Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

LGC 048 – Ask The Cheese Maker

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This episode was taken from a live Ask the Cheese Maker show, which was broadcast on YouTube.  Don’t forget that you can find all my live shows and video tutorials at youtube.com/GavinWebber.

Cheese making on YouTube

I will be recording one Ask the Cheese Maker session each month and repackaging them for the podcast.  I am also going to record a regular formated podcast episode on the alternate fortnight, so you will still get at least two episodes a month.

As mentioned in the episode, if you live in Australia or New Zealand, we have cheese making kits and supplies available at Little Green Workshops at great prices.

Little Green Workshops cheese making section

Until next time curd nerds; Keep Calm & Make Cheese!

LGC 044 – Waxing Cheese

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Waxing cheese is fairly straight forward, but Timothy asks what type of cheese can you wax.  I step through the various cheese that I wax and why, and the process I go about waxing them.  You can check out my method of waxing cheese in this video tutorial.

The cheese news is about those naughty cheesemaking criminals in Russia.

Today’s Q&A is about the following topics;

  • John asks about vacuum packing equipment for cheesemaking.
  • Emiliano asks if you can use PVC pipe as a cheese hoop.
  • Shirley asks about the difference between waxing and vacuum packing.
  • Sophie wants to know why she can’t get curds to set in Alaska.
  • Mike asks what sized mould am I using in the Farmhouse Cheddar video tutorial.
  • Murray’s has issues with holey cheese (see photo below).
Holey Cheese
What caused this holey cheese?

If you liked the show then pop over to iTunes to give it a rating and review.  I would be honoured to read your feedback.

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LGC 043 – Herbs and Spices in Cheese

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Prompted by a voicemail from Wayne, I talk about how to add herbs and spices in cheese.  From chili, sage, red and green peppercorns, to cumin and caraway seeds, you can add a lot of variety to your cheese above and beyond the traditional recipes.

Herbs and Spices - Romano Pepato
Romano Pepato using red peppercorns

We skip the cheese news this episode to get through a few more listener questions.

Today we cover for following questions;

  • Denis asks about thermostats and whether you can use them for cooling and heating.
  • Brian asks how much salt to add to the Farmhouse Cheddar recipe.
  • Richard thanks me for providing all the free cheesemaking information on this site.
  • Christie asks how to combat a wet cheese fridge (see photo below)
Wet Cheese Fridge
Christie’s wet cheese fridge

 

Christies cheese fridge and external thermostat
Christie’s cheese fridge and external thermostat
  • Poppy asks if a cheese fridge needs to be so stinky that the cheese smell sticks to your clothes!
  • Celine ask what to do with her Stilton after the four days of turning is over.

Thanks for all the questions.  Don’t hesitate to leave a question via the Speakpipe tool below.

If you liked the show then pop over to iTunes to give it a rating and review.  I would be honoured to read your feedback.

Little Green Workshops