A choc-o-block episode for you this time around.
I talk about how my cheese fridge is holding up after about a year of use, and how I have found the stability of the temperature and the relative humidity.
I also introduce my new line of Cheese Making Kits, equipment, and ingredients that I have on www.littlegreenworkshops.com.au. This is the main reason that I have not been podcasting very much over the last month. My apologies, but it takes a lot of man-hours to develop and create an e-commerce website.
The news spot is about Shepherds Purse Cheese in the UK winning an award. You can find all their cheeses at https://www.shepherdspurse.co.uk/
Questions this week cover ripening boxes, why do you need to add Lipase to Italian cheese, and brown/orange mould on Caerphilly.
As promised during the episode, here is a couple of photos of Deb’s Caerphilly at one week old and then when it was mature. Looks delicious.
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| Debs Caerphilly at 1 week of age. Note the brevi linens bacteria spots. |
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| Debs perfect Caerphilly at 3 weeks of age! |
Also here is a photo of Meitar’s cheese fridge with lots of amazing mould ripened cheese and by the looks of it, hard cheeses on the top shelf. A ripening box with a vent will help in this situation.
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| Meitar’s cheese fridge |
This helps raise the podcast in the iTunes charts, which ranks against the likes of world famous food podcasters like Jamie Oliver, Nigella Lawson, and Martha Stewart to name a few. Any help would be fantastic if you have the time.
A special thanks goes out to to all of you who have left the show a review and rating. I really appreciate your honesty and time.
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So, until next time curd nerds, remember to Keep Calm and Make Cheese!
Hi Gavin,
I seem to be a ricotta failure when it comes to making it from left over whey. I have tried various methods, yours included and various whey from different cheeses I've made. The latest was from a creamy blue that involved milk and double cream so thought that would be a sure winner. The problem is the curds just do not form. I am particular about the temperature so cannot figure what I am doing wrong. Is there some deep secret to this that I do not know? Maybe it's the amount, does it have to be 6 litres, what if I only have 4? Any help or insight would be appreciated.
Love your site and have just bought your book.
I've just recently found your podcast. I began making cheese several months ago and have made feta, ricotta, ricotta salata, marinated feta and mozzarella. My son has started making butter this week and decided that he is now chief butter maker.
The main reason I haven't ventured much further is due to not having something suitable for a cheese cave. It looks like I have now been able to source a pharmaceutical fridge. These can be programmed to work in certain ranges- plus, it will probably only cost me a slab of beer as it has been in the back of the warehouse of my husband's work for several years. It is second-hand, so hopefully it still works. As soon as it is tested, I'll be ordering a press and other equipment.
Thanks for a great podcast, I'm working my way though the back episodes at the moment.
Hi Alison. Well done on your cheese making to date!
That pharmaceutical fridge sounds ideal. I have been eying off the one at our doctors surgery, but it is in use. I believe that these types of fridges can be adjusted up to 15C. You have done well to score one!
Gav
Hi Alison. Your question got a mention in the latest podcast episode. Here is the link to the show.
https://www.littlegreencheese.com/2015/01/lgc-s02e01-welcome-back.html
Great voice!
Thanks Gina. It's all mine!