Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

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
Don’t forget that if you like this podcast, and would like to help promote it as a personal favour to me, please head over to iTunes and give it a rating and a honest review. Once you have clicked on the link, then click the “view on iTunes” button and leave a review.

This helps raise the podcast in the iTunes charts, which ranks against the likes of world famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few. Any help would be fantastic if you have the time.

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

LGC 029 – Rennet and Lipase

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So where do rennet and lipase come from and how are they sourced?  I think you may be surprised at the answer.

During this episode, I cover the types of rennet and lipase, and how they are manufactured for cheese making.  Yes, before you ask, there is a vegetarian option for both enzymes!

As there were no voicemails this week, which by the way you can leave any home cheese making questions for me to answer during the show; https://www.speakpipe.com/Gavin_Webber, I went straight into the email questions.

Listener questions were about natural rind vs waxing, environmental benefits of home cheese making, brine too salty in feta recipe, differences in chevre texture, and blue cheese ageing.

I mention the following links during the show;

Brine, how to calculate the desired percentage of salt
Whole milk Ricotta recipe
The Greening of Gavin – my sustainable living in the suburbs blog and,
The Greening of Gavin podcast – a weekly show about all things sustainable living in the ‘burbs

Also, if you like this podcast, and would like to help promote it as a personal favour to me, please head over to iTunes and give it a rating and an honest review.  Once you have clicked on the link, then click the “view on iTunes” button and leave a review.

This helps raise the podcast in the iTunes charts, which ranks against the likes of world-famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few.

I am really up against the heavyweights in this podcasting category, so any help would be fantastic if you have the time.

If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes using the button below. You can also subscribe via Stitcher Radio.

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

Little Green Workshops