What I love about this cheese is that you do not need a special press to make it. All I did was form the curds into a ball shape after draining in butter muslin and tie a knot with twine close to the curds. Then fan the excess cloth out and place a chopping board on top with at least 4 litres of water to press. I used a large 5-litre saucepan filled with water on the top board. It was quite stable and didn’t topple, providing me with an initial pressing of 4 kg / 9 lbs.

After two hours, I swapped to a larger pot and filled it with 16 litres of water to give me about 16 kg / 35 lbs of weight. Because the cheese was fairly flat after the initial press, this large pot did not wobble and was stable overnight.

The rub was a tad messy, but I channelled my inner pre-schooler and had a blast! I have now applied the rub three times and it has kept the mould at bay. It is now ripening in the cheese fridge at 13°C / 55°F @ 85% relative humidity. I hope to age it for about 3 months as it is a lot smaller than the traditional Dry Jack.

I’ve created a Dry Jack Cheese recipe card for you to purchase at Little Green Workshops.

The post How to make Dry Jack Cheese appeared first on Little Green Cheese.

During a consultation session, Dan Leighton contacted me in 2023 to ask about making cheeses from the medieval period.  This piqued my interest, so I invited him onto the podcast to discuss his interest in reviving extinct UK cheeses and making cheese during medieval re-enactments.

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.  Remember that I cannot answer them immediately, so please don’t expect an instant reply.  My Speakpipe page for voicemails.  https://www.speakpipe.com/Gavin_Webber

Support the show!
If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help 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 extensive cheese-making kits, ingredients and supplies and ship to Australia and most countries worldwide.

Learn how to make your own cheese at home; https://courses.littlegreenworkshops.com.au/p/cheese-making-beginner

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

The post LGC103 – Dan Leighton, from Extinct Cheeses to Medieval Re-enactments appeared first on Little Green Cheese.

Download Audio version

Watch video version

Links as mentioned during this episode;
Episode 92 – Tracey Johnson from Cheeseneeds.com; https://youtu.be/G0kdjT-6fE4
Yesterdaze video tutorial; https://youtu.be/galnh1asMPg
Guido’s Hard Italian Cheese; https://youtu.be/i9sBoJA5kyo
Wensleydale Cheese tutorial; https://youtu.be/ubmMbZb8Vrk
Ask the Cheeseman Livestream; https://www.youtube.com/@GavinWebber/live

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.  Remember that I cannot answer them immediately, so please don’t expect an instant reply.  My Speakpipe page for voicemails.  https://www.speakpipe.com/Gavin_Webber

Support the show!
If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help 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 extensive cheese-making kits, ingredients and supplies and ship to Australia and most countries worldwide.

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

Support the show

The post LGC102 – Yesterdaze Cheese appeared first on Little Green Cheese.

Audio version download

Video version

Links as mentioned during this episode; The Great Cheese Riot https://en.wikipedia.org/wiki/Nottingham_cheese_riot

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.  Remember that I cannot answer them immediately, so please don’t expect an instant reply.  My Speakpipe page for voicemails.  https://www.speakpipe.com/Gavin_Webber

Support the show!
If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help 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 extensive cheese-making kits, ingredients and supplies and ship to Australia and most countries worldwide. 

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

The post LGC101 – The Great Cheese Riot of 1766 appeared first on Little Green Cheese.

Watch the video version here

Download the audio version here

My Cheese making journey, and what a journey it has been so far! Thank you to all the curd nerds who left messages and comments for this, the 100th Episode!  I feel humbled by them. The journey is still in progress with no end in sight! I love making cheese.

Links mentioned during the show;
Oldest known book about British Cheese; https://uk.news.yahoo.com/oldest-known-book-british-cheese-154500367.html
How to make a cheese fridge; https://www.littlegreencheese.com/2022/08/how-to-make-a-cheese-fridge.html
Growing up on a Diary farm in the 1970s; https://youtu.be/DGNGbVwh_kw?si=9TIm2ridNpwPTaRz

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.  Remember that I cannot answer them immediately, so please don’t expect an instant reply.  My Speakpipe page for voicemails.

Support the show!
If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help 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 an extensive range of cheese-making gear and ship to Australia and most countries worldwide.

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

Support the show

The post LGC100 – My Cheese Making Journey appeared first on Little Green Cheese.