In this week's episode, I answer questions from David about his Camembert flattening and ripening issues.OTHER QUESTIONS ANSWERED DURING THE SHOW ARE;Jeff asks how do I get the barrel shape on some of my cheeses,Jesper wants some tips about heating milk and controlling temperature during cheese making,Aaron is intrigued about the difference between Parmesan and Romano cheese,Happy Lee asks what is Rennet and Calcium Chloride and what are they used for in cheese making,Amanda inquires about how to keep lint out of cheesecloth, andJessie says hello from Richmond, Virginia.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!Support the show

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