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LGC060 – Where Can I Mature My Cheese?

16/03/2017 By Gavin Webber Leave a Comment

During this episode, I answer a question from Jo who gives me three choices that she has with where she has to mature her cheese at her home in the UK.  She also goes on to ask what happens to the lactic bacteria if the temperature is too cold.

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  • LGC060 – Where Can I Mature My Cheese?
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Other Questions Answered During The Episode

  • Amanda lets us know that she has used liquid smoke in a Gouda, and wants to know if you have to use cheese wrap paper when making Camembert,
  • Barbara asks which is the right way to salt Feta?
  • André would like to know if it is preferable to use plastic or wax to mature your cheese these days?
  • Luke wants to know if the surface area of the cheese could contribute to a drier 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-headerUntil next time Curd Nerds, Keep Calm and Make Cheese!

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Filed Under: Podcast Tagged With: Camembert, Feta, Podcast, Storage

LGC 037 – 7 Mistakes Everyone Makes With Cheese

09/02/2015 By Gavin Webber Leave a Comment

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During the show I talk about 7 mistakes everyone makes with cheese, and article in Business Insider Australia which I expanded upon.  I believe that my version is much better.

You can find the orginal article here; http://www.businessinsider.com.au/storing-and-serving-cheese-2015-2

I also promote the Canadian Amateur Cheesemaking Competition coordinated by Ian Treuer from www.muchtodoaboutcheese.com. Here are the details;

Competition in works for amateur cheesemakers

The cheese lovers who organize The Great Canadian Cheese Festival every June are planning to host the first-ever Canadian Amateur Cheesemaking Competition—possibly expanding the contest to include homecheesemakers in the U.S.The mission is to recognize and honour the best in amateur cheesemaking and to provide encouragement and feedback to home cheesemakers.

Would you be interested in entering your cheese for judging? You won’t personally have to be present to participate as you can safely ship cheese in a cooled box. Please indicate your interest by emailing Ian Treuer at competition@cheesefestival.ca. Ian, who blogs about his adventures as a home cheesemaker, is acting as Competition Co-ordinator. Check out Much To Do About Cheese at www.muchtodoaboutcheese.com.

Awards will be presented for best in each cheese division. Judging reports will be issued for each cheese entered.

The first amateur competition will take place this June 6-7 in conjunction with the fifth anniversary Great Canadian Cheese Festival in Picton, Ontario, two hours east of Toronto, three hours north of Syracuse, New York. Festival website: www.cheesefestival.ca.

I also answer voicemail questions about Rennet strength, Mixing Ricotta with curd from another batch, Cream cheese ingredients, Brining Feta without the sloppiness, and Basement humidity.

One of Ian’s many cheese creations.
Don’t forget that you can leave a question via voicemail using this link; https://www.speakpipe.com/Gavin_Webber

Don’t be shy, I love answering your questions, and without them there isn’t a show to record.

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

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Filed Under: Podcast Tagged With: Brine, Podcast, Rennet, Ricotta, Storage

How To Store Cheese

29/05/2013 By Gavin Webber 4 Comments

Cheese is made to be eaten, but what if you make so much that you don’t know what to do with it.  You can let it age longer if you like, but what if you want a more subtle flavour in your semi-hard cheese?  Well you have come to the right place as this post is how to store cheese!

There are a few ways around this issue.  Once your cheese has reached maturity, it is difficult to eat an entire wheel.  I know.  Trust me, I have tried.

We usually serve up a quarter of the wheel which works out to be about 250 gm (or half a pound) when we have friends over.  If we know that we are going to share the rest in a very short time frame, I wrap up the cheese in greaseproof paper, just like the type you can buy for baking.  This paper allows the cheese to breathe, and stop it from drying out.  I highly recommend that you don’t wrap it in cling wrap (plastic wrap), as the cheese sweats, which spoils the flavour, and it could go mouldy.

Additionally, to stop them from drying out, you should store it in the paper within a sealed container, which helps keep the cheese moist.  It should be stored at around 4°C (39°F) to slow down any further maturation.

If you know that you will not be eating your cheese for at least a month, I recommend another method of storage.  That would be to vacuum pack the cheese.

I mentioned in my last podcast that I had a Caerphilly in the cheese fridge, and today it was ready to eat.  Look at the perfect rind.  I washed this cheese with a brine solution every day to stop mould from growing on the outside.  It was the best Caerphilly I have ever made!

how to store cheese
Caerphilly Cheese ready for storage

As you can see, there is far too much cheese for us to eat in one sitting.  Luckily Kim (my lovely wife) and I had two friends around to help us eat most of one of the quarters!  So it was out with the vacuum machine.

how to store cheese
FoodSaver – vacuum sealing machine

Here it is with the lid down.  A few buttons, one to seal, one to vacuum and seal, and a few adjustments for wet and dry contents.  All in all, easy enough to use.

This model comes with a roll of the plastic.  You seal one side, cut off the size you need, fill it with the cheese, then suck all the air out of the bag.

Here is a bag where I have sealed one side, ready for a quarter of the Caerphilly.

how to store cheese

And here is the finished bags.  Yes there are lots of plastic, but the cheese is so big that you have to make the bag big enough to suck the air out of it and get a good seal.  I then label the cheese with its name, and the maturation date.  Note that these ones have todays date, as that is when the cheese was ready to eat.  This helps a lot when you have lots of these bags in the fridge!

The cheese can be stored like this for over six months as long as you keep them at 4°C (39°F).  In fact, I know home cheese makers that use this method to mature their cheeses instead of waxing them.

I prefer wax because I can’t stand all of the plastic waste that is generated.  I usually make the bags a little bit bigger so that I can wash them out and reuse them for other foods once I have consumed the cheese.

So there you have it.  A couple of ways to store cheese after you have either bought it from your friendly cheesemonger, or made it all by yourself.

Does anyone have other ways of storing their cheese after it has aged?

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Filed Under: Workshops Tagged With: Aging, Caerphilly, Storage, Technique

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Podcast Reviews

  • So funny!!!!
    June 15, 2020 by purple quaqamale from United States

    Little green cheese is so funny

  • Great podcasts
    June 14, 2020 by Chrissy Curd Nurd from Australia

    I’ve just started cheese making at home,Gavin ‘s podcasts are so informative. I also watch his you tube tutorials. Thanks for your great work!!

  • An excellent guide to artisan cheese!
    January 14, 2020 by N.K.13 from Australia

    I recently became aware of Gavin’s lovely YouTube channel and podcast and it’s been incredible. His competence and comprehensive explanations leave you craving more. Much like a good cheese! Cheers Gavin!

  • Perfect for Cheesemakers of all levels!
    December 3, 2018 by Viki Leeasa from Thailand

    I love that this podcast does not just have helpful tips and tricks on cheese making, but also stories and news from the cheese world, as well as nice little anecdotes from the host. A big fan from Thailand!

  • If you think you want to make cheese, listen to this!
    November 30, 2018 by paulsaw from United States

    Gavin Webber’s Little Green Cheese is By Far the best podcast I have ever heard! A truly informative and quality production!

  • Great program
    October 9, 2018 by p37dg9q14 from United States

    Very informative and enjoyable podcast. I started at episode 1 and currently listening to 25. I’ll be giving cheesemaking a go in the next week. Mike J from Oceanside CA

  • Great podcast
    September 13, 2018 by nicole_elias from Australia

    I have a long commute to and from work and have worked my way through the back catalogue of these podcasts. Enjoyed every one of them and hope for many more to come. Thanks Gavin! Keep up the great work. Cheers, Nicole

  • Excellent!
    September 3, 2018 by emeldridge from United States

    Looking to take up cheesemaking sometime soon and this channel has provided all the information necessary to get started!

  • Great Resource!
    August 28, 2018 by olivestones from United States

    I have been learning to make cheese for the past year. Gavin's podcast and video series has been a tremendous resource for me. His love for the cheese-making craft is evident in the amount of research he will perform in order to answer a listener's cheese question. All thumbs up for the amount of time and energy he puts into his quality podcast! ...And he cracks me up with his attempts at pronunciation!

  • Outstanding Info on Cheesemaking!
    August 4, 2018 by Sablwolf from United States

    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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