Hey curd nerds, ready for another great episode?  Our guest this week is Nigel 
Laubsch from Perth in Western Australia. Nigel makes his own cheese at home, and also talks us through his process of making Chorizo sausage!

Listener questions include information about the types of whey that you can make whey ricotta with, determining starter culture types from different suppliers, and selling or bartering with goats milk.

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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My guest on the show this week is Debra Allard from Burringbar, New South Wales. She is a keen cheese maker, once started a cheese making business, but now teaches cheesemaking classes in her area.

You can find Debra and all her cheesy exploits on her Facebook page “Cheeses Loves You“.  Don’t forget to “Like” the page whilst you are there!

https://www.facebook.com/CheeseMakingClasses

It was a wonderful conversation, and I hope to have Debra back on the show in the near future.

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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Our guest this episode is Sue Roberts from Flowerdale in Northwest Tasmania.

Sue has made over 20 different cheeses at home, and writes at http://thepreservingpatch.blogspot.com.au.  It is a great blog and Sue has so much to share about her cheese and massive vegetable garden.

We also have lots of listener questions and comments during the show including a follow up from Jean Michele in Nice who gives us the lowdown about the cheese he made with micro-filtered milk!

A great show which I know you will enjoy.

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!

Support the show

A great interview with a passionate home cheesemaker who lives in NSW, Australia.  Carole Castles has made over 150 kinds of cheese from the milk produced by her two very own Jersey Cows.

We have a great chat about how she began her cheese obsession and the methods she uses to make some of her favourite cheese.  We also touch on how she gets the best milk from her two girls and what she does with the excess if there is just too much.

It was a lovely conversation that probably could have gone on for a lot longer.  Thanks for your time Carole.

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!

Support the show

Today I talk all about milk, how it is processed, and its composition.  I also cover off the best milk for cheese making, and what types of milk that you should 
avoid.

The episode also includes a news item about Bruny Island Cheese Co which you can find at this link; http://www.foodmag.com.au/news/bruny-island-cheese-co-named-business-of-the-year.  You may have seen this company featured on the TV show Gourmet Farmer that screens on SBS here in Australia.

Listener questions range from homemade cheese presses to microfiltered milk and what you do or don’t need to add to it to make good cheese at home.

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!

Support the show

My guest this week is Sharon Bailey from South Australia. She is up to her 39th cheese made right in her very own kitchen, so we catch up and have a great chat about all things cheese!

The listener questions are about PVA coatings, cutting cheese before maturity, and the difference between full cream and non-homogenised milk.

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!

Support the show

 This episode is all about starter cultures.  There are two main types, Mesophilic and Thermophilic.  But did you know that there are many different properties to these cultures? I attempt to explain these properties during the show.

For more information, you can check more information at http://www.artisancheesemakingathome.com/pdfs/cultures.pdf

The cheese news for this episode is titled Cheese business saves dairy.  Kudos to Julian and Dianne Benson for saving their dairy farm during hard times and producing cheese with some of their milk.  You can read all about it at http://www.stockandland.com.au/news/agriculture/livestock/cattle-dairy/cheese-business-saves-dairy/2663753.aspx

The cheese of the episode is Cream Cheese.  You can find the YouTube video tutorial at this link: http://youtu.be/JW3NXgA2HYw.

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!

Support the show

In this episode of the podcast, I give 10 tips for successful cheese making at home.

The news feature this week can be found at The Globe and Mail http://tinyurl.com/ktn7mut.  It features Adam Blanchard who is Newfoundlands only Artisan cheesemaker.  A man after my own heart.

This week’s listener questions include ageing temperatures, liquid under cheese wax, and making a mild blue cheese by introducing a little bit of commercial cheese into your milk.

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 & Make Cheese!

Support the show

This week’s episode includes a great interview with my friend David Dawson who lives in Manitoba, Canada. We had a great chat about cheesemaking in general, including his many wonderful kinds of cheese and where he stores them.

During the interview, David mentioned that he got the confidence to make cheese after watching my cheese making tutorials on YouTube. You can find them all here; http://www.youtube.com/user/greeningofgavin

The news feature is about a raid on Moo View Dairy Farm in South Australia who are running a herd-share operation for their customers.

 Listener questions include Camembert ripening and cultures, and how to store cheese after it is mature.

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!

Support the show

A great show this week. I interview Gürkan Yeniçeri who has a cheese and deli blog: artizanpeynirci.blogspot.com. His blog is in Turkish, so you may need to use Google Translate.

You can also find Gürkan on his Facebook page https://www.facebook.com/HomeCheeseMakers?ref=mf

The news segment is from The Sun newspaper published in the UK. http://www.thesun.co.uk/sol/homepage/news/4939592/Police-stop-gran-making-Double-Gloucester-for-cheese-rolling-event.html

The cheese of the episode is Emmentaler.  I made a wheel last Sunday, and it is aging in the cheese fridge.  In fact, I am making another cheese making video tutorial about this recipe, so it should be up on YouTube in a week or two.

Listener questions are about pressing curds that do not knit together, and a Frenchman learning to make Camembert!

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!

Support the show