Little Green Cheese | Cheese Making at Home

During a consultation session, Dan contacted me in 2023 to ask about making cheeses from the medieval period.  This piqued my interest, so I invited him onto the podcast to discuss his interest in reviving extinct UK cheeses and making cheese during medieval re-enactments. ASK A QUESTION FOR THE PODCASTDon't forget that you can leave a voicemail message that I will answer and feature during the show.  Remember that I cannot answer them immediately, so please don't expect an instant reply.  My Speakpipe page for voicemails.  https://www.speakpipe.com/Gavin_WebberSupport the show!If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via PatreonSPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies.  We stock extensive cheese-making kits, ingredients and supplies and ship to Australia and most countries worldwide.Learn how to make your own cheese at home; https://courses.littlegreenworkshops.com.au/p/cheese-making-beginnerUntil next time Curd Nerds, Keep Calm and Make Cheese!Support the show

Links as mentioned during this episode; Episode 92 - Tracey Johnson from Cheeseneeds.com; https://youtu.be/G0kdjT-6fE4Yesterdaze video tutorial; https://youtu.be/galnh1asMPgGuido's Hard Italian Cheese; https://youtu.be/i9sBoJA5kyoWensleydale Cheese tutorial; https://youtu.be/ubmMbZb8VrkAsk the Cheeseman Livestream; https://www.youtube.com/@GavinWebber/liveASK A QUESTION FOR THE PODCASTDon't forget that you can leave a voicemail message that I will answer and feature during the show.  Remember that I cannot answer them immediately, so please don't expect an instant reply.  My Speakpipe page for voicemails.  https://www.speakpipe.com/Gavin_WebberSupport the show!If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via PatreonSPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies.  We stock extensive cheese-making kits, ingredients and supplies and ship to Australia and most countries worldwide. Until next time Curd Nerds, Keep Calm and Make Cheese!Support the show

Links as mentioned during this episode; The Great Cheese Riot https://en.wikipedia.org/wiki/Nottingham_cheese_riotASK A QUESTION FOR THE PODCASTDon't forget that you can leave a voicemail message that I will answer and feature during the show.  Remember that I cannot answer them immediately, so please don't expect an instant reply.  My Speakpipe page for voicemails.  https://www.speakpipe.com/Gavin_WebberSupport the show!If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via PatreonSPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies.  We stock extensive cheese-making kits, ingredients and supplies and ship to Australia and most countries worldwide.  Until next time Curd Nerds, Keep Calm and Make Cheese!Support the show

Thank you to all the curd nerds who left messages and comments for this, the 100th Episode!  I feel humbled by them.Links mentioned during the show;Oldest known book about British Cheese; https://uk.news.yahoo.com/oldest-known-book-british-cheese-154500367.htmlHow to make a cheese fridge; https://www.littlegreencheese.com/2022/08/how-to-make-a-cheese-fridge.htmlGrowing up on a Diary farm in the 1970s; https://youtu.be/DGNGbVwh_kw?si=9TIm2ridNpwPTaRzASK A QUESTION FOR THE PODCASTDon't forget that you can leave a voicemail message that I will answer and feature during the show.  Remember that I cannot answer them immediately, so please don't expect an instant reply.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies.  We stock an extensive range of cheese-making gear and ship to Australia and most countries worldwide.Until next time Curd Nerds, Keep Calm and Make Cheese!Support the show

Today I talk about how Parmigiano Reggiano cheese is now being microchipped to prevent counterfeiting.  I also talk about my experience of being accused by the Grana Padano Consorzio of counterfeiting their cheese.  What a ride!Mentioned on the show are the following linksCease and Desist; https://youtu.be/M_AzMLhPF1Q?si=0pNi_K13yj-dIvlEBig Cheese Apologises; https://youtu.be/7Xy_KkZDiTE?si=xc608jIRhx4g85CORed Windsor; https://youtu.be/2qNQXn1Wg88?si=EBeMacyR80UIcCAzThe latest video tutorial Buffalo Mozzarella; https://youtu.be/P6c7WNYDyVw?si=jLlpe5NmCqw-Z3yWASK A QUESTION FOR THE PODCASTDon'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.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies.  We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!Support the show

Today we talk about some of my favourite Cheesemaking YouTube channels.Mentioned on the show are the following channelshttps://www.youtube.com/@GavinWebberhttps://www.youtube.com/@cheeseneedsdotcomhttps://www.youtube.com/@FromagerUrbainhttps://www.youtube.com/@cheesehistoryhttps://www.youtube.com/@Cheese52https://www.youtube.com/@GiveCheeseaChancehttps://www.youtube.com/@jenniferjomurchASK A QUESTION FOR THE PODCASTDon'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.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies.  We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

Tutu's Artisan Cheese is the only artisanal cheese-making establishment in Bangladesh. Tutu Saadullah personally makes hard and soft cheeses from fresh milk. He follows the traditional European cheese-making process.  It was a pleasure to talk to him today about his cheese-making passion.ASK A QUESTION FOR THE PODCASTDon'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.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies.  We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

Today's guest is part of the duo who run Cavignac & Wilson, artisan cheeses makers from Kampot in Cambodia.  John talks about how he and his partner Chris, started an artisan cheese factory from scratch and all the challenges they had to overcome to produce amazing french style cheeses.  You can find them on Facebook at Cavignac & Wilson.ASK A QUESTION FOR THE PODCASTDon'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.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies.  We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

Patricia is a long-time supporter of the podcast and cheese-making channel and it has been fantastic watching her grow as a cheese maker.  I'm glad I caught up with her for this fascinating interview.ASK A QUESTION FOR THE PODCASTDon'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.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies.  We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

I've known Ruth personally since the start of Kim's cancer treatment and she is a wonderful human being.  And why wouldn't she be, seeing she makes her own cheese and is a professional therapist as well.  You can read more about Ruth's work and sometimes cheesemaking on her blog; https://ruthcohnmft.com/ASK A QUESTION FOR THE PODCASTDon'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.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies.  We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

Jennifer Murch is a homesteader out of Virginia, USA and has two dairy cows with which she makes her cheese.  We talked about all things cheese and dairy including a recent cheese and wine party she threw for her friends and family!You can find Jennifer on her blog at https://jennifermurch.com/and on YouTube; https://www.youtube.com/channel/UCHlQ3m9n7MhM1z-CKnRBX7wASK A QUESTION FOR THE PODCASTDon'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.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies.  We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

 Today I am joined by Tracey Johnson from Cheeseneeds.com.  She is also an admin of the Facebook page Learn to Make Cheese.  A great conversation about cheese making, running a small cheese-making supply business, authoring books, and much much more! ASK A QUESTION FOR THE PODCASTDon'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.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube channel so I can make new and exciting cheeses and cheese-related content, then please help me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese-making kits and supplies.  We stock an extensive range of cheese-making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

About a year ago, Wendy reached out to me to see if I was willing to do a consultation to help her iron out a few issues with her cheesemaking.  Well, this recording is the result.  ASK A QUESTION FOR THE PODCASTDon'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.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

Want to learn a little bit about how cheese was first made?  Well, today I have an interview with Julia from the Cheese History channel where we learn so much cheese history that my head nearly burst with information!You can find Julia and more historical facts about cheese on her channel Cheese History Julia's Instagram; https://www.instagram.com/cheese.history/ASK A QUESTION FOR THE PODCASTDon'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.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

This weeks guest is Debra Allard who is an artisan cheesemaker from the North Coast of New South Wales.  You can find her market stall most weeks by checking out her Facebook page; https://www.facebook.com/dairyandcheeseASK A QUESTION FOR THE PODCASTDon'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.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

Welcome back Curd Nerds.  Today's interview is with Lisa Peterson from the YouTube channel Cheese52.  Lisa makes cheesemaking video tutorials for a wide audience and her cat YumYum features as a regular guest.  You can watch her channel here; https://www.youtube.com/c/Cheese52ASK A QUESTION FOR THE PODCASTDon'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.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

Welcome back, Curd Nerds.  This week's episode is an interview with Chez Fred Fromager Urbain, an avid YouTuber that produces home cheese making video tutorials to cater to French language speakers.  You can find his channel here; https://www.youtube.com/channel/UCNm7h8NEbz_IzQJw0qp88mgASK A QUESTION FOR THE PODCASTDon'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.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

Welcome back, curd nerds.Two weeks in a row, I'm on a roll!  This week I released a couple of video tutorials and taste tests, which I must admit surprised me.  You can watch them on my YouTube Channel. Cheese newsThe votes are in - and it looks like Cheddar is Australia's favourite cheeseThis week's Listener questions are from the following curd nerds;Alan informed me about a source of curd cutters from Steve Benz.  Here is my affiliate link to the Woodwork Junkie.Gail would like to know what is the best starter culture for making CheddarHendrik was trying to locate a source of Lipase in South AfricaKhalid wants to replace rennet with vinegarLeslie was unsure about cutting curdsNellie said thank youPaul wanted to know if you can make sourdough bread at the same time as you are making cheese.ASK A QUESTION FOR THE PODCASTDon'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.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

Welcome back, curd nerds.Starting again after a long break in between audio episodes.  Lots have happened including a major illness in the family and of course a global pandemic, but let's focus on cheese making shall we?  Cheese newsHow to save nearly expired milk by making Paneer.This week's Listener questions are from the following curd nerds;Adam would like some tips on common beginner cheesemaking mistakesMichel thanks me for all the great cheesy contentNellie wants to know if there is a substitute for Propionic ShermaniiPaul wants to make a mother culture and how long to age a cheddarRobert is having issues with air drying his cheeseRodrigo is looking for a cheese wrap alternativeShannon needs to know how to make a simple brine solution.ASK A QUESTION FOR THE PODCASTDon'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.  My Speakpipe page for voicemails.Support the show!If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!

Welcome back, curd nerds. Starting again after a long break in between audio episodes. I have also created a YouTube channel for the podcast which you can find at Little Green Cheese Podcast with Gavin Webber. Anyway, back into the episodes which will be weekly from now onwards. Download podcast episode here Cheese news Family business feeds Australia cheese to save an iconic industry This week's Listener questions are from the following curd nerds; Adam asked if you can add Penicillium Candidum to the salt when salting the cheeseJohn wanted to know if it is okay for the curds to have 1/2" (1.25 cm) of whey on top after coagulation.Miguel would like the link for the cheese drying mats that I used in some of my videos.Ruth wanted to know if you can use aluminium wires on a curd cutter and about early blown cheeses.Sandi wants a cheese fridge but doesn't know how to set it up and how to adjust big batches of milk to smaller wheels, andSoren was interested in adding rum or whiskey to his cheese. 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. My Speakpipe page for voicemails Support the show! If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

Back behind the microphone for another season of podcast episodes, I am looking forward to bringing you some excellent interviews. This one is no exception. Download podcast episode here Today I caught up with Ritic (that's his pen name) and we talked at length about how to make cheese after an Apocalypse scenario. Here is how he pitched the interview to me. "Dear Mr. Webber,I've been a big fan of your youtube channel for a long time now, and I've always found you a great source of information and entertainment. You're a youtube channel that I can listen to before bed, relaxing me enough to sleep while also keeping me interested enough that I don't lose consciousness.I write to you today because I'm an author and I'm doing research for a story. I was hoping that you could help me with some details.The story is a post-apocalyptic one, about a group of individuals trying to build a society. At one point, they will be gaining a few cows as part of a trade with other survivors in exchange for medical supplies. However, they will be getting more milk than their small community can drink or make into butter, and will be faced with the problem of what to do with it. Naturally, my first thought was cheese. And so I thought of you.I was curious about your opinions on what kind of cheese a group could make to preserve their milk, given minimal resources. I was also curious about what things could go wrong for a group of people who have to use a campfire and rudimentary equipment when making whatever cheese(s) you suggest. These people aren't perfect, and even if one of them knows the basics of making cheese, it will be their first attempts. Further, their knowledge comes from information that they read once before the apocalypse; they've never actually made it themselves before now. I don't like writing perfect people, and I find that people who make mistakes and have to struggle through them are far more interesting than people who get it right every time.Any and all information that you might be able to give me would be greatly appreciated. Thank you for your time.Sincerely, Ritic (my pen name) " 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. Support the show! If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

I knew from my cheese research that cheese making originated in the fertile crescent, however, I didn't know that a sample of cheese from ancient time has been found preserved in a tomb.  Not edible of course, but they did find something interesting! Download podcast episode here Cheese news World's oldest cheese found in Egyptian tomb This week's Listener questions are from the following curd nerds; John would like to know if there is such a thing as a pigs milk cheese, Elisha wanted to know if you can mature cheese at room temperature Rod is curious about early civilisation cheeses Christin wants to know if humidity is a factor when maturing cheese in wax or vacuum sealed. 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. Support the show! If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

Well done to Ann-Marie and Carla of Sutton Grange Organic Farm for winning the delicious Producer Award. Download podcast episode here Cheese news Holy Goats herd gives perfect curd This week's Listener questions are from the following curd nerds; Holly helps me with the pronunciation of Oaxaca cheese, Carly wants to know the difference between liquid and tablet rennet, Adam has some ash that he is busting to use on a bloomy rind cheese, Carol wants to know why the raw milk that she boiled is not setting a curd, and Joe would like to use Truffle Oil to flavour his Parmesan but doesn't know when to add it. 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. Support the show! If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

Who would have known that little arachnids can improve the flavour of an otherwise mild cheese?  Introducing Würchwitzer Mite Cheese! Download podcast episode here Cheese news Würchwitzer Mite Cheese - You'll love it almost as much as the critters clinging to the rind This week's Listener questions are from the following curd nerds; Elaine wanted to say hello as she just joined my mailing list, Walt had some issues with what is known as Butyric late blowing caused by a bacteria called Clostridium tyrobutyricum.  For more information on how to prevent this using Lysolac click here.  You can buy Lysolac at this link; https://amzn.to/2v48tsp. Use this dosage chart for how much Lysolac to add to your milk; http://lysolac.com/LYSOLAC_dosage_chart.pdf Adam wanted to know if cheese ages better naturally or vacuum packed, and Randy wants to make a very large cheddar for a wedding cake cheese tower for his wedding. 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. Support the show! If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

It was sad news in this weeks episode for a well-known New Zealand cheesemaker.  Champion Cheesemaker Biddy Fraser-Davies passed away last week, but she leaves a lasting legacy for other artisan cheese makers to follow. Download podcast episode here Cheese news Eketahuna's champion cheesemaker Biddy Fraser-Davies dies This week's Listener questions are from the following curd nerds; Antonia will be getting some ewes milk soon and wanted to know if she needed to modify her cow's milk recipes, Greg was worried about a clear liquid weeping out of his Triple Pepper Jack, Rodrigo wanted to know if I shipped cheese making kits, supplies, and equipment overseas (the answer is yes by the way), Julie is having troubles with a runaway Jarlsberg, Dianne wanted to let me know how much she and her husband Sam enjoyed my podcast, and John was confused by Camembert moulds and how many to use for a given amount of milk. 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. Support the show! If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

Not that far from you is probably an artisan cheesemaker that sells locally made cheeses from local dairy animals and eating local grass.  In this episode, I urge you to reach out to them and see if you can strike up a friendship or two.  Who knows, you just might learn a thing or two! Download podcast episode here Cheese news Say Cheese! Artisan Cheesemaking Grows in Georgia This week's Listener questions are from the following curd nerds; Barnabas would like to know how vacuum packing works.  Check out my video tutorial here; https://youtu.be/w_yweKfW9Gw Jim runs a small creamery in Manitoba, Canada and would like to thank me for my hard work. Spencer says I make the best cheese making tutorials on the Interwebs.  I introduced him to Jobe's Cheese Lab channel on YouTube Ted lives in Moscow, Russia, and wants to know the ratio of cows to goats milk to make a good feta style cheese. 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. Support the show! If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

Did you know that there is a lucrative black market in stolen Parmiggiano Reggiano in Italy?  Neither did I, but there is such an issue.  Listen to the podcast to find out more! Download podcast episode here Cheese news Thieves in Italy targeting precious Parmiggiano Reggiano This week's Listener questions are from the following curd nerds; Carlos wanted to know what cultures to use for specific cheeses and some cheese making suppliers in the US/CA For Cheddar use a Mesophilic culture that contains; Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. Lactis For Swiss cheeses use a Thermophilic culture that contains; Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus with the addition of Propionic Shermanii Cheese making suppliers in US; New England Cheesemaking Supply, Canada; Glengarry Cheesemaking, Phil was unsure when his Raclette was ready, Justine rescued her Colby after forgetting to mill in the salt, and April wanted to know how salty cheese crystals are formed in some cheese aka Calcium Lactate and Tyrosine crystals. 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. Support the show! If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

So Japan's cheesemakers are worried about cheap European cheese imports.  Their government is helping with the development of native lactic acid bacteria aka starter cultures.  I think its a good move on their behalf. Download podcast episode here Cheese news Japan’s cheese makers to get aid amid EU imports This week's Listener questions are from the following curd nerds; Phil is worried about low humidity in his wine fridge that he is using as a cheese cave, Robin has some whey in his vac packed Butterkase, Ahmed reached out to say congratulations on reaching 100,000 subscribers on YouTube, and Dennis wants to learn how to make his cheddar less crumbly and more like his Jarlsberg (hint make Colby). 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. Support the show! If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

Now I like a drink now and again, so I found this news article very interesting.  Turning Whey into Vodka could be a side hobby! Download podcast episode here Cheese news Researchers turning leftover whey from cheese-making into vodka This week's Listener questions are from the following curd nerds; Donna is having trouble increasing the humidity in her wine fridge that she wants to use as a cheese cave, Joseph would like to know where to get ripening boxes for 2-3 lb cheeses, Ricardo is confused that I use pasteurised milk in most of my cheeses when he has been told to use raw milk, and Kathie wants to know if you can halve a cheese recipe from 10 litres to 5 litres. 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. Support the show! If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

It's an outrage, I say!  Real Camembert may become extinct after 2021, after a change in designation laws. Download podcast episode here Cheese news Camembert Without Raw Milk? It’s Treason, Connoisseurs Cry This week's Listener questions are from the following curd nerds; Daniel would like to know if you can buy concave moulds like you see in commercial cheeses, Eden had an accident with her cheese cave and wants to know if her cheese is okay, Ken has been told that his cheddar was overpressed (is there such a thing?), and Lyn wants to know if I have a recipe for Telemea from Bulgaria.  Here is the closest cheese I have to Telemea, Goat's Milk Feta, but you may want to swap the milk to ewes if you can get your hands on it.  Here is another version that is not mine but should work out just as well. 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. Support the show! If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

One markets loss is another one's gain.  That is why there have been Record American Cheddar Exports so far in 2018 Download podcast episode here Cheese news Record American Cheddar Exports are up a staggering 83% from last year This week's Listener questions are from the following curd nerds; Alan needs help with a cracked Tilsit, Tim is getting mould on his Emmentaler every day even though he wipes it off, Chera dropped by to say hello.  You can find Chera and many other thousands of home cheese makers on her facebook group Learn To Make Cheese, and Sebastian would like to know what cheese he can make using Flora Danica and liquid rennet. 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. Support the show! If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

A Cheese Fit for a royal breakfast.  How delightfully British! Download podcast episode here Cheese news A Cheese Fit For a Royal Breakfast This week's Listener questions are from the following curd nerds; Tim wants to know when cheese is touch dry, Janine is interested in making halloumi and would like to understand what salt she can use, Kin is wondering if he can make Blue Cheese using milk powder, Janice just dropped by to say thanks for the halloumi recipe, and David is having trouble with bitter cheese. 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. Support the show! If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

Ants in my cheese?  No, this story is about Ant on cheese as a rind! Download podcast episode here Cheese news Cheesemaker ups the anty and US says yes This week's Listener questions are from the following curd nerds; Shlomo asks if there is a conversion table for cups to millilitres. Francesca would like to know how much salt is just enough for Camembert Rebeka has a tricky issue with a slimy Monterey Jack Vivian is wondering if there is a substitute for Penicillium Candidum when making St Marcellin, and Judy wants to know if red mould is bad on Camembert. 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. Support the show! If you would like to support the podcast and YouTube 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 your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

During my time as a home cheesemaker, I have met many people who have taken the next step to commercial production.  This weeks news item is about such a fellow. Download podcast episode here Cheese news Engineer excels at cheesemaking This week's Listener questions are from the following curd nerds; Geoff has a 30 litre (8 Gallons) pot and wants to know if it is suitable for cheese making Jacqui would like to know if ash coated brie is supposed to taste earthy, Jon has invented a way to make quick mozzarella shreddable without freezing it, Sam would like to say thanks for being an Aussie, and Michelle would like a book recommendation that lists 1lb (450g) cheese recipes.  My recommendation is "Artisan Cheese Making At Home" by Mary Karlin 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. Support the show! If you would like to support the podcast and YouTube 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 your 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. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

Good cheese needs good milk.  One unique dairy on Bruny Island has sourced three rare breeds of cow to assist in making the best cheese possible! Download podcast episode here Cheese news Heritage cows provide unique cheese and beef for niche market in Tasmania This week's Listener questions are from the following curd nerds; Margaret would like to source a compression spring for her cheese press, Robert is confused about there being multiple recipes for the same cheese, Kepp is intrigued by how cheese matures when the air is excluded during vacuum packing, Jonathan wants to try Limburger cheese and is looking forward to a video tutorial, and Tammy would like to know whether she needs to use ripening boxes to maintain humidity during maturation. 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. Support the show! If you would like to support the podcast and YouTube 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 your 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. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

I never thought that I would cry during a podcast episode, but this weeks news story choked me up and got me right in the feels. Download podcast episode here Cheese news Award-winning Woombye Cheese Company legacy held in great stead This week's Listener questions are from the following curd nerds; Amanda is having issues with sticky cheese Glenn has soft spots on his cheese Shawn loves his cheese kit and wanted to say thanks! Dave has made his first cheese using one of my recipes, and Santiago asks why is his Cheddar cheese flat? 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. Support the show! If you would like to support the podcast and YouTube 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 your 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. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

It may sound like a pun, but apparently, Cheese Towers are on the rise!  Yes, couples including my daughter Megan, are opting for Cheese Towers in lieu of wedding cakes.  Who would have thought? Download podcast episode here Cheese news Murrays Cheese in New York City offers Cheese Towers instead of wedding cakes This week's Listener questions are from the following curd nerds; John asks about rennet setting times and we learn about Flocculation, Saul is having issues with sour cheese Henri is making Cheddar that is just too strong and wants to know how to temper it, and Jeri wants to use Pink Himalayan Salt to her cheese! 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. Support the show! If you would like to support the podcast and YouTube 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 your 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. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

The second time is a charm.  Back again after an extended absence due to medical reasons, so I'm hitting the ground running with a full range of topics this week. Download podcast episode here Cheese news Feta, Parmesan, and Prosecco on the hit list for EU labelling laws in Australia Personal news of The Week My YouTube Channel, Cheeseman.tv is rapidly approaching the 100,000 subscriber milestone.  If you haven't already, I ask that you pop over and subscribe so that you keep up to date with my latest cheese making video tutorials. This week's Listener questions are from the following curd nerds; Veronica successfully makes Caerphilly and thanks me for the recipe Phil wants to know how to control the temperature of the milk during the cheese making process Adam would like to know if the temperatures in his basement are conducive to cheese making, and Annette is having trouble closing the gaps in the rind of her cheese when pressing! 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 If you would like to support the podcast and YouTube 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 your 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. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

Back after an extended intermission, I'm back on the podcast bike again. Yay! I've also gone back to the old format with Cheese News and Listener questions via voice mail. Download podcast episode here Cheese news Fonterra resumes pizza cheese production in Oz Cheese of The Week The cheese of the week is Brie, which I will be attempting again soon after a not so recent failure.  I also mentioned that Kim and I are attending the Mould Festival on the 2nd of September here in Melbourne.  You can find more information about it at http://www.mouldcheesefestival.com/about-mould/ This week's Listener questions are from the following curd nerds; Santiago from Hong Kong ask why his cheese all tastes the same Martine from France has an inquiry about a Lipase substitute Elgendy from Belguim ask if I have a recipe for Old Amsterdam cheese, David from the USA would like to know if cheese goes bad 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 If you would like to support the podcast and YouTube 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 your 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. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

During this episode, I reply to a statement that I often get on my YouTube channel that boils down to; is home cheese making worth it financially and does it contain chemicals and it would be quicker to go to the store and buy it? I know what you're thinking, but I replied anyway and broke down the statement into its three parts during this show. 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 Cameron Dziedzic, thanks for your support Cameron.  If you would like to support the podcast and YouTube 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.Until next time Curd Nerds, Keep Calm and Make Cheese!

During this episode, I answer a question from St. Rain who wants to know why Pasta Filata cheese stretches?  They are intrigued that I didn't use citric acid as I did in the quick mozzarella video to get the curd to stretch. OTHER QUESTIONS ANSWERED DURING THE EPISODE Bernard argued that wouldn't it be better to apply weight than to use a spring to press cheese Greg asked why his Paneer wouldn't work when using Buttermilk as the base Peter and Heidi want to know what would happen if they used Thermophilic culture instead of the Mesophilic culture that their recipe stated. 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 Samual Meadows, thanks for your support Sam.  If you would like to support the podcast and YouTube 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.Until next time Curd Nerds, Keep Calm and Make Cheese!  Volume Two will begin in April 2017 (maybe).

During this episode, I answer a voicemail question from Diana who wanted to know how to tell the difference between the various brands of mesophilic starter culture equivalents.  For instance, is MO30 the same as MA11 or Type III Mesophilic? You may be shocked by the answer!  I also go into depth about the various properties of cultures and what to look for when looking for equivalents. OTHER QUESTIONS ANSWERED DURING THE EPISODE Dharma asked if there is a specific way to half or double cheese making recipes and have them turn out successfully? Brian would like to know how strict you need to be with temperature control during maturation of cheddar cheese (or any cheese for that matter), Spencer asked if rennet tablets are just as good as liquid rennet. 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 Ted Roberts, thanks for your support Ted.  If you would like to support the podcast and YouTube 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.Until next time Curd Nerds, Keep Calm and Make Cheese!  Volume Two will begin in April 2017.

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. 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.Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

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. 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.Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

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

In this week’s episode, I answer a question from Phoenix about substituting different types and brands of mesophilic starter cultures. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Tom asks why he has bubbles in his cheese just after pressing Bob has issues with his Jarlsberg and collapsing eyes, Fadion has problems with raw milk and curd set, and John wants to know if you need to use Calcium Chloride after Low Temp, Long Hold Pasteurisation. 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. Until next time Curd Nerds, Keep Calm and Make Cheese!

In this week's episode, I answer questions from David about his Camembert flattening and ripening issues. Download episode here. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Jeff asks how do I get the barrel shape on some of my cheeses, Jesper wants some tips about heating milk and controlling temperature during cheese making, Aaron is intrigued about the difference between Parmesan and Romano cheese, Happy Lee asks what is Rennet and Calcium Chloride and what are they used for in cheese making, Amanda inquires about how to keep lint out of cheese cloth, and Jessie says hello from Richmond, Virginia. 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. Until next time Curd Nerds, Keep Calm and Make Cheese!

In this week's episode, the main topic is about curds not setting, and I then go on to talk about what type of milk is best for cheese making at home. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Jo would like a suggestion as to which quick cheese would be equivalent in flavour to a strong cheddar Amanda asks about using beeswax to coat your cheese Stefan gives me some encouragement Tony asks how long does feta last when marinating in oil, Vanessa would like to know which countries do we ship our cheese making products to? 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. Until next time Curd Nerds, Keep Calm and Make Cheese!

This week's show is full of questions from you the listener! The main questions this week are about Brining times for Parmesan and Cheddar yield from 10 litres (2.6 gals) of milk. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Randy asks how much yield do you get from 10 L of milk when making Cheddar Carl asks if 12 hours is enough brining time for my Parmesan recipe? Amanda asks many questions ;-) mainly about raw cow's milk. Rob asks if you can use an Aluminium post when making cheese. Heidi wants to ask how to rescue a failed Butterkase (butter 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. Until next time Curd Nerds, Keep Calm and Make Cheese!

This week's show is brought to you by curd nerds just like you from all over the world. The main question about raw Goat's milk and how do you use goat's milk with cow's milk recipes was asked by Sherrie in Australia. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Jacquie wants to know if it is a given to use maturation boxes for your cheese Murat asks how to fix rubbery feta, and Zaccary asks where he can find cheese making supplies in Canada. 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. Until next time Curd Nerds, Keep Calm and Make Cheese!

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