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LGC061 – Black Mould On My Cheese

23/03/2017 By Gavin Webber 2 Comments

During this episode, I answer a question from Lorraine who wants to know if her cheese is safe to eat if it has black mould on it or can she remove it somehow.  She also asks what she can make with 1 litre (1 qt) of cream.

Listen to the episode below... (00:34:09)
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  • LGC061 – Black Mould On My Cheese
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Other Questions Answered During The Episode

  • Kerrie got her hands on some camel’s milk and asks what cheese she can make with it,
  • Glen asks how do I measure the pressing pressure,
  • Gaines would like to know why I don’t use chlorinated tap water when cheese making,
  • Joe asks how to raise the humidity in his cheese fridge,
  • Henri has two cheese moulds, one 110mm and the other 150mm.  Which one should he use with 6 litres of milk,
  • Caitlin wants to make cheese with her kids but wants a result in a couple of hours.  Do I have any suggestions,
  • Mark was keen to understand what happens if you add too much rennet,
  • Byron asks if and why I would use vinegar on my cheese before waxing them.

ASK A QUESTION FOR THE PODCAST

Don’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.

Patron of the Week

The Patron of the week is Peter Wilson, thanks for your support Peter.  If you would like to support the channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.

Sponsored By…

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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Filed Under: Podcast Tagged With: Aging, Cheese Press, Moulds, Podcast, Waxing

Small Blue Cheese (Petit Bleu)

21/02/2016 By Gavin Webber 4 Comments

Want to make a small blue cheese in less than 40 days?  Easy!  Make it small or as the French say Petit Bleu.

This cheese uses aromatic mesophilic (aka Flora Danica) and Penicillium Roqueforti to create a delicious, quick to ripen, small blue cheese.

small blue cheese after scraping off mould

I’ve made a video tutorial to help guide you through the process.  It took 40 days to make, as I filmed every step that I took so that you can replicate this cheese at home.

 

So to help out even further, here is the written recipe.

Small Blue Cheese (Petit Bleu)

Ingredients

  • 4 litres (~1 gal) full cream milk
  • ¼th tsp Calcium Chloride diluted in 1/4 cup non-chlorinated water
  • 1/8th tsp Aromatic Mesophilic (Flora Danica)
  • 1/8th tsp Penicillium Roqueforti
  • ¼th tsp Liquid Rennet (190 IMCU/ml) diluted in 1/4 cup of non-chlorinated water
  • 1 Tablespoon non iodized salt

Alternatively, instead of the aromatic meso and P. Roqueforti, you could use a sachet of Blue Mould Culture Blend, as I did in the video.

Special Equipment

  • 4 Camembert moulds or hoops
  • 2 draining boards
  • 2 draining mats (sushi mats)
  • Ladle
  • 2 maturation boxes

Method

  1. Clean and sanitize all of your equipment.
  2. Pour the milk into an 8 litre pot (2 gal) and heat to 30°C (86°F), and then remove from heat.
  3. Sprinkle the starter culture and mould over the top and allow rehydrate for 30 seconds, then stir to ensure the culture is dissolved and well mixed throughout the milk.  Allow to rest covered for 45 minutes for acid development to occur.
  4. Add the rennet solution, stirring gently for 1 minute.
  5. Cover and rest for 60 minutes or until a clean break is achieved.
  6. Cut the curds into 13mm (½ inch) cubes.  Let cut curds rest for 10 minutes.
  7. Work the salt into the curds by stirring for 2 minutes.
  8. Gently ladle the curds into the Camembert moulds filling to the top.  Allow for some drainage to occur then fill with remaining curds.
  9. After 4 hours of draining, flip the cheese in the moulds so the top is now at the bottom.  Flip them again in 2 hours then allow to drain overnight (for at least 12-24 hours).
  10. Remove each cheese from the moulds salt both top and bottom with an extra ½ tsp of salt (¼ each side), and let air dry by placing on a mat for 2 days at room temperature, turning every 12 hours.  You can use the maturation boxes with a tea towel or addition sushi mats placed over the top.
  11. Using your thermometer probe or bamboo skewer, pierce about 15 holes into one surface of the cheese.  Place cheese back into maturation boxes on a mat to ensure they are elevated.  Fit the lid to ensure a constant humidity of approx 80-90% RH.
  12. Mature the cheese at 10-13°C (50-55°F), turning each cheese every second day for the first week.  The mould should start to appear on the surface of the cheese in about 4-6 days.
  13. After the first week, turn the cheese at least once a week.  Let it age for a total of 35-40 days.  The cheese should be entirely covered with blue mould.
  14. With a flat knife, gently scrape off the mould layer from each cheese.  Wrap in aluminium foil or cheese wrap and store at 4°C (39.2°F) until consumed.  Remember that the mould will still grow at this temperature, but a lot slower than if in your cheese fridge/cave.

If you like your small blue cheese milder, then you can consume it at about 25 days, however mould will not have penetrated the cheese entirely and the paste will be quite firm.  For a smoother paste, then allow full maturation to occur.

This cheese is absolutely delicious with a delightfully blue flavour that lingers on the palate.

Small Blue Cheese

You can pick up all the ingredients and most of the equipment required to make this cheese at Little Green Workshops!

We now ship to Australia, Canada, New Zealand, United Kingdom, and the United States.

Little Green Workshops

 

Filed Under: Recipes, Video Tutorial Tagged With: Blue, Moulds, Technique, Video Tutorial

LGC 035 – Cheese Fridge Update and New Cheese Making Kits

10/11/2014 By Gavin Webber 6 Comments

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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.

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.

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

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

Filed Under: Podcast Tagged With: Caerphilly, Kits, Lipase, Mould Ripened Cheese, Moulds, Podcast, Technique

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Podcast Reviews

  • 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

  • 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!

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