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LGC 042 – Ripening Process Classifications

14/09/2015 By Gavin Webber 5 Comments

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  • 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;

  • 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.

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Filed Under: Podcast Tagged With: Caerphilly, Camembert, Halloumi, Podcast, Technique

LGC 027 – Kosher Cheese with Dovid Wheeler

14/07/2014 By Gavin Webber Leave a Comment

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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;

  • 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!

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Filed Under: Podcast Tagged With: Caerphilly, Colby, Halloumi, Mozzarella, Podcast, Technique, Tzafatit

How to Make Halloumi

31/10/2013 By Gavin Webber 40 Comments

Well curd nerds, I cracked the code.  After watching a few YouTube videos, and with a bit of improvisation, I have created, what I believe to be, an authentic Halloumi / Helim cheese.  This post shows you the steps to take on how to make Halloumi!

Now I have often said during the podcast that the home cheese maker will always get the best results when using the best milk that one can afford.

So, I really lashed out, opened the wallet and forked out for some of the best packaged milk I could buy around here.  In the picture below, there are two types.  The green cap is a pasteurised non-homogenised milk, and the orange cap bottles are extra special and are unpasteurised non-homogenised milk or better known as real fresh milk that was bottled one day ago!  It is sold as cosmetic skin milk (or some such description), because it is not legal to be sold for consumption.

Consequently, this milk set the best curd I have ever experienced, and therefore made the best cheese possible.  I really didn’t want my experiment to stuff up, just because I was stingy with the quality of the milk.

how to make Halloumi
Halloumi – Salted and coated in dried mint

Here is my finished product.  Out of 8 litres (just over 2 gallons) of milk, I made nine decent sized cheeses.  Yes there are only seven in the photo above, but there are two in the frying pan below!

How to make Halloumi - Pan Fried Halloumi
Pan Fried Halloumi

Now if you are a bit worried that I used some raw milk, don’t be.  The process of making Halloumi requires that you cook the cheese after pressing at around 97°C (206°F) for around an hour.  Certainly long enough to kill any harmful bacteria, whilst still preserving the delicious raw milk flavours.

As chance would have it, I did video my creation, and after a bit of post-production I managed to put together an easy-to-follow tutorial.  If you can’t see the video below, here is the link; http://youtu.be/PPNQmV7roos

I must say that this cheese worked well, and was quite easy to make.  From milk to finished product it took me about four and a half hours to make, which is very respectable for an intermediate difficulty cheese.  I don’t know if I would class this as a beginners cheese, however, now that you have a video to go by, why not have a go at making Halloumi yourself?

So to do that you will require a recipe.  Without further ado, here it is;

Gavin’s Cypriot Halloumi / Helim

Ingredients

  • 8 litres fresh full cream milk
  • 2.5 ml (1/2 US teaspoon) liquid rennet diluted in 60ml (quarter cup) of non-chlorinated water
  • 2.5 ml Calcium Chloride diluted in 60ml of non-chlorinated water (only required if using homogenised milk)
  • Cheese Salt
  • Dried Mint leaves

Method

  1. Sanitise all equipment.
  2. Heat milk to 32C (90F) and then add the rennet solution.  Turn off heat.
  3. Stir well, cover, and allow the milk to set for 40 minutes.  Upon a clean break, cut the curd into 12 mm (half inch) cubes and let rest for 5 minutes.
  4. Stir gently and slowly heat milk to 40C (104F) over the period of 20 minutes.
  5. Allow curds to rest for 10 minutes to form a solid mass.  Place a second stockpot under your cheesecloth lined colander and drain the whey and strain the curds for three minutes.
  6. Removed the curds in the cheesecloth and place on a large wooden (or food safe plastic) board, and fold the cheesecloth so that the curd is square-shaped and the curd will not escape when pressed.  Place a second board on top and then add 4 kg of weight to press.  I used two 2 litre milk cartons filled with water as the weight.
  7. Press for 10 minutes, then remove weight and top board and flip over curd mass.  Re-press for 20 minutes.
  8. Whilst waiting for the second pressing, return the whey back to the stove and heat to 90C.  You will notice that excess curd will float to the top, so scoop off most of this froth to clear the whey.  Continue to heat the whey to 97C.  Don’t let the whey boil.
  9. Remove the weights and top board from the curds, then remove the cheesecloth carefully.  Place the pancake like curd onto the bottom board and cut into 100 x 150 mm rectangles, and then place into the hot whey.
  10. They will sink to the bottom.  After about 45 minutes, the cheese will float to the top.  Allow the pieces to remain in the whey for another 15 minutes after floating.
  11. Remove cheese pieces from the whey one at a time (you may want to wear rubber gloves as the cheese may scald your hands), and coat in a cheese salt/mint leaf just like you would if you were crumbing or battering a piece of fish fillet.  Whilst the cheese is still hot, fold the piece in half to increase its height.
  12. Allow cheese to drain for an hour, then either place in airtight container into the fridge and consume within a week.  Allow 24 hours before using so that the salt permeates through cheese.  Another method of storage is to vacuum pack for up to six months in the fridge (not that it will last that long, it is too yummy).

This cheese does not melt when heated, so it is perfect for frying.  It tastes delicious when prepared in this style.  Great for barbeques on hot summer days with a lovely green salad.  The mint really complements this cheese.

Well I hope you have enjoyed this video tutorial and recipe creation.  I am so pleased with the final outcome, and my family cannot get enough of this cheese.  I dare say it will be all consumed within a week!

So that’s how to make Halloumi!  Who is going to give this cheese a try?  Go on.  You know you want to!

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Filed Under: Recipes, Video Tutorial Tagged With: Halloumi

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Podcast Reviews

  • 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

  • Excellent!
    September 3, 2018 by emeldridge from United States

    Looking to take up cheesemaking sometime soon and this channel has provided all the information necessary to get started!

  • Great Resource!
    August 28, 2018 by olivestones from United States

    I have been learning to make cheese for the past year. Gavin's podcast and video series has been a tremendous resource for me. His love for the cheese-making craft is evident in the amount of research he will perform in order to answer a listener's cheese question. All thumbs up for the amount of time and energy he puts into his quality podcast! ...And he cracks me up with his attempts at pronunciation!

  • Outstanding Info on Cheesemaking!
    August 4, 2018 by Sablwolf from United States

    If you are interested in anything to do with cheese, this is the podcast for you. Host Gavin Webber takes you through an aspect of cheese making, interviews with other people who are doing it, a current cheese-related news segment, and answers questions listeners have submitted in each episode. I've been quite amazed at his depth of knowledge, and he's provided answers to several problems I've encountered as well. Top rate!

  • So great!
    July 25, 2018 by jimjiminyjim from Canada

    Absolutely fantastic. My favourite cheesemaking resource out there. Listen from episode one, and by the time you’re done, you’ll have learned as much or more than you might at a professional cheesemaking intensive.

  • Absolutely Brilliant
    July 18, 2018 by RachBjörk from United States

    Resident curd-nerd and host Gavin comes off quite knowledgable in the subject of cheese making. He’s always ready lend some advice by answering listener questions and his Aussie drawl only adds to the nonjudgmental teaching theme of the podcast. All in all a great podcast. ?

  • Fantastic podcast to compliment your YouTube videos and website
    July 4, 2018 by Paul from Brisbane from Australia

    Thanks Gavin. I have learnt a lot about cheese making from your podcasts which compliment your YouTube Videos and cheese book. Thanks

  • Super interesting!
    October 8, 2017 by Lenka S from Australia

    Gavin's podcast is so interesting and informative, he knows so much about home cheesemaking and he shares his knowledge with his listeners and answers listener questions on the show which is also extremely helpful! I am listening to them all for the second time and finding lots of new useful pieces of information. There are also interesting bits of cheese news from around the world. Thank you Gavin!

  • Cheese making oracle
    May 2, 2017 by Aprecelton from United Kingdom

    This is THE definitive guide and advice centre for anybody who wants to make cheese. What Gavin doesn't know about cheese isn't worth knowing. Enjoyable and informative.

  • Entertaining and informative
    February 9, 2017 by New Jersey omg from United States

    I have just started making cheese and I have been binge listening to these podcasts. I'm hooked. Just made my 4th cheese today and bought the ebook too.

  • Curd Nurd Uni
    November 5, 2016 by Rustndustamust from United States

    I am new to cheesemaking and heard one of Gavin's Podcasts. I downloaded them all and started from the first to the last...I feel like I have been to Curd Nurd University. Gavin freely gives of his time and knowledge as well as the knowledge of skilled cheese makers through interviews. Wish I could give this podcast series 10 stars. Great work. Learned many new ideas and Gavin answered all of my questions through these podcasts. Keep up the fabulous work and to all those behind the scenes that help Gavin - Thanks Mates. Diane, Oregon USA

  • Gavin is a star
    August 26, 2016 by Maticci from Australia

    Thank you Gavin for sharing your secrets and making my cheese making life easier!

  • Everything for the home cheesemaker
    August 5, 2016 by OziFlyer from Australia

    Gavin Webber explains every part of the cheesemaking process simply and clearly, and in an entertaining fashion. A down to earth Aussie bloke, no hype, but fun and educational. Coupled with his YouTube videos, he offers every resource a home cheesemaker could want. If you're new to the hobby - this podcast is definitely for you. If you've been at it a while, you'll still learn something. Oh, and he makes the effort to give measurements in both Imperial (for his U.S. listeners), and metric (for the rest of the world). He couples being knowledgeable with the ability to impart it. 5 stars.

  • Hooray!
    June 13, 2015 by Puglover2 from United States

    I'm so excited to find a podcast on Cheesemaking! Covers all kinds of home cheese topics. Thank you!

  • Inspirational cheesemaking information
    January 30, 2015 by Hoppymalt from United States

    This is the most comprehensive cheesemaking podcast that I have found! Thank you Gavin.

  • Fantastic!
    December 26, 2014 by Allen Kloeden from Australia

    Very helpful informative podcasts, full of useful, practical information and advice.

  • Little Green Cheese Podcast
    September 6, 2014 by Ageingkiwigeek from New Zealand

    Great podcasts, entertaining, a must for all curdnerds. Gavin is my first choice when looking for cheese recipes or videos showing how to.

  • Awesome
    August 17, 2014 by podgida from United States

    This is a very good podcast. If you want to know all about cheese this is the podcast for you.

  • Great Cheese making podcasts
    July 26, 2014 by Fidhler from United States

    Wonderfully instructive podcast on cheese making at home. There are many YouTube videos on the subject but none as good or as complete as Gavin’s. Every time I watch one of these I learn something new. He covers a wide variety of cheeses that make my mouth water. The podcasts are well planned and professionally videoed. You can’t get better than this. Thanks for all your dedication and hard work. John Erdman, Augusta, Maine, USA

  • Awesome Podcasts
    June 24, 2014 by FeFiFoFum yes from Australia

    Just the best, so easy to listen to and follow. Combined with Gavin's blog you can find out about all things cheese. Excellent for the beginner cheese maker or more experienced too

  • Two thumbs up!
    March 19, 2014 by Tvjacsb from United States

    I am just starting my cheese making adventure and am methodically listening to each podcast episode. Very informative "process" information as well as personal interviews of home cheese makers. A perfect blend of education and entertainment.

  • Great podcast
    February 27, 2014 by Cliff Matushin from United States

    This is a very informative cast. Practical and entertaining. Glad I found it.

  • Great!
    August 1, 2013 by Jarlsberg_girl from Norway

    If you're a curd-nerd you'll love these minutes on technique, maturing-updates and interviews with home cheesemakers like yourself!

  • Finaly real home chesse making pod is here! yey!
    July 9, 2013 by Rowleysfarmett from Canada

    If you are into making chesse this one is a great pod for you!

  • Little Green Cheese Podcast
    June 7, 2013 by Caro from NZ from New Zealand

    Really enjoyable podcast for all us keen and committed home cheesemakers....really great to hear from someone else who enjoys cheesemaking so much. Lovely casual, friendly manner, good format, great interviews with other keen cheesemakers....keep up the good work, Gavin!!

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