LGC084 – Artisan Cheese goes Online During COVID
Welcome back, curd nerds. Starting again after a long break in between audio episodes. I have...
31:47
LGC083 – How to Make Cheese After the Apocalypse!
Back behind the microphone for another season of podcast episodes, I am looking forward to...
31:27
LGC082 – Ancient Egyptian Cheese Discovered
I knew from my cheese research that cheese making originated in the fertile crescent, however, I...
24:29
LGC081 – Holy Goat Cheese Wins Major Award
Well done to Ann-Marie and Carla of Sutton Grange Organic Farm for winning the delicious Producer...
23:57
LGC080 – Würchwitzer Mite Cheese
Who would have known that little arachnids can improve the flavour of an otherwise mild cheese?...
35:55
LGC079 – Champion Cheesemaker Biddy Fraser-Davies Dies
It was sad news in this weeks episode for a well-known New Zealand cheesemaker. Champion...
27:07
Not that far from you is probably an artisan cheesemaker that sells locally made cheeses from...
21:49
LGC077 – Cheese Thieves in Italy
Did you know that there is a lucrative black market in stolen Parmiggiano Reggiano in Italy?...
23:15
LGC076 – Japan’s cheese makers to get aid amid EU imports
So Japan’s cheesemakers are worried about cheap European cheese imports. Their government is...
18:44
LGC075 – Turning Whey into Vodka
Now I like a drink now and again, so I found this news article very interesting. Turning Whey...
16:27
LGC074 – Will Real Camembert Become Extinct?
It’s an outrage, I say! Real Camembert may become extinct after 2021, after a change in...
17:26
LGC073 – Record American Cheddar Exports
One markets loss is another one’s gain. That is why there have been Record American Cheddar...
18:46
LGC072 – Royal Breakfast Cheese
A Cheese Fit for a royal breakfast. How delightfully British! podcast episode here...
20:35
Ants in my cheese"Ants in my cheese? No, this story is about Ant on cheese as a rind! 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. sca 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 Marcellin, and Judy wants to know if red mould is bad on Camembert. 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 that I cannot answer them straight away, so please don’t expect an instant reply. the show! If you would like to the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please me via Patreon. SPONSORED BY… This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese!" data-title="Descripción:" title="Descripción">
16:33
LGC070 – Anyone Can Make Cheese
During my time as a home cheesemaker, I have met many people who have taken the next step to...
18:19
LGC069 – Rare Breeds in Cheese Making
Good cheese needs good milk. One unique dairy on Bruny Island has sourced three rare breeds of...
20:32
LGC068 – Woombye Cheese Company
I never thought that I would cry during a podcast episode, but this weeks news story choked me up...
20:50
LGC067 – Cheese Towers on the Rise!
It may sound like a pun, but apparently, Cheese Towers are on the rise! Yes, couples including...
22:25
LGC066 – EU Labelling Laws In Australia
The second time is a charm. Back again after an extended absence due to medical reasons, so I'm...
26:01
Back after an extended intermission, I'm back on the podcast bike again. Yay! I've also gone...
29:12
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