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Home > Little Green Cheese | Cheese Making at Home > LGC 041 – Cheese Classifications
Podcast: Little Green Cheese | Cheese Making at Home
Episode:

LGC 041 – Cheese Classifications
Category: Arts
Duration: 00:22:32
Publish Date: 2015-09-07 01:30:57
Description: After a long hiatus, I'm back.  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 cheese Rennet coagulated fresh cheese Soft ripened cheese Semi-hard washed cheese Hard cheese, and Whey 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. If you liked the show then pop over to iTunes to give it a rating and review.  I would be honoured to read your feedback which will also proudly display on the sidebar on the blog.
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