LGC060 – Where Can I Mature My Cheese?

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 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!

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