In this episode of the podcast, I give 10 great tips for successful home cheese making.
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 cheese maker. A man after my own heart.
This weeks listener questions include aging temperatures, liquid under cheese wax, and making a mild blue cheese by introducing a little bit of commercial cheese into your milk.
Until next time curd nerds, Keep Calm & Make Cheese!
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