LGC 042 – Ripening Process Classifications

Little Green Cheese | Cheese Making at Home

English - September 14, 2015 06:30 - 22 minutes - 15.2 MB - ★★★★★ - 31 ratings
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Previous Episode: LGC 041 – Cheese Classifications

Next Episode: LGC 043 – Herbs and Spices in Cheese

Did you know that there are ways to ripen your cheese depending on the type of cheese you make? During this episode, I cover the four main ripening process classifications and describe them in detail.

They are;

Bloomy-rind & interior mould-ripened cheeseWashed rind cheeseNatural rind cheeseWaxed rind cheese

Cheese news centres on the global oversupply of dairy products and the Cricketer Farm in the UK.

Q&A this week is about;

Saganaki cheeseMaturing CaerphillyIssues Ripening Camembert

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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!

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