Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

LGC 042 – Ripening Process Classifications

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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;

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LGC 035 – Cheese Fridge Update and New Cheese Making Kits

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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
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So, until next time curd nerds, remember to Keep Calm and Make Cheese!

LGC 027 – Kosher Cheese with Dovid Wheeler

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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.

Dovid Wheeler

Links mentioned during this episode;

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!

Little Green Workshops