During this episode, I describe fifteen uses for whey that you may be wondering what to do with after cheese making. One of the uses I mentioned
was to make whey ricotta; http://youtu.be/1fdYZ8T45JE

The cheese of the episode is Halloumi, which I have created a video tutorial and recipe for; https://www.littlegreencheese.com/2013/10/how-to-make-halloumi.html

Cheese news is about making biogas from waste whey by GreenWhey Energy Co in Wisconsin USA. A brilliant form of renewable energy which really appeals to my green side. http://www.wxow.com/story/24008913/2013/11/19/wastewater-not-wasted-generating-electricity-from-cheese-making

Listener questions this episode cover;

• cheese press pressure https://www.littlegreencheese.com/2013/06/pressing-cheese-at-home.html
• yellow mould on Camembert,
• Oily residue on Swiss cheeses, and
• how to make a blue Camembert http://homecheesemaker.wordpress.com/2013/10/11/making-camembert-at-home/.

ASK A QUESTION FOR THE PODCAST
Don’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, Keep Calm and Make Cheese!

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