I step through the process of making your first few soft cheeses, and what type of milk you should use.
The cheese news is from the English town of Stilton and they are having some cheese naming issues (http://www.dailymail.co.uk/news/article-2472681/Village-Stilton-BANNED-making-cheese-bears-officials-refuse-bend-EU-rules.html). I also tell a short tale about my brush with the cheese police.
There are also many great listener voicemail and email questions to which I give some solutions. Questions about curd size, dry Camembert, halving recipes, to name a few.
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