Little Green Cheese | Cheese Making At Home

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 you going to repeat that amazing taste four months down the track especially if you deviated too much and didn’t record your changes?This weeks new is from Tasmania.  Ian Fowler comes from a very long line of cheesemakers and is making cheddar style cheeses in the Bay of Fires on the east coast.  I play an audio clip from an interview he gave on the ABC. http://www.abc.net.au/news/2014-07-22/bay-of-fires-tasmanias-smallest-cheese-company/5572612I also answer questions about using the correct milk for the right cheese method, why you should wax your parmesan, and talk about butterfat yield from different types of cow.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