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Cheese production archives: Difference between revisions
→February 2021 | Experimental cheeses in Maastricht
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| <b>Lactic starter culture only</b> (cooked hard cheese) || <b>Geotrichum candidum</b> (farm soft cheese) || <b>Penicillium candidum</b> (blooming rind cheese) || <b>Brevibacterium linens</b> (washed rind cheese) || <b>Rhizopus</b> (Tempeh) || <b>Aspergillus</b> (Koji) || <b>No culture</br> (endemic microbes) | | <b>Lactic starter culture only</b> (cooked hard cheese) || <b>Geotrichum candidum</b> (farm soft cheese) || <b>Penicillium candidum</b> (blooming rind cheese) || <b>Brevibacterium linens</b> (washed rind cheese) || <b>Rhizopus</b> (Tempeh) || <b>Aspergillus</b> (Koji) || <b>No culture</br> (endemic microbes) | ||
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| rowspan=" | | rowspan="3" | <b>Animal milk (cow or goat)</b> | ||
| <b>Animal rennet</b> | | rowspan="3" | <b>Animal rennet</b> | ||
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