During the show, I talk about the importance of cutting your curd a consistent size and the effect of cooking the curd has on your final cheese.  It's a follow-up to an email I received from a customer who was having problems when draining their curd.  She was making Feta at the time and wasn't aware of the importance of curd size and stirring to expel some of the whey before draining. Mind you, she did end up with a very nice Ricotta ;-).  

Today’s Q&A is about the following topics;

• Shelly asks about vacuum packing Feta to reduce salt penetration
• Judy wants to know how to keep blue cheese from going gooey
• Scott requests a cheese history podcast episode or two and compares cheese making to beer brewing
• Mark suggests a new video tutorial on Cottage Cheese.

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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