Apologies for the hiatus. I know it has been two weeks since that last episode, but it has been so hot here in Australia with daytime temperatures of 35° – 45°C. It is certainly not the weather to be making cheese. Even my cheese cave has called it quits!
Anyway, this weeks episode focuses on making and maintaining your brine, which is an essential step in making some hard cheeses. I have even seen brine used to salt Camembert.
So pop on over to www.littlegreencheese.com for more details and to listen to this episode.