Little Green Cheese | Cheese Making At Home

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 PODCASTDon’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 rep