LGC 017 – Air Drying and Turning Cheese
Little Green Cheese | Cheese Making at Home
English - December 17, 2013 01:42 - 28 minutes - 13.1 MB - ★★★★★ - 31 ratingsFood Arts Leisure Hobbies cheese cheesemaking cheese-making gavin webber Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
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 cheesemakers 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/
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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!