Little Green Cheese | Cheese Making At Home

Back behind the microphone for another season of podcast episodes, I am looking forward to bringing you some excellent interviews.  This one is no exception.Today I caught up with Ritic (that's his pen name) and we talked at length about how to make cheese after an Apocalypse scenario. Here is how he pitched the interview to me."Dear Mr Webber, I've been a big fan of your youtube channel for a long time now, and I've always found you a great source of information and entertainment. You're a youtube channel that I can listen to before bed, relaxing me enough to sleep while also keeping me interested enough that I don't lose consciousness. I write to you today because I'm an author and I'm doing research for a story. I was hoping that you could help me with some details. The story is a post-apocalyptic one, about a group of individuals trying to build a society. At one point, they will be gaining a few cows as part of a trade with other survivors in exchange for medical s

I knew from my cheese research that cheese making originated in the fertile crescent, however, I didn't know that a sample of cheese from ancient time has been found preserved in a tomb.  Not edible of course, but they did find something interesting!Cheese newsWorld's oldest cheese found in Egyptian tombThis week's Listener questions are from the following curd nerds; John would like to know if there is such a thing as a pigs milk cheese, Elisha wanted to know if you can mature cheese at room temperature Rod is curious about early civilisation cheeses Christin wants to know if humidity is a factor when maturing cheese in wax or vacuum-sealed.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese r

Well done to Ann-Marie and Carla of Sutton Grange Organic Farm for winning the delicious Producer Award.Cheese newsHoly Goats herd gives perfect curdThis week's Listener questions are from the following curd nerds; Holly helps me with the pronunciation of Oaxaca cheese, Carly wants to know the difference between liquid and tablet rennet, Adam has some ash that he is busting to use on a bloomy rind cheese, Carol wants to know why the raw milk that she boiled is not setting a curd, and Joe would like to use Truffle Oil to flavour his Parmesan but doesn't know when to add it.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.SPONSORED BY…This podcast

Who would have known that little arachnids can improve the flavour of an otherwise mild cheese?  Introducing Würchwitzer Mite Cheese!Cheese newsWürchwitzer Mite Cheese - You'll love it almost as much as the critters clinging to the rindThis week's Listener questions are from the following curd nerds; Elaine wanted to say hello as she just joined my mailing list, Walt had some issues with what is known as Butyric late blowing caused by a bacteria called Clostridium tyrobutyricum.  For more information on how to prevent this using Lysolac click here.  You can buy Lysolac at this link; https://amzn.to/2v48tsp. Use this dosage chart for how much Lysolac to add to your milk; http://lysolac.com/LYSOLAC_dosage_chart.pdf Adam wanted to know if cheese ages better naturally or vacuum packed, and Randy wants to make a very large cheddar for a wedding cake cheese tower for his wedding.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show

It was sad news in this weeks episode for a well-known New Zealand cheesemaker.  Champion Cheesemaker Biddy Fraser-Davies passed away last week, but she leaves a lasting legacy for other artisan cheesemakers to follow.CHEESE NEWSEketahuna’s champion cheesemaker Biddy Fraser-Davies diesTHIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;Antonia will be getting some ewes milk soon and wanted to know if she needed to modify her cow’s milk recipes,Greg was worried about a clear liquid weeping out of his Triple Pepper Jack,Rodrigo wanted to know if I shipped cheese making kits, supplies, and equipment overseas (the answer is yes by the way),Julie is having troubles with a runaway Jarlsberg,Dianne wanted to let me know how much she and her husband Sam enjoyed my podcast, andJohn was confused by Camembert moulds and how many to use for a given amount of milk.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember th

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 NEWSSay Cheese! Artisan Cheesemaking Grows in GeorgiaTHIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;Barnabas would like to know how to vacuum packing works.  Check out my video tutorial here; https://youtu.be/w_yweKfW9GwJim runs a small creamery in Manitoba, Canada and would like to thank me for my hard work.Spencer says I make the best cheese-making tutorials on the Interwebs.  I introduced him to Jobe’s Cheese Lab channel on YouTubeTed lives in Moscow, Russia, and wants to know the ratio of cows to goats milk to make a good feta style cheese.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answ

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 NEWSThieves in Italy targeting precious Parmiggiano ReggianoTHIS 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 suppliers in the US/CAFor Cheddar use a Mesophilic culture that contains; Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. LactisFor Swiss cheeses use a Thermophilic culture that contains; Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus with the addition of Propionic ShermaniiCheese making suppliers in US; New England Cheesemaking Supply, Canada; Glengarry Cheesemaking,Phil was unsure when his Raclette was ready,Justine rescued her Colby after forgetting to mill in the salt, andApril wanted to know how salty cheese crystals are formed in some cheese aka Calc

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 NEWSJapan’s cheese makers to get aid amid EU importsTHIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;Phil is worried about low humidity in his wine fridge that he is using as a cheese cave,Robin has some whey in his vac-packed Butterkase,Ahmed reached out to say congratulations on reaching 100,000 subscribers on YouTube, andDennis wants to learn how to make his cheddar less crumbly and more like his Jarlsberg (hint make Colby).ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting che

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 NEWSResearchers turning leftover whey from cheese-making into vodkaTHIS 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 know where to get ripening boxes for 2-3 lb cheeses,Ricardo is confused that I use pasteurised milk in most of my cheeses when he has been told to use raw milk, andKathie wants to know if you can halve a cheese recipe from 10 litres to 5 litres.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then pleas

It's an outrage, I say!  Real Camembert may become extinct after 2021, after a change in designation laws.CHEESE NEWSCamembert Without Raw Milk? It’s Treason, Connoisseurs CryTHIS 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 if her cheese is okay,Ken has been told that his cheddar was overpressed (is there such a thing?), andLyn wants to know if I have a recipe for Telemea from Bulgaria.  Here is the closest cheese I have to Telemea, Goat’s Milk Feta, but you may want to swap the milk to ewes if you can get your hands on it.  Here is another version that is not mine but should work out just as well.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.Support the show! If yo

One markets loss is another one's gain.  That is why there have been Record American Cheddar Exports so far in 2018.CHEESE NEWSRecord American Cheddar Exports are up a staggering 83% from last yearTHIS 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 dropped by to say hello.  You can find Chera and many other thousands of home cheese makers on her facebook group Learn To Make Cheese, andSebastian would like to know what cheese he can make using Flora Danica and liquid rennet.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patre

A Cheese Fit for a royal breakfast.  How delightfully British!CHEESE NEWSA Cheese Fit For a Royal BreakfastTHIS 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 say thanks for the halloumi recipe, andDavid is having trouble with bitter cheese.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies.  We stock a l

Ants in my cheese?  No, this story is about Ants on cheese as a rind! CHEESE NEWSCheesemaker ups the anty and US says yesTHIS 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 CamembertRebeka has a tricky issue with a slimy Monterey JackVivian is wondering if there is a substitute for Penicillium Candidum when making St Marcellin, andJudy wants to know if red mould is bad on Camembert.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up

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 NEWSEngineer excels at cheesemakingTHIS 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 makingJacqui would like to know if ash coated brie is supposed to taste earthy,Jon has invented a way to make quick mozzarella shreddable without freezing it,Sam would like to say thanks for being an Aussie, andMichelle would like a book recommendation that lists 1lb (450g) cheese recipes.  My recommendation is “Artisan Cheese Making At Home” by Mary KarlinASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.Support the show! If you would like to support the podcast and YouTube channel so I can

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 NEWSHeritage cows provide unique cheese and beef for niche market in TasmaniaTHIS 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 there being multiple recipes for the same cheese,Kepp is intrigued by how cheese matures when the air is excluded during vacuum packing,Jonathan wants to try Limburger cheese and is looking forward to a video tutorial, andTammy would like to know whether she needs to use ripening boxes to maintain humidity during maturation.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.Support the show! If you would like to support the podcast and YouTube channel so

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 NEWSAward-winning Woombye Cheese Company legacy held in great steadTHIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;Amanda is having issues with sticky cheeseGlenn has soft spots on his cheeseShawn loves his cheese kit and wanted to say thanks!Dave has made his first cheese using one of my recipes, andSantiago asks why is his Cheddar cheese flat?ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and

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 NEWSMurrays Cheese in New York City offers Cheese Towers instead of wedding cakesTHIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;John asks about rennet setting times and we learn about Flocculation,Saul is having issues with sour cheeseHenri is making Cheddar that is just too strong and wants to know how to temper it, andJeri wants to use Pink Himalayan Salt to her cheese!ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.SPONSORED BY…This pod

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 NEWSFeta, Parmesan, and Prosecco on the hit list for EU labelling laws in AustraliaPERSONAL NEWS OF THE WEEKMy YouTube Channel, Cheeseman.tv is rapidly approaching the 100,000 subscriber milestone.  If you haven’t already, I ask that you pop over and subscribe so that you keep up to date with my latest cheese making video tutorials.THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;Veronica successfully makes Caerphilly and thanks me for the recipePhil wants to know how to control the temperature of the milk during the cheese-making processAdam would like to know if the temperatures in his basement are conducive to cheese making, andAnnette is having trouble closing the gaps in the rind of her cheese when pressing!ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature

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 NEWSFonterra resumes pizza cheese production in OzCHEESE OF THE WEEKThe 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 attending the Mould Festival on the 2nd of September here in Melbourne.  You can find more information about it at http://www.mouldcheesefestival.com/about-mould/THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS;Santiago from Hong Kong ask why his cheese all tastes the sameMartine from France has an inquiry about a Lipase substituteElgendy from Belgium asks if I have a recipe for Old Amsterdam cheese,David from the USA would like to know if cheese goes badASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I ca

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 PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds,