Little Green Workshops
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Curd Nerd Newsletter Edition #19
G'day Curd Nerds. This week I have an interesting cheese for you to make that is perfect for frying/grilling. A bit like Halloumi but smokey!

Smokey Imposter

Although this cheese is a little bland when eaten fresh, it shines when treated like a Cypriot frying cheese. The Smokey Imposter—made in just 3 hours, is reminiscent of Halloumi or Helim.

This cheese surprised me with its deliciously smokey flavour and squeakiness. Also, it doesn't melt, just going soft when cooked.

A perfect BBQ snack to impress your guests!

Other Cheese News!

The Little Green Workshops team are now back at work for 2024. I've been furiously filming new videos for the cheese channel and after 4 weeks break the first cheese video will be published this week.

Ben, my Son and video editor is just putting the finishing touches on the second and third videos for this year, so it is all hands on deck to get more cheesy content out for you.

I have so many new cheeses that I want to make and film this year. Requests and recipes have been reaching my inbox so I'm going to make good use of all these resources. If you have a favourite cheese that I have yet to try and is not already a video tutorial, and you can find a recipe in a language other than English that can be translated, I would be very grateful to receive it so I add it to my list and attempt to make it. You can reply to this email to contact me.

Most cheese products in our store have been restocked and are available for purchase to be shipped all around the globe. We've been dispatching orders since the 8th of January which have been reaching our customers quickly now that the postal service load has reduced after the holiday season. If you're after some cheese-making supplies, check out the special offers for this week!

Next week - Triple Pepper Snack

Based on quick mozzarella, the Triple Pepper Snack is a spicy party favourite. And the best part is that it only takes one hour to make! More on this cheese next week!

Special Offer of the Week

This week's limited-time special offer is a discount on all cheese kits that we have in stock. Use the coupon code cheesekits in checkout or cart to get a 10% discount off the entire cheese kit range until midnight on February 29th.

Artisan Cheese Kit

$225.00 inc GST

The ultimate kit for cheese lovers and curd nerds!  The Artisan Cheese Kit has everything you need to create 19 delicious fresh and aged hard cheeses at home. Just add milk! No artificial flavours and preservative free.

Buy now
Artisan Cheese Kit

Fresh Italian Cheese Kit

Fresh Italian Cheese Kit


Mozzarella, ricotta, mascarpone and more from your kitchen.

The Fresh Italian Cheese Kit by Mad Millie provides you with everything you need to whip up these Italian favourites quickly in under an hour! Makes over 10 batches of cheese (approx 6kg in total).

Buy now

Fresh Cheese Kit

$79.95 inc GST

Delicious fresh cheese made in your own kitchen!  The Fresh Cheese Kit by Mad Millie provides you with everything you need to make an array of fresh artisan cheese at home. Just add fresh milk!

Instructions to make Feta, Halloumi, Cream Cheese, Cottage Cheese, and Quark.

Buy now
Mad Millie Fresh Cheese Kit

Hard Cheese / 30 Minute Mozzarella and Ricotta Combo Kit

Hard Cheese / 30 Minute Mozzarella and Ricotta Combo Kit

$168.50 inc GST

New to Cheesemaking?  Why not start off with Quick Mozzarella and Ricotta, then work up to Semi-hard and Hard cheeses?  So many cheeses to choose from, all made using store-bought milk! The Basic Hard Cheese Kit makes nine delicious, homemade kinds of cheese: Farmhouse Cheddar, Gouda, Monterey Jack, Feta, Cottage Cheese, Colby, Cotswold, Leicester, and Ricotta and Quick Mozzarella.

It can be used to make many of Gavin’s video recipes as well like; Caerphilly, Sage Derby, Leiden, Edam, Havarti, and Traditional Cheddar.

Buy now
Thanks for reading and don't forget that if you have any questions or feedback about the newsletter, just reply to this email and I'll get back to you promptly.

Yours in Cheese,
Gavin Webber
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