LGC 017 – Air Drying and Turning Cheese

During this episode, we learn about air drying and turning cheese after it has been pressed or brined.

These important processes can make or break your cheese, and I find that most cheese books pay scant attention to the topic. I bust all misconceptions and help you to prepare your cheese for ageing.

The news comes from Geekquinox; http://ca.news.yahoo.com/blogs/geekquinox/scientists-cheese-arm-pit-sweat-toe-jam-184306621.html, and is totally disgusting!  Another news item is the novel way they are planning to de-ice roads in Milwaukee, USA.

Listener questions range from making your own vegetable rennet to heating milk too high during ripening.

I mention another home cheese makers blog, Much To Do About Cheese, run by my Canadian cheese friend, Ian Treuer, specifically his post about making his own vegetable rennet; http://muchtodoaboutcheese.com/2013/12/05/there-was-a-snow-storm-i-was-bored-lets-make-rennet/

Don’t forget that if you have any questions or comments about anything to do with home cheese making, then you can leave me a voicemail using the tab on the right-hand side of the blog.

Also, if you think you have a cheese making story to tell, drop me an email. I would love to have you on the show as my next guest.

If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes.

So, until next time curd nerds, and remember to Keep Calm and Make Cheese!