To me, it feels like interest cheese making is now the same as home brewing was 20 years ago. I believe that cheese making culture is alive and strong (pardon the pun). There is active cheese making communities within so many Facebook groups, Forums, this blog, and on YouTube.
A Hit With The Younger Generation
So imagine my surprise when I discovered this article written about me and my cheese making channel on vice.com!
People are using them to relax and wind down after a hard night on the town or to help them relax before bed. Go figure! I knew I have a deep voice but didn’t realise that it had that effect on people.
Personally, I don’t mind what people use the videos for, as long as they get some benefit from them. I’m just trying to spread the message that making cheese is easy to accomplish in your own kitchen with a few simple pieces of equipment and supplies.
Live Q&A
Don’t forget that you can join me live each Wednesday morning at 8 am Australian Eastern time GMT+10 for a live Q&A show called Ask the Cheeseman. This live show hasn’t replaced the not-so-regular podcast, which I am planning revive in the next few weeks. There are many voice mail questions that are so interesting, it would be a crime not to answer them all!
Until next post curd nerds, Keep Calm and Make Cheese.
Hi Gavin! I found your video tutorials last year and have been making white cheddars with raw milk for the past few months. And mozzarella for the greater part of the past year. I have a couple of questions for you:
I’ve tried cloth banding and was satisfied with the results but wondered if regular old vacuum sealing would work to age my cheddars. I don’t have a cheese cave so I’ve been using an old refrigerator to house them.
I was considering flavoring one of my little wheels of cheddar with smoked paprika. Should I add it during the salting/milling process? Or would I be better served to put it in place of anatto?
Thanks so much Gavin!
Hi Annuet. Yes, you can vacuum pack the cheddar without issue. Yes, add the smoked paprika during milling, before pressing.
Hi could u tell me how and where to store my Camembert after the whey has drained. While it is maturing. I have lost a couple of batches just putting them in the fridge.
Hi Joy, check out this video I made. It explains everything; https://youtu.be/3tE_ISsnBMc