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 cheeseJohn 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, andSoren 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! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

Little Green Cheese | Cheese Making at Home

LGC084 – Artisan Cheese goes Online During COVID

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 have read and agreed to your Privacy Policy.

LGC083 – How to Make Cheese After the Apocalypse!

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! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

LGC082 – Ancient Egyptian Cheese Discovered

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? I have read and agreed to your Privacy Policy.

LGC081 – Holy Goat Cheese Wins Major Award

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! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

LGC080 – Würchwitzer Mite Cheese

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? I have read and agreed to your Privacy Policy.

LGC079 – Champion Cheesemaker Biddy Fraser-Davies Dies

Not that far from you is probably an artisan cheesemaker that sells locally made cheeses from local dairy animals and eating local grass.  In this episode, I urge you to reach out to them and see if you can strike up a friendship or two.  Who knows, you just might learn a thing or two! Download podcast episode here Cheese news Say Cheese! Artisan Cheesemaking Grows in Georgia This week's Listener questions are from the following curd nerds; Barnabas would like to know how vacuum packing works.  Check out my video tutorial here; https://youtu.be/w_yweKfW9Gw Jim runs a small creamery in Manitoba, Canada and would like to thank me for my hard work. Spencer says I make the best cheese making tutorials on the Interwebs.  I introduced him to Jobe's Cheese Lab channel on YouTube Ted lives in Moscow, Russia, and wants to know the ratio of cows to goats milk to make a good feta style 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! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

LGC078 – Local Creameries

Did you know that there is a lucrative black market in stolen Parmiggiano Reggiano in Italy?  Neither did I, but there is such an issue.  Listen to the podcast to find out more! Download podcast episode here Cheese news Thieves in Italy targeting precious Parmiggiano Reggiano This week's Listener questions are from the following curd nerds; Carlos wanted to know what cultures to use for specific cheeses and some cheese making suppliers in the US/CA For Cheddar use a Mesophilic culture that contains; Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. Lactis For Swiss cheeses use a Thermophilic culture that contains; Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus with the addition of Propionic Shermanii Cheese making suppliers in US; New England Cheesemaking Supply, Canada; Glengarry Cheesemaking, Phil was unsure when his Raclette was ready, Justine rescued her Colby after forgetting to mill in the salt, and April wanted to know how salty cheese crystals are formed in some cheese aka Calcium Lactate and Tyrosine crystals. 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 have read and agreed to your Privacy Policy.

LGC077 – Cheese Thieves in Italy

So Japan's cheesemakers are worried about cheap European cheese imports.  Their government is helping with the development of native lactic acid bacteria aka starter cultures.  I think its a good move on their behalf. Download podcast episode here Cheese news Japan’s cheese makers to get aid amid EU imports This week's Listener questions are from the following curd nerds; Phil is worried about low humidity in his wine fridge that he is using as a cheese cave, Robin has some whey in his vac packed Butterkase, Ahmed reached out to say congratulations on reaching 100,000 subscribers on YouTube, and Dennis wants to learn how to make his cheddar less crumbly and more like his Jarlsberg (hint make Colby). 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 have read and agreed to your Privacy Policy.

LGC076 – Japan’s cheese makers to get aid amid EU imports

Now I like a drink now and again, so I found this news article very interesting.  Turning Whey into Vodka could be a side hobby! Download podcast episode here Cheese news Researchers turning leftover whey from cheese-making into vodka This week's Listener questions are from the following curd nerds; Donna is having trouble increasing the humidity in her wine fridge that she wants to use as a cheese cave, Joseph would like to know where to get ripening boxes for 2-3 lb cheeses, Ricardo is confused that I use pasteurised milk in most of my cheeses when he has been told to use raw milk, and Kathie wants to know if you can halve a cheese recipe from 10 litres to 5 litres. 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 have read and agreed to your Privacy Policy.

LGC075 – Turning Whey into Vodka

It's an outrage, I say!  Real Camembert may become extinct after 2021, after a change in designation laws. Download podcast episode here Cheese news Camembert Without Raw Milk? It’s Treason, Connoisseurs Cry This week's Listener questions are from the following curd nerds; Daniel would like to know if you can buy concave moulds like you see in commercial cheeses, Eden had an accident with her cheese cave and wants to know if her cheese is okay, Ken has been told that his cheddar was overpressed (is there such a thing?), and Lyn wants to know if I have a recipe for Telemea from Bulgaria.  Here is the closest cheese I have to Telemea, Goat's Milk Feta, but you may want to swap the milk to ewes if you can get your hands on it.  Here is another version that is not mine but should work out just as well. 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 have read and agreed to your Privacy Policy.

LGC074 – Will Real Camembert Become Extinct?

One markets loss is another one's gain.  That is why there have been Record American Cheddar Exports so far in 2018 Download podcast episode here Cheese news Record American Cheddar Exports are up a staggering 83% from last year This week's Listener questions are from the following curd nerds; Alan needs help with a cracked Tilsit, Tim is getting mould on his Emmentaler every day even though he wipes it off, Chera dropped by to say hello.  You can find Chera and many other thousands of home cheese makers on her facebook group Learn To Make Cheese, and Sebastian would like to know what cheese he can make using Flora Danica and liquid rennet. 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 have read and agreed to your Privacy Policy.

LGC073 – Record American Cheddar Exports

A Cheese Fit for a royal breakfast.  How delightfully British! Download podcast episode here Cheese news A Cheese Fit For a Royal Breakfast This week's Listener questions are from the following curd nerds; Tim wants to know when cheese is touch dry, Janine is interested in making halloumi and would like to understand what salt she can use, Kin is wondering if he can make Blue Cheese using milk powder, Janice just dropped by to say thanks for the halloumi recipe, and David is having trouble with bitter 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! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

LGC072 – Royal Breakfast Cheese

Ants in my cheese?  No, this story is about Ant on cheese as a rind! Download podcast episode here Cheese news Cheesemaker ups the anty and US says yes This week's Listener questions are from the following curd nerds; Shlomo asks if there is a conversion table for cups to millilitres. Francesca would like to know how much salt is just enough for Camembert Rebeka has a tricky issue with a slimy Monterey Jack Vivian is wondering if there is a substitute for Penicillium Candidum when making St Marcellin, and Judy wants to know if red mould is bad on Camembert. 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 have read and agreed to your Privacy Policy.

LGC071 – Ants On Cheese?

During my time as a home cheesemaker, I have met many people who have taken the next step to commercial production.  This weeks news item is about such a fellow. Download podcast episode here Cheese news Engineer excels at cheesemaking This week's Listener questions are from the following curd nerds; Geoff has a 30 litre (8 Gallons) pot and wants to know if it is suitable for cheese making Jacqui would like to know if ash coated brie is supposed to taste earthy, Jon has invented a way to make quick mozzarella shreddable without freezing it, Sam would like to say thanks for being an Aussie, and Michelle would like a book recommendation that lists 1lb (450g) cheese recipes.  My recommendation is "Artisan Cheese Making At Home" by Mary Karlin 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 of the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

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Little Green Cheese | Cheese Making at Home

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