Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

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.

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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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LGC057 – Flat Camembert and How To Fix It

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In this week’s episode, I answer questions from David about his Camembert flattening and ripening issues.

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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!

LGC 042 – Ripening Process Classifications

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Listen to the episode below... (00:22:00)
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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;

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.

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