Little Green Cheese

Cheese making at home with Gavin Webber

LGC059 – Lactose Free Cheese

By 1 Comment

During this week’s show, I answer questions from Leah Bear about using lactose-free milk in cheese making, issue further information about making lactose free cheese, and discuss why people are lactose intolerant.  Special thanks go to Carol Willman for contributing to this piece.

Listen to the episode below... (00:27:46)
iTunesGoogle PlayShareLeave a ReviewClammr ItListen in a New WindowDownloadSoundCloudStitcherSubscribe on AndroidSubscribe via RSSRSS

OTHER QUESTIONS ANSWERED DURING THE SHOW WERE;

  • Bob asked about wax temperatures before waxing his cheese,
  • Santiago wants to know why his recent cheeses all have an acidic/ bland flavour,
  • Chuck is not sure when his Jarlsberg is ready and I give a tip about which season not to make this cheese,
  • Bill wants to know why his cheese is crumbly,
  • Dianne asks when to add dried apricot pieces into her White Stilton,
  • John has a plan to add unhomogenised skimmed milk and 38% cream together to make unhomogenised milk for cheese making,
  • Amanda inquires about the best way to smoke cheese.  For further reading on this, check out Smoking Your Cheese, and
  • John asked about the best way to defrost sheep milk for making a Pecorino Romano.

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-headerUntil next time Curd Nerds, Keep Calm and Make Cheese!

LGC 043 – Herbs and Spices in Cheese

By Leave a Comment

Listen to the episode below... (00:25:26)
iTunesGoogle PlayShareLeave a ReviewClammr ItListen in a New WindowDownloadSoundCloudStitcherSubscribe on AndroidSubscribe via RSSRSS

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.

LGC 034 – Coagulation

By Leave a Comment

Listen to the episode below... (00:31:20)
iTunesGoogle PlayShareLeave a ReviewClammr ItListen in a New WindowDownloadSoundCloudStitcherSubscribe on AndroidSubscribe via RSSRSS

Did you know that there are three types of coagulation in the cheesemaking process?  Well let me enlighten you in the episode that covers the basics of coagulation and tips for getting your curd to set just right.

This weeks news is a cheese making resource that I recently stumbled upon.  ChannelCheese.tv is a television show that airs on TVS44 in Sydney.  Hosted by Alison Brien, the show travels around the world to look at different artisan cheese makers and how they make traditional and not so traditional cheese on a small-scale.  Worth having a look.

I played a part of an episode that featured Justin Teller from Bangalow Cheese Co, Byron Bay NSW, which has since changed names to the Byron Bay Cheese Co.  He made a very interesting and gold medal winning washed rind cheese.

We also have a voicemail from Søren in Denmark whose question was featured in Episode 32.  He has been experimenting with iodised salt in his cheese making.  He has produced some interesting results.  Below are some of the cheeses that he has made with this type of salt.

Other questions were about the differences between Animal and vegetable rennet, Ricotta Salata, Anti-caking agent in salt, and adding moulds from commercial cheese into your own.
Don’t forget that if you like this podcast, and would like to help promote it as a personal favour to me, please head over to iTunes and give it a rating and an honest review. Once you have clicked on the link, then click the “view on iTunes” button and leave a review.

This helps raise the podcast in the iTunes charts, which ranks against the likes of world-famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few. Any help would be fantastic if you have the time.

A special thanks goes out to all of you who have left the show a review and rating.  I really appreciate your honesty and time.

If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes or Stitcher Radio.

So, until next time curd nerds, remember to Keep Calm and Make Cheese!

Little Green Workshops