Little Green Cheese

Cheese making at home with Gavin Webber

LGC061 – Black Mould On My Cheese

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During this episode, I answer a question from Lorraine who wants to know if her cheese is safe to eat if it has black mould on it or can she remove it somehow.  She also asks what she can make with 1 litre (1 qt) of cream.

Listen to the episode below... (00:34:09)
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Other Questions Answered During The Episode

  • Kerrie got her hands on some camel’s milk and asks what cheese she can make with it,
  • Glen asks how do I measure the pressing pressure,
  • Gaines would like to know why I don’t use chlorinated tap water when cheese making,
  • Joe asks how to raise the humidity in his cheese fridge,
  • Henri has two cheese moulds, one 110mm and the other 150mm.  Which one should he use with 6 litres of milk,
  • Caitlin wants to make cheese with her kids but wants a result in a couple of hours.  Do I have any suggestions,
  • Mark was keen to understand what happens if you add too much rennet,
  • Byron asks if and why I would use vinegar on my cheese before waxing them.

ASK A QUESTION FOR THE PODCAST

Don’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.

Patron of the Week

The Patron of the week is Peter Wilson, thanks for your support Peter.  If you would like to support the channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.

Sponsored By…

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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LGC059 – Lactose Free Cheese

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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)
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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 053 – Cheese Wax

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This week’s episode has many questions from Curd Nerds just like you!

Firstly, the question of the week is from John who lives in Denmark.  He asks about the differences between Cheese wax and Paraffin.

Listen to the episode below... (00:18:58)
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Other questions answered during the show are;

  • Sue praises Rachel’s (LGC episode 051)work regarding her house cows.  She shared a little about her own experience with house cows and how they now run courses about how to look after your own cow.  Find out more here; http://www.appinhomestaybb.com.au/
  • Chuck asked what cheese can be made with Flora Danica?
  • Dean shared his unique recipe called Cheddarano!
  • Louise asks if she can remove cheese wax, remove any moulds, then rewax.

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.


Also, don’t forget that you can pick up cheese making kits and supplies from Little Green Workshops.  We stock a large range of cheese making gear and ship to Australia, New Zealand, Canada, the European Union, United Kingdom, and the United States.

lgw-email-header

Until next time Curd Nerds, Keep Calm and Make Cheese!

Little Green Workshops