During this episode, we learn about air drying and turning cheese after it has been pressed or brined.

These important processes can make or break your cheese, and I find that most cheese books pay scant attention to the topic. I bust all misconceptions and help you to prepare your cheese for ageing.

The news comes from Geekquinox; http://ca.news.yahoo.com/blogs/geekquinox/scientists-cheese-arm-pit-sweat-toe-jam-184306621.html, and is totally disgusting!  Another news item is the novel way they are planning to de-ice roads in Milwaukee, USA.

Listener questions range from making your own vegetable rennet to heating milk too high during ripening.

I mention another home cheese makers blog, Much To Do About Cheese, run by my Canadian cheese friend, Ian Treuer, specifically his post about making his own vegetable rennet; http://muchtodoaboutcheese.com/2013/12/05/there-was-a-snow-storm-i-was-bored-lets-make-rennet/

Don’t forget that if you have any questions or comments about anything to do with home cheese making, then you can leave me a voicemail using the tab on the right-hand side of the blog.

Also, if you think you have a cheese making story to tell, drop me an email. I would love to have you on the show as my next guest.

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

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