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Curd Nerd Newsletter Edition #30
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G'day Curd Nerds. Well, what can I say? The Dry Jack Cheese met and exceeded my expectations. It's a great cheese, definitely worth the effort of making it.
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Dry Jack Taste Test
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Late last week my Dry Jack cheese was ready to taste. I was quite excited about this cheese. It was simple enough to make, didn't need a press or basket to form its shape and the affinage was a breeze. It was simple enough to apply the rub when the dry mould grew back on the surface of the cheese.
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The taste was something special. It was a cross between a mild cheddar and a young Parmesan. It had enough moisture content to be a table cheese and served on a cheese platter, but dry enough to grate and to use on pasta or in Mexican cuisine. It will work well wherever a tasty cheese is needed in cooking.
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Can you taste the cocoa powder? Well, no, not really. I believe a slight hint of cocoa and pepper adds to the overall flavour of this cheese.
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Your Curd Nerd Journey
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As announced in the last Curd Nerd News, the newest format on the Gavin Webber cheese-making channel is a hit!
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"Your Curd Nerd Journey" where I read your stories about your cheese-making journey!
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Format: Short story, up to 1000 words, with up to 5 to 10 photos. It will be read out during the live stream so please read your submission aloud before hitting send.
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- Tell me about your cheese-making journey so far.
- How has it changed your life?
- How and why did you get started?
- Ups and downs along the way?
- Anything else you would like to share?
I'm looking forward to presenting your journey with the curd nerd community!
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Click on the thumbnail below to watch the latest episode where Herb Brooks shares his journey!
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Product of the Week
Limited Stock!
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$155.95 Original price was: $155.95.$125.95Current price is: $125.95. inc GST
This Italian Cheese Kit makes 24 batches of six favourite Italian kinds of cheese; Cultured Mozzarella, Provolone, Parmesan, Romano, Pepato, and Whey Ricotta.
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I've had a flood of feedback that you want a physical version of my two cheese-making eBooks. Well, these have been available for over 2 years, and it seems that not many know where to purchase them. So to keep the cost of production down, I print and spiral bind them myself. You can pick up both books in a bundle below.
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$80.85 $72.77 inc GST
Get both of Gavin's cheese-making books in a bundle. Keep Calm and Make Cheese (book 1) and Keep Calm and Make More Cheese (book 2) with 10% off the RRP.
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If you have any questions about home cheesemaking, the best place to get them answered is during my weekly live stream "Ask the Cheeseman". Ask your questions in the chat and I will be more than happy to attempt to answer them for you.
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Thanks for reading and don't forget that if you have any questions about cheese making or want to book some consultation time with me, just reply to this email and I'll get back to you promptly.
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