This episode is all about maturing your cheese.  How to do it, what to mature it in, when to wax and when to vacuum pack, and how to keep the humidity high.

Also just a minor correction.  When I mention external thermometer, I really meant to say thermostat.

The news is from the New York times and is about a lovely train trip in the Swiss Alps.  Here is the link; http://intransit.blogs.nytimes.com/2014/01/07/making-tracks-for-cheese/

The listener questions cover acquiring basic ingredients, making cheese in the tropics, the results of an over cooked curd, how to age a Stilton, how to dilute Calcium Chloride crystals, and how to stir your curds without cutting them too small.

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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.

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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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