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Curd Nerd Newsletter Edition #31
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G'day Curd Nerds. A big welcome goes out to a flood of new subscribers to the newsletter! Thank you for joining this free information service about cheese-making at home.
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I recently made a Baby Swiss cheese, but it didn't meet my expectations. All I can say is that you can't win them all, but I still posted the video and the taste test as a learning experience. I hope that you gain something from my endeavours. More below.
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Baby Swiss...Maybe???
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It all started so well. The curds came together and shrunk as they were supposed to during stirring and washing, but when it came to pressing the cheese, I had to go all fancy and this is when the issues occurred.
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Instead of my trusty 165mm basket, I decided to use a Laude commercial mould which enabled a shorter pressing time. However, it required a different pressing regime than my recipe recommended. Long story short, I didn't expel enough whey from the curds, so during the warm phase when the eyes/holes developed, the cheese collapsed and flattened. This caused the eyes that had developed up to that point, to flatten and ended up squinty instead. It was not the look I was after.
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Surprisingly, the taste was spot on for this style of cheese, so I decided to still post the video as a learning experience to help others succeed by learning from my misjudgment.
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You can also find the "Not So Baby Swiss Taste Test" video on YouTube where I share my findings and make suggestions on how to remedy the issues I created in the first place.
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I hope that helps you create a more successful version of this delicious cheese!
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New Merch Store Provider
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I've found in the past that the Curd Nerd community loves to show their passion proudly and many have opted to purchase merchandise like T-shirts, Aprons, stickers and the like from me to enable this.
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I recently received feedback from a few curd nerds who noted that shipping from Australia and New Zealand was prohibitively expensive. I investigated further with the third-party manufacturer and fulfilment provider. I found they did not offer manufacturing in our part of the world and everything was shipped from the USA or EU making it very expensive to ship to these fans. They (Spring) could not offer a satisfactory print-on-demand solution, so I changed providers to one that can manufacture and fulfil from Down Under.
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It just happened that I was in negotiations with FourthWall who also provides the same merchandising service but does have an Australian presence. I sped up the implementation, listed all my products via their store and launched a new line of products that can be manufactured, fulfilled, and shipped from Australia, USA, EU, and Canada!
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The upside is that curd nerds can now get better quality products at lower prices and cheaper shipping costs! Win-win for everyone!
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If you are interested in picking up some goodies, you can find the new merch store at Merch.Cheeseman.Tv with an expanded range of products.
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Discounted Cheesemaking Product of the Week
(1 left in 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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