LGC 038 – Raw Milk Cheese

The food standards are changing here in Australia, and commercial cheese makers will be able to make a wider range of raw milk cheese.  I play an interview with Tom Ross from the Tasmanian Institute of Agriculture who explains the changes to the regulations.You can read the original article here; http://www.abc.net.au/news/2015-02-03/raw-milk-cheese-regulation-changes/6066280I also talk about two new cheese making products that I have developed namely a DVD and an External Cheese Fridge Thermostat.  These two products have consumed most of my spare time in the last two weeks.  I never thought that making a DVD, with menu structure, would be so time-consuming!For those of you in Australia, here are the links to those two products;Keep Calm & Make Cheese DVD – Volume 1External Cheese Fridge ThermostatDuring the latter half of the episode, I answer listener questions about camembert, cheese making in Thailand, Traditional Mozzarella, and an innovative way to heat your milk. ASK A QUESTION FOR THE PODCASTDon’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