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Curd Nerd Newsletter Edition #16
G'day Curd Nerds. This week I have a special cheese video for you, a tutorial on how to make Scamorza.


Scamorza is a cow's milk, short-ripened Mozzarella. There, I said it. It's a twist on that classic Mozzarella, but the flavour is remarkably different. The main difference is that the curds are drained longer with much less moisture than Mozzarella.

Originally from Southern Italy, its shape is sometimes referred to as "strangling" the cheese. The cheese is usually white unless smoked. When smoked, the colour is almond with a lighter interior.

Having practised stretching curds recently with the Mozzarella di Latte di Buffala, this process seemed much easier. I managed to cut the acidification time of the curds from 6 to just under 4 hours which sped up the process.

Once formed into the traditional pear shape, I hung them in my cool laundry for 1 week before tasting one of them. The second Scamorza was eaten at two weeks of age and has a slightly stronger flavour. Because of their small size, if aged any longer they tend to dry out completely becoming less of a table cheese and more of a grating cheese.

Please watch the video for further tasting notes about this delicious cheese.

Scamorza Recipe Card

Next week - Yesterdaze

Yesterdaze cheese is one of the easiest table cheeses I have ever made. A big thank you goes out to Tracey Johnson of for creating this recipe. More about this cheese next week...

Little Green Cheese Podcast

In other cheese news, the podcast is still going strong and this week's episode is about a cheese I recently made that can be eaten the next day, aptly called Yesterdaze cheese. Episode 102 is now ready for viewing or listening in your favourite podcast app.

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 limited-time special offer is a discount on all of the cultures and moulds that we have online. Use the coupon code culture in checkout or cart to get a 5% discount off the entire range until November 30th 2023.!

Mesophilic Culture MA 4001 LYO Choozit


A manageable 100-litre packet of CHOOZIT MA 4001 LYO suitable for English and American style cheeses.

Dosage; Use 1/32-1/16 tsp. per 3.7 litres (1 gallon). 1/8 tsp. per 7.5-18.9 litres (2-5 gallons)

Quantity; Approx 1.8g

Buy now
MA 4001 Caerphilly

Propionic Shermanii

Propionic Shermanii


Propionic Shermanii produces the characteristic eyes (holes), aroma and flavour associated with Swiss, Gruyere, Jarlsberg, and Emmental.

Each sachet suitable for 250 litres of milk, is very concentrated and comes with a free sterile jar.

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Thermophilic Culture - MOT 092


Thermophilic Culture MOT 092 is used to produce Mozzarella, Parmesan, Provolone, Swiss, Gruyere, and other Italian and Swiss-style cheeses.

1 sachet used for 12 doses suitable for 8 litres of milk each. Free Sterile Jar with every pack.

Direct set.

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Thermophilic culture MOT 092

Flora Danica CHR


An Aromatic mesophilic starter culture used for specialty cheeses, sour cream and cultured butter including goat milk cheese, Havarti, Gouda, Baby Swiss, Edam, Blue Cheese, Camembert, Brie, cream cheese, cottage cheese, Creme Fraiche and other fresh cheeses. Flora Danica gives cheeses a buttery flavour and has slight gas production.

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Flora Danica CHR

Aromatic Mesophilic Culture M 036 R

Mesophilic MO 36


Aromatic Mesophilic Culture M 036 R: Moderate acidifier with some gas and high diacetyl Production.  Used in producing a variety of soft, moderate temperature loving cheeses, including Havarti, Camembert, Cream Cheese, Sour cream, Creme Fraiche, Cottage cheese, Fromage blanc, Chevre frais, St-Maure, Valencay, Cultured butter.

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Mesophilic Culture MO 030


Mesophilic Culture MO 030: Moderate/high acidifier with no gas or diacetyl production. Clean flavor, very closed texture, proteolytic during aging. Use for Cheddar, Colby, Monterey Jack, Feta, Caerphilly, Leicester, Wensleydale, and other semi-hard cheeses.

1 sachet used for 12 doses suitable for 8 litres of milk each. Free Sterile Jar with every pack. Direct Set

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Mesophilic MO 30
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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