• About
  • Contact Me

Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

  • Home
  • Blog
  • Cheese Courses
  • Cheese eBooks
  • Podcast
  • Videos
  • Cheese Making Kits
  • Support Me!
  • Live!

LGC 005 – Interview with David Dawson

01/06/2013 By Gavin Webber 1 Comment

Listen to the episode below... (00:43:58)
0.75x
1x
1.25x
1.5x
2x
0:00
00:43:58
  • LGC 005 – Interview with David Dawson
Apple PodcastsGoogle PodcastsPlayer EmbedShare
Leave a ReviewListen in a New WindowDownloadSoundCloudStitcherSubscribe on AndroidSubscribe via RSSSpotifySubscribe via RSSiHeart Radio

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.

David Dawson

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!

Filed Under: Podcast Tagged With: Camembert, Emmentaler, Podcast

LGC 004 – Interview with Gürkan Yeniçeri

25/05/2013 By Gavin Webber 3 Comments

Listen to the episode below... (00:32:50)
0.75x
1x
1.25x
1.5x
2x
0:00
00:32:50
  • LGC 004 – Interview with Gürkan Yeniçeri
Apple PodcastsGoogle PodcastsPlayer EmbedShare
Leave a ReviewListen in a New WindowDownloadSoundCloudStitcherSubscribe on AndroidSubscribe via RSSSpotifySubscribe via RSSiHeart Radio

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.

Gürkan Yeniçeri

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.

Filed Under: Podcast Tagged With: Emmentaler, Podcast

Emmental Cheese

17/07/2011 By Gavin Webber 12 Comments

This version of Swiss cheese is quite easy to make.  I have had good results with Emmental cheese so far, and have made it about 4 times now. This cheese has a fantastic nutty flavour, and each time I make it, I end up with different hole sizes.  So what makes the holes?  Well, Wikipedia states;
“The cheese originally comes from the Emme valley in the canton of Bern. Unlike some other cheese varieties, the denomination “Emmentaler” was not protected (“Emmentaler Switzerland” is, though). Hence, Emmentaler of other origin, especially from France and Bavaria, is widely available and even Finland is an exporter of Emmentaler cheese.
Emmentaler is a yellow, medium-hard cheese. Failure to remove CO2 bubbles during production, due to inconsistent pressing, results in the large holes (“eyes“) characteristic of this cheese. Historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them. It has a piquant, but not very sharp, taste. Three types of bacteria are used in the production of Emmentaler: Streptococcus thermophilus, Lactobacillus, and Propionibacterium freudenreichii. In the late stage of cheese production, P. freudenreichii consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that make holes.”
 I didn’t take any pictures during any of the making sessions but be assured the procedure is not that dissimilar from other hard cheeses I have made.  The only real difference is that you add the Propionic Shermanii to the milk at the same time as the Thermophilic culture and let it ripen for the specified time.  Add Rennet, cut the curd, stir for a long, long time, then press.

Once pressed, you have to leave it in the cheese cave for a week, turning it daily, then remove and keep it at room temperature (21°-24°C) for two to three weeks.  This is to let the eyes develop and the cheese swells at the top, bottom and the sides begin to bulge.  This is unlike any other cheese I have made.  You also have to turn and wipe with a brine solution daily to help the rind form.  It even smells like Swiss cheese now after a week.  Here is a photo of a week old cheese.  Note the swelling sides.

After the eye formation is complete it gets returned back to the cheese cave for another three months for final ripening and is turned three times a week and wiped in the brine solution at the same time.  This cheese is not normally waxed.  I was looking forward to the day that I cracked open this cheese.
Well, the four months were up after a long wait.  When we cracked open the wheel and this is what we found.

 There was a 3cm split on the top and it was a little infected with Penicillium Roqueforti, however, the Propionic Shermanii culture did its work.  Well, some of the work in most part of the cheese.  I believe that even though I gave the wheel a wash of brine a couple of times a week as per the recipe after I let the eyes form, the rind is far too thick.  I think that because the cheese was not waxed, as stated in the recipe, it just hardened too much.

Since this time I have waxed it after about three weeks of eye development.  It makes for a more moist cheese however the eyes do not form as big.

Now, how did it taste I hear you ask?  Well, it tasted like a Swiss-type cheese as you can buy in the supermarket, however, there was an obvious difference due to the Penicillium Roqueforti culture.
It was very nice, and both Kim and Pam (Kim’s Mum) agreed that it was a very tasty cheese.  The rind had a very strong flavour and as you can see more eyes formed closer to the rind than in the centre.  Here is it sliced on a platter.

 The quarter I served up was very holy indeed.  Easy to cut and great flavour with a plain cracker.  I really liked the extra flavour in the blue vein part!

When made commercially this cheese is made in 60-80 kg wheels, which aids the uniformity of the eye formation.  Apparently, from what I have read, the bigger the Emmental, the larger and more frequent the eyes.
Now last week, I cracked open a wheel of Emmental that I made in February this year.  This is what it looked like.

After I took the wax off, I was pleased to note that it still had a nice yellow rind.  As you can see I used Jersey Milk, which was about 4.2% butterfat.

 It sliced well, and if you look closely, it has many hundreds of tiny holes.  I don’t think that I put in enough  Propionic Shermanii, or it may have been too hot in Summer when it was resting at room temperature during hole formation.

 Anyway, it still tasted nutty and smooth.  This is a fantastic cheese for anyone who has a little patience, and I recommend it after you have a few other kinds of cheese under your cheesemaking belt!

 Emmental cheese definitely sounds like a candidate for a video tutorial.  Maybe next Friday.  What do you think?

Filed Under: Recipes Tagged With: Emmentaler

  • « Previous Page
  • 1
  • 2

Follow Us via Social

FacebooktwitterpinterestrssyoutubeinstagramFacebooktwitterpinterestrssyoutubeinstagram

Cheese Making Kits

Cheeseman.tv Merchandise

Stay Fresh Cheese Bags Mug
0:00
1:0:07
  • LGC103 - Dan Leighton, from Extinct Cheeses to Medieval Re-enactments
Subscribe on Apple Podcasts

Archives

Tags

Aging Blue Brine Caerphilly Camembert Cheese Cave Cheese Press Colby Cream Cheese Curd Cutter Curds Drunken Cow eBook Emmentaler Equipment Farmhouse Cheddar Feta Gavin Halloumi Jarlsberg Kits Monterey Jack Mould Ripened Cheese Moulds Mozzarella Parmesan Parmigiano Reggiano Podcast Queso Fresco Raw Milk Rennet Ricotta Romano Romano Pepato Salt Sanitisation Starter Cultures Stilton Storage Technique Tzafatit Video Tutorial Waxing Whey Ricotta Workshops

Subscribe to Cheese Podcast

Apple PodcastsAndroidby EmailRSS

Subscribe to Cheeseman.TV

Podcast Reviews

  • Number One Cheese Podcast
    October 14, 2023 by Gene 321 from Australia

    Inspirational, motivational, incredible knowledge of cheese history and production, a great teacher with a twist of Aussie humor and an all round nice guy who knows his cheese. I’ve been listening to Gavin for many years now and gained so much knowledge and inspiration from just listening to his podcasts. If you’re interested in cheese, Gavin is your man.

  • I am so hooked on cheese making now.
    July 25, 2023 by Bennyssimoo from New Zealand

    Thank you Gavin. I feel like I know you as if you were my neighbor and you really got me lost in cheese now

  • Love it. Keep it up!
    February 12, 2022 by Corknip from Denmark

    Excellent podcast. Started the home making adventure last month and have been catching up on all the past episodes and YouTube videos. it is a gold mine of shared knowledge. Thank you!

  • So funny!!!!
    June 15, 2020 by purple quaqamale from United States

    Little green cheese is so funny

  • Great podcasts
    June 14, 2020 by Chrissy Curd Nurd from Australia

    I’ve just started cheese making at home,Gavin ‘s podcasts are so informative. I also watch his you tube tutorials. Thanks for your great work!!

  • An excellent guide to artisan cheese!
    January 14, 2020 by N.K.13 from Australia

    I recently became aware of Gavin’s lovely YouTube channel and podcast and it’s been incredible. His competence and comprehensive explanations leave you craving more. Much like a good cheese! Cheers Gavin!

  • Perfect for Cheesemakers of all levels!
    December 3, 2018 by Viki Leeasa from Thailand

    I love that this podcast does not just have helpful tips and tricks on cheese making, but also stories and news from the cheese world, as well as nice little anecdotes from the host.A big fan from Thailand!

  • If you think you want to make cheese, listen to this!
    November 30, 2018 by paulsaw from United States

    Gavin Webber’s Little Green Cheese is By Far the best podcast I have ever heard! A truly informative and quality production!

  • Great program
    October 9, 2018 by p37dg9q14 from United States

    Very informative and enjoyable podcast. I started at episode 1 and currently listening to 25. I’ll be giving cheesemaking a go in the next week. Mike J from Oceanside CA

  • Great podcast
    September 13, 2018 by nicole_elias from Australia

    I have a long commute to and from work and have worked my way through the back catalogue of these podcasts. Enjoyed every one of them and hope for many more to come. Thanks Gavin! Keep up the great work. Cheers, Nicole

Little Green Workshops

Copyright © 2025 · Gavin Webber