In this week's episode, I answer questions from David about his Camembert flattening and ripening issues. Download episode here. 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 cheese cloth, and * Jessie says hello from Richmond, Virginia. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature on the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply. This podcast is sponsored by Little Green Workshops where you can pick up cheese making kits and supplies. We stock a large range of cheese making gear and ship to Australia and most countries throughout of the world. Until next time Curd Nerds, Keep Calm and Make Cheese!