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So Japan's cheesemakers are worried about cheap European cheese imports. Their government is helping with the development of native lactic acid bacteria aka starter cultures. I think its a good move on their behalf. Download podcast episode here Cheese news Japan’s cheese makers to get aid amid EU imports This week's Listener questions are from the following curd nerds; Phil is worried about low humidity in his wine fridge that he is using as a cheese cave, Robin has some whey in his vac packed Butterkase, Ahmed reached out to say congratulations on reaching 100,000 subscribers on YouTube, and Dennis wants to learn how to make his cheddar less crumbly and more like his Jarlsberg (hint make Colby). ASK A QUESTION FOR THE PODCAST Don’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! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.