Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

LGC058 – Starter Culture Substitutes

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In this week’s episode, I answer a question from Phoenix about substituting different types and brands of mesophilic starter cultures.

Listen to the episode below... (00:21:48)
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OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;

  • Tom asks why he has bubbles in his cheese just after pressing
  • Bob has issues with his Jarlsberg and collapsing eyes,
  • Fadion has problems with raw milk and curd set, and
  • John wants to know if you need to use Calcium Chloride after Low Temp, Long Hold Pasteurisation.

ASK A QUESTION FOR THE PODCAST

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

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-header

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

LGC057 – Flat Camembert and How To Fix It

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In this week’s episode, I answer questions from David about his Camembert flattening and ripening issues.

Listen to the episode below... (00:29:01)
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Download episode here.

OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;

  • Jeff asks how do I get the barrel shape on some of my cheeses,
  • Jesper wants some tips about heating milk and controlling temperature during cheese making,
  • Aaron is intrigued about the difference between Parmesan and Romano cheese,
  • Happy Lee asks what is Rennet and Calcium Chloride and what are they used for in cheese making,
  • Amanda inquires about how to keep lint out of cheese cloth, and
  • Jessie says hello from Richmond, Virginia.

ASK A QUESTION FOR THE PODCAST

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

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-header

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

LGC055 – Brining Time and Raw Milk Issues

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This week’s show is full of questions from you the listener!

The main questions this week are about Brining times for Parmesan and Cheddar yield from 10 litres (2.6 gals) of milk.

Listen to the episode below... (00:22:29)
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00:22:29
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OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;

  • Randy asks how much yield do you get from 10 L of milk when making Cheddar
  • Carl asks if 12 hours is enough brining time for my Parmesan recipe?
  • Amanda asks many questions 😉 mainly about raw cow’s milk.
  • Rob asks if you can use an Aluminium post when making cheese.
  • Heidi wants to ask how to rescue a failed Butterkase (butter cheese).

ASK A QUESTION FOR THE PODCAST

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

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-header

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

Little Green Workshops