In today’s episode I talk about the subtle differences between the main acid coagulated cheese that should be a staple in the home cheesemakers repertoire; Paneer, Whey Ricotta, Whole milk Ricotta, and Ricotta Salata.

Cheese news is about a Listeria infected cheese recall from Whole Foods, and what the signs of infection are.

This week’s questions are:

• Charlotte from South Africa: Why don’t I use pH measurements in my recipes?
• Taryn from Australia: What type of starter culture should I use for a Caerphilly?
• Frieda from NSW, Australia asks: Is pink mould okay on my blue cheese, and how do I get more veins? How do I stop my Camembert from being too moist on the bottom?
• Colin from New Zealand: Can I put chopped onion into cheese or what is a better alternative?
• and a Voicemail testimonial from Annie!

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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