7 May 2018

The Curd Nerd talks cheese

From Afternoons, 2:36 pm on 7 May 2018

Photo: 123rf.com

It’s time to talk cheese and for this we’ve gone and found one of New Zealand’s biggest cheese fans, it’s the Curd Nerd himself, Calum Hodgson.

Calum talks us through the weird and wonderful world of making cheese including discussing some of the weirder types he's discovered in his time as a cheesemonger.

Sir iz mijeha cheese is made in a sack made out of the skin of sheep. It is matured in the sack then packaged like so before being gouged out. Calum Hodgson says the cheese has a sharp, robust flavour.

Aurina Valley Graukäse looks like pet food according to Calum. It has a jelly casing and is one of the oldest examples of cheesemaking.

Camelbert cheese is made by coagulating the milk with rennet from pieces of a camel's stomach.

Pecorino di Farindola is made using pig's rennet. Calum says it has a strong flavour.

Oscypki, a smoked Polish cheese.