For all those curd nerds out there, episode one of season two of the Little Green Cheese podcast has just been published.

There are swags of questions from listeners that I tackle during the show.  In fact there are 4 voicemails and 13 email questions which makes for a massively informative show.

If you want to listen to it, you can find the podcast episode at this link; http://www.littlegreencheese.com/2015/01/lgc-s02e01-welcome-back.html or by clicking the podcast logo below.

Until next time curd nerds, Keep Calm and Make Cheese!

I just finished recording another cheese making podcast episode, with the topic being an update of how my cheese fridge is working after a year in operation.  I also talk about my new cheese making kits, equipment and ingredients that I now have for sale on www.littlegreenworkshops.com.au/shop/.  There is a much wider range than I have sold previously on the Little Green Cheese blog.

Questions this week are about brown spots on Caerphilly, adding lipase to italian style cheeses, and ripening boxes to segregate mould ripened cheeses in your cheese cave.

If you are interested in listening to this episode, click-through using the podcast icon below.

 

I have been often asked how I get such a good curd set.  Well it all has to do with making the right conditions for the rennet to set the milk into a firm curd.  I talk about the three types of coagulation, and some tips to help you set your milk when making your own cheese at home.

I also found a great cheese making resource, and I answer many listener questions.

If you are interested in listening to this episode, click-through to Little Green Cheese via the podcast artwork below.