Little Green Cheese | Cheese Making at Home

Prompted by a voicemail from Wayne, I talk about how to add herbs and spices in cheese.  From chilli, sage, red and green peppercorns, to cumin and caraway seeds, you can add a lot of variety to your…

Did you know that there are ways to ripen your cheese depending on the type of cheese you make?  During this episode, I cover the four main ripening process classifications and describe them in detai…

Today I step through the six different cheese classifications.  I sourced this information from the very good cheesemaking resource titled The Cheesemaker’s Manual – Margaret Peters-Morris.  It’s mor…

Colin Giddy is a home cheesemaker from Morrinsville, New Zealand. He describes his inspiration for making cheese, how he has made many different types of cheese, and some of the challenges that he ha…

This week I have an interview with home cheese enthusiast, Darren Aldridge from Box Hill in Melbourne. He has been making cheese since 2013 and has a few different types under his belt.

ASK A QUESTION…

The food standards are changing here in Australia, and commercial cheese makers will be able to make a wider range of raw milk cheese.  I play an interview with Tom Ross from the Tasmanian Institute …

During the show I talk about 7 mistakes everyone makes with cheese, and article in Business Insider Australia which I expanded upon.  I believe that my version is much better.

You can find the orginal…

Welcome back to Season 2 of the Little Green Cheese Podcast.

I hope you had a great holiday break and are ready for another season of podcast episodes about cheese making at home. During this episode,…

A choc-o-block episode for you this time around.

I talk about how my cheese fridge is holding up after about a year of use, and how I have found the stability of the temperature and the relative humid…

Did you know that there are three types of coagulation in the cheesemaking process?  Well let me enlighten you in the episode that covers the basics of coagulation and tips for getting your curd to s…

This week I have a special guest, my daughter Amy who talks about her experience during my very first Mozzarella workshop many years ago. I also answer questions about waxing, humidity, moulds, aging…

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,…

This weeks feature is a review of the podcast that appeared in episode 90 of the Reaction Podcast by a couple of non curd nerds!  Just be forewarned that there is swearing during that 5 minute segmen…

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 y…

SSo where do rennet and lipase come from and how are they sourced?  I think you may be surprised at the answer.

During this episode, I cover the types of rennet and lipase, and how they are manufactur…

Salts function in cheese making is this weeks topic.  I also talk about types of salt and what is the best to use in cheese making at home.

This week’s news feature is from ABC Radio National titled “…

Today we learn about Kosher cheese from Dovid Wheeler in Israel.  I first started corresponding with Dovid about a year or so ago, and he sent through the Tzafatit recipe that I posted back in Januar…

During today’s show, we talk about milk to cheese yield.

Listener questions covered were about the fat content in cheese, cheese fridges, 
using blue cheese as a starter for new blue cheese, seepage du…

Something I haven’t talked about on the podcast before has been pasteurization of milk, so this week I broach this subject in depth.

I step through the main reasons for pasteurization, how to pasteuri…

Welcome back curd nerds!

I recently had a birthday party, and we purchased quite a few samples of cheese for our cheese board.  I talk about some of the varieties; which were good and which were passa…