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
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.
A special thanks goes out to to all of you who have left the show a review and rating. I really appreciate your honesty and time.
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So, until next time curd nerds, remember to Keep Calm and Make Cheese!