LGC 041 – Cheese Classifications
Little Green Cheese | Cheese Making at Home
English - September 07, 2015 06:30 - 22 minutes - 15.5 MB - ★★★★★ - 31 ratingsFood Arts Leisure Hobbies cheese cheesemaking cheese-making gavin webber Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Today I step through the six different cheese classifications. I sourced this information from the very good cheesemaking resource titled The Cheesemaker’s Manual – Margaret Peters-Morris. It’s more technical than I usually read for home cheesemaking but it has many hard-to-find recipes within its pages.
The cheese classifications that I step through are;
Fresh unripened cheeseRennet coagulated fresh cheeseSoft ripened cheeseSemi-hard washed cheeseHard cheese, andWhey cheese.You can watch how I make whey ricotta in this video tutorial.
The cheese news is about FireFly Farm converting to renewable energy to power their cheese making operations. Dear to my heart as I am the proud owner of a 2.8 kilowatt solar PV systems, so you could say that my cheese making is also powered by renewable energy!
The Q&A is about curd temperature during making Caerphilly, Pot types, and issues making 30-minute Mozzarella.
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Until next time Curd Nerds, Keep Calm and Make Cheese!