Somehow, I managed to stuff up my scheduling, and missed posting this podcast. It still bamboozles me how I missed it, but not to worry, here it is for some weekend easy listening;
During this Little Green Cheese episode we learn about air drying and turning your 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 aging.
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 they are planning to de-ice roads in Milwaukee, USA.
Listener questions range from making your own vegetable rennet to heating milk too high during ripening.
I mention another home cheese makers blog, Much To Do About Cheese, run by my Canadian cheese friend, Ian Treuer, specifically his post about making his own vegetable rennet; http://muchtodoaboutcheese.com/2013/12/05/there-was-a-snow-storm-i-was-bored-lets-make-rennet/
Until next time curd nerds, Keep Calm and Make Cheese!