During the show I talk about the importance of sticking to the recipe.

Please forgive me if I sound a little harsh, but it is very important to not vary too much from the recipe.  Otherwise, how are you going to repeat that amazing taste four months down the track especially if you deviated too much and didn’t record your changes?

This weeks new is from Tasmania.  Ian Fowler comes from a very long line of cheesemakers and is making cheddar style cheeses in the Bay of Fires on the east coast.  I play an audio clip from an interview he gave on the ABC. http://www.abc.net.au/news/2014-07-22/bay-of-fires-tasmanias-smallest-cheese-company/5572612

I also answer questions about using the correct milk for the right cheese method, why you should wax your parmesan, and talk about butterfat yield from different types of cow.

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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.

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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