Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

LGC084 – Artisan Cheese goes Online During COVID

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Welcome back, curd nerds. Starting again after a long break in between audio episodes. I have also created a YouTube channel for the podcast which you can find at Little Green Cheese Podcast with Gavin Webber. Anyway, back into the episodes which will be weekly from now onwards.

Listen to the episode below... (00:31:47)
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Cheese news

Family business feeds Australia cheese to save an iconic industry

This week’s Listener questions are from the following curd nerds;

  • Adam asked if you can add Penicillium Candidum to the salt when salting the cheese
  • John wanted to know if it is okay for the curds to have 1/2″ (1.25 cm) of whey on top after coagulation.
  • Miguel would like the link for the cheese drying mats that I used in some of my videos.
  • Ruth wanted to know if you can use aluminium wires on a curd cutter and about early blown cheeses.
  • Sandi wants a cheese fridge but doesn’t know how to set it up and how to adjust big batches of milk to smaller wheels, and
  • Soren was interested in adding rum or whiskey to his cheese.

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.

My Speakpipe page for voicemails

Support the show!

If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.

Until next time Curd Nerds, Keep Calm and Make Cheese!

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LGC064 – Is Home Cheese Making Worth It?

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During this episode, I reply to a statement that I often get on my YouTube channel that boils down to; is home cheese making worth it financially and does it contain chemicals and it would be quicker to go to the store and buy it?

I know what you’re thinking, but I replied anyway and broke down the statement into its three parts during this show.

Listen to the episode below... (00:18:30)
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00:18:30
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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 Cameron Dziedzic, thanks for your support Cameron.  If you would like to support the podcast and YouTube 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!

LGC063 – Why Pasta Filata Cheese Stretches

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During this episode, I answer a question from St. Rain who wants to know why Pasta Filata cheese stretches?  They are intrigued that I didn’t use citric acid as I did in the quick mozzarella video to get the curd to stretch.

Listen to the episode below... (00:20:12)
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00:20:12
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OTHER QUESTIONS ANSWERED DURING THE EPISODE

  • Bernard argued that wouldn’t it be better to apply weight than to use a spring to press cheese
  • Greg asked why his Paneer wouldn’t work when using Buttermilk as the base
  • Peter and Heidi want to know what would happen if they used Thermophilic culture instead of the Mesophilic culture that their recipe stated.

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 Samual Meadows, thanks for your support Sam.  If you would like to support the podcast and YouTube 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!  Volume Two will begin in April 2017 (maybe).

Little Green Workshops