LGC057 – Flat Camembert and How To Fix It

In this week's episode, I answer questions from David about his Camembert flattening and ripening issues.
OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;

• Jeff asks how do I get the barrel shape on some of my cheeses,
• Jesper wants some tips about heating milk and controlling temperature during cheese making,
• Aaron is intrigued about the difference between Parmesan and Romano cheese,
• Happy Lee asks what is Rennet and Calcium Chloride and what are they used for in cheese making,
• Amanda inquires about how to keep lint out of cheesecloth, and
• Jessie says hello from Richmond, Virginia.

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.
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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!

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