LGC071 – Ants On Cheese?

Ants in my cheese?  No, this story is about Ants on cheese as a rind!

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.
• Francesca 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 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!