Little Green Cheese | Cheese Making at Hom‪e‬ Gavin Webber

Welcome back, curd nerds. Starting again after a long break in between audio episodes. I have also created a YouTube channel for the podcast which you can find at Little Green Cheese Podcast with Gavin Webber. Anyway, back into the episodes which will be weekly from now onwards.















Download podcast episode here







Cheese news







Family business feeds Australia cheese to save an iconic industry







This week's Listener questions are from the following curd nerds;







* Adam asked if you can add Penicillium Candidum to the salt when salting the cheese* John wanted to know if it is okay for the curds to have 1/2" (1.25 cm) of whey on top after coagulation.* Miguel would like the link for the cheese drying mats that I used in some of my videos.* Ruth wanted to know if you can use aluminium wires on a curd cutter and about early blown cheeses.* Sandi wants a cheese fridge but doesn't know how to set it up and how to adjust big batches of milk to smaller wheels, and* Soren was interested in adding rum or whiskey to his 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.







My Speakpipe page for voicemails







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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Back behind the microphone for another season of podcast episodes, I am looking forward to bringing you some excellent interviews. This one is no exception.















Download podcast episode here







Today I caught up with Ritic (that's his pen name) and we talked at length about how to make cheese after an Apocalypse scenario.







Here is how he pitched the interview to me.







"Dear Mr. Webber,I've been a big fan of your youtube channel for a long time now, and I've always found you a great source of information and entertainment. You're a youtube channel that I can listen to before bed, relaxing me enough to sleep while also keeping me interested enough that I don't lose consciousness.I write to you today because I'm an author and I'm doing research for a story. I was hoping that you could help me with some details.The story is a post-apocalyptic one, about a group of individuals trying to build a society. At one point, they will be gaining a few cows as part of a trade with other survivors in exchange for medical supplies. However, they will be getting more milk than their small community can drink or make into butter, and will be faced with the problem of what to do with it. Naturally, my first thought was cheese. And so I thought of you.I was curious about your opinions on what kind of cheese a group could make to preserve their milk, given minimal resources. I was also curious about what things could go wrong for a group of people who have to use a campfire and rudimentary equipment when making whatever cheese(s) you suggest. These people aren't perfect, and even if one of them knows the basics of making cheese, it will be their first attempts. Further, their knowledge comes from information that they read once before the apocalypse; they've never actually made it themselves before now. I don't like writing perfect people, and I find that people who make mistakes and have to struggle through them are far more interesting than people who get it right every time.Any and all information that you might be able to give me would be greatly appreciated. Thank you for your time.Sincerely, Ritic (my pen name) "







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!














LIKE WHAT YOU'VE READ OR HEARD?

I knew from my cheese research that cheese making originated in the fertile crescent, however, I didn't know that a sample of cheese from ancient time has been found preserved in a tomb.  Not edible of course, but they did find something interesting!







Download podcast episode here

Cheese news

World's oldest cheese found in Egyptian tomb



This week's Listener questions are from the following curd nerds;



* John would like to know if there is such a thing as a pigs milk cheese,

* Elisha wanted to know if you can mature cheese at room temperature

* Rod is curious about early civilisation cheeses

* Christin wants to know if humidity is a factor when maturing cheese in wax or vacuum sealed.



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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Well done to Ann-Marie and Carla of Sutton Grange Organic Farm for winning the delicious Producer Award.







Download podcast episode here

Cheese news

Holy Goats herd gives perfect curd



This week's Listener questions are from the following curd nerds;



* Holly helps me with the pronunciation of Oaxaca cheese,

* Carly wants to know the difference between liquid and tablet rennet,

* Adam has some ash that he is busting to use on a bloomy rind cheese,

* Carol wants to know why the raw milk that she boiled is not setting a curd, and

* Joe would like to use Truffle Oil to flavour his Parmesan but doesn't know when to add it.



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!










LIKE WHAT YOU'VE READ OR HEARD?

Who would have known that little arachnids can improve the flavour of an otherwise mild cheese?  Introducing Würchwitzer Mite Cheese!







Download podcast episode here

Cheese news

Würchwitzer Mite Cheese - You'll love it almost as much as the critters clinging to the rind



This week's Listener questions are from the following curd nerds;



* Elaine wanted to say hello as she just joined my mailing list,

* Walt had some issues with what is known as Butyric late blowing caused by a bacteria called Clostridium tyrobutyricum.  For more information on how to prevent this using Lysolac click here.  You can buy Lysolac at this link; https://amzn.to/2v48tsp. Use this dosage chart for how much Lysolac to add to your milk; http://lysolac.com/LYSOLAC_dosage_chart.pdf

* Adam wanted to know if cheese ages better naturally or vacuum packed, and

* Randy wants to make a very large cheddar for a wedding cake cheese tower for his wedding.



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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It was sad news in this weeks episode for a well-known New Zealand cheesemaker.  Champion Cheesemaker Biddy Fraser-Davies passed away last week, but she leaves a lasting legacy for other artisan cheese makers to follow.







Download podcast episode here

Cheese news

Eketahuna's champion cheesemaker Biddy Fraser-Davies dies



This week's Listener questions are from the following curd nerds;



* Antonia will be getting some ewes milk soon and wanted to know if she needed to modify her cow's milk recipes,

* Greg was worried about a clear liquid weeping out of his Triple Pepper Jack,

* Rodrigo wanted to know if I shipped cheese making kits, supplies, and equipment overseas (the answer is yes by the way),

* Julie is having troubles with a runaway Jarlsberg,

* Dianne wanted to let me know how much she and her husband Sam enjoyed my podcast, and

* John was confused by Camembert moulds and how many to use for a given amount of 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 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!










LIKE WHAT YOU'VE READ OR HEARD?