This week's topics are Cheese body defects such as mechanical holes, dryness, or too much moisture in your cheese.  I offer solutions on how to remedy these common issues.

The news comes from Madison, Wisconsin, USA.  One artisan cheesemaker has decided to stop the production of one of his raw milk cheeses due to unclear FDA regulations.

You can read the transcript at this link; http://www.channel3000.com/news/cheese-production-suspended-over-fda-regulation-concerns/27647370

Listener questions include one from a mother/daughter (5-year-old) cheese making team of which I am very impressed!  There are other questions about iodine in salt, ageing of smaller cheese, automated curd stirrers, pressing anomalies, and turning frequency.

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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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