Little Green Cheese | Cheese Making At Home

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 more technical than I usually read for home cheesemaking but it has many hard-to-find recipes within its pages.The cheese classifications that I step through are;Fresh unripened cheeseRennet coagulated fresh cheeseSoft ripened cheeseSemi-hard washed cheeseHard cheese, andWhey cheese.You can watch how I make whey ricotta in this video tutorial.The cheese news is about FireFly Farm converting to renewable energy to power their cheese making operations.  Dear to my heart as I am the proud owner of a 2.8 kilowatt solar PV systems, so you could say that my cheese making is also powered by renewable energy!The Q&A is about curd temperature during making Caerphilly, Pot types, and issues making 30-minute Mozzarella.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and f