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Curd Nerd Newsletter Edition #14
G'day Curd Nerds. You're in for a treat this week. I have two videos for you, one tutorial on how to make Robiola, the other a Cotschilli taste test.


When researching Robiola, I found many variations of this simple, humble lactic set cheese. There is Robiola di Roccaverano PDO made from raw goat's milk, Robiola la Contessa using Pasteurised cow and sheep milk, Robiola di Bosco - a Pasteurised cow's milk cheese with a washed rind, and Robiola di Bufala made using water buffalo milk. These are but a few of the styles of Robiola that I've discovered.

So to ensure that it was easy to make, I chose a cow's milk variety that has a delicious flavour. As it is a fresh cheese, it only takes 5 days to mature and keeps for a few weeks in the kitchen fridge, so be quick. Our family and friends loved this simple little cheese and the four I made didn't take long to disappear from our fridge!

Let me know if you've tasted or made your own version of Robiola before by replying back to this email. I would to hear from you!

Cotschill Taste Test

My Cotschilli took three months to mature and was well worth the wait! A massive hit with Kim (am me), who requested that I make a normal Cotswold and add chilli flakes to it. All I can say is that I will be in her good books for a very long time.

Just a note on the flavour. The onion, chives, and garlic are indeed present on initial tasting, then the chilli creeps up on the palate and surprises you in a delightful way! A perfect combination of flavours and I would not vary the quantities of these ingredients as then one flavour may dominate.

You can find the recipe card for Cotschilli in our Printable Cheese Recipe Cards section.

Next week's Video Tutorial - Chaource

Chaource is one of those quintessential fresh French cheeses that wear their white mould coat with pride!

This cheese was a delight to make and probably more on the intermediate skill level. I enjoyed the process of making this cheese and watching the white mould grow during maturation. More about this amazing little cheese in next week's newsletter...

Little Green Cheese Podcast

In other cheese news, this week, I published the 101st episode of the Little Green Cheese podcast where I talk about The Great Cheese Riot of 1766. You can find the audio-only version here, or watch the video on the dedicated Little Green Cheese Podcast channel. I also answer four listener questions per episode. If you have a home cheese-making question, please record it for me on my voicemail page.

So thanks for reading this week and don't forget to check out this week's special offers from our store.

If you have any feedback or questions about the newsletter, just reply to this email and I will get back to you as quickly as I can.

Yours in Cheese,

Gavin Webber

Special Offer of the Week

This week's special offer is a discount on all of the cheese-making baskets that we have online. Use the coupon code baskets in checkout or cart to get a 5% discount off the entire range!

Small Pyramid Cheese Basket

$14.50 inc GST

The Small Pyramid Cheese Basket is typically used for Valençay style cheese, an ash-coated mould-ripened goat's cheese.

Dimensions, Height 8 cm x Top 8.5 cm x Base 5.7 cm.  Slightly tapered for easy stacking.

Buy now
Pyramid Cheese Basket

Small Soft Cheese Basket

Small Soft Cheese Basket P00689

$5.20 inc GST

The Small Soft Cheese Basket is perfect for making Chaource, a classic white mould French lactic set cheese.

Dimensions, Height 8 cm x Top 8 cm x Base 7 cm.  Slightly tapered for easy stacking.

Buy now

Blue Cheese Moulds - Set of 3

$35.50 inc GST

Blue cheese moulds set of 3.  1 large and 2 medium cheese draining baskets for blue cheeses or pressing hard cheese with an optional follower. Professional quality made in Italy.

Baskets made from BPA Free food-grade plastic.

Buy now
Blue Cheese Moulds

Feta Baskets

Feta Baskets

$7.95 inc GST

These Feta Baskets are 110 mm wide, and 85 mm high, and are ideal for making Feta style cheeses.

Buy now

Medium Cheese Basket

$10.00 inc GST

Medium Cheese Basket.  For making smaller cheeses like Cacioricotta or Caciotta with approx 4L of milk.

Made in Italy from BPA Free food-grade plastic. 500g basket; H 10 cm x top D 12 cm, bottom D 11 cm

Buy now
Medium Cheese Basket

Qwieleb Gbejniet Cheese Basket

Qwieleb Gbejniet

$4.50 inc GST

Qwieleb Gbejniet Cheese Basket; Used to shape Maltese Gbejniet or other small cheeses.

Made in Italy from BPA Free food-grade plastic.  Dimensions; H 5.5cm x Top inner diameter 7cm x Bottom inner diameter 5.5cm (2.17 x 2.75 x 2.17 inches)

Buy now

Cheese Basket 165 mm with Follower

$24.95 inc GST

This Cheese Basket is 165 mm wide and 140 mm high.  They are perfect for making larger wheels of cheese and we use them for semi-hard and hard cheese when using the follower.  Can be used as a large hoop (with bottom) for making blue, Stilton, and brie.

Buy now
Cheese Basket 165 mm with Follower
Thanks for reading and don't forget that if you have any questions about the newsletter, just reply to this email and I'll get back to you promptly.
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