During this episode, I describe fifteen uses for whey that you may be wondering what to do with after cheese making. One of the uses I mentioned was to make whey ricotta; http://youtu.be/1fdYZ8T45JE

The cheese of the episode is Halloumi, which I have created a video tutorial and recipe for; https://www.littlegreencheese.com/2013/10/how-to-make-halloumi.html

Cheese news is about making biogas from waste whey by GreenWhey Energy Co in Wisconsin USA. A brilliant form of renewable energy which really appeals to my green side. http://www.wxow.com/story/24008913/2013/11/19/wastewater-not-wasted-generating-electricity-from-cheese-making

Listener questions this episode cover;

• cheese press pressure https://www.littlegreencheese.com/2013/06/pressing-cheese-at-home.html
• yellow mould on Camembert,
• Oily residue on Swiss cheeses, and
• how to make a blue Camembert http://homecheesemaker.wordpress.com/2013/10/11/making-camembert-at-home/.

Don’t forget that if you have any questions or comments about anything to do with home cheese making, then you can leave me a voicemail using the tab on the right-hand side of the blog.

Also, 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.

Until next time curd nerds, Keep Calm and Make Cheese!

I step through the process of making your first few soft kinds of cheese, and what type of milk you should use. Remember that I have many free soft cheese recipes right here on the Little Green Cheese blog, as well as more comprehensive descriptions and methodologies within my eBook, “Keep Calm and Make Cheese“.

Cheese news is about Stilton and some naming issues (http://www.dailymail.co.uk/news/article-2472681/Village-Stilton-BANNED-making-cheese-bears-officials-refuse-bend-EU-rules.html), and I tell a short tale about my brush with the cheese police.

There are also many great listener voicemail and email questions to which I give some solutions. Questions about curd size, dry Camembert, halving recipes, to name a few.