Welcome back, curd nerds. Starting again after a long break in between audio episodes. I have also created a YouTube channel for the podcast which you can find at Little Green Cheese Podcast with Gavin Webber. Anyway, back into the episodes which will be weekly from now onwards.CHEESE NEWS
I knew from my cheese research that cheese making originated in the fertile crescent, however, I didn’t know that a sample of cheese from ancient time has been found preserved in a tomb. Not edible of course, but they did find something interesting!
Well done to Ann-Marie and Carla of Sutton Grange Organic Farm for winning the delicious Producer Award.
Who would have known that little arachnids can improve the flavour of an otherwise mild cheese? Introducing Würchwitzer Mite Cheese!
It was sad news in this weeks episode for a well-known New Zealand cheesemaker. Champion Cheesemaker Biddy Fraser-Davies passed away last week, but she leaves a lasting legacy for other artisan cheese makers to follow.
Not that far from you is probably an artisan cheesemaker that sells locally made cheeses from local dairy animals and eating local grass. In this episode, I urge you to reach out to them and see if you can strike up a friendship or two. Who knows, you just might learn a thing or two!
Did you know that there is a lucrative black market in stolen Parmiggiano Reggiano in Italy? Neither did I, but there is such an issue. Listen to the podcast to find out more!
So Japan’s cheesemakers are worried about cheap European cheese imports. Their government is helping with the development of native lactic acid bacteria aka starter cultures. I think its a good move on their behalf.
Now I like a drink now and again, so I found this news article very interesting. Turning Whey into Vodka could be a side hobby!
It’s an outrage, I say! Real Camembert may become extinct after 2021, after a change in designation laws.
One markets loss is another one’s gain. That is why there have been Record American Cheddar Exports so far in 2018