During a consultation session, Dan contacted me in 2023 to ask about making cheeses from the medieval period. This piqued my interest, so I invited him onto the podcast to discuss his interest in reviving extinct UK cheeses and making cheese during medieval re-enactments. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail me…

Links as mentioned during this episode; Episode 92 - Tracey Johnson from Cheeseneeds.com; https://youtu.be/G0kdjT-6fE4 Yesterdaze video tutorial; https://youtu.be/galnh1asMPg Guido's Hard Italian Cheese; https://youtu.be/i9sBoJA5kyo Wensleydale Cheese tutorial; https://youtu.be/ubmMbZb8Vrk Ask the Cheeseman Livestream; https://www.youtube.com/@Gavi…

Links as mentioned during this episode; The Great Cheese Riot https://en.wikipedia.org/wiki/Nottingham_cheese_riot 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. Remember that I cannot answer them immediately, so please don’t expect an instant reply. My Speakpipe pa…

Thank you to all the curd nerds who left messages and comments for this, the 100th Episode! I feel humbled by them. Links mentioned during the show; Oldest known book about British Cheese; https://uk.news.yahoo.com/oldest-known-book-british-cheese-154500367.html How to make a cheese fridge; https://www.littlegreencheese.com/2022/08/how-to-make-a-ch…

Today I talk about how Parmigiano Reggiano cheese is now being microchipped to prevent counterfeiting. I also talk about my experience of being accused by the Grana Padano Consorzio of counterfeiting their cheese. What a ride! Mentioned on the show are the following links Cease and Desist; https://youtu.be/M_AzMLhPF1Q?si=0pNi_K13yj-dIvlE Big Cheese…

Today we talk about some of my favourite Cheesemaking YouTube channels. Mentioned on the show are the following channels https://www.youtube.com/@GavinWebber https://www.youtube.com/@cheeseneedsdotcom https://www.youtube.com/@FromagerUrbain https://www.youtube.com/@cheesehistory https://www.youtube.com/@Cheese52 https://www.youtube.com/@GiveCheesea…

Tutu’s Artisan Cheese is the only artisanal cheese-making establishment in Bangladesh. Tutu Saadullah personally makes hard and soft cheeses from fresh milk. He follows the traditional European cheese-making process. It was a pleasure to talk to him today about his cheese-making passion. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leav…

Today's guest is part of the duo who run Cavignac & Wilson, artisan cheeses makers from Kampot in Cambodia. John talks about how he and his partner Chris, started an artisan cheese factory from scratch and all the challenges they had to overcome to produce amazing french style cheeses. You can find them on Facebook at Cavignac & Wilson. ASK A QUEST…

Patricia is a long-time supporter of the podcast and cheese-making channel and it has been fantastic watching her grow as a cheese maker. I'm glad I caught up with her for this fascinating interview. 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've known Ruth personally since the start of Kim's cancer treatment and she is a wonderful human being. And why wouldn't she be, seeing she makes her own cheese and is a professional therapist as well. You can read more about Ruth's work and sometimes cheesemaking on her blog; https://ruthcohnmft.com/ ASK A QUESTION FOR THE PODCAST Don’t forget th…

Jennifer Murch is a homesteader out of Virginia, USA and has two dairy cows with which she makes her cheese. We talked about all things cheese and dairy including a recent cheese and wine party she threw for her friends and family! You can find Jennifer on her blog at https://jennifermurch.com/ and on YouTube; https://www.youtube.com/channel/UCHlQ3…

Today I am joined by Tracey Johnson from Cheeseneeds.com. She is also an admin of the Facebook page Learn to Make Cheese. A great conversation about cheese making, running a small cheese-making supply business, authoring books, and much much more! ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer …

About a year ago, Wendy reached out to me to see if I was willing to do a consultation to help her iron out a few issues with her cheesemaking. Well, this recording is the result. 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…

Want to learn a little bit about how cheese was first made? Well, today I have an interview with Julia from the Cheese History channel where we learn so much cheese history that my head nearly burst with information! You can find Julia and more historical facts about cheese on her channel Cheese History Julia's Instagram; https://www.instagram.com/…

This weeks guest is Debra Allard who is an artisan cheesemaker from the North Coast of New South Wales. You can find her market stall most weeks by checking out her Facebook page; https://www.facebook.com/dairyandcheese 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.…

Welcome back Curd Nerds. Today's interview is with Lisa Peterson from the YouTube channel Cheese52. Lisa makes cheesemaking video tutorials for a wide audience and her cat YumYum features as a regular guest. You can watch her channel here; https://www.youtube.com/c/Cheese52 ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail …

Welcome back, Curd Nerds. This week's episode is an interview with Chez Fred Fromager Urbain, an avid YouTuber that produces home cheese making video tutorials to cater to French language speakers. You can find his channel here; https://www.youtube.com/channel/UCNm7h8NEbz_IzQJw0qp88mg ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a…

Welcome back, curd nerds. Two weeks in a row, I'm on a roll! This week I released a couple of video tutorials and taste tests, which I must admit surprised me. You can watch them on my YouTube Channel. Cheese news The votes are in - and it looks like Cheddar is Australia’s favourite cheese This week's Listener questions are from the following curd …

Welcome back, curd nerds. Starting again after a long break in between audio episodes. Lots have happened including a major illness in the family and of course a global pandemic, but let's focus on cheese making shall we? Cheese news How to save nearly expired milk by making Paneer. This week's Listener questions are from the following curd nerds; …

Welcome back, curd nerds. Starting again after a long break in between audio episodes. I have also created a YouTube channel for the podcast which you can find at Little Green Cheese Podcast with Gavin Webber. Cheese news Family business feeds Australia cheese to save an iconic industry This week's Listener questions are from the following curd ner…

Back behind the microphone for another season of podcast episodes, I am looking forward to bringing you some excellent interviews. This one is no exception. Today I caught up with Ritic (that's his pen name) and we talked at length about how to make cheese after an Apocalypse scenario. Here is how he pitched the interview to me. "Dear Mr Webber, I'…

I knew from my cheese research that cheese making originated in the fertile crescent, however, I didn't know that a sample of cheese from ancient time has been found preserved in a tomb. Not edible of course, but they did find something interesting! Cheese news World's oldest cheese found in Egyptian tomb This week's Listener questions are from the…

Well done to Ann-Marie and Carla of Sutton Grange Organic Farm for winning the delicious Producer Award. Cheese news Holy Goats herd gives perfect curd This week's Listener questions are from the following curd nerds; Holly helps me with the pronunciation of Oaxaca cheese, Carly wants to know the difference between liquid and tablet rennet, Adam ha…

Who would have known that little arachnids can improve the flavour of an otherwise mild cheese? Introducing Würchwitzer Mite Cheese! Cheese news Würchwitzer Mite Cheese - You'll love it almost as much as the critters clinging to the rind This week's Listener questions are from the following curd nerds; Elaine wanted to say hello as she just joined …

It was sad news in this weeks episode for a well-known New Zealand cheesemaker. Champion Cheesemaker Biddy Fraser-Davies passed away last week, but she leaves a lasting legacy for other artisan cheesemakers to follow. CHEESE NEWS Eketahuna’s champion cheesemaker Biddy Fraser-Davies dies THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NER…

Not that far from you is probably an artisan cheesemaker that sells locally made cheeses from local dairy animals and eating local grass. In this episode, I urge you to reach out to them and see if you can strike up a friendship or two. Who knows, you just might learn a thing or two! CHEESE NEWS Say Cheese! Artisan Cheesemaking Grows in Georgia THI…

Did you know that there is a lucrative black market in stolen Parmiggiano Reggiano in Italy? Neither did I, but there is such an issue. Listen to the podcast to find out more! CHEESE NEWS Thieves in Italy targeting precious Parmiggiano Reggiano THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Carlos wanted to know what cultures to …

So Japan's cheesemakers are worried about cheap European cheese imports. Their government is helping with the development of native lactic acid bacteria aka starter cultures. I think it's a good move on their behalf. CHEESE NEWS Japan’s cheese makers to get aid amid EU imports THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Phil i…

Now I like a drink now and again, so I found this news article very interesting. Turning Whey into Vodka could be a side hobby! CHEESE NEWS Researchers turning leftover whey from cheese-making into vodka THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Donna is having trouble increasing the humidity in her wine fridge that she want…

It's an outrage, I say! Real Camembert may become extinct after 2021, after a change in designation laws. CHEESE NEWS Camembert Without Raw Milk? It’s Treason, Connoisseurs Cry THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Daniel would like to know if you can buy concave moulds as you see in commercial cheeses, Eden had an accid…

One markets loss is another one's gain. That is why there have been Record American Cheddar Exports so far in 2018. CHEESE NEWS Record American Cheddar Exports are up a staggering 83% from last year THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Alan needs help with a cracked Tilsit, Tim is getting mould on his Emmentaler every d…

A Cheese Fit for a royal breakfast. How delightfully British! CHEESE NEWS A Cheese Fit For a Royal Breakfast THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Tim wants to know when cheese is touch dry, Janine is interested in making halloumi and would like to understand what salt she can use, Kin is wondering if he can make Blue Ch…

Ants in my cheese? No, this story is about Ants on cheese as a rind! CHEESE NEWS Cheesemaker ups the anty and US says yes THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Shlomo asks if there is a conversion table for cups to millilitres. Francesca would like to know how much salt is just enough for Camembert Rebeka has a tricky is…

During my time as a home cheesemaker, I have met many people who have taken the next step to commercial production. This weeks news item is about such a fellow. CHEESE NEWS Engineer excels at cheesemaking THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Geoff has a 30 litre (8 Gallons) pot and wants to know if it is suitable for ch…

Good cheese needs good milk. One unique dairy on Bruny Island has sourced three rare breeds of cow to assist in making the best cheese possible! CHEESE NEWS Heritage cows provide unique cheese and beef for niche market in Tasmania THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Margaret would like to source a compression spring fo…

I never thought that I would cry during a podcast episode, but this weeks news story choked me up and got me right in the feels. CHEESE NEWS Award-winning Woombye Cheese Company legacy held in great stead THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; Amanda is having issues with sticky cheese Glenn has soft spots on his cheese S…

It may sound like a pun, but apparently, Cheese Towers are on the rise! Yes, couples including my daughter Megan, are opting for Cheese Towers in lieu of wedding cakes. Who would have thought? CHEESE NEWS Murrays Cheese in New York City offers Cheese Towers instead of wedding cakes THIS WEEK’S LISTENER QUESTIONS ARE FROM THE FOLLOWING CURD NERDS; J…

The second time is a charm. Back again after an extended absence due to medical reasons, so I'm hitting the ground running with a full range of topics this week. CHEESE NEWS Feta, Parmesan, and Prosecco on the hit list for EU labelling laws in Australia PERSONAL NEWS OF THE WEEK My YouTube Channel, Cheeseman.tv is rapidly approaching the 100,000 su…

Back after an extended intermission, I'm back on the podcast bike again. Yay! I've also gone back to the old format with Cheese News and Listener questions via voice mail. CHEESE NEWS Fonterra resumes pizza cheese production in Oz CHEESE OF THE WEEK The cheese of the week is Brie, which I will be attempting again soon after a not so recent failure.…

During this episode, I reply to a statement that I often get on my YouTube channel that boils down to; is home cheese making worth it financially and does it contain chemicals and it would be quicker to go to the store and buy it? I know what you're thinking, but I replied anyway and broke down the statement into its three parts during this show. A…

During this episode, I answer a question from St. Rain who wants to know why Pasta Filata cheese stretches? They are intrigued that I didn't use citric acid as I did in the quick mozzarella video to get the curd to stretch. OTHER QUESTIONS ANSWERED DURING THE EPISODE Bernard argued that wouldn’t it be better to apply weight than to use a spring to …

During this episode, I answer a voicemail question from Diana who wanted to know how to tell the difference between the various brands of mesophilic starter culture equivalents. For instance, is MO30 the same as MA11 or Type III Mesophilic? You may be shocked by the answer! I also go into depth about the various properties of cultures and what to l…

During this episode, I answer a question from Lorraine who wants to know if her cheese is safe to eat if it has black mould on it or can she remove it somehow. She also asks what she can make with 1 litre (1 qt) of cream. OTHER QUESTIONS ANSWERED DURING THE EPISODE Kerrie got her hands on some camel’s milk and asks what cheese she can make with it,…

During this episode, I answer a question from Jo who gives me three choices that she has with where she has to mature her cheese at her home in the UK. She also goes on to ask what happens to the lactic bacteria if the temperature is too cold. OTHER QUESTIONS ANSWERED DURING THE EPISODE Amanda lets us know that she has used liquid smoke in a Gouda,…

During this week's show, I answer questions from Leah Bear about using lactose-free milk in cheese making, issue further information about making lactose free cheese, and discuss why people are lactose intolerant. Special thanks go to Carol Willman for contributing to this piece. OTHER QUESTIONS ANSWERED DURING THE SHOW WERE; Bob asked about wax te…

In this week’s episode, I answer a question from Phoenix about substituting different types and brands of mesophilic starter cultures. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Tom asks why he has bubbles in his cheese just after pressing Bob has issues with his Jarlsberg and collapsing eyes, Fadion has problems with raw milk and curd set, and …

In this week's episode, I answer questions from David about his Camembert flattening and ripening issues. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Jeff asks how do I get the barrel shape on some of my cheeses, Jesper wants some tips about heating milk and controlling temperature during cheese making, Aaron is intrigued about the difference bet…

In this week's episode, the main topic is about curds not setting, and I then go on to talk about what type of milk is best for cheese making at home. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Jo would like a suggestion as to which quick cheese would be equivalent in flavour to a strong cheddar Amanda asks about using beeswax to coat your chees…

This week's show is full of questions from you the listener!The main questions this week are about Brining times for Parmesan and Cheddar yield from 10 litres (2.6 gals) of milk. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Randy asks how much yield do you get from 10 L of milk when making Cheddar Carl asks if 12 hours is enough brining time for m…

This week's show is brought to you by curd nerds just like you from all over the world.The main question about raw Goat's milk and how do you use goat's milk with cow's milk recipes was asked by Sherrie in Australia. OTHER QUESTIONS ANSWERED DURING THE SHOW ARE; Jacquie wants to know if it is a given to use maturation boxes for your cheese Murat as…