Little Green Cheese

Cheese making at home with Gavin Webber

LGC060 – Where Can I Mature My Cheese?

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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.

Listen to the episode below... (00:25:02)
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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!

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LGC059 – Lactose Free 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.  Special thanks go to Carol Willman for contributing to this piece.

Listen to the episode below... (00:27:46)
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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!

LGC058 – Starter Culture Substitutes

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In this week’s episode, I answer a question from Phoenix about substituting different types and brands of mesophilic starter cultures.

Listen to the episode below... (00:21:48)
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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!

Little Green Workshops