Little Green Cheese | Cheese Making at Home
104 episodes - English - Latest episode: 6 months ago - ★★★★★ - 31 ratingsCheese making at home with Gavin Webber
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Episodes
LGC 053 – Cheese Wax
September 21, 2016 07:26 - 18 minutes - 8.73 MBThis 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...
LGC 052 – Interview with Brendan Heffernan NSW
August 22, 2016 12:31 - 32 minutes - 14.8 MBDuring this episode, I talk to Brendan Heffernan, a fellow home cheesemaker who I met on the Curds n Whey Downunder Facebook group. We have a great chat about how he got started and some of the interesting challenges he faced on his curd nerd journey. It was a lot of fun and a pleasure to talk to Brendan. You can find Brendan chatting to the rest of us curd nerds on the Curds n Whey Downunder Facebook group! ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail mess...
LGC 051 – Interview with Rashel Harris Texas USA
August 15, 2016 08:13 - 36 minutes - 16.9 MBThis week, I talk to Rashel Harris from Texas, USA. She has been cheese-making for over six years using the milk from her own Jersey cow and has made many different kinds of cheese over the years. In fact, it was Rashel's 10 part YouTube series that I used to better understand how to cloth band a cheddar! How lucky was I when she reached out to me whereby I asked her on the show? SOME OF OUR FAVOURITE CHEESEMAKING BOOKS The Art of Natural Cheesemaking by David Asher 200 Easy Homemade ...
LGC 050 – Getting Help For Home Cheesemakers
August 10, 2016 07:46 - 24 minutes - 11 MBThis week's episode is all about finding help for your cheese-making problems. From Facebook to Forums, this episode is a guide on where you can get help. Cheesemaking help resources mentioned in the show; FACEBOOK Learn to make Cheese Curds ‘n’ Whey Downunder FORUMS cheeseforum.org YOUTUBE Cheeseman.tv WEBSITES Little Green Cheese Curd Nerd Artisan Cheesemaking at Home Much to do about Cheese I ALSO ANSWER QUESTIONS FROM; Cheryl about the type of milk I use A thank you from ...
LGC 049 – Goat’s Milk
August 01, 2016 13:08 - 17 minutes - 12 MBWell, great news. The cheese-making podcast is back. I've managed to rearrange my priorities to put the podcast near the top of the pile again! Today's episode is about making cheese with goat's milk and what other techniques you may need to use if using it in lieu of a cheese-making recipe that stipulates cow's milk. I also talk about the different properties of cow, goat, and sheep milk. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answ...
LGC 048 – Ask The Cheeseman
February 08, 2016 11:53 - 41 minutes - 28.5 MBThis episode was taken from a livestream Ask the Cheese Maker show, which was broadcast on YouTube. Don't forget that you can find all my live shows and video tutorials at youtube.com/GavinWebber. I will be recording one Ask the Cheese Maker session each month and repackaging them for the podcast. I am also going to record a regular formatted podcast episode on the alternate fortnight, so you will still get at least two episodes a month. ASK A QUESTION FOR THE PODCAST Don’t forget that y...
LGC 048 – Ask The Cheese Maker
February 08, 2016 11:53 - 41 minutes - 38.4 MBThis episode was taken from a live Ask the Cheese Maker show, which was broadcast on YouTube. Don't forget that you can find all my live shows and video tutorials at youtube.com/GavinWebber. I will be recording one Ask the Cheese Maker session each month and repackaging them for the podcast. I am also going to record a regular formated podcast episode on the alternate fortnight, so you will still get at least two episodes a month. As mentioned in the episode, if you live in Australia or N...
LGC 047 – Is Cheese Addictive? Yes It Is!
November 04, 2015 10:43 - 34 minutes - 23.4 MBToday I’m going to answer the question that is on everyone’s mind. Is cheese addictive? Well it just so happens that it is indeed addictive due to the casomorphins that are formed when we break down the casein in cheese within our stomachs. Great news for all us curd nerds because now we have an excuse for our addiction! You can read the full article here. Community announcements this week are from Sally and Ian. Sally asks if anyone knows where she can pick up an electric milk separ...
LGC 046 – Acid Coagulated Cheese
October 14, 2015 04:57 - 33 minutes - 23.3 MBIn today’s episode I talk about the subtle differences between the main acid coagulated cheese that should be a staple in the home cheesemakers repertoire; Paneer, Whey Ricotta, Whole milk Ricotta, and Ricotta Salata. Cheese news is about a Listeria infected cheese recall from Whole Foods, and what the signs of infection are. This week’s questions are: Charlotte from South Africa: Why don’t I use pH measurements in my recipes? Taryn from Australia: What type of starter culture should I u...
LGC 045 – Cutting and Cooking Curd
October 05, 2015 11:11 - 21 minutes - 14.7 MBDuring the show, I talk about the importance of cutting your curd a consistent size and the effect of cooking the curd has on your final cheese. It's a follow-up to an email I received from a customer who was having problems when draining their curd. She was making Feta at the time and wasn't aware of the importance of curd size and stirring to expel some of the whey before draining. Mind you, she did end up with a very nice Ricotta ;-). Today’s Q&A is about the following topics; Shell...
LGC 044 – Waxing Cheese
September 28, 2015 06:30 - 25 minutes - 17.4 MBWaxing cheese is fairly straightforward, but Timothy asks what type of cheese can you wax. I step through the various cheese that I wax and why, and the process I go about waxing them. You can check out my method of waxing cheese in this video tutorial. The cheese news is about those naughty cheesemaking criminals in Russia. Today’s Q&A is about the following topics; John asks about vacuum packing equipment for cheesemaking. Emiliano asks if you can use PVC pipe as a cheese hoop. Shir...
LGC 043 – Herbs and Spices in Cheese
September 21, 2015 06:30 - 25 minutes - 17.5 MBPrompted by a voicemail from Wayne, I talk about how to add herbs and spices in cheese. From chilli, sage, red and green peppercorns, to cumin and caraway seeds, you can add a lot of variety to your cheese above and beyond the traditional recipes. Today we cover for following questions; Denis asks about thermostats and whether you can use them for cooling and heating. Brian asks how much salt to add to the Farmhouse Cheddar recipe. Richard thanks me for providing all the free cheesemaki...
LGC 042 – Ripening Process Classifications
September 14, 2015 06:30 - 22 minutes - 15.2 MBDid 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 cheese Washed rind cheese Natural rind cheese Waxed 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 cheese Maturing Caerphilly Issues Ripening ...
LGC 041 – Cheese Classifications
September 07, 2015 06:30 - 22 minutes - 15.5 MBToday 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 cheese Rennet coagulated fresh cheese Soft ripened cheese Semi-hard washed cheese Hard cheese, and Whey cheese. ...
LGC 040 – Interview with Colin Giddy from New Zealand
March 16, 2015 02:02 - 33 minutes - 23.3 MBColin Giddy is a home cheesemaker from Morrinsville, New Zealand. He describes his inspiration for making cheese, how he has made many different types of cheese, and some of the challenges that he has encountered along the way. Here is a little bit about him in his own words; “A Little History of Us Linda and I started making cheese after watching a program called Country Calendar on TV. A Lady called Biddy Fraser-Davies was showing us how she makes cheese everyday from just a couple of j...
LGC 039 – Interview with Darren Aldridge
March 09, 2015 00:01 - 30 minutes - 21.3 MBThis week I have an interview with home cheese enthusiast, Darren Aldridge from Box Hill in Melbourne. He has been making cheese since 2013 and has a few different types under his belt. 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 s...
LGC 038 – Raw Milk Cheese
February 21, 2015 19:53 - 32 minutes - 22.6 MBThe food standards are changing here in Australia, and commercial cheese makers will be able to make a wider range of raw milk cheese. I play an interview with Tom Ross from the Tasmanian Institute of Agriculture who explains the changes to the regulations. You can read the original article here; http://www.abc.net.au/news/2015-02-03/raw-milk-cheese-regulation-changes/6066280 I also talk about two new cheese making products that I have developed namely a DVD and an External Cheese Fridge ...
LGC 037 – 7 Mistakes Everyone Makes With Cheese
February 09, 2015 03:01 - 34 minutes - 23.5 MBDuring the show I talk about 7 mistakes everyone makes with cheese, and article in Business Insider Australia which I expanded upon. I believe that my version is much better. You can find the orginal article here; http://www.businessinsider.com.au/storing-and-serving-cheese-2015-2 I also promote the Canadian Amateur Cheesemaking Competition coordinated by Ian Treuer from www.muchtodoaboutcheese.com. Here are the details; COMPETITION IN WORKS FOR AMATEUR CHEESEMAKERS The cheese lovers wh...
LGC 036 – Welcome Back!
January 19, 2015 02:19 - 37 minutes - 26.1 MBWelcome back to Season 2 of the Little Green Cheese Podcast. I hope you had a great holiday break and are ready for another season of podcast episodes about cheese making at home. During this episode, I talk about what I was doing over the summer break, which included making zero cheese due to the heat here Down Under, but I did manage to build an eCommerce store that now sells cheese making kits, supplies, and equipment for Australian customers. You can find it at www.littlegreenworkshops...
LGC 035 – Cheese Fridge Update and New Cheese Making Kits
November 10, 2014 01:32 - 24 minutes - 16.7 MBA choc-o-block episode for you this time around. I talk about how my cheese fridge is holding up after about a year of use, and how I have found the stability of the temperature and the relative humidity. I also introduce my new line of Cheese Making Kits, equipment, and ingredients that I have on www.littlegreenworkshops.com.au. This is the main reason that I have not been podcasting very much over the last month. My apologies, but it takes a lot of man-hours to develop and create an e-...
LGC 034 – Coagulation
October 12, 2014 21:53 - 31 minutes - 21.6 MBDid you know that there are three types of coagulation in the cheesemaking process? Well let me enlighten you in the episode that covers the basics of coagulation and tips for getting your curd to set just right. This weeks news is a cheese-making resource that I recently stumbled upon. ChannelCheese.tv is a television show that airs on TVS44 in Sydney. Hosted by Alison Brien, the show travels around the world to look at different artisan cheesemakers and how they make traditional and no...
LGC 033 – Mozzarella Feedback
September 29, 2014 00:20 - 31 minutes - 21.5 MBThis week I have a special guest, my daughter Amy who talks about her experience during my very first Mozzarella workshop many years ago. I also answer questions about waxing, humidity, moulds, aging of camembert, and leaf-wrapped cheese. Also, a call out to Ian Treuer who’s cheese-making blog “Much to do About Cheese” is quickly becoming a knowledge base for the home cheesemaker. I also announce that the second edition of Keep Calm and Make Cheese has been published and is now available a...
LGC 032 – Cheese Body Defects
September 15, 2014 03:39 - 36 minutes - 25 MBThis week's topics are Cheese body defects such as mechanical holes, dryness, or too much moisture in your cheese. I offer solutions on how to remedy these common issues. The news comes from Madison, Wisconsin, USA. One artisan cheesemaker has decided to stop the production of one of his raw milk cheeses due to unclear FDA regulations. You can read the transcript at this link; http://www.channel3000.com/news/cheese-production-suspended-over-fda-regulation-concerns/27647370 Listener ques...
LGC 031 – What Non Curd Nerds Think About Little Green Cheese
September 01, 2014 02:57 - 30 minutes - 21.1 MBThis weeks feature is a review of the podcast that appeared in episode 90 of the Reaction Podcast by a couple of non curd nerds! Just be forewarned that there is swearing during that 5 minute segment, but if you can handle it, then it is well worth a listen just for the laughs. The news clip is from ABC Rural News and is about Lyndall Dykes who is the owner of The Cheesemaking Workshop. She teaches mainly around the north coast of NSW. Listener questions this week are about the target te...
LGC 030 – Recipe Tips
August 18, 2014 02:01 - 29 minutes - 20.3 MBDuring the show I talk about the importance of sticking to the recipe. Please forgive me if I sound a little harsh, but it is very important to not vary too much from the recipe. Otherwise, how are you going to repeat that amazing taste four months down the track especially if you deviated too much and didn’t record your changes? This weeks new is from Tasmania. Ian Fowler comes from a very long line of cheesemakers and is making cheddar style cheeses in the Bay of Fires on the east coas...
LGC 029 – Rennet and Lipase
August 04, 2014 02:39 - 31 minutes - 14.3 MBSSo where do rennet and lipase come from and how are they sourced? I think you may be surprised at the answer. During this episode, I cover the types of rennet and lipase, and how they are manufactured for cheese making. Yes, before you ask, there is a vegetarian option for both enzymes! 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 ...
LGC 028 – Salts Function in Cheese Making
July 21, 2014 01:59 - 33 minutes - 15.3 MBSalts function in cheese making is this weeks topic. I also talk about types of salt and what is the best to use in cheese making at home. This week’s news feature is from ABC Radio National titled “The push to use raw milk in cheese production”. It is an audio clip that features Will Studd of Cheese Slices fame talking about the benefits of raw milk cheese. The rest of the clip can be found here; http://www.abc.net.au/radionational/programs/bushtelegraph/raw-milk-cheese/5601944 Listene...
LGC 027 – Kosher Cheese with Dovid Wheeler
July 14, 2014 00:00 - 32 minutes - 15.1 MBToday we learn about Kosher cheese from Dovid Wheeler in Israel. I first started corresponding with Dovid about a year or so ago, and he sent through the Tzafatit recipe that I posted back in January this year. During the episode, Dovid describes the cheeses that he makes at home, successes, challenges, and some issues that he has had with the milk that he sources. If you want more information about Kosher cheese making, the great news is that Dovid blogs over at Koshercurds.com where you...
LGC 026 – Cheese Yield
July 07, 2014 02:30 - 26 minutes - 12.1 MBDuring today’s show, we talk about milk to cheese yield. Listener questions covered were about the fat content in cheese, cheese fridges, using blue cheese as a starter for new blue cheese, seepage during aging, and mixing non-homogenised milk before making cheese. Links mentioned during the show; Milk to Cheese Yield The fat content of popular cheeses I also mention a new eBook by Liz Beavis who was my guest on LGC podcast episode 2. Her book is called “Our Experience with House Cows...
LGC 025 – Pasteurization
June 23, 2014 02:58 - 35 minutes - 16.2 MBSomething I haven’t talked about on the podcast before has been pasteurization of milk, so this week I broach this subject in depth. I step through the main reasons for pasteurization, how to pasteurize milk at home using the home pasteurization method, and the three main commercial methods for heat treating milk for consumption. If you want to learn about ultra-pasteurization and ultra heat treatment and these treatments effect upon milk for home cheesemaking, then this episode is for you...
LGC 024 – Cheese Tasting Notes
June 09, 2014 02:32 - 24 minutes - 11.3 MBWelcome back curd nerds! I recently had a birthday party, and we purchased quite a few samples of cheese for our cheese board. I talk about some of the varieties; which were good and which were passable. It is an episode about my cheese tasting notes. The news segment was an article from Hospitality Magazine Australia titled Specialty cheese venues on the rise. It is pleasing to hear that we are now starting to get some well stocked cheesemonger here down under. The links mentioned dur...
LGC 023 – Life On a Dairy Farm 1970s
May 26, 2014 03:26 - 26 minutes - 12.1 MBA bit of a deviation from the normal format. I took the opportunity to capture a bit of history and interviewed my father, John Webber. It is about life on a dairy farm 1970s. He used to run a dairy farm in the 1970s, so I thought it would be great to ask him a few questions about dairy operations and how he processed the raw milk. Join me in listening to his insight into running a small dairy with about 150 head of milking cows. ASK A QUESTION FOR THE PODCAST Don’t forget that you can ...
LGC 022 – Mozzarella Hits Mainstream TV
May 12, 2014 03:07 - 31 minutes - 14.3 MBA cracker of a show this week. I talk about the recent event where mozzarella hits mainstream TV in the show My Kitchen Rules, which has big ratings here in Australia. I then go on to talk about how I make mozzarella, which is a bit easier than the method featured on telly. We have listener questions via SpeakPipe from three keen listeners about UHT milk, thermostat settings, and how much culture to add to the milk at the start. We also have heaps of email questions which I manage to ge...
LGC 021 – Making and Maintaining Brine
February 04, 2014 01:08 - 21 minutes - 9.89 MBThis weeks episode focuses on making and maintaining your brine, which is an essential step in making some hard cheeses. I have even seen brine used to salt Camembert. The good news is that you do not have to throw away your brine each time you make cheese. You can simply clean it and rebuild the brine before you use it again. Just note that the table above is at standard conditions of 15.6°C/60°F and only goes up to 26% as then fully saturated. Any additional salt will not dissolve. L...
LGC 020 – Maturing Your Cheese
January 20, 2014 03:07 - 31 minutes - 14.6 MBThis episode is all about maturing your cheese. How to do it, what to mature it in, when to wax and when to vacuum pack, and how to keep the humidity high. Also just a minor correction. When I mention external thermometer, I really meant to say thermostat. The news is from the New York times and is about a lovely train trip in the Swiss Alps. Here is the link; http://intransit.blogs.nytimes.com/2014/01/07/making-tracks-for-cheese/ The listener questions cover acquiring basic ingredient...
LGC 019 – Cheese Making Goals for 2014
January 05, 2014 12:36 - 23 minutes - 10.8 MBStarting the year off with a bang by listing my three cheese making goals for 2014. The goals are as follows; Perfect at least two mould ripened cheeses in 2014 Teach a new cheesemaking course other than Ricotta/Mozzarella Make bigger wheels of cheese Cheese making news this episode is about “Chinese start saying Cheese!”, sourced from the Sydney Morning Herald: http://www.smh.com.au/business/chinese-starting-to-say-cheese-20130329-2gz3q.html Listener questions range from pressing with...
LGC 018 – A Chat with Ian Treuer
December 29, 2013 03:24 - 42 minutes - 19.4 MBToday I had the pleasure of talking to an experienced home cheesemaker, Ian Treuer. He lives in Edmonton, Alberta Canada. Ian has a successful cheesemaking blog called Much To Do About Cheese, and it what I really like about it is that he documents not only his excellent successes, but he also shows everyone what can and does go wrong. Just brilliant. During the podcast we mentioned a few links that I said I would list in the show notes; Ian’s Little Squirrel cheese, The link to the “I...
LGC 017 – Air Drying and Turning Cheese
December 17, 2013 01:42 - 28 minutes - 13.1 MBDuring 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...
LGC 016 – Fifteen Uses for Whey
November 26, 2013 17:00 - 22 minutes - 10.5 MBDuring this episode, I describe fifteen uses for whey that you may be wondering what to do with after cheese making. One of the uses I mentioned was to make whey ricotta; http://youtu.be/1fdYZ8T45JE The cheese of the episode is Halloumi, which I have created a video tutorial and recipe for; https://www.littlegreencheese.com/2013/10/how-to-make-halloumi.html Cheese news is about making biogas from waste whey by GreenWhey Energy Co in Wisconsin USA. A brilliant form of renewable energy whic...
LGC 015 – My Favourite Soft Cheese
November 06, 2013 02:16 - 29 minutes - 13.5 MBThis episode is all about my favourite soft cheese, and how simple they are to make. I step through the process of making your first few soft kinds of cheese, and what type of milk you should use. Remember that I have many free soft cheese recipes right here on the Little Green Cheese blog, as well as more comprehensive descriptions and methodologies within my eBook, “Keep Calm and Make Cheese“. Cheese news is about Stilton and some naming issues (http://www.dailymail.co.uk/news/article-24...
LGC 014 – Mark Brown at Purple Pear Farm
October 10, 2013 00:30 - 26 minutes - 12.2 MBOur guest this episode is Mark Brown from Purple Pear Farm at Maitland, NSW Australia. He makes cheese on their organic 14-acre farm to feed the WWOOFers (Willing Workers on Organic Farms) who regularly visit and work on the property. We chatted about where he sources his milk, what cheeses he makes each week, and what he does with it. He also goes on to talk about his successes and challenges regarding home cheese making over the years. More information about Mark and his wife Kate and a...
LGC 013 – Interview with Nigel Laubsch
October 03, 2013 00:59 - 27 minutes - 12.5 MBHey curd nerds, ready for another great episode? Our guest this week is Nigel Laubsch from Perth in Western Australia. Nigel makes his own cheese at home, and also talks us through his process of making Chorizo sausage! Listener questions include information about the types of whey that you can make whey ricotta with, determining starter culture types from different suppliers, and selling or bartering with goats milk. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voice...
LGC 012 – Interview with Debra Allard
September 24, 2013 01:35 - 43 minutes - 19.8 MBMy guest on the show this week is Debra Allard from Burringbar, New South Wales. She is a keen cheese maker, once started a cheese making business, but now teaches cheesemaking classes in her area. You can find Debra and all her cheesy exploits on her Facebook page “Cheeses Loves You“. Don’t forget to “Like” the page whilst you are there! https://www.facebook.com/CheeseMakingClasses It was a wonderful conversation, and I hope to have Debra back on the show in the near future. ASK A QUES...
LGC 011 – Interview with Sue Roberts
September 17, 2013 01:42 - 28 minutes - 13.1 MBOur guest this episode is Sue Roberts from Flowerdale in Northwest Tasmania. Sue has made over 20 different cheeses at home, and writes at http://thepreservingpatch.blogspot.com.au. It is a great blog and Sue has so much to share about her cheese and massive vegetable garden. We also have lots of listener questions and comments during the show including a follow up from Jean Michele in Nice who gives us the lowdown about the cheese he made with micro-filtered milk! A great show which I k...
LGC 010 – Interview with Carole Castles
September 04, 2013 01:52 - 29 minutes - 13.6 MBA great interview with a passionate home cheesemaker who lives in NSW, Australia. Carole Castles has made over 150 kinds of cheese from the milk produced by her two very own Jersey Cows. We have a great chat about how she began her cheese obsession and the methods she uses to make some of her favourite cheese. We also touch on how she gets the best milk from her two girls and what she does with the excess if there is just too much. It was a lovely conversation that probably could have go...
LGC 009 – The Best Milk for Cheese Making
August 27, 2013 02:24 - 21 minutes - 9.82 MBToday I talk all about milk, how it is processed, and its composition. I also cover off the best milk for cheese making, and what types of milk that you should avoid. The episode also includes a news item about Bruny Island Cheese Co which you can find at this link; http://www.foodmag.com.au/news/bruny-island-cheese-co-named-business-of-the-year. You may have seen this company featured on the TV show Gourmet Farmer that screens on SBS here in Australia. Listener questions range from hom...
LGC 008 – Interview with Sharon Bailey
July 31, 2013 02:21 - 22 minutes - 10.3 MBMy guest this week is Sharon Bailey from South Australia. She is up to her 39th cheese made right in her very own kitchen, so we catch up and have a great chat about all things cheese! The listener questions are about PVA coatings, cutting cheese before maturity, and the difference between full cream and non-homogenised 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...
LGC 007 – Starter Cultures
July 22, 2013 02:20 - 22 minutes - 10.4 MBThis episode is all about starter cultures. There are two main types, Mesophilic and Thermophilic. But did you know that there are many different properties to these cultures? I attempt to explain these properties during the show. For more information, you can check more information at http://www.artisancheesemakingathome.com/pdfs/cultures.pdf The cheese news for this episode is titled Cheese business saves dairy. Kudos to Julian and Dianne Benson for saving their dairy farm during har...
LGC 006 – 10 Tips For Successful Cheese Making
June 25, 2013 02:47 - 23 minutes - 10.6 MBIn this episode of the podcast, I give 10 tips for successful cheese making at home. The news feature this week can be found at The Globe and Mail http://tinyurl.com/ktn7mut. It features Adam Blanchard who is Newfoundlands only Artisan cheesemaker. A man after my own heart. This week’s listener questions include ageing temperatures, liquid under cheese wax, and making a mild blue cheese by introducing a little bit of commercial cheese into your milk. ASK A QUESTION FOR THE PODCAST Don’...
LGC 005 – Interview with David Dawson
May 31, 2013 21:26 - 43 minutes - 20.2 MBThis week’s episode includes a great interview with my friend David Dawson who lives in Manitoba, Canada. We had a great chat about cheesemaking in general, including his many wonderful kinds of cheese and where he stores them. During the interview, David mentioned that he got the confidence to make cheese after watching my cheese making tutorials on YouTube. You can find them all here; http://www.youtube.com/user/greeningofgavin The news feature is about a raid on Moo View Dairy Farm in S...