressed block is now being brined in the 10 % non-iodised NaCl solution, acidified with vinegar according to you feta making video (https://www.youtube.com/watch?v=gnvqtQV754E)

    Although I haven’t tasted it yet, I am happy to report that it looks and feels exactly like feta, even after only one day of brining! Yeyyy!!

    I am sure the purist in you must cringe at my question, but I would still be interested in your thought on making cheese (again, I should qualify that by saying ‘some’ varieties of cheese) with store-bought yogurt as the starting point.

    I would love to hear from you 🙂 And yes, one day, I will acquire the full cheese-making armamentarium (what a great word, that!) and approach my new found hobby more professionally!

    Have a great day, and keep posting more vids — we love them!!

    Best wishes,
    Naomi Patrao.

    Reply
  5. Christopher Barry says

    24/03/2017 at 10:19

    Really like your cheesemaking instructional videos. If I could recommend a Raclette cheese tutorial? There isn’t much information online and it is hugely popular in Europe with Raclette grills. Thank you and keep up the great work.

    Reply
    • Gavin Webber says

      29/03/2017 at 21:30

      Thanks Christopher. It’s on the list!

      Reply
    • Peter Plantec says

      23/07/2019 at 09:46

      I’m glad you asked this question Christopher…because now Gavin has posted a Raclette recipe and it’s gotten me started. Not just Raclette, but other alpine cheeses as well.

      Reply
  6. Linda Scott says

    26/02/2017 at 09:44

    Hello Gavin..Today I made your Jarlsberg recipe from your video. I am very confused about some of ur instruction. This is a washed curd. U instruct that after draining the original whey from the curd to pour water that has been heated to 140°f over the curd up to the level of the original whey. Then u say this should lower the temperature to about 100°. Then you instruct to heat the curds up to 108°f over the course of 30 minutes. Here is the problem. ..When u pour 140°water over curds that hav been ripening at 90° you are not going to lower the temperature to 100°.. in fact u get a matted curd mass with a temperature of in excess of about 120 degrees. The only thing I knew to do was to stir the 120° matted curd mass for about 30 minutes in order to eventually lower the temperature to 108 over 30 minutes. No idea how this is going to turn out. It’s in the press now. Do u hav an amended recipe somewhere, or do u concur that this was a misspeak? Any help u could give me for next time would b appreciated

    Reply
    • Gavin Webber says

      27/02/2017 at 08:39

      Hi Linda. Here is the full written recipe; https://www.littlegreencheese.com/2016/10/making-jarlsberg-cheese-home.html

      Reply

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Podcast Reviews

  • Love it. Keep it up!
    February 12, 2022 by Corknip from Denmark

    Excellent podcast. Started the home making adventure last month and have been catching up on all the past episodes and YouTube videos. it is a gold mine of shared knowledge. Thank you!

  • So funny!!!!
    June 15, 2020 by purple quaqamale from United States

    Little green cheese is so funny

  • Great podcasts
    June 14, 2020 by Chrissy Curd Nurd from Australia

    I’ve just started cheese making at home,Gavin ‘s podcasts are so informative. I also watch his you tube tutorials. Thanks for your great work!!

  • An excellent guide to artisan cheese!
    January 14, 2020 by N.K.13 from Australia

    I recently became aware of Gavin’s lovely YouTube channel and podcast and it’s been incredible. His competence and comprehensive explanations leave you craving more. Much like a good cheese! Cheers Gavin!

  • Perfect for Cheesemakers of all levels!
    December 3, 2018 by Viki Leeasa from Thailand

    I love that this podcast does not just have helpful tips and tricks on cheese making, but also stories and news from the cheese world, as well as nice little anecdotes from the host. A big fan from Thailand!

  • If you think you want to make cheese, listen to this!
    November 30, 2018 by paulsaw from United States

    Gavin Webber’s Little Green Cheese is By Far the best podcast I have ever heard! A truly informative and quality production!

  • Great program
    October 9, 2018 by p37dg9q14 from United States

    Very informative and enjoyable podcast. I started at episode 1 and currently listening to 25. I’ll be giving cheesemaking a go in the next week. Mike J from Oceanside CA

  • Great podcast
    September 13, 2018 by nicole_elias from Australia

    I have a long commute to and from work and have worked my way through the back catalogue of these podcasts. Enjoyed every one of them and hope for many more to come. Thanks Gavin! Keep up the great work. Cheers, Nicole

  • Excellent!
    September 3, 2018 by emeldridge from United States

    Looking to take up cheesemaking sometime soon and this channel has provided all the information necessary to get started!

  • Great Resource!
    August 28, 2018 by olivestones from United States

    I have been learning to make cheese for the past year. Gavin's podcast and video series has been a tremendous resource for me. His love for the cheese-making craft is evident in the amount of research he will perform in order to answer a listener's cheese question. All thumbs up for the amount of time and energy he puts into his quality podcast! ...And he cracks me up with his attempts at pronunciation!

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