Little Green Cheese | Cheese Making at Home https://www.littlegreencheese.com Cheese making at home with Gavin Webber Tue, 22 Aug 2017 12:16:57 +0000 en-US hourly 1 https://wordpress.org/?v=4.8.1 Cheese making at home has never been so easy. Tips and methods that will help you perfect your cheese, as well as interviews with amateur home cheese makers throughout the world. Gavin Webber clean Gavin Webber gavin@littlegreencheese.com gavin@littlegreencheese.com (Gavin Webber) 2010-2016 Gavin Webber Cheese Making at Home with Gavin Webber Little Green Cheese | Cheese Making at Home https://www.littlegreencheese.com/wp-content/uploads/powerpress/LGC.jpg https://www.littlegreencheese.com Melton West Support the Podcast! LGC065 – I’m Back! https://www.littlegreencheese.com/2017/08/lgc065-im-back.html Tue, 22 Aug 2017 11:17:32 +0000 https://www.littlegreencheese.com/?p=2363 https://www.littlegreencheese.com/2017/08/lgc065-im-back.html#respond https://www.littlegreencheese.com/2017/08/lgc065-im-back.html/feed 0 Back after an extended intermission, I'm back on the podcast bike again. Yay! I've also gone back to the old format with Cheese News and Listener questions via voice mail. Cheese news Fonterra resumes pizza cheese production in Oz The cheese of the week is Brie, which I will be attempting again soon after a not so recent failure.  I also mentioned that Kim and I are attending the Mould Festival on the 2nd of September here in Melbourne.  You can find more information about it at http://www.mouldcheesefestival.com/about-mould/ This week's Listener questions are from the following curd nerds; Santiago from Hong Kong ask why his cheese all tastes the same Martine from France has an inquiry about a Lipase substitute Elgendy from Belguim ask if I have a recipe for Old Amsterdam cheese, David from the USA would like to know if cheese goes bad 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. PATRON OF THE WEEK 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 of the world. Until next time Curd Nerds, Keep Calm and Make Cheese! Back after an extended intermission, I’m back on the podcast bike again. Yay!

I’ve also gone back to the old format with Cheese News and Listener questions via voice mail.

Cheese news

Fonterra resumes pizza cheese production in Oz

The cheese of the week is Brie, which I will be attempting again soon after a not so recent failure.  I also mentioned that Kim and I are attending the Mould Festival on the 2nd of September here in Melbourne.  You can find more information about it at http://www.mouldcheesefestival.com/about-mould/

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

  • Santiago from Hong Kong ask why his cheese all tastes the same
  • Martine from France has an inquiry about a Lipase substitute
  • Elgendy from Belguim ask if I have a recipe for Old Amsterdam cheese,
  • David from the USA would like to know if cheese goes bad

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.

PATRON OF THE WEEK

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 of the world.

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

]]>
Back after an extended intermission, I'm back on the podcast bike again. Yay! - I've also gone back to the old format with Cheese News and Listener questions via voice mail. Cheese news Fonterra resumes pizza cheese production in Oz -
I've also gone back to the old format with Cheese News and Listener questions via voice mail.


Cheese news
Fonterra resumes pizza cheese production in Oz

The cheese of the week is Brie, which I will be attempting again soon after a not so recent failure.  I also mentioned that Kim and I are attending the Mould Festival on the 2nd of September here in Melbourne.  You can find more information about it at http://www.mouldcheesefestival.com/about-mould/
This week's Listener questions are from the following curd nerds;

* Santiago from Hong Kong ask why his cheese all tastes the same
* Martine from France has an inquiry about a Lipase substitute
* Elgendy from Belguim ask if I have a recipe for Old Amsterdam cheese,
* David from the USA would like to know if cheese goes bad

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.


PATRON OF THE WEEK
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 of the world.

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

]]>
Gavin Webber clean 29:12
LGC064 – Is Home Cheese Making Worth It? https://www.littlegreencheese.com/2017/04/lgc064-home-cheese-making-worth.html Wed, 12 Apr 2017 20:00:00 +0000 https://www.littlegreencheese.com/?p=2228 https://www.littlegreencheese.com/2017/04/lgc064-home-cheese-making-worth.html#comments https://www.littlegreencheese.com/2017/04/lgc064-home-cheese-making-worth.html/feed 1 During this episode, I reply to a statement that I often get on my YouTube channel that boils down to; is home cheese making worth it financially and does it contain chemicals and it would be quicker to go to the store and buy it? I know what you're thinking, but I replied anyway and broke down the statement into its three parts during this show. 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. PATRON OF THE WEEK The Patron of the week is Cameron Dziedzic, thanks for your support Cameron.  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 cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.Until next time Curd Nerds, Keep Calm and Make Cheese! During this episode, I reply to a statement that I often get on my YouTube channel that boils down to; is home cheese making worth it financially and does it contain chemicals and it would be quicker to go to the store and buy it?

I know what you’re thinking, but I replied anyway and broke down the statement into its three parts during this show.

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.

PATRON OF THE WEEK

The Patron of the week is Cameron Dziedzic, thanks for your support Cameron.  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 cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.lgw-email-headerUntil next time Curd Nerds, Keep Calm and Make Cheese!

]]>
During this episode, I reply to a statement that I often get on my YouTube channel that boils down to; is home cheese making worth it financially and does it contain chemicals and it would be quicker to go to the store and buy it? -
I know what you're thinking, but I replied anyway and broke down the statement into its three parts during this show.


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.


PATRON OF THE WEEK
The Patron of the week is Cameron Dziedzic, thanks for your support Cameron.  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 cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.Until next time Curd Nerds, Keep Calm and Make Cheese!]]>
Gavin Webber clean 18:30
LGC063 – Why Pasta Filata Cheese Stretches https://www.littlegreencheese.com/2017/04/lgc063-why-pasta-filata-cheese-stretches.html Wed, 05 Apr 2017 20:00:00 +0000 https://www.littlegreencheese.com/?p=2214 https://www.littlegreencheese.com/2017/04/lgc063-why-pasta-filata-cheese-stretches.html#respond https://www.littlegreencheese.com/2017/04/lgc063-why-pasta-filata-cheese-stretches.html/feed 0 During this episode, I answer a question from St. Rain who wants to know why Pasta Filata cheese stretches?  They are intrigued that I didn't use citric acid as I did in the quick mozzarella video to get the curd to stretch. OTHER QUESTIONS ANSWERED DURING THE EPISODE Bernard argued that wouldn't it be better to apply weight than to use a spring to press cheese Greg asked why his Paneer wouldn't work when using Buttermilk as the base Peter and Heidi want to know what would happen if they used Thermophilic culture instead of the Mesophilic culture that their recipe stated. 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. PATRON OF THE WEEK The Patron of the week is Samual Meadows, thanks for your support Sam.  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 cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.Until next time Curd Nerds, Keep Calm and Make Cheese!  Volume Two will begin in April 2017 (maybe). During this episode, I answer a question from St. Rain who wants to know why Pasta Filata cheese stretches?  They are intrigued that I didn’t use citric acid as I did in the quick mozzarella video to get the curd to stretch.

OTHER QUESTIONS ANSWERED DURING THE EPISODE

  • Bernard argued that wouldn’t it be better to apply weight than to use a spring to press cheese
  • Greg asked why his Paneer wouldn’t work when using Buttermilk as the base
  • Peter and Heidi want to know what would happen if they used Thermophilic culture instead of the Mesophilic culture that their recipe stated.

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.

PATRON OF THE WEEK

The Patron of the week is Samual Meadows, thanks for your support Sam.  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 cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.lgw-email-headerUntil next time Curd Nerds, Keep Calm and Make Cheese!  Volume Two will begin in April 2017 (maybe).

]]>
During this episode, I answer a question from St. Rain who wants to know why Pasta Filata cheese stretches?  They are intrigued that I didn't use citric acid as I did in the quick mozzarella video to get the curd to stretch.

OTHER QUESTIONS ANSWERED DURING THE EPISODE

* Bernard argued that wouldn't it be better to apply weight than to use a spring to press cheese
* Greg asked why his Paneer wouldn't work when using Buttermilk as the base
* Peter and Heidi want to know what would happen if they used Thermophilic culture instead of the Mesophilic culture that their recipe stated.

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.


PATRON OF THE WEEK
The Patron of the week is Samual Meadows, thanks for your support Sam.  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 cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.Until next time Curd Nerds, Keep Calm and Make Cheese!  Volume Two will begin in April 2017 (maybe).]]>
Gavin Webber clean 20:12
LGC062 – Starter Culture Equivalents https://www.littlegreencheese.com/2017/03/lgc062-starter-culture-equivalents.html Wed, 29 Mar 2017 20:00:00 +0000 https://www.littlegreencheese.com/?p=2202 https://www.littlegreencheese.com/2017/03/lgc062-starter-culture-equivalents.html#respond https://www.littlegreencheese.com/2017/03/lgc062-starter-culture-equivalents.html/feed 0 During this episode, I answer a voicemail question from Diana who wanted to know how to tell the difference between the various brands of mesophilic starter culture equivalents.  For instance, is MO30 the same as MA11 or Type III Mesophilic? You may be shocked by the answer!  I also go into depth about the various properties of cultures and what to look for when looking for equivalents. OTHER QUESTIONS ANSWERED DURING THE EPISODE Dharma asked if there is a specific way to half or double cheese making recipes and have them turn out successfully? Brian would like to know how strict you need to be with temperature control during maturation of cheddar cheese (or any cheese for that matter), Spencer asked if rennet tablets are just as good as liquid rennet. 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. PATRON OF THE WEEK The Patron of the week is Ted Roberts, thanks for your support Ted.  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 cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.Until next time Curd Nerds, Keep Calm and Make Cheese!  Volume Two will begin in April 2017. During this episode, I answer a voicemail question from Diana who wanted to know how to tell the difference between the various brands of mesophilic starter culture equivalents.  For instance, is MO30 the same as MA11 or Type III Mesophilic? You may be shocked by the answer!  I also go into depth about the various properties of cultures and what to look for when looking for equivalents.

OTHER QUESTIONS ANSWERED DURING THE EPISODE

  • Dharma asked if there is a specific way to half or double cheese making recipes and have them turn out successfully?
  • Brian would like to know how strict you need to be with temperature control during maturation of cheddar cheese (or any cheese for that matter),
  • Spencer asked if rennet tablets are just as good as liquid rennet.

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.

PATRON OF THE WEEK

The Patron of the week is Ted Roberts, thanks for your support Ted.  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 cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.lgw-email-headerUntil next time Curd Nerds, Keep Calm and Make Cheese!  Volume Two will begin in April 2017.

]]>
During this episode, I answer a voicemail question from Diana who wanted to know how to tell the difference between the various brands of mesophilic starter culture equivalents.  For instance, is MO30 the same as MA11 or Type III Mesophilic?

OTHER QUESTIONS ANSWERED DURING THE EPISODE

* Dharma asked if there is a specific way to half or double cheese making recipes and have them turn out successfully?
* Brian would like to know how strict you need to be with temperature control during maturation of cheddar cheese (or any cheese for that matter),
* Spencer asked if rennet tablets are just as good as liquid rennet.

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.


PATRON OF THE WEEK
The Patron of the week is Ted Roberts, thanks for your support Ted.  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 cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.Until next time Curd Nerds, Keep Calm and Make Cheese!  Volume Two will begin in April 2017.]]>
Gavin Webber clean 32:40
LGC061 – Black Mould On My Cheese https://www.littlegreencheese.com/2017/03/lgc061-black-mould-cheese.html Wed, 22 Mar 2017 20:00:00 +0000 https://www.littlegreencheese.com/?p=2187 https://www.littlegreencheese.com/2017/03/lgc061-black-mould-cheese.html#comments https://www.littlegreencheese.com/2017/03/lgc061-black-mould-cheese.html/feed 2 During this episode, I answer a question from Lorraine who wants to know if her cheese is safe to eat if it has black mould on it or can she remove it somehow.  She also asks what she can make with 1 litre (1 qt) of cream. Other Questions Answered During The Episode Kerrie got her hands on some camel's milk and asks what cheese she can make with it, Glen asks how do I measure the pressing pressure, Gaines would like to know why I don't use chlorinated tap water when cheese making, Joe asks how to raise the humidity in his cheese fridge, Henri has two cheese moulds, one 110mm and the other 150mm.  Which one should he use with 6 litres of milk, Caitlin wants to make cheese with her kids but wants a result in a couple of hours.  Do I have any suggestions, Mark was keen to understand what happens if you add too much rennet, Byron asks if and why I would use vinegar on my cheese before waxing them. 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. Patron of the Week The Patron of the week is Peter Wilson, thanks for your support Peter.  If you would like to support the 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 cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.Until next time Curd Nerds, Keep Calm and Make Cheese! During this episode, I answer a question from Lorraine who wants to know if her cheese is safe to eat if it has black mould on it or can she remove it somehow.  She also asks what she can make with 1 litre (1 qt) of cream.

Other Questions Answered During The Episode

  • Kerrie got her hands on some camel’s milk and asks what cheese she can make with it,
  • Glen asks how do I measure the pressing pressure,
  • Gaines would like to know why I don’t use chlorinated tap water when cheese making,
  • Joe asks how to raise the humidity in his cheese fridge,
  • Henri has two cheese moulds, one 110mm and the other 150mm.  Which one should he use with 6 litres of milk,
  • Caitlin wants to make cheese with her kids but wants a result in a couple of hours.  Do I have any suggestions,
  • Mark was keen to understand what happens if you add too much rennet,
  • Byron asks if and why I would use vinegar on my cheese before waxing them.

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.

Patron of the Week

The Patron of the week is Peter Wilson, thanks for your support Peter.  If you would like to support the 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 cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.lgw-email-headerUntil next time Curd Nerds, Keep Calm and Make Cheese!

]]>
During this episode, I answer a question from Lorraine who wants to know if her cheese is safe to eat if it has black mould on it or can she remove it somehow.  She also asks what she can make with 1 litre (1 qt) of cream.

Other Questions Answered During The Episode

* Kerrie got her hands on some camel's milk and asks what cheese she can make with it,
* Glen asks how do I measure the pressing pressure,
* Gaines would like to know why I don't use chlorinated tap water when cheese making,
* Joe asks how to raise the humidity in his cheese fridge,
* Henri has two cheese moulds, one 110mm and the other 150mm.  Which one should he use with 6 litres of milk,
* Caitlin wants to make cheese with her kids but wants a result in a couple of hours.  Do I have any suggestions,
* Mark was keen to understand what happens if you add too much rennet,
* Byron asks if and why I would use vinegar on my cheese before waxing them.

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.


Patron of the Week
The Patron of the week is Peter Wilson, thanks for your support Peter.  If you would like to support the 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 cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

]]>
Gavin Webber clean 34:09
LGC060 – Where Can I Mature My Cheese? https://www.littlegreencheese.com/2017/03/lgc060-can-mature-cheese.html Wed, 15 Mar 2017 20:00:00 +0000 https://www.littlegreencheese.com/?p=2177 https://www.littlegreencheese.com/2017/03/lgc060-can-mature-cheese.html#respond https://www.littlegreencheese.com/2017/03/lgc060-can-mature-cheese.html/feed 0 During this episode, I answer a question from Jo who gives me three choices that she has with where she has to mature her cheese at her home in the UK.  She also goes on to ask what happens to the lactic bacteria if the temperature is too cold. Other Questions Answered During The Episode Amanda lets us know that she has used liquid smoke in a Gouda, and wants to know if you have to use cheese wrap paper when making Camembert, Barbara asks which is the right way to salt Feta? André would like to know if it is preferable to use plastic or wax to mature your cheese these days? Luke wants to know if the surface area of the cheese could contribute to a drier cheese. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply. This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.Until next time Curd Nerds, Keep Calm and Make Cheese! During this episode, I answer a question from Jo who gives me three choices that she has with where she has to mature her cheese at her home in the UK.  She also goes on to ask what happens to the lactic bacteria if the temperature is too cold.

Other Questions Answered During The Episode

  • Amanda lets us know that she has used liquid smoke in a Gouda, and wants to know if you have to use cheese wrap paper when making Camembert,
  • Barbara asks which is the right way to salt Feta?
  • André would like to know if it is preferable to use plastic or wax to mature your cheese these days?
  • Luke wants to know if the surface area of the cheese could contribute to a drier cheese.

ASK A QUESTION FOR THE PODCAST

Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.

This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.lgw-email-headerUntil next time Curd Nerds, Keep Calm and Make Cheese!

]]>
During this episode, I answer a question from Jo who gives me three choices that she has with where she has to mature her cheese at her home in the UK.  She also goes on to ask what happens to the lactic bacteria if the temperature is too cold.

Other Questions Answered During The Episode

* Amanda lets us know that she has used liquid smoke in a Gouda, and wants to know if you have to use cheese wrap paper when making Camembert,
* Barbara asks which is the right way to salt Feta?
* André would like to know if it is preferable to use plastic or wax to mature your cheese these days?
* Luke wants to know if the surface area of the cheese could contribute to a drier cheese.

ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.



This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

]]>
Gavin Webber clean 25:02
LGC059 – Lactose Free Cheese https://www.littlegreencheese.com/2017/03/lgc059-lactose-free-cheese.html Wed, 08 Mar 2017 20:00:00 +0000 https://www.littlegreencheese.com/?p=2167 https://www.littlegreencheese.com/2017/03/lgc059-lactose-free-cheese.html#comments https://www.littlegreencheese.com/2017/03/lgc059-lactose-free-cheese.html/feed 1 During this week's show, I answer questions from Leah Bear about using lactose-free milk in cheese making, issue further information about making lactose free cheese, and discuss why people are lactose intolerant.  Special thanks go to Carol Willman for contributing to this piece. OTHER QUESTIONS ANSWERED DURING THE SHOW WERE; Bob asked about wax temperatures before waxing his cheese, Santiago wants to know why his recent cheeses all have an acidic/ bland flavour, Chuck is not sure when his Jarlsberg is ready and I give a tip about which season not to make this cheese, Bill wants to know why his cheese is crumbly, Dianne asks when to add dried apricot pieces into her White Stilton, John has a plan to add unhomogenised skimmed milk and 38% cream together to make unhomogenised milk for cheese making, Amanda inquires about the best way to smoke cheese.  For further reading on this, check out Smoking Your Cheese, and John asked about the best way to defrost sheep milk for making a Pecorino Romano. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply. This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.Until next time Curd Nerds, Keep Calm and Make Cheese! During this week’s show, I answer questions from Leah Bear about using lactose-free milk in cheese making, issue further information about making lactose free cheese, and discuss why people are lactose intolerant.  Special thanks go to Carol Willman for contributing to this piece.

OTHER QUESTIONS ANSWERED DURING THE SHOW WERE;

  • Bob asked about wax temperatures before waxing his cheese,
  • Santiago wants to know why his recent cheeses all have an acidic/ bland flavour,
  • Chuck is not sure when his Jarlsberg is ready and I give a tip about which season not to make this cheese,
  • Bill wants to know why his cheese is crumbly,
  • Dianne asks when to add dried apricot pieces into her White Stilton,
  • John has a plan to add unhomogenised skimmed milk and 38% cream together to make unhomogenised milk for cheese making,
  • Amanda inquires about the best way to smoke cheese.  For further reading on this, check out Smoking Your Cheese, and
  • John asked about the best way to defrost sheep milk for making a Pecorino Romano.

ASK A QUESTION FOR THE PODCAST

Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.

This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.lgw-email-headerUntil next time Curd Nerds, Keep Calm and Make Cheese!

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During this week's show, I answer questions from Leah Bear about using lactose-free milk in cheese making, issue further information about making lactose free cheese, and discuss why people are lactose intolerant.



OTHER QUESTIONS ANSWERED DURING THE SHOW WERE;




* Bob asked about wax temperatures before waxing his cheese,
* Santiago wants to know why his recent cheeses all have an acidic/ bland flavour,
* Chuck is not sure when his Jarlsberg is ready and I give a tip about which season not to make this cheese,
* Bill wants to know why his cheese is crumbly,
* Dianne asks when to add dried apricot pieces into her White Stilton,
* John has a plan to add unhomogenised skimmed milk and 38% cream together to make unhomogenised milk for cheese making,
* Amanda inquires about the best way to smoke cheese.  For further reading on this, check out Smoking Your Cheese, and
* John asked about the best way to defrost sheep milk for making a Pecorino Romano.

ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.



This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.Until next time Curd Nerds, Keep Calm and Make Cheese!


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Gavin Webber clean 27:46
LGC058 – Starter Culture Substitutes https://www.littlegreencheese.com/2017/03/lgc058-starter-culture-substitutes.html Wed, 01 Mar 2017 20:00:00 +0000 https://www.littlegreencheese.com/?p=2144 https://www.littlegreencheese.com/2017/03/lgc058-starter-culture-substitutes.html#respond https://www.littlegreencheese.com/2017/03/lgc058-starter-culture-substitutes.html/feed 0 In this week’s episode, I answer a question from Phoenix about substituting different types and brands of mesophilic starter cultures. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Tom asks why he has bubbles in his cheese just after pressing Bob has issues with his Jarlsberg and collapsing eyes, Fadion has problems with raw milk and curd set, and John wants to know if you need to use Calcium Chloride after Low Temp, Long Hold Pasteurisation. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply. This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world. Until next time Curd Nerds, Keep Calm and Make Cheese! In this week’s episode, I answer a question from Phoenix about substituting different types and brands of mesophilic starter cultures.

OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;

  • Tom asks why he has bubbles in his cheese just after pressing
  • Bob has issues with his Jarlsberg and collapsing eyes,
  • Fadion has problems with raw milk and curd set, and
  • John wants to know if you need to use Calcium Chloride after Low Temp, Long Hold Pasteurisation.

ASK A QUESTION FOR THE PODCAST

Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.

This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.lgw-email-header

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

]]>
In this week’s episode, I answer a question from Phoenix about substituting different types and brands of mesophilic starter cultures. - OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Tom asks why he has bubbles in his cheese just afte...






OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;

* Tom asks why he has bubbles in his cheese just after pressing
* Bob has issues with his Jarlsberg and collapsing eyes,
* Fadion has problems with raw milk and curd set, and
* John wants to know if you need to use Calcium Chloride after Low Temp, Long Hold Pasteurisation.

ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.



This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.

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

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Gavin Webber clean 21:48
LGC057 – Flat Camembert and How To Fix It https://www.littlegreencheese.com/2017/02/lgc057-flat-camembert-fix.html Wed, 22 Feb 2017 20:00:00 +0000 https://www.littlegreencheese.com/?p=2143 https://www.littlegreencheese.com/2017/02/lgc057-flat-camembert-fix.html#comments https://www.littlegreencheese.com/2017/02/lgc057-flat-camembert-fix.html/feed 1 In this week's episode, I answer questions from David about his Camembert flattening and ripening issues. Download episode here. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Jeff asks how do I get the barrel shape on some of my cheeses, Jesper wants some tips about heating milk and controlling temperature during cheese making, Aaron is intrigued about the difference between Parmesan and Romano cheese, Happy Lee asks what is Rennet and Calcium Chloride and what are they used for in cheese making, Amanda inquires about how to keep lint out of cheese cloth, and Jessie says hello from Richmond, Virginia. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply. This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world. Until next time Curd Nerds, Keep Calm and Make Cheese! In this week’s episode, I answer questions from David about his Camembert flattening and ripening issues.

Download episode here.

OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;

  • Jeff asks how do I get the barrel shape on some of my cheeses,
  • Jesper wants some tips about heating milk and controlling temperature during cheese making,
  • Aaron is intrigued about the difference between Parmesan and Romano cheese,
  • Happy Lee asks what is Rennet and Calcium Chloride and what are they used for in cheese making,
  • Amanda inquires about how to keep lint out of cheese cloth, and
  • Jessie says hello from Richmond, Virginia.

ASK A QUESTION FOR THE PODCAST

Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.

This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.

lgw-email-header

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

]]>
In this week's episode, I answer questions from David about his Camembert flattening and ripening issues. - Download episode here. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Jeff asks how do I get the barrel shape on some of my cheeses,


Download episode here.
OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;

* Jeff asks how do I get the barrel shape on some of my cheeses,
* Jesper wants some tips about heating milk and controlling temperature during cheese making,
* Aaron is intrigued about the difference between Parmesan and Romano cheese,
* Happy Lee asks what is Rennet and Calcium Chloride and what are they used for in cheese making,
* Amanda inquires about how to keep lint out of cheese cloth, and
* Jessie says hello from Richmond, Virginia.

ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.



This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.



Until next time Curd Nerds, Keep Calm and Make Cheese!]]>
Gavin Webber clean 29:01
LGC056 – Milk Differences and Best Type for Cheese Making https://www.littlegreencheese.com/2017/02/lgc056-milk-differences-best-type-cheese-making.html Wed, 15 Feb 2017 20:00:00 +0000 https://www.littlegreencheese.com/?p=2136 https://www.littlegreencheese.com/2017/02/lgc056-milk-differences-best-type-cheese-making.html#comments https://www.littlegreencheese.com/2017/02/lgc056-milk-differences-best-type-cheese-making.html/feed 1 In this week's episode, the main topic is about curds not setting, and I then go on to talk about what type of milk is best for cheese making at home. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Jo would like a suggestion as to which quick cheese would be equivalent in flavour to a strong cheddar Amanda asks about using beeswax to coat your cheese Stefan gives me some encouragement Tony asks how long does feta last when marinating in oil, Vanessa would like to know which countries do we ship our cheese making products to? ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply. This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world. Until next time Curd Nerds, Keep Calm and Make Cheese! In this week’s episode, the main topic is about curds not setting, and I then go on to talk about what type of milk is best for cheese making at home.

OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;

  • Jo would like a suggestion as to which quick cheese would be equivalent in flavour to a strong cheddar
  • Amanda asks about using beeswax to coat your cheese
  • Stefan gives me some encouragement
  • Tony asks how long does feta last when marinating in oil,
  • Vanessa would like to know which countries do we ship our cheese making products to?

ASK A QUESTION FOR THE PODCAST

Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.

This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.

lgw-email-header

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

]]>
In this week's episode, the main topic is about curds not setting, and I then go on to talk about what type of milk is best for cheese making at home. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Jo would like a suggestion as to which quick ...

OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;

* Jo would like a suggestion as to which quick cheese would be equivalent in flavour to a strong cheddar
* Amanda asks about using beeswax to coat your cheese
* Stefan gives me some encouragement
* Tony asks how long does feta last when marinating in oil,
* Vanessa would like to know which countries do we ship our cheese making products to?

ASK A QUESTION FOR THE PODCAST
Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.

This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world.



Until next time Curd Nerds, Keep Calm and Make Cheese!]]>
Gavin Webber clean 23:12
LGC055 – Brining Time and Raw Milk Issues https://www.littlegreencheese.com/2017/02/lgc055-brining-time-raw-milk-issues.html Wed, 08 Feb 2017 21:00:00 +0000 https://www.littlegreencheese.com/?p=2123 This week's show is full of questions from you the listener! The main questions this week are about Brining times for Parmesan and Cheddar yield from 10 litres (2.6 gals) of milk. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Randy asks how much yield do you get from 10 L of milk when making Cheddar Carl asks if 12 hours is enough brining time for my Parmesan recipe? Amanda asks many questions ;-) mainly about raw cow's milk. Rob asks if you can use an Aluminium post when making cheese. Heidi wants to ask how to rescue a failed Butterkase (butter cheese). ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply. This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world. Until next time Curd Nerds, Keep Calm and Make Cheese! This week's show is full of questions from you the listener! - The main questions this week are about Brining times for Parmesan and Cheddar yield from 10 litres (2.6 gals) of milk. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; - Gavin Webber clean 22:29 LGC054 – Using Goat’s Milk with Cow’s Milk Recipes https://www.littlegreencheese.com/2017/02/lgc054-using-goats-milk-cows-milk-recipes.html Wed, 01 Feb 2017 21:00:00 +0000 https://www.littlegreencheese.com/?p=2116 This week's show is brought to you by curd nerds just like you from all over the world. The main question about raw Goat's milk and how do you use goat's milk with cow's milk recipes was asked by Sherrie in Australia. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Jacquie wants to know if it is a given to use maturation boxes for your cheese Murat asks how to fix rubbery feta, and Zaccary asks where he can find cheese making supplies in Canada. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply. This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world. Until next time Curd Nerds, Keep Calm and Make Cheese! This week's show is brought to you by curd nerds just like you from all over the world. The main question about raw Goat's milk and how do you use goat's milk with cow's milk recipes was asked by Sherrie in Australia. Gavin Webber clean 17:34 LGC 053 – Cheese Wax https://www.littlegreencheese.com/2016/09/lgc-053-cheese-wax.html Wed, 21 Sep 2016 07:26:23 +0000 https://www.littlegreencheese.com/?p=1984 This week's episode has many questions from Curd Nerds just like you! Firstly, the question of the week is from John who lives in Denmark.  He asks about the differences between Cheese wax and Paraffin. Other questions answered during the show are; Sue praises Rachel's (LGC episode 051)work regarding her house cows.  She shared a little about her own experience with house cows and how they now run courses about how to look after your own cow.  Find out more here; http://www.appinhomestaybb.com.au/ Chuck asked what cheese can be made with Flora Danica? Dean shared his unique recipe called Cheddarano! Louise asks if she can remove cheese wax, remove any moulds, then rewax. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply. Also, don’t forget that you can pick up cheese making kits and supplies from Little Green Workshops.  We stock a large range of cheese making gear and ship to Australia, New Zealand, Canada, the European Union, United Kingdom, and the United States. Until next time Curd Nerds, Keep Calm and Make Cheese! This week's episode has many questions from Curd Nerds just like you! - Firstly, the question of the week is from John who lives in Denmark.  He asks about the differences between Cheese wax and Paraffin. Gavin Webber clean 18:58 LGC 052 – Interview with Brendan Heffernan NSW https://www.littlegreencheese.com/2016/08/lgc-052-interview-brendan-heffernan.html Mon, 22 Aug 2016 12:31:30 +0000 https://www.littlegreencheese.com/?p=1881 During this episode, I talk to Brendan Heffernan, a fellow home cheesemaker who I met on the Curds n Whey Downunder Facebook group. We have a great chat about how he got started and some of the interesting challenges he faced on his curd nerd journey.  It was a lot of fun and a pleasure to talk to Brendan. You can find Brendan chatting to the rest of us curd nerds on the Curds n Whey Downunder Facebook group! ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply. Also, don’t forget that you can pick up cheese making kits and supplies from Little Green Workshops.  We stock a large range of cheese making gear and ship to Australia, New Zealand, Canada, the European Union, United Kingdom, and the United States. Until next time curd nerds, Keep Calm and Make Cheese! During this episode, I talk to Brendan Heffernan, a fellow home cheesemaker who I met on the Curds n Whey Downunder Facebook group. - We have a great chat about how he got started and some of the interesting challenges he faced on his curd nerd journe... Gavin Webber clean 32:12 LGC 051 – Interview with Rashel Harris Texas USA https://www.littlegreencheese.com/2016/08/lgc-051-interview-with-rashel-harris-texas-usa.html Mon, 15 Aug 2016 08:13:55 +0000 https://www.littlegreencheese.com/?p=1865 This week, I talk to Rashel Harris from Texas, USA.  She has been cheese making for over six years using the milk from her own Jersey cow and has made many different kinds of cheese over the years. In fact, it was Rashel's 10 part YouTube series that I used to better understand how to cloth band a cheddar!  How lucky was I when she reached out to me whereby I asked her on the show.  Here is a picture of Rashel and a link to the start of her blog series of cheese making posts below. Some of our favourite cheese making books The Art of Natural Cheesemaking by David Asher 200 Easy Homemade Cheese Recipes - from Cheddar & Brie to Butter & Yogurt by Debra Amrein-Boyes Mastering Artisan Cheesemaking - The Ultimate Guide for Home-Scale and Market Producers by Gianaclis Caldwell Keep Calm & Make Cheese - The Beginners Guide to Cheesemaking at Home by Gavin Webber (just thought I'd slip that one in). Where you can find Rashel Harris online Facebook page The Promiseland Farm on YouTube The Promiseland Farm Blog Ask a Question for the Podcast Don't forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don't expect an instant reply. Also, don't forget that you can pick up cheese making kits and supplies from Little Green Workshops.  We stock a large range of cheese making gear and ship to Australia, New Zealand, Canada, the European Union, United Kingdom, and the United States. Until next time curd nerds, Keep Calm and Make Cheese! This week, I talk to Rashel Harris from Texas, USA.  She has been cheese making for over six years using the milk from her own Jersey cow and has made many different kinds of cheese over the years. - In fact, Gavin Webber clean 36:54 LGC 050 – Getting Help For Home Cheesemakers https://www.littlegreencheese.com/2016/08/lgc-050-getting-help-home-cheesemakers.html Wed, 10 Aug 2016 07:46:33 +0000 https://www.littlegreencheese.com/?p=1854 This week's episode is all about finding help for you cheese making problems. From Facebook to Forums, this episode is a guide on where you can get help. Cheese making help resources mentioned in the show; Facebook Learn to make Cheese Curds 'n' Whey Downunder Forums cheeseforum.org YouTube Cheeseman.tv Websites Little Green Cheese Curd Nerd Artisan Cheesemaking at Home Much to do about Cheese I also answer questions from; Cheryl about the type of milk I use A thank you from Creceda Holly has trouble with her Havarti Ken says thanks Lisa got her hands on some raw cow's milk Lynn wants to know about rennet tablets vs liquid rennet Mike says thanks and wants to know about air drying before maturation. Don't forget that you can leave a voicemail message that I will answer and feature on the show.  Just remember that I cannot answer them straight away, so please don't expect an instant reply. Also, don't forget that you can pick up cheese making kits and supplies from Little Green Workshops.  We stock a large range of cheese making gear and ship to Australia, New Zealand, Canada, Ireland, United Kingdom, and the United States.     Until next time curd nerds, Keep Calm and Make Cheese! This week's episode is all about finding help for you cheese making problems. From Facebook to Forums, this episode is a guide on where you can get help. - Cheese making help resources mentioned in the show; Facebook Learn to make Cheese Gavin Webber clean 24:00 LGC 049 – Goat’s Milk https://www.littlegreencheese.com/2016/08/lgc-049-goats-milk.html Mon, 01 Aug 2016 13:08:25 +0000 https://www.littlegreencheese.com/?p=1836 Well, great news.  The cheese making podcast is back.  I've managed to rearrange my priorities to put the podcast near the top of the pile again! Today's episode is about making cheese with goat's milk and what other techniques you may need to use if using it in lieu of a cheese making recipe that stipulates cow's milk. I also talk about the different properties of cow, goat, and sheep milk. This episode was sponsored by Little Green Workshops.  If you live in Australia, New Zealand, Canada, South Africa, Republic of Ireland, United Kingdom, and the United States, we have cheese making kits and supplies available at Little Green Workshops at great prices. Until next time curd nerds; Keep Calm & Make Cheese! Well, great news.  The cheese making podcast is back.  I've managed to rearrange my priorities to put the podcast near the top of the pile again! - Today's episode is about making cheese with goat's milk and what other techniques you may need to u... Gavin Webber clean 17:28 LGC 048 – Ask The Cheese Maker https://www.littlegreencheese.com/2016/02/lgc-048-ask-the-cheese-maker.html Mon, 08 Feb 2016 11:53:17 +0000 https://www.littlegreencheese.com/?p=1653 This episode was taken from a live Ask the Cheese Maker show, which was broadcast on YouTube.  Don't forget that you can find all my live shows and video tutorials at youtube.com/GavinWebber. I will be recording one Ask the Cheese Maker session each month and repackaging them for the podcast.  I am also going to record a regular formated podcast episode on the alternate fortnight, so you will still get at least two episodes a month. As mentioned in the episode, if you live in Australia or New Zealand, we have cheese making kits and supplies available at Little Green Workshops at great prices. Until next time curd nerds; Keep Calm & Make Cheese! This episode was taken from a live Ask the Cheese Maker show, which was broadcast on YouTube.  Don't forget that you can find all my live shows and video tutorials at youtube.com/GavinWebber. - I will be recording one Ask the Cheese Maker session ... Gavin Webber clean 41:25 LGC 047 – Is Cheese Addictive? Yes It Is! https://www.littlegreencheese.com/2015/11/lgc-047-is-cheese-addictive-yes-it-is.html Wed, 04 Nov 2015 10:43:41 +0000 https://www.littlegreencheese.com/?p=1590 Today I'm going to answer the question that is on everyone's mind.  Is cheese addictive?  Well it just so happens that it is indeed addictive due to the casomorphins that are formed when we break down the casein in cheese within our stomachs.    Great news for all us curd nerds because now we have an excuse for our addiction!  You can read the full article here. Community announcements this week are from Sally and Ian. Sally asks if anyone knows where she can pick up an electric milk separator here in Australia.  You can contact her on Facebook page if you know the answer. Ian Treuer has started a Kickstarter campaign.  He is trying to move from home cheese maker to buying a cheesemaking business and dairy.  You can check out his campaign page here; https://www.kickstarter.com/projects/542185596/chasing-my-cheesemaking-dream-of-owning-my-own-cre.  Ian tells us all about it via a voicemail. Listener questions this week have a wide variety of topics; Jan-Marie asks how to half a cheese making recipe Frank points out that if you add Lipase to Parmesan it becomes Pecorino. Michelle wants to know if there is any other method (besides waxing) to mature your cheese.  Check out my latest video tutorial about vacuum packing for maturation and storage. Gillian suggests that I add taste test or what the cheese characteristics are supposed to be.  Well this prompted me to start creating some Taste Test videos.  You can check out Leicester here, and Cotswold here! John asks if I have a Gouda recipe that I can share.  Unfortunately not, but I have put it on the list of cheeses to tackle over the summer. Julie questions what is wrong with her goat's milk swiss cheese? Andrejs wants to know how I support a humidity of 90-95% in my cheese fridge. Greg asks how to remove mould from under wax and how to stop it from happening Finally Melissa and Steve thanks me for all that I do in the world of home cheese making! Well that's about it for the show.  Don't forget that if you live in Australia or New Zealand and are in the market for any cheese making kits, supplies or equipment, then head on over to Little Green Workshops and check out the large range. Thanks for listening curd nerds, and until next time Keep Calm & Make Cheese! Today I'm going to answer the question that is on everyone's mind.  Is cheese addictive?  Well it just so happens that it is indeed addictive due to the casomorphins that are formed when we break down the casein in cheese within our stomachs. Gavin Webber clean 34:00 LGC 046 – Acid Coagulated Cheese https://www.littlegreencheese.com/2015/10/lgc-046-acid-coagulated-cheese.html Wed, 14 Oct 2015 04:57:29 +0000 https://www.littlegreencheese.com/?p=1512 In today's episode I talk about the subtle differences between the main acid coagulated cheese that should be a staple in the home cheese makers repertoire; Paneer, Whey Ricotta, Whole milk Ricotta, and Ricotta Salata. Cheese news is about a Listeria infected cheese recall from Whole Foods, and what the signs of infection are. This week's questions are: Charlotte from South Africa: Why don't I use pH measurements in my recipes? Taryn from Australia: What type of starter culture should I use for a Caerphilly? Frieda from NSW, Australia asks: Is pink mould okay on my blue cheese, and how do I get more veins? How do I stop my Camembert from being too moist on the bottom? Colin from New Zealand: Can I put chopped onion into cheese or what is a better alternative? and a Voicemail testimonial from Annie! Don't forget that you can leave a question via the contact us page, or leave a voicemail below. Also if you are looking for good quality cheese making kits, supplies, and equipment, you can get them from Kim and me over at Little Green Workshops.  We now ship our products all over Australia and New Zealand! In today's episode I talk about the subtle differences between the main acid coagulated cheese that should be a staple in the home cheese makers repertoire; Paneer, Whey Ricotta, Whole milk Ricotta, and Ricotta Salata. - Gavin Webber clean 33:51 LGC 045 – Cutting and Cooking Curd https://www.littlegreencheese.com/2015/10/lgc-045-cutting-and-cooking-curd.html Mon, 05 Oct 2015 11:11:31 +0000 https://www.littlegreencheese.com/?p=1496 During the show I talk about the importance of cutting your curd a consistent size and the effect of cooking the curd has on your final cheese.  It's a follow-up from an email I received from a customer who was having problems when draining their curd.  She was making Feta at the time and wasn't aware of the importance of curd size and stirring to expel some of the whey before draining. Mind you, she did end up with a very nice Ricotta ;-).  I was happy to help out as I did the same thing once in the early days! The news covers off three local events over the next month; Mozzarella & Ricotta Workshop taught by Gavin - Saturday 18th October 2015 Prahran Market Cheese Festival - Saturday 24th October 2015 (see you there). The Wine and Cheese Fest in Williamstown -  Sunday 25th October 2015 Today’s Q&A is about the following topics; Shelly asks about vacuum packing Feta to reduce salt penetration Judy wants to know how to keep blue cheese from going gooey Scott requests a cheese history podcast episode or two and compares cheese making to beer brewing Mark suggests a new video tutorial on Cottage Cheese. Now as you know, this show thrives on answering your cheese making questions, so don't be shy.  There must be millions of cheese makers out there who want to know the answer to some issue they have faces, and even if I haven't come across the issue before, I will do some research and answer it on the show.  Send through your written question via the contact page. Also, if you have time, don't forget that you can leave a voicemail question for me via the SpeakPipe widget below.  I would love to hear from you and will answer your question as quickly as I can.   Also if you are looking for good quality cheese making kits, supplies, and equipment, you can get them from Kim and me over at Little Green Workshops.  We now ship our products all over Australia and New Zealand! During the show I talk about the importance of cutting your curd a consistent size and the effect of cooking the curd has on your final cheese.  It's a follow-up from an email I received from a customer who was having problems when draining their curd.... Gavin Webber clean 21:18 LGC 044 – Waxing Cheese https://www.littlegreencheese.com/2015/09/lgc-044-waxing-cheese.html Mon, 28 Sep 2015 06:30:58 +0000 https://www.littlegreencheese.com/?p=1406 Waxing cheese is fairly straight forward, but Timothy asks what type of cheese can you wax.  I step through the various cheese that I wax and why, and the process I go about waxing them.  You can check out my method of waxing cheese in this video tutorial. The cheese news is about those naughty cheesemaking criminals in Russia. Today's Q&A is about the following topics; John asks about vacuum packing equipment for cheesemaking. Emiliano asks if you can use PVC pipe as a cheese hoop. Shirley asks about the difference between waxing and vacuum packing. Sophie wants to know why she can't get curds to set in Alaska. Mike asks what sized mould am I using in the Farmhouse Cheddar video tutorial. Murray's has issues with holey cheese (see photo below). If you liked the show then pop over to iTunes to give it a rating and review.  I would be honoured to read your feedback. Waxing cheese is fairly straight forward, but Timothy asks what type of cheese can you wax.  I step through the various cheese that I wax and why, and the process I go about waxing them.  You can check out my method of waxing cheese in this video tutor... Gavin Webber clean 25:20 LGC 043 – Herbs and Spices in Cheese https://www.littlegreencheese.com/2015/09/lgc-043-herbs-and-spices-cheese.html Mon, 21 Sep 2015 06:30:31 +0000 https://www.littlegreencheese.com/?p=1401 Prompted by a voicemail from Wayne, I talk about how to add herbs and spices in cheese.  From chili, sage, red and green peppercorns, to cumin and caraway seeds, you can add a lot of variety to your cheese above and beyond the traditional recipes. We skip the cheese news this episode to get through a few more listener questions. Today we cover for following questions; Denis asks about thermostats and whether you can use them for cooling and heating. Brian asks how much salt to add to the Farmhouse Cheddar recipe. Richard thanks me for providing all the free cheesemaking information on this site. Christie asks how to combat a wet cheese fridge (see photo below)   Poppy asks if a cheese fridge needs to be so stinky that the cheese smell sticks to your clothes! Celine ask what to do with her Stilton after the four days of turning is over. Thanks for all the questions.  Don't hesitate to leave a question via the Speakpipe tool below. If you liked the show then pop over to iTunes to give it a rating and review.  I would be honoured to read your feedback. Prompted by a voicemail from Wayne, I talk about how to add herbs and spices in cheese.  From chili, sage, red and green peppercorns, to cumin and caraway seeds, you can add a lot of variety to your cheese above and beyond the traditional recipes. - Gavin Webber clean 25:26 LGC 042 – Ripening Process Classifications https://www.littlegreencheese.com/2015/09/lgc-042-ripening-process-classifications.html Mon, 14 Sep 2015 06:30:46 +0000 https://www.littlegreencheese.com/?p=1399 Did you know that there are ways to ripen your cheese depending on the type of cheese you make?  During this episode I cover the four main ripening process classifications and describe them in detail. They are; Bloomy-rind & interior mould-ripened cheese Washed rind cheese Natural rind cheese Waxed rind cheese Cheese news centres on the global oversupply of dairy products and the Cricketer Farm in the UK. Q&A this week is about; Saganaki cheese Maturing Caerphilly Issues Ripening Camembert If you liked the show then pop over to iTunes to give it a rating and review.  I would be honoured to read your feedback. Did you know that there are ways to ripen your cheese depending on the type of cheese you make?  During this episode I cover the four main ripening process classifications and describe them in detail. - They are; - Gavin Webber clean 22:00 LGC 041 – Cheese Classifications https://www.littlegreencheese.com/2015/09/lgc-041-cheese-classifications.html Mon, 07 Sep 2015 06:30:57 +0000 https://www.littlegreencheese.com/?p=1397 After a long hiatus, I'm back.  Today I step through the six different cheese classifications.  I sourced this information from the very good cheesemaking resource titled The Cheesemaker's Manual - Margaret Peters-Morris.  It's more technical than I usually read for home cheesemaking but it has many hard-to-find recipes within its pages. The cheese classifications that I step through are; Fresh unripened cheese Rennet coagulated fresh cheese Soft ripened cheese Semi-hard washed cheese Hard cheese, and Whey cheese. You can watch how I make whey ricotta in this video tutorial. The cheese news is about FireFly Farm converting to renewable energy to power their cheese making operations.  Dear to my heart as I am the proud owner of a 2.8 kilowatt solar PV systems, so you could say that my cheese making is also powered by renewable energy! The Q&A is about curd temperature during making Caerphilly, Pot types, and issues making 30 minute Mozzarella. If you liked the show then pop over to iTunes to give it a rating and review.  I would be honoured to read your feedback which will also proudly display on the sidebar on the blog. After a long hiatus, I'm back.  Today I step through the six different cheese classifications.  I sourced this information from the very good cheesemaking resource titled The Cheesemaker's Manual - Margaret Peters-Morris. Gavin Webber clean 22:32 LGC 040 – Interview with Colin Giddy from New Zealand https://www.littlegreencheese.com/2015/03/lgc-s02e05-interview-with-colin-giddy.html Mon, 16 Mar 2015 02:02:00 +0000 https://www.littlegreencheese.com/2015/03/lgc-s02e05-interview-with-colin-giddy.html Colin Giddy is a home cheese maker from Morrinsville, New Zealand. He describes his inspiration for making cheese, how he has made many different types of cheese, and some of the challenges that he has encountered along the way. Here is a little bit about him in his own words; "A Little History of Us Linda and myself started making cheese after watching a program called Country Calendar on TV. A Lady called Biddy Fraser-Davies was showing us how she makes cheese everyday from just a couple of jersey cows. I thought WE CAN DO THAT. We have the milk. In fact we tip out more milk each day on the farm than we can use. I work on my 1 of my sons share-milked farms. We have 2 farms side by side where we milked about 400 cows. I was milking in one cowshed and he in another. So I looked for someone to teach me how and found a lady called Jean Mansfield who held cheese making classes from time to time in a small town called Katikati. So off I went and did a 1 day introduction to cheese. That was about 6 years ago. I started to collect the last milk of the day after the vat tap was turned off. Sometimes there was a bit of water in it and I quickly realised that watery milk does not make good cheese. I became very careful how I collected the milk after that. We started with Farmhouse Cheddar Cream cheese Mozzarella and things like that. We had our failures and our successes and we grew in confidence as we learned new things of what to do and what NOT to do. We are still learning. We now make all sorts of cheeses. And while some say that cheeses like Camembert are for more expert makers we find it to be one of the easiest cheeses to make.  And only 3 hrs from start to finish in the molds. Colin's Camembert fresh out of the brine   We made a stirred curd cheddar and when finished soaked it in Red wine for a few days then dried it and when it matured it was just delightful. (must do another) We purchased Rikki Carroll’s Home Cheese Making and have used it as a Guide. Our conditions are a little different as are the cultures that we use and the conversion from Fahrenheit to Celsius. But it is a brilliant book for the beginner. There is so much information available today on the internet (like this blog) that there is no reason that you can't do or make anything that you want to. It is entirely up to your own will to want to."  As you can tell Colin is a knowledgeable bloke who gave away a lot of tips and tricks during the show. Also, this podcast is now supported by listeners via Patreon. You can support my endeavours by pledging as little as US$1 a month to help with my work. There are also rewards available to you at different levels of support like shout outs in the podcast, or a free e-book bundle. You can help keep this podcast regular by adding your support at http://www.patreon.com/greeningofgavin. Thanks for your support. Until next time curd nerds, Keep Calm & Make Cheese! Colin Giddy is a home cheese maker from Morrinsville, New Zealand. He describes his inspiration for making cheese, how he has made many different types of cheese, and some of the challenges that he has encountered along the way. - Gavin Webber 33:48 LGC 039 – Interview with Darren Aldridge https://www.littlegreencheese.com/2015/03/lgc-s02e04-darren-aldridge.html Mon, 09 Mar 2015 00:01:00 +0000 https://www.littlegreencheese.com/2015/03/lgc-s02e04-interview-with-darren.html This week I have an interview with home cheese enthusiast, Darren Aldridge from Box Hill in Melbourne. He has been making cheese since 2013, and has a few different types under his belt. Here are some photos that were supplied by Darren with his cheese creations. Darren with freshly made Gouda   Havarti   Freshly minted Haloumi   Swiss style cheese at the start of eye formation Darren sent me many more photos, and he is really enthusiastic about home cheese making. In fact, Darren and his partner Simone is attending our next Mozzarella and Ricotta workshop. I am looking forward to meeting them both. Also, this podcast is now supported by listeners via Patreon. You can support my endeavours by pledging as little as US$1 a month to help with my work. There are also rewards available to you at different levels of support like shout outs in the podcast, or a free e-book bundle. You can help keep this podcast regular by adding your support at http://www.patreon.com/greeningofgavin. Thanks for your support. This week I have an interview with home cheese enthusiast, Darren Aldridge from Box Hill in Melbourne. He has been making cheese since 2013, and has a few different types under his belt. - Here are some photos that were supplied by Darren with his che... Gavin Webber 30:55 LGC 038 – Raw Milk Cheese https://www.littlegreencheese.com/2015/02/lgc-s02e03-raw-milk-cheese.html Sat, 21 Feb 2015 19:53:00 +0000 https://www.littlegreencheese.com/2015/02/lgc-s02e03-raw-milk-cheese.html The food standards are changing here in Australia, and commercial cheese makers will be able to make a wider range of raw milk cheese.  I play an interview with Tom Ross from the Tasmanian Institute of Agriculture who explains the changes to the regulations. You can read the original article here; http://www.abc.net.au/news/2015-02-03/raw-milk-cheese-regulation-changes/6066280 I also talk about two new cheese making products that I have developed namely a DVD and an External Cheese Fridge Thermostat.  These two products have consumed most of my spare time in the last two weeks.  I never thought that making a DVD, with menu structure, would be so time-consuming! For those of you in Australia, here are the links to those two products; Keep Calm & Make Cheese DVD - Volume 1 External Cheese Fridge Thermostat During the latter half of  the episode I answer listener questions about camembert, cheese making in Thailand, Traditional Mozzarella, and an innovative way to heat your milk.  I also mentioned that Colin, from New Zealand, sent in some pictures of his milk pot that he makes all his cheeses in. Colin's milk pot/double boiler system   A pot inside a pot.  He places water in the bottom pot that is heated with the electric element.   It is all controlled by this thermostat.  Ingenious invention. The engineering creations of the home cheese maker never fails to amaze me.  We are a creative bunch of curd nerds! If you liked the show then pop over to iTunes to give it a rating and review.  I would be honoured to read your feedback. Also, don't forget that you can leave a voicemail question to be answered on the show using the button below or this link; https://www.speakpipe.com/Gavin_Webber.  Please make sure you playback your recording to check for background noise before sending it to me.  Other than that, record away! Until next time curd nerds, Keep Calm & Make Cheese! The food standards are changing here in Australia, and commercial cheese makers will be able to make a wider range of raw milk cheese.  I play an interview with Tom Ross from the Tasmanian Institute of Agriculture who explains the changes to the regula... Gavin Webber 32:50 LGC 037 – 7 Mistakes Everyone Makes With Cheese https://www.littlegreencheese.com/2015/02/7-mistakes-everyone-makes-with-cheese.html Mon, 09 Feb 2015 03:01:00 +0000 https://www.littlegreencheese.com/2015/02/during-show-i-talk-about-7-mistakes.html During the show I talk about 7 mistakes everyone makes with cheese, and article in Business Insider Australia which I expanded upon.  I believe that my version is much better. You can find the orginal article here; http://www.businessinsider.com.au/storing-and-serving-cheese-2015-2 I also promote the Canadian Amateur Cheesemaking Competition coordinated by Ian Treuer from www.muchtodoaboutcheese.com. Here are the details; Competition in works for amateur cheesemakers The cheese lovers who organize The Great Canadian Cheese Festival every June are planning to host the first-ever Canadian Amateur Cheesemaking Competition—possibly expanding the contest to include homecheesemakers in the U.S.The mission is to recognize and honour the best in amateur cheesemaking and to provide encouragement and feedback to home cheesemakers. Would you be interested in entering your cheese for judging? You won’t personally have to be present to participate as you can safely ship cheese in a cooled box. Please indicate your interest by emailing Ian Treuer at competition@cheesefestival.ca. Ian, who blogs about his adventures as a home cheesemaker, is acting as Competition Co-ordinator. Check out Much To Do About Cheese at www.muchtodoaboutcheese.com. Awards will be presented for best in each cheese division. Judging reports will be issued for each cheese entered. The first amateur competition will take place this June 6-7 in conjunction with the fifth anniversary Great Canadian Cheese Festival in Picton, Ontario, two hours east of Toronto, three hours north of Syracuse, New York. Festival website: www.cheesefestival.ca. I also answer voicemail questions about Rennet strength, Mixing Ricotta with curd from another batch, Cream cheese ingredients, Brining Feta without the sloppiness, and Basement humidity. One of Ian's many cheese creations. Don't forget that you can leave a question via voicemail using this link; https://www.speakpipe.com/Gavin_Webber Don't be shy, I love answering your questions, and without them there isn't a show to record. Until next time curd nerds, Keep Calm & Make Cheese! During the show I talk about 7 mistakes everyone makes with cheese, and article in Business Insider Australia which I expanded upon.  I believe that my version is much better. - You can find the orginal article here; http://www.businessinsider.com. Gavin Webber 34:06 LGC 036 – Welcome Back! https://www.littlegreencheese.com/2015/01/lgc-s02e01-welcome-back.html Mon, 19 Jan 2015 02:19:00 +0000 https://www.littlegreencheese.com/2015/01/lgc-s02e01-welcome-back.html Welcome back to Season 2 of the Little Green Cheese Podcast. I hope you had a great holiday break and are ready for another season of podcast episodes about cheese making at home. During this episode I talk about what I was doing over the summer break, which included making zero cheese due to the heat here Down Under, but I did manage to build an ecommerce store that now sells cheese making kits, supplies, and equipment for Australian customers.  You can find it at www.littlegreenworkshops.com.au/shop/ Also during the show I answer four voice mails and thirteen email questions! If you want to leave a voicemail question (which I strongly encourage), use the widget below to record your message via your computer, laptop, tablet, or smart phone. I also promised to make some new cheese making videos, which will include sour cream, quark, and a Leicester style cheddar. Now for some photos.  They're courtesy of Jeff & Marlene.  It is of their troublesome haloumi. Hopefully they have had some success with this recipe now. Also, plastic drying mats.  Personally, I just use bamboo sushi mats which I have boiled for 15 minutes, let dry, and change daily to prevent mould build up during air drying.  However I have managed to locate some for Colin from New Zealand who mentioned that he was having trouble locating them.  You can find the mats here. Well curd nerds, I hope you have enjoyed the start of season 2.  Let me know what you thought via a rating and review over on iTunes, or via a comment on the blog.  I would love to hear from you, and keep those questions rolling in.  Remember that without them, there is no show. Until next time, Keep Calm and Make Cheese. Welcome back to Season 2 of the Little Green Cheese Podcast. - I hope you had a great holiday break and are ready for another season of podcast episodes about cheese making at home. - During this episode I talk about what I was doing over the summer ... Gavin Webber 37:53 LGC 035 – Cheese Fridge Update and New Cheese Making Kits https://www.littlegreencheese.com/2014/11/lgc-035-cheese-fridge-update-and-new.html Mon, 10 Nov 2014 01:32:00 +0000 https://www.littlegreencheese.com/2014/11/lgc-035-cheese-fridge-update-and-new.html A choc-o-block episode for you this time around. I talk about how my cheese fridge is holding up after about a year of use, and how I have found the stability of the temperature and the relative humidity. I also introduce my new line of Cheese Making Kits, equipment, and ingredients that I have on www.littlegreenworkshops.com.au.  This is the main reason that I have not been podcasting very much over the last month.  My apologies, but it takes a lot of man-hours to develop and create an e-commerce website. The news spot is about Shepherds Purse Cheese in the UK winning an award.  You can find all their cheeses at https://www.shepherdspurse.co.uk/ Questions this week cover ripening boxes, why do you need to add Lipase to Italian cheese, and brown/orange mould on Caerphilly. As promised during the episode, here is a couple of photos of Deb's Caerphilly at one week old and then when it was mature.  Looks delicious. Debs Caerphilly at 1 week of age.  Note the brevi linens bacteria spots.   Debs perfect Caerphilly at 3 weeks of age! Also here is a photo of Meitar's cheese fridge with lots of amazing mould ripened cheese and by the looks of it, hard cheeses on the top shelf.  A ripening box with a vent will help in this situation. Meitar's cheese fridge Don't forget that if you like this podcast, and would like to help promote it as a personal favour to me, please head over to iTunes and give it a rating and a honest review. Once you have clicked on the link, then click the "view on iTunes" button and leave a review. This helps raise the podcast in the iTunes charts, which ranks against the likes of world famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few. Any help would be fantastic if you have the time. A special thanks goes out to to all of you who have left the show a review and rating. I really appreciate your honesty and time. If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes or Stitcher Radio. So, until next time curd nerds, remember to Keep Calm and Make Cheese! A choc-o-block episode for you this time around. - I talk about how my cheese fridge is holding up after about a year of use, and how I have found the stability of the temperature and the relative humidity. - Gavin Webber clean 24:14 LGC 034 – Coagulation https://www.littlegreencheese.com/2014/10/lgc-034-coagulation.html Sun, 12 Oct 2014 21:53:00 +0000 https://www.littlegreencheese.com/2014/10/lgc-034-coagulation.html Did you know that there are three types of coagulation in the cheesemaking process?  Well let me enlighten you in the episode that covers the basics of coagulation and tips for getting your curd to set just right. This weeks news is a cheese making resource that I recently stumbled upon.  ChannelCheese.tv is a television show that airs on TVS44 in Sydney.  Hosted by Alison Brien, the show travels around the world to look at different artisan cheese makers and how they make traditional and not so traditional cheese on a small-scale.  Worth having a look. I played a part of an episode that featured Justin Teller from Bangalow Cheese Co, Byron Bay NSW, which has since changed names to the Byron Bay Cheese Co.  He made a very interesting and gold medal winning washed rind cheese. We also have a voicemail from Søren in Denmark whose question was featured in Episode 32.  He has been experimenting with iodised salt in his cheese making.  He has produced some interesting results.  Below are some of the cheeses that he has made with this type of salt. Other questions were about the differences between Animal and vegetable rennet, Ricotta Salata, Anti-caking agent in salt, and adding moulds from commercial cheese into your own. Don't forget that if you like this podcast, and would like to help promote it as a personal favour to me, please head over to iTunes and give it a rating and an honest review. Once you have clicked on the link, then click the "view on iTunes" button and leave a review. This helps raise the podcast in the iTunes charts, which ranks against the likes of world-famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few. Any help would be fantastic if you have the time. A special thanks goes out to all of you who have left the show a review and rating.  I really appreciate your honesty and time. If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes or Stitcher Radio. So, until next time curd nerds, remember to Keep Calm and Make Cheese! Did you know that there are three types of coagulation in the cheesemaking process?  Well let me enlighten you in the episode that covers the basics of coagulation and tips for getting your curd to set just right. - Gavin Webber clean 31:20 LGC 033 – Mozzarella Feedback https://www.littlegreencheese.com/2014/09/lgc-033-mozzarella-workshop-feedback.html Mon, 29 Sep 2014 00:20:00 +0000 https://www.littlegreencheese.com/2014/09/lgc-033-mozzarella-workshop-feedback.html This week I have a special guest, my daughter Amy who talks about her experience during my very first Mozzarella workshop many years ago. I also answer questions about waxing, humidity, moulds, aging of camembert, and leaf wrapped cheese. Also a call out to Ian Treuer who's cheese making blog "Much to do About Cheese" is quickly becoming a knowledge base for the home cheese maker. I also announce that the second edition of Keep Calm and Make Cheese has been published and it now available at my eBookstore.  It contains four new recipes and three additional video tutorials for you to enjoy. As promised, here is a photo of Allen's Camembert.  They look pretty good to me! Also, don't forget that if you like this podcast, and would like to help promote it as a personal favour to me, please head over to iTunes and give it a rating and an honest review.  Once you have clicked on the link, then click the "view on iTunes" button and leave a review. This helps raise the podcast in the iTunes charts, which ranks against the likes of world-famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few.  Any help would be fantastic if you have the time. If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes or Stitcher Radio. So, until next time curd nerds, remember to Keep Calm and Make Cheese! This week I have a special guest, my daughter Amy who talks about her experience during my very first Mozzarella workshop many years ago. - I also answer questions about waxing, humidity, moulds, aging of camembert, and leaf wrapped cheese. - Gavin Webber 31:11 LGC 032 – Cheese Body Defects https://www.littlegreencheese.com/2014/09/lgc-032-cheese-body-defects.html Mon, 15 Sep 2014 03:39:00 +0000 https://www.littlegreencheese.com/2014/09/lgc-032-cheese-body-defects.html This weeks topics are Cheese body defects such as mechanical holes, dryness, or too much moisture in your cheese.  I offer solutions on how to remedy these common issues. The news comes from Madison, Wisconsin, USA.  One artisan cheese maker has decided to stop production of one of his raw milk cheeses due to unclear FDA regulations. You can read the transcript at this link; http://www.channel3000.com/news/cheese-production-suspended-over-fda-regulation-concerns/27647370 Listener questions include one from a mother/daughter (5 year old) cheese making team of which I am very impressed!  There are other questions about iodine in salt, ageing of smaller cheese, automated curd stirrers, pressing anomalies, and turning frequency. As promised here is a photo of Murray's cheese cave.   (Top to bottom) Wensleydale with sage - Port Salut Peppercorn Cheddar - Blue Drunken cow - Blue Stilton Camembert - Parmesan Also mentioned during the show is Scott's automatic curd stirrer.     An ingenious device.  Hope the next set of modification goes to plan Scott, and that the clumping issue is solved.  Don't forget to report back on your progress. Also, don't forget that if you like this podcast, and would like to help promote it as a personal favour to me, please head over to iTunes and give it a rating and a honest review.  Once you have clicked on the link, then click the "view on iTunes" button and leave a review. This helps raise the podcast in the iTunes charts, which ranks against the likes ofworld famous foodpodcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few.  Any help would be fantastic if you have the time.If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes or Stitcher Radio. So, until next time curd nerds, remember to Keep Calm and Make Cheese! This weeks topics are Cheese body defects such as mechanical holes, dryness, or too much moisture in your cheese.  I offer solutions on how to remedy these common issues. - The news comes from Madison, Wisconsin, USA. Gavin Webber clean 36:20 LGC 031 – What Non Curd Nerds Think About Little Green Cheese https://www.littlegreencheese.com/2014/09/lgc-031-what-non-curd-nerds-think-about.html Mon, 01 Sep 2014 02:57:00 +0000 https://www.littlegreencheese.com/2014/09/lgc-031-what-non-curd-nerds-think-abou.html This weeks feature is a review of the podcast that appeared in episode 90 of the Reaction Podcast by a couple of non curd nerds!  Just be forewarned that there is swearing during that 5 minute segment, but if you can handle it, then it is well worth a listen just for the laughs. The news clip is from ABC Rural News and is about Lyndall Dykes who is the owner of The Cheesemaking Workshop.  She teaches mainly around the north coast of NSW. Listener questions this week are about the target temperature of the milk during cheese making, how to set the external thermostat from heat to cold mode, whether a normal small bar fridge will suffice as a cheese cave, and a couple of replies to YouTube comments. Links mentioned in the show; My cheese making kits (only delivered to Australian customer) Reaction Podcast by Matt and Beau Lyndall Dyke's The CheeseMaking Workshop LGC Cheesemaking Video Tutorials on YouTube. External Thermostat.  Press the centre button for 4 seconds to set to cold mode Also, don't forget that if you like this podcast, and would like to help promote it as a personal favour to me, please head over to iTunes and give it a rating and a honest review.  Once you have clicked on the link, then click the "view on iTunes" button and leave a review. This helps raise the podcast in the iTunes charts, which ranks against the likes of world famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few.  Any help would be fantastic if you have the time. 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 button below. You can also subscribe via Stitcher Radio. So, until next time curd nerds, remember to Keep Calm and Make Cheese! This weeks feature is a review of the podcast that appeared in episode 90 of the Reaction Podcast by a couple of non curd nerds!  Just be forewarned that there is swearing during that 5 minute segment, but if you can handle it, Gavin Webber yes 30:37 LGC 030 – Recipe Tips https://www.littlegreencheese.com/2014/08/lgc-030-recipe-tips.html Mon, 18 Aug 2014 02:01:00 +0000 https://www.littlegreencheese.com/2014/08/lgc-030-recipe-tips.html During the show I talk about the importance of sticking to the recipe. Please forgive me if I sound a little harsh, but it is very important to not vary too much from the recipe.  Otherwise, how are you going to repeat that amazing taste four months down the track especially if you deviated too much and didn't record your changes. This weeks new is from Tasmania.  Ian Fowler comes from a very long line of cheese makers and is making cheddar style cheeses in the Bay of Fires on the east coast.  I play an audio clip from an interview he gave on the ABC. http://www.abc.net.au/news/2014-07-22/bay-of-fires-tasmanias-smallest-cheese-company/5572612 I also answer questions about using the correct milk for the right cheese method, why you should wax your parmesan, and talk about butterfat yield from different types of cow. Also here are the photos I promised.   David's not so pressed cheddar;   Connies blue smelling Jarlsberg And one that I didn't mention, but Murray sent me a picture of a very fresh Peppercorn Cheddar Peppercorn Cheddar by Christine and Murray Also, if you like this podcast, and would like to help promote it as a personal favour to me, please head over to iTunes and give it a rating and a honest review.  Once you have clicked on the link, then click the "view on iTunes" button and leave a review. This helps raise the podcast in the iTunes charts, which ranks against the likes of world famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few. I am really up against the heavyweights in this podcasting category, so any help would be fantastic if you have the time. If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes. You can also subscribe via Stitcher Radio. So, until next time curd nerds, remember to Keep Calm and Make Cheese! During the show I talk about the importance of sticking to the recipe. - Please forgive me if I sound a little harsh, but it is very important to not vary too much from the recipe.  Otherwise, how are you going to repeat that amazing taste four months... Gavin Webber clean 29:34 LGC 029 – Rennet and Lipase https://www.littlegreencheese.com/2014/08/lgc-029-rennet-and-lipase.html Mon, 04 Aug 2014 02:39:00 +0000 https://www.littlegreencheese.com/2014/08/lgc-029-rennet-and-lipase.html So where do rennet and lipase come from and how are they sourced?  I think you may be surprised at the answer. During this episode, I cover the types of rennet and lipase, and how they are manufactured for cheese making.  Yes, before you ask, there is a vegetarian option for both enzymes! As there were no voicemails this week, which by the way you can leave any home cheese making questions for me to answer during the show; https://www.speakpipe.com/Gavin_Webber, I went straight into the email questions. Listener questions were about natural rind vs waxing, environmental benefits of home cheese making, brine too salty in feta recipe, differences in chevre texture, and blue cheese ageing. I mention the following links during the show; Brine, how to calculate the desired percentage of salt Whole milk Ricotta recipe The Greening of Gavin - my sustainable living in the suburbs blog and, The Greening of Gavin podcast - a weekly show about all things sustainable living in the 'burbs Also, if you like this podcast, and would like to help promote it as a personal favour to me, please head over to iTunes and give it a rating and an honest review.  Once you have clicked on the link, then click the "view on iTunes" button and leave a review. This helps raise the podcast in the iTunes charts, which ranks against the likes of world-famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few. I am really up against the heavyweights in this podcasting category, so any help would be fantastic if you have the time. 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 button below. You can also subscribe via Stitcher Radio. So, until next time curd nerds, remember to Keep Calm and Make Cheese! So where do rennet and lipase come from and how are they sourced?  I think you may be surprised at the answer. - During this episode, I cover the types of rennet and lipase, and how they are manufactured for cheese making.  Yes, before you ask, Gavin Webber clean 31:11 LGC 028 – Salts Function in Cheese Making https://www.littlegreencheese.com/2014/07/lgc-028-salts-function-in-cheese-making.html Mon, 21 Jul 2014 01:59:00 +0000 https://www.littlegreencheese.com/2014/07/lgc-028-salts-function-in-cheese-making.html Salts function in cheese making is this weeks topic.  I also talk about types of salt and what is the best to use in cheese making at home. This week's news feature is from ABC Radio National titled "The push to use raw milk in cheese production".  It is an audio clip that features Will Studd of Cheese Slices fame talking about the benefits of raw milk cheese. The rest of the clip can be found here; http://www.abc.net.au/radionational/programs/bushtelegraph/raw-milk-cheese/5601944 Listener questions featured during this show were about when to add calcium chloride to your milk, Penicillium Roqueforti cross contamination, how to mature your Colby and stop blue cheese from going runny, and can you use goat milk with the recipes in Keep Calm & Make Cheese eBook. I also apologise to Trausti who I called a woman in Episode 26.  He is all that is man, and took it all in good humour (thankfully!)  How embarrassed did I feel when I received his email the day after the episode was released.  Podcasting is such fun :-) Trausti (Trustee) Also, if you like this podcast, and would like to help promote it as a personal favour to me, please head over to iTunes and give it a rating and an honest review.  Once you have clicked on the link, then click the "view on iTunes" button and leave a review. This helps raise the podcast in the iTunes charts, which ranks against the likes of world famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few. I am really up against the heavyweights in this podcasting category, so any help would be fantastic if you have the time. 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 button below. You can also subscribe via Stitcher Radio. So, until next time curd nerds, remember to Keep Calm and Make Cheese! Salts function in cheese making is this weeks topic.  I also talk about types of salt and what is the best to use in cheese making at home. - This week's news feature is from ABC Radio National titled "The push to use raw milk in cheese production". Gavin Webber clean 33:25 LGC 027 – Kosher Cheese with Dovid Wheeler https://www.littlegreencheese.com/2014/07/lgc-027-kosher-cheese-with-dovid-wheeler.html Mon, 14 Jul 2014 00:00:00 +0000 https://www.littlegreencheese.com/2014/07/lgc-027-kosher-cheese-with-dovid-wheeler.html Today we learn about Kosher cheese from Dovid Wheeler in Israel.  I first started corresponding with Dovid about a year or so ago, and he sent through the Tzafatit recipe that I posted back in January this year. During the episode, Dovid describes the cheeses that he makes at home, successes, challenges, and some issues that he has had with the milk that he sources. If you want more information about Kosher cheese making, the great news is that Dovid blogs over at Koshercurds.com where you can find a wealth of information on the topic. Links mentioned during this episode; Dovid's blog Koshercurds.com Tzafatit recipe Halloumi recipe and video tutorial Also, a big shout out to Sami for the kind words of thanks and encouragement at the end of the episode. So curd nerds, if you think you have a cheese making story to tell, drop me an email. I would love to have you on the show as my next guest. If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes. You can also subscribe via Stitcher radio below for android devices. So, until next time curd nerds, remember to Keep Calm and Make Cheese! Today we learn about Kosher cheese from Dovid Wheeler in Israel.  I first started corresponding with Dovid about a year or so ago, and he sent through the Tzafatit recipe that I posted back in January this year. - During the episode, Gavin Webber 32:56 LGC 026 – Cheese Yield https://www.littlegreencheese.com/2014/07/lgc-026-cheese-yield.html Mon, 07 Jul 2014 02:30:00 +0000 https://www.littlegreencheese.com/2014/07/lgc-026-cheese-yield.html During today's show we talk about milk to cheese yield. Listener questions covered were about fat content in cheese, cheese fridges, using blue cheese as a starter for a new blue cheese, seepage during aging, and mixing non-homogenised milk before making cheese. Links mentioned during the show; Milk to Cheese Yield Fat content of popular cheeses I also mention a new eBook by Liz Beavis who was my guest on LGC podcast episode 2.  Her book is called "Our Experience with House Cows".  You can find it for sale at this link; http://www.scribd.com/doc/230229811/Our-Experience-With-House-Cows I call out to any prospective guests for the show.  If you would like to be a guest, then drop me an email to gavin@littlegreencheese.com.  I would love to have you on the show. Also, if you like this podcast, and would like to help promote it as a personal favour to me, then please head over to iTunes and give it a rating and review.  Once you have clicked on the link, then click the view on iTunes button and leave a review. This helps raise the podcast in the iTunes charts, which ranks against the likes of world famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few.  I am really up against the heavyweights in this podcasting category, so any help would be fantastic if you have the time. 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 button below. You can also subscribe via Stitcher Radio. So, until next time curd nerds, remember to Keep Calm and Make Cheese! During today's show we talk about milk to cheese yield. - Listener questions covered were about fat content in cheese, cheese fridges, using blue cheese as a starter for a new blue cheese, seepage during aging, Gavin Webber clean 26:14 LGC 025 – Pasteurization https://www.littlegreencheese.com/2014/06/lgc-25-pasteurization.html Mon, 23 Jun 2014 02:58:00 +0000 https://www.littlegreencheese.com/2014/06/lgc-25-pasteurization.html Something I haven't talked about on the podcast before has been pasteurization of milk, so this week I broach this subject in depth. I step through the main reasons for pasteurization, how to pasteurize milk at home using the home pasteurization method, and the three main commercial methods for heat treating milk for consumption. If you want to learn about ultra-pasteurization and ultra heat treatment and these treatments effect upon milk for home cheesemaking, then this episode is for you. Other links mentioned during the show; F.D.A. Issues Clarification, but Cheese Makers Are Wary How to make a brine for home cheese making. Goat's milk pasteurization (Nimbin Valley Dairy) I also mentioned that I was going to post Michael's stilton cheese photos.  It looks delicious!  Well done. Also, if you like this podcast, and would like to help promote it as a personal favour to me, then please head over to iTunes and give it a rating and review.  Once you have clicked on the link, then click the view on iTunes button and leave a review. This helps raise the podcast in the iTunes charts, which ranks against the likes of world famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few.  I am really up against the heavyweights in this podcasting category, so any help would be fantastic if you have the time. 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 button below. You can also subscribe via Stitcher Radio. So, until next time curd nerds, remember to Keep Calm and Make Cheese! Something I haven't talked about on the podcast before has been pasteurization of milk, so this week I broach this subject in depth. - I step through the main reasons for pasteurization, how to pasteurize milk at home using the home pasteurization met... Gavin Webber 35:23 LGC 024 – Cheese Tasting Notes https://www.littlegreencheese.com/2014/06/lgc-24-cheese-tasting-notes.html Mon, 09 Jun 2014 02:32:00 +0000 https://www.littlegreencheese.com/2014/06/lgc-24-cheese-tasting-notes.html Welcome back curd nerds! I recently had a birthday party, and we purchased quite a few samples of cheese for our cheese board.  I talk about some of the varieties; which were good and which were passable.  It is an episode about my cheese tasting notes. The news segment was an article from Hospitality Magazine Australia titled Specialty cheese venues on the rise.  It is pleasing to hear that we are now starting to get some well stocked cheesemonger here down under. The links mentioned during the listener questions were; Late blowing Camembert Mozzarella My YouTube Channel for online cheese making tutorials Also, if you like this podcast, and would like to help promote it, then please head over to iTunes and give it a rating and review.  Once you have clicked on the link, then click the view on iTunes button and leave a review. This helps the podcast rise in the charts, which is up against the likes of world-famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few.  I am really up against the heavyweights in this podcasting category, so any help would be fantastic if you have the time. 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 button below. You can also subscribe via Stitcher Radio. So, until next time curd nerds, remember to Keep Calm and Make Cheese! Welcome back curd nerds! - I recently had a birthday party, and we purchased quite a few samples of cheese for our cheese board.  I talk about some of the varieties; which were good and which were passable. Gavin Webber 24:31 LGC 023 – Life On a Dairy Farm 1970s https://www.littlegreencheese.com/2014/05/lgc-23-life-on-dairy-farm-1970s.html Mon, 26 May 2014 03:26:00 +0000 https://www.littlegreencheese.com/2014/05/lgc-23-life-on-dairy-farm-1970s.html A bit of a deviation from the normal format.  I took the opportunity to capture a bit of history, and interviewed my father, John Webber.  It is about life on a dairy farm 1970s. He used to run a dairy farm in the 1970's, so I thought it would be great to ask him a few questions about dairy operations and how he processed the raw milk. Join me in listening to his insight into running a small dairy with about 150 head of milking cows. 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 as my next guest. If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes. You can also subscribe via Stitcher. So, until next time curd nerds, remember to Keep Calm and Make Cheese! A bit of a deviation from the normal format.  I took the opportunity to capture a bit of history, and interviewed my father, John Webber.  It is about life on a dairy farm 1970s. - He used to run a dairy farm in the 1970's, Gavin Webber 26:16 LGC 022 – Mozzarella Hits Mainstream TV https://www.littlegreencheese.com/2014/05/lgc-22-mozzarella-hits-mainstream-tv.html Mon, 12 May 2014 03:07:00 +0000 https://www.littlegreencheese.com/2014/05/lgc-22-mozzarella-hits-mainstream-tv.html A cracker of a show this week.  I talk about the recent event where mozzarella hits mainstream TV in the show My Kitchen Rules, which has big ratings here in Australia. I then go on to talk about how I make mozzarella, which is a bit easier than the method featured on telly. We have listener questions via SpeakPipe from three keen listeners about UHT milk, thermostat settings, and how much culture to add to the milk at the start. We also have heaps of email questions which I manage to get through as well.  Questions such as the timer I use, what should maturing Emmental smell like, and can you use fresh milk straight from the cow. A great show, so sit back with your cheese and crackers and enjoy this episode of Little Green Cheese podcast! Links from the show; Mozzarella video tutorial Thermostat on eBay Cheese making course details Keep sending in those questions via voicemail and email as I really enjoy answering them on the show. 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 as my next guest. If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes. You can also subscribe via Stitcher, just search with that app. So, until next time curd nerds, remember to Keep Calm and Make Cheese! A cracker of a show this week.  I talk about the recent event where mozzarella hits mainstream TV in the show My Kitchen Rules, which has big ratings here in Australia. - I then go on to talk about how I make mozzarella, Gavin Webber clean 31:14 LGC 021 – Making and Maintaining Brine https://www.littlegreencheese.com/2014/02/lgc-021-making-and-maintaining-brine.html Tue, 04 Feb 2014 01:08:00 +0000 https://www.littlegreencheese.com/2014/02/lgc-podcast-episode-21-making-and.html This weeks episode focuses on making and maintaining your brine, which is an essential step in making some hard cheeses.  I have even seen brine used to salt Camembert. The good news is that you do not have to throw away your brine each time you make cheese.  You can simply clean it and rebuild the brine before you use it again. Here is the table that I mentioned during the episode. Source: Cheeseforum.org Just note that the table above is at standard conditions of 15.6°C/60°F and only goes up to 26% as then fully saturated.  Any additional salt will not dissolve. Listener questions this week were about; How to taste a Stilton without a cheese trier, Can you use an aluminium pot to make cheese, and A testimonial about my Parmesan recipe. Keep sending in those questions via voicemail and email as I really enjoy answering them on the show. 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 as my next guest. If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes. You can also subscribe via Stitcher, just search with that app. So, until next time curd nerds, remember to Keep Calm and Make Cheese! This weeks episode focuses on making and maintaining your brine, which is an essential step in making some hard cheeses.  I have even seen brine used to salt Camembert. - The good news is that you do not have to throw away your brine each time you mak... Gavin Webber 21:31 LGC 020 – Maturing Your Cheese https://www.littlegreencheese.com/2014/01/lgc-020-maturing-your-cheese.html Mon, 20 Jan 2014 03:07:00 +0000 https://www.littlegreencheese.com/2014/01/lgc-podcast-episode-20-maturing-your.html This episode is all about maturing your cheese.  How to do it, what to mature it in, when to wax and when to vacuum pack, and how to keep the humidity high. Also just a minor correction.  When I mention external thermometer, I really meant to say thermostat. The news is from the New York times and is about a lovely train trip in the Swiss Alps.  Here is the link; http://intransit.blogs.nytimes.com/2014/01/07/making-tracks-for-cheese/ The listener questions cover acquiring basic ingredients, making cheese in the tropics, the results of an over cooked curd, how to age a Stilton, how to dilute Calcium Chloride crystals, and how to stir your curds without cutting them too small. Keep sending in those questions via voicemail and email as I really enjoy answering them on the show. 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 as my next guest. If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes. You can also subscribe via Stitcher, just search with that app. So, until next time curd nerds, remember to Keep Calm and Make Cheese! This episode is all about maturing your cheese.  How to do it, what to mature it in, when to wax and when to vacuum pack, and how to keep the humidity high. - Also just a minor correction.  When I mention external thermometer, Gavin Webber 31:47 LGC 019 – Cheese Making Goals for 2014 https://www.littlegreencheese.com/2014/01/lgc-019-cheese-making-goals.html Sun, 05 Jan 2014 12:36:00 +0000 https://www.littlegreencheese.com/2014/01/lgc-podcast-episode-19-cheese-making.html Starting the year off with a bang by listing my three cheese making goals for 2014. The goals are as follows; Perfect at least two mould ripened cheeses in 2014 Teach a new cheesemaking course other than Ricotta/Mozzarella Make bigger wheels of cheese Cheese making news this episode is about "Chinese start saying Cheese!", sourced from the Sydney Morning Herald: http://www.smh.com.au/business/chinese-starting-to-say-cheese-20130329-2gz3q.html Listener questions range from pressing with a spring vs raw weight, sticking to time frames within recipes, Parmesan available in my hard cheese making kits, and is the curd cutter that appears in my video tutorials available for sale. Keep sending in those questions via voicemail and email as I really enjoy answering them on the show. 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 as my next guest. If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes.  You can also subscribe via Stitcher, just search with that app. So, until next time curd nerds remember to Keep Calm and Make Cheese! Starting the year off with a bang by listing my three cheese making goals for 2014. - The goals are as follows; Perfect at least two mould ripened cheeses in 2014 Teach a new cheesemaking course other than Ricotta/Mozzarella Gavin Webber 23:23 LGC 018 – A Chat with Ian Treuer https://www.littlegreencheese.com/2013/12/lgc-018-chat-with-ian-treuer.html Sun, 29 Dec 2013 03:24:00 +0000 https://www.littlegreencheese.com/2013/12/lgc-podcast-episode-18-chat-with-ian.html Today I had the pleasure of talking to an experienced home cheesemaker, Ian Treuer.  He lives in Edmonton, Alberta Canada. Ian has a successful cheese making blog called Much To Do About Cheese, and it what I really like about it is that he documents not only his excellent successes, but he also shows everyone what can and does go wrong.  Just brilliant. During the podcast we mentioned a few links that I said I would list in the show notes; Ian's Little Squirrel cheese, The link to the "Introduction to Artisan Cheesemaking" course that he is running in March 2014, and the link to Gürkan Yeniçeri's Camembert method and recipe.  You may remember Gürkan when he was a guest on Episode #4 of the podcast. Left to right - Bacon Jam, Caerphilly, Little Squirrel (back), and Fromage Blanc   Here is a band of Ian's cheese friends at the gathering. League of YEG Home Cheesemakers (Ian second from right)   Don't forget that if you have any questions or comments about anything to do with home cheese making, then 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 as my next guest. If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes. So, until next time curd nerds remember to Keep Calm and Make Cheese! Today I had the pleasure of talking to an experienced home cheesemaker, Ian Treuer.  He lives in Edmonton, Alberta Canada. - Ian has a successful cheese making blog called Much To Do About Cheese, and it what I really like about it is that he document... Gavin Webber 42:15 LGC 017 – Air Drying and Turning Cheese https://www.littlegreencheese.com/2013/12/lgc-017-air-drying-and-turning-cheese.html Tue, 17 Dec 2013 01:42:00 +0000 https://www.littlegreencheese.com/2013/12/lgc-podcast-episode-17-air-drying-and.html During this episode, we learn about air drying and turning cheese after it has been pressed or brined. These important processes can make or break your cheese, and I find that most cheese books pay scant attention to the topic. I bust all misconceptions and help you to prepare your cheese for ageing. The news comes from Geekquinox; http://ca.news.yahoo.com/blogs/geekquinox/scientists-cheese-arm-pit-sweat-toe-jam-184306621.html, and is totally disgusting!  Another news item is the novel way they are planning to de-ice roads in Milwaukee, USA. Listener questions range from making your own vegetable rennet to heating milk too high during ripening. I mention another home cheese makers blog, Much To Do About Cheese, run by my Canadian cheese friend, Ian Treuer, specifically his post about making his own vegetable rennet; http://muchtodoaboutcheese.com/2013/12/05/there-was-a-snow-storm-i-was-bored-lets-make-rennet/ Don't forget that if you have any questions or comments about anything to do with home cheese making, then 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 as my next guest. If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes. So, until next time curd nerds, and remember to Keep Calm and Make Cheese! During this episode, we learn about air drying and turning cheese after it has been pressed or brined. - These important processes can make or break your cheese, and I find that most cheese books pay scant attention to the topic. Gavin Webber clean 28:30 LGC 016 – Fifteen Uses for Whey https://www.littlegreencheese.com/2013/11/lgc-016-fifteen-uses-for-whey.html Tue, 26 Nov 2013 17:00:00 +0000 https://www.littlegreencheese.com/2013/11/lgc-podcast-episode-16-fifteen-uses-for.html During this episode, I describe fifteen uses for whey that you may be wondering what to do with after cheese making. One of the uses I mentioned was to make whey ricotta; http://youtu.be/1fdYZ8T45JE The cheese of the episode is Halloumi, which I have created a video tutorial and recipe for; https://www.littlegreencheese.com/2013/10/how-to-make-halloumi.html Cheese news is about making biogas from waste whey by GreenWhey Energy Co in Wisconsin USA. A brilliant form of renewable energy which really appeals to my green side. http://www.wxow.com/story/24008913/2013/11/19/wastewater-not-wasted-generating-electricity-from-cheese-making Listener questions this episode cover; cheese press pressure https://www.littlegreencheese.com/2013/06/pressing-cheese-at-home.html yellow mould on Camembert, Oily residue on Swiss cheeses, and how to make a blue Camembert http://homecheesemaker.wordpress.com/2013/10/11/making-camembert-at-home/. Don't forget that if you have any questions or comments about anything to do with home cheese making, then 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 as my next guest. If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes. Until next time curd nerds, Keep Calm and Make Cheese! During this episode, I describe fifteen uses for whey that you may be wondering what to do with after cheese making. One of the uses I mentioned was to make whey ricotta; http://youtu.be/1fdYZ8T45JE - The cheese of the episode is Halloumi, Gavin Webber 22:46 LGC 015 – My Favourite Soft Cheese https://www.littlegreencheese.com/2013/11/lgc-015-my-favourite-soft-cheeses.html Wed, 06 Nov 2013 02:16:00 +0000 https://www.littlegreencheese.com/2013/11/podcast-episode-15-my-favourite-sof.html This episode is all about my favourite soft cheese, and how simple they are to make. I step through the process of making your first few soft kinds of cheese, and what type of milk you should use. Remember that I have many free soft cheese recipes right here on the Little Green Cheese blog, as well as more comprehensive descriptions and methodologies within my eBook, "Keep Calm and Make Cheese". Cheese news is about Stilton and some naming issues (http://www.dailymail.co.uk/news/article-2472681/Village-Stilton-BANNED-making-cheese-bears-officials-refuse-bend-EU-rules.html), and I tell a short tale about my brush with the cheese police. There are also many great listener voicemail and email questions to which I give some solutions. Questions about curd size, dry Camembert, halving recipes, to name a few. 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. Also, the podcast is finally listed onStitcher! @greeningofgavin Welcome to @Stitcher! Listen to Little Green Cheese here: http://t.co/lmvmU1011M — Stitcher Radio (@StitcherRadio) November 6, 2013 Thanks for listening curd nerds, and chat soon! This episode is all about my favourite soft cheese, and how simple they are to make. I step through the process of making your first few soft kinds of cheese, and what type of milk you should use. Remember that I have many free soft cheese recipes rig... Gavin Webber 29:24 LGC 014 – Mark Brown at Purple Pear Farm https://www.littlegreencheese.com/2013/10/lgc-014-mark-brown.html Thu, 10 Oct 2013 00:30:00 +0000 https://www.littlegreencheese.com/2013/10/lgc-podcast-episode-14-mark-brown-a.html Our guest this episode is Mark Brown from Purple Pear Farm at Maitland, NSW Australia. He makes cheese on their organic 14 acre farm to feed the WWOOFers (Willing Workers on Organic Farms) who regularly visit and work on the property. We chatted about where he sources his milk, what cheeses he makes each week, and what he does with it. He also goes on to talk about his successes and challenges regarding home cheese making over the years. More information about Mark and his wife Kate and all the services available at the farm can be found at www.purplepearfarm.com.au. Kate also writes a great blog which can be found at http://purplepearorganics.blogspot.com.au/. One of Mark's cheeses (Colby)   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 as a guest on the show. Mark and Kate   Also, if you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes. Thanks for listening curd nerds, and don't forget to Keep Calm & Make Cheese! Our guest this episode is Mark Brown from Purple Pear Farm at Maitland, NSW Australia. He makes cheese on their organic 14 acre farm to feed the WWOOFers (Willing Workers on Organic Farms) who regularly visit and work on the property. - Gavin Webber clean 26:37 LGC 013 – Interview with Nigel Laubsch https://www.littlegreencheese.com/2013/10/lgc-013-interview-with-nigel-laubsch.html Thu, 03 Oct 2013 00:59:00 +0000 https://www.littlegreencheese.com/2013/10/lgc-podcast-episode-13-interview-wi.html 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 (left) with his friend Ziggy making cheese   Thanks for listening curd nerds, and chat soon! 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! - Gavin Webber clean 27:16 LGC 012 – Interview with Debra Allard https://www.littlegreencheese.com/2013/09/lgc-012-interview-with-debra-allard.html Tue, 24 Sep 2013 01:35:00 +0000 https://www.littlegreencheese.com/2013/09/lgc-podcast-episode-12-interview-wi.html 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 (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! 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 h... Gavin Webber clean 43:03 LGC 011 – Interview with Sue Roberts https://www.littlegreencheese.com/2013/09/lgc-011-interview-with-sue-roberts.html Tue, 17 Sep 2013 01:42:00 +0000 https://www.littlegreencheese.com/2013/09/lgc-podcast-episode-11-interview-wi.html Our guest this episode is Sue Roberts from Flowerdale in Northwest Tasmania. Sue has made over 20 different cheeses at home, and writes at http://thepreservingpatch.blogspot.com.au.  It is a great blog and Sue has so much to share about her cheese and massive vegetable garden. We also have lots of listener questions and comments during the show including a follow up from Jean Michele in Nice who gives us the lowdown about the cheese he made with micro-filtered milk! A great show which I know you will enjoy. 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. Thanks for listening curd nerds, and chat soon!  I will leave you with this question.  Who else thinks Jean-Michele is a rock star? ;-) Our guest this episode is Sue Roberts from Flowerdale in Northwest Tasmania. - Sue has made over 20 different cheeses at home, and writes at http://thepreservingpatch.blogspot.com.au.  It is a great blog and Sue has so much to share about her cheese a... Gavin Webber clean 28:32 LGC 010 – Interview with Carole Castles https://www.littlegreencheese.com/2013/09/lgc-010-interview-with-carole-castles.html Wed, 04 Sep 2013 01:52:00 +0000 https://www.littlegreencheese.com/2013/09/lgc-podcast-episode-10-interview-wi.html A great interview with a passionate home cheese maker who lives in NSW, Australia.  Carole Castles has made over 150 kinds of cheese from the milk produced by her two very own Jersey Cows. We have a great chat about how she began her cheese obsession and the methods she uses to make some of her favourite cheese.  We also touch on how she gets the best milk from her two girls and what she does with the excess if there is just too much. It was a lovely conversation that probably could have gone on for a lot longer.  Thanks for your time Carole. Here is a picture of Carole's two lovely Jersey Cows And look at all the cheese in her cheese fridge. Carole calls herself a 'Dairy tragic'.  I just think she has been well and truly bitten by the cheese bug, like most of you! So, if you are a home cheesemaker like Carole or any of the other passionate home cheese makers that I have talked to, I would love to have you on the show.  Drop me an email to set up an interview! A great interview with a passionate home cheese maker who lives in NSW, Australia.  Carole Castles has made over 150 kinds of cheese from the milk produced by her two very own Jersey Cows. - We have a great chat about how she began her cheese obsessio... Gavin Webber clean 29:35 LGC 009 – The Best Milk for Cheese Making https://www.littlegreencheese.com/2013/08/lcg-009-best-milk-for-cheese-making.html Tue, 27 Aug 2013 02:24:00 +0000 https://www.littlegreencheese.com/2013/08/lcg-podcast-episode-9-milk.html Today I talk all about milk, how it is processed, and its composition.  I also cover off the best milk for cheese making, and what types of milk that you should avoid. The episode also includes a news item about Bruny Island Cheese Co which you can find at this link; http://www.foodmag.com.au/news/bruny-island-cheese-co-named-business-of-the-year.  You may have seen this company featured on the TV show Gourmet Farmer that screens on SBS here in Australia. Listener questions range from homemade cheese presses to microfiltered milk and what you do or don't need to add to it to make good cheese at home. As always, I am on the lookout for keen interviewees, so please, if you make your own cheese at home and want to share your story, then contact me via email. I would love to hear from you. Also, if you have any cheese making questions, don't hesitate to leave me a voicemail which I will answer on the show. So until next time curd nerds, remember that when you are next elbow deep in curds and way and you are a feeling a bit flustered that you can always recite my mantra. Keep Calm and Make Cheese! Today I talk all about milk, how it is processed, and its composition.  I also cover off the best milk for cheese making, and what types of milk that you should avoid. - The episode also includes a news item about Bruny Island Cheese Co which you can ... Gavin Webber clean 21:21 LGC 008 – Interview with Sharon Bailey https://www.littlegreencheese.com/2013/07/lgc-008-interview-with-sharon-bailey.html Wed, 31 Jul 2013 02:21:00 +0000 https://www.littlegreencheese.com/2013/07/lgc-podcast-episode-8-interview-wi.html My guest this week is Sharon Bailey from South Australia. She is up to her 39th cheese made right in her very own kitchen, so we catch up and have a great chat about all things cheese! The listener questions are about PVA coatings, cutting cheese before maturity, and difference between full cream and non-homogenised milk. Thanks for listening curd nerds, and don't forget to check out this blog for lots of great cheese articles, recipes, video tutorials and eBooks. Don't forget that you can subscribe via iTunes to receive the podcast automatically. My guest this week is Sharon Bailey from South Australia. She is up to her 39th cheese made right in her very own kitchen, so we catch up and have a great chat about all things cheese! - The listener questions are about PVA coatings, Gavin Webber clean 22:27 LGC 007 – Starter Cultures https://www.littlegreencheese.com/2013/07/lgc-podcast-episode-7-starter-cultures.html Mon, 22 Jul 2013 02:20:00 +0000 https://www.littlegreencheese.com/2013/07/lgc-podcast-episode-7-starter-cultures.html   This episode is all about starter cultures.  There are two main types, Mesophilic and Thermophilic.  But did you know that there are many different properties to these cultures. I attempt to explain these properties during the show. For more information you can check more information at http://www.artisancheesemakingathome.com/pdfs/cultures.pdf The cheese news for this episode is titled Cheese business saves dairy.  Kudos to Julian and Dianne Benson for saving their dairy farm during hard times and producing cheese with some of their milk.  You can read all about it at http://www.stockandland.com.au/news/agriculture/livestock/cattle-dairy/cheese-business-saves-dairy/2663753.aspx Cheese of the episode is Cream Cheese.  You can find the YouTube video tutorial at this link: http://youtu.be/JW3NXgA2HYw. Listener questions were about what is the process of drying after pressing but before waxing, where do I buy my cheese making supplies from, and what to do with oil after marinating feta. Until next time curd nerds, Keep Calm and Make Cheese.   This episode is all about starter cultures.  There are two main types, Mesophilic and Thermophilic.  But did you know that there are many different properties to these cultures. I attempt to explain these properties during the show. Gavin Webber clean 22:41 LGC 006 – 10 Tips For Successful Cheese Making https://www.littlegreencheese.com/2013/06/lgc-006-10-tips-for-successful-cheese-making.html Tue, 25 Jun 2013 02:47:00 +0000 https://www.littlegreencheese.com/2013/06/lgc-podcast-episode-6-10-tips-for.html In this episode of the podcast, I give 10 tips for successful cheese making at home. The news feature this week can be found at The Globe and Mail http://tinyurl.com/ktn7mut.  It features Adam Blanchard who is Newfoundlands only Artisan cheese maker.  A man after my own heart. This week's listener questions include ageing temperatures, liquid under cheese wax, and making a mild blue cheese by introducing a little bit of commercial cheese into your milk.Until next time curd nerds, Keep Calm & Make Cheese! Don't forget that you can leave a listener question via voicemail using the widget on the sidebar or just send me an email and I will endeavour to answer it on the show. Also, if you would like to appear on the show, drop me a line.  I am always looking for new guests. In this episode of the podcast, I give 10 tips for successful cheese making at home. - The news feature this week can be found at The Globe and Mail http://tinyurl.com/ktn7mut.  It features Adam Blanchard who is Newfoundlands only Artisan cheese m... Gavin Webber clean 23:08 LGC 005 – Interview with David Dawson https://www.littlegreencheese.com/2013/06/lgc-005-interview-with-david-dawson.html Fri, 31 May 2013 21:26:00 +0000 https://www.littlegreencheese.com/2013/06/lgc-podcast-episode-5-interview-wi.html This week's episode includes a great interview with my friend David Dawson who lives in Manitoba, Canada. We had a great chat about cheese making in general, including his many wonderful kinds of cheese and where he stores them. During the interview, David mentioned that he got the confidence to make cheese after watching my cheese making tutorials on YouTube. You can find them all here; http://www.youtube.com/user/greeningofgavin The news feature is about a raid on Moo View Dairy Farm in South Australia who are running a herd-share operation for their customers.  Listener questions include Camembert ripening and cultures, and how to store cheese after it is mature. Until next episode curd nerds, Keep Calm & Make Cheese! This week's episode includes a great interview with my friend David Dawson who lives in Manitoba, Canada. We had a great chat about cheese making in general, including his many wonderful kinds of cheese and where he stores them. - Gavin Webber clean 43:58 LGC 004 – Interview with Gürkan Yeniçeri https://www.littlegreencheese.com/2013/05/lgc-episode-4-interview-with-gurkan.html Fri, 24 May 2013 22:50:00 +0000 https://www.littlegreencheese.com/2013/05/lgc-episode-4-interview-with-gurkan.html A great show this week. I interview Gürkan Yeniçeri who has a cheese and deli blog: artizanpeynirci.blogspot.com. His blog is in Turkish, so you may need to use Google Translate. You can also find Gürkan on his facebook page https://www.facebook.com/HomeCheeseMakers?ref=mf The news segment is from The Sun newspaper published in the UK. http://www.thesun.co.uk/sol/homepage/news/4939592/Police-stop-gran-making-Double-Gloucester-for-cheese-rolling-event.html The cheese of the episode is Emmantaler.  I made a wheel last Sunday, and it is aging in the cheese fridge.  In fact, I am making another cheese making video tutorial about this recipe, so it should be up on YouTube in a week or two. Listener questions are about pressing curds that do not knit together, and a Frenchman learning to make Camembert! Thanks for listening. Until next time curd nerds, Keep Calm & Make Cheese. A great show this week. I interview Gürkan Yeniçeri who has a cheese and deli blog: artizanpeynirci.blogspot.com. His blog is in Turkish, so you may need to use Google Translate. You can also find Gürkan on his facebook page https://www. Gavin Webber clean 32:50 LGC 003 – Cheese Making Basics https://www.littlegreencheese.com/2013/05/lgc-003-cheese-making-basics.html Thu, 16 May 2013 17:43:00 +0000 https://www.littlegreencheese.com/2013/05/lgc-podcast-episode-3-cheese-making.html This week, in the absence of an interview, I talk about cheese making basics. I step you through how cheese is formed and what properties within the milk assist it into separated curds and whey. I also talk about cultures, rennet and salt. The News of the week came from this link in the Scotsman.com; http://www.scotsman.com/news/scottish-news/top-stories/harrods-snaps-up-mum-s-home-kits-for-making-cheese-1-2924733. Well done to Ailsa and her future endeavours. The Cheese of the episode is Colby. I describe how this unique washed curd cheese is coloured with Annatto, and how many commercial cheeses are dyed with this food colouring. There are many listener questions which cover topics such as Lactose free soft cheese, a swollen parmesan, sour farmhouse cheddar, and a correction to the quick mozzarella recipe. Keep sending them in, as I love reading them on air. Thanks for to the many listeners for subscribing. It would be a great favour and help raise the profile of the show if you could leave a comment/review and rate the show within the iTunes store. In this way, more home cheese makers will become aware of this free resource. Until next episode curd nerds! This week, in the absence of an interview, I talk about cheese making basics. I step you through how cheese is formed and what properties within the milk assist it into separated curds and whey. I also talk about cultures, rennet and salt. - Gavin Webber clean 21:55 LGC 002 – Interview with Liz Beavis https://www.littlegreencheese.com/2013/05/lgc-002-interview-with-liz-beavis.html Fri, 10 May 2013 21:28:00 +0000 https://www.littlegreencheese.com/2013/05/podcast-powered-by-podbean-your-browser.html This week on the Little Green Cheese podcast, we have an interview with Liz Beavis, who writes at http://eight-acres.blogspot.com.au/ and lives in Nanango, Qld. Liz has two dairy cows that she and her husband milk each day. With the excess milk, Liz makes raw milk cheese for her own consumption. In Cheese News, I look at this article from the Maitland Mercury; http://www.maitlandmercury.com.au/story/1474392/a-mature-approach/?cs=170 The Cheese of the episode is Caerphilly, which I made on Sunday, May 5th, 2013.  It is now ripening in the cheese fridge, and you can find the recipe within my cheese making book "Keep Calm and Make Cheese - The Beginners Guide to Cheese Making at Home". Thanks for listening! This week on the Little Green Cheese podcast, we have an interview with Liz Beavis, who writes at http://eight-acres.blogspot.com.au/ and lives in Nanango, Qld. Liz has two dairy cows that she and her husband milk each day. With the excess milk, Gavin Webber clean 24:33 LGC 001 – Introducing Gavin Webber https://www.littlegreencheese.com/2013/05/lgc-podcast-episode-1-introducing-gavin.html Thu, 02 May 2013 03:24:00 +0000 https://www.littlegreencheese.com/2013/05/lgc-podcast-episode-1-introducing-gavin.html Fellow curd nerds.  I have great pleasure in introducing the first episode of the Little Green Cheese Podcast, which will be a monthly feature on this site. Also, I am looking for home cheese makers who would like to be interviewed for the show, which will be conducted via Skype. If you are interested please contact me via my contact page. Enjoy the first episode.  Don't forget to leave a listener question or comment about all things cheesy via the voicemail gadget on the right hand side of the blog.  All questions will feature in the monthly podcast. Until next episode, Keep Calm and Make Cheese! Oh, by the way, don't forget that you can subscribe via iTunes. Fellow curd nerds.  I have great pleasure in introducing the first episode of the Little Green Cheese Podcast, which will be a monthly feature on this site. - Also, I am looking for home cheese makers who would like to be interviewed for the show, Gavin Webber clean 16:02