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Little Green Cheese Podcast

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Cheese making at home has never been so easy. Tips and methods that will help you perfect your cheese, as well as interviews with amateur home cheese makers throughout the world.

Cheese making at home has never been so easy. Tips and methods that will help you perfect your cheese, as well as interviews with amateur home cheese makers throughout the world.
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Location:

Australia

Description:

Cheese making at home has never been so easy. Tips and methods that will help you perfect your cheese, as well as interviews with amateur home cheese makers throughout the world.

Language:

English


Episodes

LGC082 – Ancient Egyptian Cheese Discovered

9/2/2018
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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! Download podcast episode here Cheese news World's oldest cheese found in Egyptian tomb This week's Listener questions are from the following curd nerds; John would like to know if there is such a thing as a pigs milk cheese, Elisha wanted to...

Duration:00:24:29

LGC081 – Holy Goat Cheese Wins Major Award

8/14/2018
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Well done to Ann-Marie and Carla of Sutton Grange Organic Farm for winning the delicious Producer Award. Download podcast episode here 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 has some ash that he is busting to use on a bloomy rind cheese, Carol wants to know why the raw milk that she boiled...

Duration:00:23:57

LGC080 – Würchwitzer Mite Cheese

7/31/2018
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Who would have known that little arachnids can improve the flavour of an otherwise mild cheese? Introducing Würchwitzer Mite Cheese! Download podcast episode here 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 my mailing list, Walt had some issues with what is known as Butyric late blowing caused by a bacteria called...

Duration:00:35:55

LGC079 – Champion Cheesemaker Biddy Fraser-Davies Dies

7/24/2018
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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 cheese makers to follow. Download podcast episode here Cheese news Eketahuna's champion cheesemaker Biddy Fraser-Davies dies This week's Listener questions are from the following curd nerds; Antonia will be getting some ewes milk soon and wanted to know if she needed to modify her cow's milk...

Duration:00:27:07

LGC078 – Local Creameries

7/17/2018
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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! Download podcast episode here Cheese news Say Cheese! Artisan Cheesemaking Grows in Georgia This week's Listener questions are from the following curd nerds; Barnabas would like to know how vacuum packing...

Duration:00:21:49

LGC077 – Cheese Thieves in Italy

7/10/2018
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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! Download podcast episode here 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 use for specific cheeses and some cheese making suppliers in the US/CA For Cheddar use a Mesophilic culture that...

Duration:00:23:15

LGC076 – Japan’s cheese makers to get aid amid EU imports

7/3/2018
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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 its a good move on their behalf. Download podcast episode here Cheese news Japan’s cheese makers to get aid amid EU imports This week's Listener questions are from the following curd nerds; Phil is worried about low humidity in his wine fridge that he is using as a cheese cave, Robin has some whey in his vac...

Duration:00:18:44

LGC075 – Turning Whey into Vodka

6/26/2018
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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! Download podcast episode here 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 wants to use as a cheese cave, Joseph would like to know where to get ripening boxes for 2-3 lb cheeses, Ricardo is...

Duration:00:16:26

LGC074 – Will Real Camembert Become Extinct?

6/19/2018
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It's an outrage, I say! Real Camembert may become extinct after 2021, after a change in designation laws. Download podcast episode here 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 like you see in commercial cheeses, Eden had an accident with her cheese cave and wants to know if her cheese is okay, Ken has been told that his cheddar was...

Duration:00:17:26

LGC073 – Record American Cheddar Exports

6/12/2018
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One markets loss is another one's gain. That is why there have been Record American Cheddar Exports so far in 2018 Download podcast episode here 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 day even though he wipes it off, Chera dropped by to say hello. You can find Chera and many other thousands of home...

Duration:00:18:46

LGC072 – Royal Breakfast Cheese

6/6/2018
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A Cheese Fit for a royal breakfast. How delightfully British! Download podcast episode here 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 Cheese using milk powder, Janice just dropped by to say thanks for the halloumi recipe, and David is having trouble...

Duration:00:20:35

LGC071 – Ants On Cheese?

5/29/2018
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Ants in my cheese? No, this story is about Ant on cheese as a rind! Download podcast episode here 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 issue with a slimy Monterey Jack Vivian is wondering if there is a substitute for Penicillium Candidum when making St...

Duration:00:16:33

LGC070 – Anyone Can Make Cheese

5/22/2018
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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. Download podcast episode here 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 cheese making Jacqui would like to know if ash coated brie is supposed to taste earthy, Jon has invented a way to make...

Duration:00:18:19

LGC069 – Rare Breeds in Cheese Making

5/15/2018
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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! Download podcast episode here 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 for her cheese press, Robert is confused about there being multiple recipes for the same cheese, Kepp is intrigued by...

Duration:00:20:32

LGC068 – Woombye Cheese Company

5/8/2018
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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. Download podcast episode here 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 Shawn loves his cheese kit and wanted to say thanks! Dave has made his first cheese using one of my recipes, and...

Duration:00:20:50

LGC067 – Cheese Towers on the Rise!

5/1/2018
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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? Download podcast episode here 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; John asks about rennet setting times and we learn about Flocculation, Saul is having issues with sour cheese Henri is...

Duration:00:22:25

LGC066 – EU Labelling Laws In Australia

4/25/2018
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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. Download podcast episode here 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 subscriber milestone. If you haven't already, I ask that you pop over and subscribe so that you keep up to date with...

Duration:00:26:01

LGC065 – I’m Back!

8/22/2017
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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. Download podcast episode here 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. I also mentioned that Kim and I are attending the Mould Festival on the 2nd of September here in Melbourne. You can...

Duration:00:29:12

LGC064 – Is Home Cheese Making Worth It?

4/12/2017
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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. 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...

Duration:00:18:29

LGC063 – Why Pasta Filata Cheese Stretches

4/5/2017
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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 press cheese Greg asked why his Paneer wouldn't work when using Buttermilk as the base Peter and Heidi want to know what would happen if they used...

Duration:00:20:12