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Cheese production archives: Difference between revisions
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==June 2021 | Four horizons of Ardennes’ milk | ==June 2021 | Four horizons of Ardennes’ milk== | ||
to come | |||
==April 2021 | Ardennes cheeses in Maastricht== | ==April 2021 | Ardennes cheeses in Maastricht== | ||
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]] | [[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]] | ||
<b>After gaining experience with the use of industrial ferments to make cheese with the milk from Hoeve de Koeberg<ref name=koeberg>, Robin Bantigny initiated a 1 month performance consisting on a daily routine consisting of: | <b>After gaining experience with the use of industrial ferments to make cheese with the milk from Hoeve de Koeberg<ref name="koeberg" />, Robin Bantigny initiated a 1 month performance consisting on a daily routine consisting of: | ||
# Cycling errands for milk in 4 differents dairy farms, | # Cycling errands for milk in 4 differents dairy farms, | ||
# Cheese making in the Food Lab of the Jan van Eyck Academie, | # Cheese making in the Food Lab of the Jan van Eyck Academie, | ||