LGC 034 – Coagulation

Did you know that there are three types of coagulation in the cheesemaking process? Well let me enlighten you in the episode that covers the basics of coagulation and tips for getting your curd to set just right. This weeks news is a cheese-making resource that I recently stumbled upon. ChannelCheese.tv is a television show that airs on TVS44 in Sydney. Hosted by Alison Brien, the show travels around the world to look at different artisan cheesemakers and how they make traditional and not so traditional cheese on a small scale. Worth having a look at. I played a part in an episode that featured Justin Teller from Bangalow Cheese Co, Byron Bay NSW, which has since changed names to the Byron Bay Cheese Co. He made a very interesting and gold medal-winning washed rind cheese. We also have a voicemail from Søren in Denmark whose question was featured in Episode 32. He has been experimenting with iodised salt in his cheese making. He has produced some interesting results. Below are some of the cheeses that he has made with this type of salt. Other questions were about the differences between animal and vegetable rennet, Ricotta Salata, Anti-caking agent in salt, and adding moulds from commercial cheese into your own. 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 straight away, so please don’t expect an instant reply. Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support 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! Support the show