Cheese production archives: Difference between revisions
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! Milk origin !! Milk processing and curdling !! Starter !! Molding !! Ripening time and process | ! Milk origin !! Milk processing and curdling !! Starter !! Molding !! Ripening time and process | ||
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| Vexin full cow milk, unpasteurized. <br/>(Sourced from Laiterie de la Chapelle, Paris.) || Powdered animal rennet in re-heated milk, 24h curdling. || No lactic | | Vexin full cow milk, unpasteurized. <br/>(Sourced from Laiterie de la Chapelle, Paris.) || Powdered animal rennet in re-heated milk, 24h curdling. || No lactic ferments. <br/>Attempt of starter culture transplantation from blue cheese (Penicillium roqueforti). || Homemade mold from drilled plastic containers where the cheeses spent a few days. || - Turned daily the first week. - 3 days outside in aerated box before dry salting on both faces. - 4 days in fridge before smoking for 1 hour with hay. - Kept in fridge 1 week more before serving. | ||
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The round ones are as simple as it get: no small organism culture of any kind has been added, and this generally results in a St Félicien like cheese (a farm cheese from the Alps). The squarish ones saw their milk curdle with Penicillium roqueforti (blue cheese) in it (in the form of Bleu d'Auvergne AOC cheese). | |||
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Revision as of 20:22, 18 January 2021
September 2019 | Normandie smoked cheese in Paris
Rygeost
| Milk origin | Milk processing and curdling | Starter | Molding | Ripening time and process |
|---|---|---|---|---|
| Normandie full cow milk, unpasteurized. | Powdered animal rennet in re-heated milk, 24h curdling. | No lactic ferment nor starter culture. | Homemade mold from drilled plastic containers where the cheeses spent a few days without being pressed. | - Turned daily the first week. - days outside in aerated box before dry salting on both faces. - 4 days in fridge before smoking for 1 hour with hay. - Kept in fridge 1 more week before serving. |
This cheese recipe was inspired by a Danish smoked cheese called Rygeost. It is crucial to let the cheese rest at least one week after smoking, so that the burnt taste does not take over on the freshness of the soft cheese taste. The cheese should not be over-ripen, but it can be kept in the fridge for 2 weeks as the smoke prevents mold to develop on its rind. 2 batches of this cheese were made in Paris before to be served in Amsterdam on the 4th of October for a performance dinner called The Soft Protest, re-chewing & Digest.
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February 2020 | Vexin cheeses in Paris
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| Milk origin | Milk processing and curdling | Starter | Molding | Ripening time and process |
|---|---|---|---|---|
| Vexin full cow milk, unpasteurized. (Sourced from Laiterie de la Chapelle, Paris.) |
Powdered animal rennet in re-heated milk, 24h curdling. | No lactic ferments. Attempt of starter culture transplantation from blue cheese (Penicillium roqueforti). |
Homemade mold from drilled plastic containers where the cheeses spent a few days. | - Turned daily the first week. - 3 days outside in aerated box before dry salting on both faces. - 4 days in fridge before smoking for 1 hour with hay. - Kept in fridge 1 week more before serving. |
The round ones are as simple as it get: no small organism culture of any kind has been added, and this generally results in a St Félicien like cheese (a farm cheese from the Alps). The squarish ones saw their milk curdle with Penicillium roqueforti (blue cheese) in it (in the form of Bleu d'Auvergne AOC cheese).