Little Green Cheese | Cheese Making at Home

Not that far from you is probably an artisan cheesemaker that sells locally made cheeses from local dairy animals and eating local grass.  In this episode, I urge you to reach out to them and see if you can strike up a friendship or two.  Who knows, you just might learn a thing or two! CHEESE NEWS Say Cheese! Artisan Cheesemaking Grows in Georgia THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWI...

Did you know that there is a lucrative black market in stolen Parmiggiano Reggiano in Italy?  Neither did I, but there is such an issue.  Listen to the podcast to find out more! CHEESE NEWS Thieves in Italy targeting precious Parmiggiano Reggiano THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Carlos wanted to know what cultures to use for specific cheeses and some cheese making...

So Japan's cheesemakers are worried about cheap European cheese imports.  Their government is helping with the development of native lactic acid bacteria aka starter cultures.  I think it's a good move on their behalf. CHEESE NEWS Japan’s cheese makers to get aid amid EU imports THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Phil is worried about low humidity in his wi...

Now I like a drink now and again, so I found this news article very interesting.  Turning Whey into Vodka could be a side hobby! CHEESE NEWS Researchers turning leftover whey from cheese-making into vodka THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Donna is having trouble increasing the humidity in her wine fridge that she wants to use as a cheese cave, Joseph would like to k...

It's an outrage, I say!  Real Camembert may become extinct after 2021, after a change in designation laws. CHEESE NEWS Camembert Without Raw Milk? It’s Treason, Connoisseurs Cry THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Daniel would like to know if you can buy concave moulds as you see in commercial cheeses, Eden had an accident with her cheese cave and wants to know i...

One markets loss is another one's gain.  That is why there have been Record American Cheddar Exports so far in 2018. CHEESE NEWS Record American Cheddar Exports are up a staggering 83% from last year THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Alan needs help with a cracked Tilsit, Tim is getting mould on his Emmentaler every day even though he wipes it off, Chera droppe...

A Cheese Fit for a royal breakfast.  How delightfully British! CHEESE NEWS A Cheese Fit For a Royal Breakfast THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Tim wants to know when cheese is touch dry, Janine is interested in making halloumi and would like to understand what salt she can use, Kin is wondering if he can make Blue Cheese using milk powder, Janice just dropped by to...

Ants in my cheese?  No, this story is about Ants on cheese as a rind! CHEESE NEWS Cheesemaker ups the anty and US says yes THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Shlomo asks if there is a conversion table for cups to millilitres. Francesca would like to know how much salt is just enough for Camembert Rebeka has a tricky issue with a slimy Monterey Jack Vivian is wonderin...

During my time as a home cheesemaker, I have met many people who have taken the next step to commercial production.  This weeks news item is about such a fellow. CHEESE NEWS Engineer excels at cheesemaking THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Geoff has a 30 litre (8 Gallons) pot and wants to know if it is suitable for cheese making Jacqui would like to know if ash coat...

Good cheese needs good milk.  One unique dairy on Bruny Island has sourced three rare breeds of cow to assist in making the best cheese possible! CHEESE NEWS Heritage cows provide unique cheese and beef for niche market in Tasmania THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Margaret would like to source a compression spring for her cheese press, Robert is confused about ther...

I never thought that I would cry during a podcast episode, but this weeks news story choked me up and got me right in the feels. CHEESE NEWS Award-winning Woombye Cheese Company legacy held in great stead THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Amanda is having issues with sticky cheese Glenn has soft spots on his cheese Shawn loves his cheese kit and wanted to say thanks...

It may sound like a pun, but apparently, Cheese Towers are on the rise!  Yes, couples including my daughter Megan, are opting for Cheese Towers in lieu of wedding cakes.  Who would have thought? CHEESE NEWS Murrays Cheese in New York City offers Cheese Towers instead of wedding cakes THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; John asks about rennet setting times and we learn...

The second time is a charm.  Back again after an extended absence due to medical reasons, so I'm hitting the ground running with a full range of topics this week. CHEESE NEWS Feta, Parmesan, and Prosecco on the hit list for EU labelling laws in Australia PERSONAL NEWS OF THE WEEK My YouTube Channel, Cheeseman.tv is rapidly approaching the 100,000 subscriber milestone.  If you haven’t already,...

Back after an extended intermission, I'm back on the podcast bike again. Yay!  I've also gone back to the old format with Cheese News and Listener questions via voice mail. CHEESE NEWS Fonterra resumes pizza cheese production in Oz CHEESE OF THE WEEK The cheese of the week is Brie, which I will be attempting again soon after a not so recent failure.  I also mentioned that Kim and I are a...

During this episode, I reply to a statement that I often get on my YouTube channel that boils down to; is home cheese making worth it financially and does it contain chemicals and it would be quicker to go to the store and buy it?  I know what you're thinking, but I replied anyway and broke down the statement into its three parts during this show. ASK A QUESTION FOR THE PODCAST Don’t forget t...

During this episode, I answer a question from St. Rain who wants to know why Pasta Filata cheese stretches?  They are intrigued that I didn't use citric acid as I did in the quick mozzarella video to get the curd to stretch. OTHER QUESTIONS ANSWERED DURING THE EPISODE Bernard argued that wouldn’t it be better to apply weight than to use a spring to press the cheese Greg asked why his Paneer w...

During this episode, I answer a voicemail question from Diana who wanted to know how to tell the difference between the various brands of mesophilic starter culture equivalents.  For instance, is MO30 the same as MA11 or Type III Mesophilic? You may be shocked by the answer!  I also go into depth about the various properties of cultures and what to look for when looking for equivalents. OTHER QUES...

During this episode, I answer a question from Lorraine who wants to know if her cheese is safe to eat if it has black mould on it or can she remove it somehow.  She also asks what she can make with 1 litre (1 qt) of cream. OTHER QUESTIONS ANSWERED DURING THE EPISODE Kerrie got her hands on some camel’s milk and asks what cheese she can make with it, Glen asks how do I measure the pressing pressure...

During this episode, I answer a question from Jo who gives me three choices that she has with where she has to mature her cheese at her home in the UK.  She also goes on to ask what happens to the lactic bacteria if the temperature is too cold. OTHER QUESTIONS ANSWERED DURING THE EPISODE Amanda lets us know that she has used liquid smoke in a Gouda, and wants to know if you have to use cheese wrap...

During this week's show, I answer questions from Leah Bear about using lactose-free milk in cheese making, issue further information about making lactose free cheese, and discuss why people are lactose intolerant.  Special thanks go to Carol Willman for contributing to this piece. OTHER QUESTIONS ANSWERED DURING THE SHOW WERE; Bob asked about wax temperatures before waxing his cheese, Santiag...

In this week’s episode, I answer a question from Phoenix about substituting different types and brands of mesophilic starter cultures. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Tom asks why he has bubbles in his cheese just after pressing Bob has issues with his Jarlsberg and collapsing eyes, Fadion has problems with raw milk and curd set, and John wants to know if you need to use Calcium Chlo...

In this week's episode, I answer questions from David about his Camembert flattening and ripening issues. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Jeff asks how do I get the barrel shape on some of my cheeses, Jesper wants some tips about heating milk and controlling temperature during cheese making, Aaron is intrigued about the difference between Parmesan and Romano cheese, Happy Lee as...

In this week's episode, the main topic is about curds not setting, and I then go on to talk about what type of milk is best for cheese making at home. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Jo would like a suggestion as to which quick cheese would be equivalent in flavour to a strong cheddar Amanda asks about using beeswax to coat your cheese Stefan gives me some encouragement Tony ask...

This week's show is full of questions from you the listener! The main questions this week are about Brining times for Parmesan and Cheddar yield from 10 litres (2.6 gals) of milk. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Randy asks how much yield do you get from 10 L of milk when making Cheddar Carl asks if 12 hours is enough brining time for my Parmesan recipe? Amanda asks many question...

This week's show is brought to you by curd nerds just like you from all over the world. The main question about raw Goat's milk and how do you use goat's milk with cow's milk recipes was asked by Sherrie in Australia. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Jacquie wants to know if it is a given to use maturation boxes for your cheese Murat asks how to fix rubbery feta, a...