Little Green Cheese | Cheese Making At Home

Welcome back, curd nerds. Starting again after a long break in between audio episodes.  I have also created a YouTube channel for the podcast which you can find at Little Green Cheese Podcast with Gavin Webber.  Cheese newsFamily business feeds Australia cheese to save an iconic industryThis week's Listener questions are from the following curd nerds;Adam asked if you can add Penicillium Candidum to the salt when salting the cheeseJohn wanted to know if it is okay for the curds to have 1/2" (1.25 cm) of whey on top after coagulation.Miguel would like the link for the cheese drying mats that I used in some of my videos.Ruth wanted to know if you can use aluminium wires on a curd cutter and about early blown cheeses.Sandi wants a cheese fridge but doesn't know how to set it up and how to adjust big batches of milk to smaller wheels, andSoren was interested in adding rum or whiskey to his cheese.ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer a