Cheese Making Background: Gavin has a confession to make: He is a Curd Nerd and obsessed with making cheese! You can find him in his kitchen most weekends developing his own varieties using traditional or modified recipes. In fact, he likes home cheese making so much that he makes at least 1 kg (2.2 lbs) of the stuff of various types every couple of weeks. He is rarely without a full cheese fridge.

How does his cheese taste, I hear you ask? Well, once you have made your own cheese, you will never buy store-bought stuff again. The only problem you’ll have is keeping up with demand from hungry family and friends!

Gavin started making cheese as a hobby back in March 2009 after attending a cheese making class at his local community house. A curd nerd was born and he hasn’t stopped since. He is now recognized as a home cheese making expert and answers listener questions via his well know Little Green Cheese podcast. His recipes have also featured on Rikki Carrol’s cheese making blog.

Gavin has successfully made over 30 different types of cheese including Feta, Wensleydale, Farmhouse Cheddar, Emmental, Stilton, Camembert, Parmesan, Ricotta, Romano, Pepper Jack, Monterey Jack, Manchego, Caerphilly, Mozzarella. He has also written a down to earth cheese making eBook titled Keep Calm & Make Cheese – The Beginners Guide to Cheese Making at Home utilizing his home cheese making experience.

His Other Passions: Gavin also writes at the multiple award-winning blog The Greening of Gavin.  There, you can learn about organic food gardening, backyard chickens, solar power, fruit trees, composting and worm-farming and all other topics that make up the sustainable living ethos.

Gavin and his wife, Kim, also run cheese-, soap-, and soy candle-making courses at Little Green Workshops.

Follow Gavin Webber: You can find Gavin at the following places on the Web:

Little Green Cheese blog

The Greening of Gavin blog

Little Green Workshops blog

Little Green Cheese on Facebook

@LGreenCheese on Twitter