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LGC 009 – The Best Milk for Cheese Making

27/08/2013 By Gavin Webber 1 Comment

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  • LGC 009 – The Best Milk for Cheese Making
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Today I talk all about milk, how it is processed, and its composition.  I also cover off the best milk for cheese making, and what types of milk that you should best milk for cheese makingavoid.

The episode also includes a news item about Bruny Island Cheese Co which you can find at this link; http://www.foodmag.com.au/news/bruny-island-cheese-co-named-business-of-the-year.  You may have seen this company featured on the TV show Gourmet Farmer that screens on SBS here in Australia.

Listener questions range from homemade cheese presses to microfiltered milk and what you do or don’t need to add to it to make good cheese at home.

As always, I am on the lookout for keen interviewees, so please, if you make your own cheese at home and want to share your story, then contact me via email. I would love to hear from you.

Also, if you have any cheese making questions, don’t hesitate to leave me a voicemail which I will answer on the show.

So until next time curd nerds, remember that when you are next elbow deep in curds and way and you are a feeling a bit flustered that you can always recite my mantra. Keep Calm and Make Cheese!

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Filed Under: Podcast Tagged With: Cheese Press, Podcast, Raw Milk, Technique

Raw Milk Food Standards Australia

05/01/2012 By Gavin Webber 12 Comments

 As I mentioned yesterday, I did a bit of research on the ASNZ Food Standards website, and there has been a recent amendment to using raw milk food standards in cheese making.  Here is the regulation.
Standard 4.2.4 – Primary Production and Processing Standard for Dairy Products
16           Processing of dairy
products to make cheese and cheese products
Milk or dairy products used to make cheese or
cheese products must be processed –
(a)          in accordance with subclause
15(1); or
(b)          by being held at a temperature
of no less than 62°C for a period of no less than 15 seconds, and the cheese or
cheese product stored at a temperature of no less than 2°C for a period of 90
days from the date of processing; or
(c)          such that –
(i)            the curd is heated to a
temperature of no less than 48°C; and

 

(ii)           the cheese or cheese
product has a moisture content of less than 36%, after being stored at a
temperature of no less than 10°C for a period of no less than 6 months from the
date of processing; or
(d)          in accordance with clause 1 of
Standard 4.2.4A.

So I have two choices.  Pasteurize the milk, as per the instructions in (b) and then make cheese with it, or follow clause (c).

So that means that I can make Romano, Parmesan, and Gruyère with raw milk as long as I follow these rules.  Luckily all these cheese recipes comply or can be adapted to follow the rules.  With the cheese being at a lower temperature of 10°C vice the normal 13°C it will take a bit longer to mature anyway and loose a fair bit of moisture.  So will the rest of the cheese in the cheese fridge, but just for the taste it is a sacrifice that I am willing to take!

Here is to more raw milk cheese making!

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Filed Under: Ingredients Tagged With: Raw Milk

Romano Video Tutorial

04/01/2012 By Gavin Webber 4 Comments

Finally I have finished processing the Romano video tutorial that I took over a month ago.  I follow the recipe that is listed at the post titled Romano Cheese.

Romano video tutorial

In this Romano video tutorial, I am using raw milk which was given to me by a friend.  I have done some research regarding food laws here in Australia, and it is legal to make Romano, Parmesan and Gruyère with raw milk as long as you follow some guide lines.  More on that in another post though.

Here is the long-awaited video tutorial.  I hope you enjoy it as much as I did making it (the cheese and the video)!

I am never without Romano or Parmesan in my cheese cave. It is amazing grated on most Italian dishes and salads.

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Filed Under: Video Tutorial Tagged With: Raw Milk, Romano, Video Tutorial

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    If you are interested in anything to do with cheese, this is the podcast for you. Host Gavin Webber takes you through an aspect of cheese making, interviews with other people who are doing it, a current cheese-related news segment, and answers questions listeners have submitted in each episode. I've been quite amazed at his depth of knowledge, and he's provided answers to several problems I've encountered as well. Top rate!

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