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==June 2021 | Four horizons of Ardennes’ milk==
==June 2021 | Four horizons of Ardennes’ milks==
to come
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
<b><i>As the Maas bassin, I accumulated horizons,
Layers of time, flintstone division;
Layers of cheese, charcoal division.
From bottom to top, goats, cows, goats, cows; they made these milks from all grass,
From top to bottom, South, East, South-East, South-West; cycling around city of the Maas.
I aggregated twenty eight litres, four farms, two ruminants, and two countries,
One landscape. Its strata came to us from mines excavated under the trees,
My milks were shaped from chymosin; separates whey from white curd grains,
With heat that dries and press that drains.
Ten days, I ripened in Penicilium candidum saturated atmosphere,
Ten days, hands flipped and rubbed me in humans’s microbiosphere,
I may retreat in the cave under the pasture,
One more month, eaten for sure.</i></b>
==Cow milk, batch #6 | 07.06.2021==
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
{| class="wikitable"
|-
! Milk amount/origin and cycling route !! Culture input !! Milk processing and curdling !! Molding process
|-
| 7L cow full milk, unpasteurised, provided by Ferme du Temple<ref name="temple" />. <br/>[https://www.strava.com/activities/5458037530 Cycling activity of the 07.06.2021.]
|| No ferments added.
|| - 4mL liquid animal rennet<ref name="rennet" /> in heated milk (31°C). <br/>-After 1h30' curds were cut in 4 directions and cooked from 31 to 40°C while stirring for 20'.<br/>- Dry curds were mixed with 3tbsp of coarse sea salt.
|| - All the curds were pressed for 15' on each side, flipped and covered with 1/4tsp of vegetal carbon. <br/>- Stored in wood press in net until next layer.
|}
==Organic goat milk, batch #6 | 07.06.2021==
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
{| class="wikitable"
|-
! Milk amount/origin and cycling route !! Culture input !! Milk processing and curdling !! Molding process
|-
| 7L goat full milk, unpasteurised, provided by Zorgboerderij Ravensbosch<ref name="ravenbosch" />. <br/>[https://www.strava.com/activities/5458050637 Cycling activity of the 08.06.2021.]
|| No ferments added.
|| - 4mL liquid animal rennet<ref name="rennet" /> in heated milk (35°C). <br/>-After 1h curds were cut in 4 directions and cooked from 35 to 44°C while stirring for 20'.<br/>- Dry curds were mixed with 3tbsp of coarse sea salt.
|| - All the curds were pressed 15' on one side then swiped and pressed with the other cheese on top of it for 15', then flipped and covered with 1/4tsp of vegetal carbon. <br/>- Stored in wood press in net until next layer.
|}
==Organic cow milk, batch #6 | 07.06.2021==
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
{| class="wikitable"
|-
! Milk amount/origin and cycling route !! Culture input !! Milk processing and curdling !! Molding process
|-
| 7L cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref name="koeberg" />. <br/>[https://www.strava.com/activities/5458059770 Cycling activity of the 09.06.2021.]
|| No ferments added.
|| - 6mL liquid animal rennet<ref name="rennet" /> in heated milk (34°C). <br/>-After 1h curds were cut in 4 directions and cooked from 35 to 44°C while stirring for 20'.<br/>- Dry curds were mixed with 3tbsp of coarse sea salt.
|| - All the curds were pressed 15' on one side then swiped and pressed with the other cheese on top of it for 15', then flipped and covered with 1/4tsp of vegetal carbon. <br/>- Stored in wood press in net until next layer.
|}
==Goat milk, batch #6 | 07.06.2021==
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
{| class="wikitable"
|-
! Milk amount/origin and cycling route !! Culture input !! Milk processing and curdling !! Molding process
|-
| 7L goat full milk, unpasteurised, provided by Melkgeitenbedrijf Noelmans-Peters<ref name="peters" />. <br/>[https://www.strava.com/activities/5458066332 Cycling activity of the 10.06.2021.]
|| No ferments added.
|| - 7mL liquid animal rennet<ref name="rennet" /> in heated milk (31°C). <br/>-After 1h curds were cut in 4 directions and cooked from 35 to 44°C while stirring for 20'.<br/>- Dry curds were mixed with 3tbsp of coarse sea salt.
|| - All the curds were pressed 15' on one side then swiped and pressed with the other cheese on top of it for 15' and flipped again for 15' pressing. <br/>- Flipped and in Mush-room<ref name="mush-room"/> on metal grid.
|}
{| class="wikitable"
|-
! Ripening time and process
|-
| - After 3 days <i>P. Camemberti</i> was growing.<br/>- It was stored in freezer after 10 days. 
|}
This cheese was exhibited during the [https://openstudios2021.janvaneyck.nl/ Open Studios 2021] of the Jan van Eyck Academie.
<gallery mode="traditional">
File:Geotrichum-mold_cheeses_curds.jpg|
File:Geotrichum-mold_cheeses_molding.jpg|
</gallery>


==April 2021 | Ardennes cheeses in Maastricht==
==April 2021 | Ardennes cheeses in Maastricht==
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This performance roughly named [Landscape, Soil, Cheese and me] brought Robin to experiment even more on cheese-making, drived only by his feelings of deep entanglement with the landscape surrounding him and the other artists staying at the Jan van Eyck Academie — to whom the cheeses were destinated to.</b>
This performance roughly named [Landscape, Soil, Cheese and me] brought Robin to experiment even more on cheese-making, drived only by his feelings of deep entanglement with the landscape surrounding him and the other artists staying at the Jan van Eyck Academie — to whom the cheeses were destinated to.</b>


==Organic goat milk, batch #1 | 02.04.2021==
===Organic goat milk, batch #1 | 02.04.2021===
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
{| class="wikitable"
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</gallery>
</gallery>


==Cow milk, batch #1 | 02.04.2021==
===Cow milk, batch #1 | 02.04.2021===
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
{| class="wikitable"
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</gallery>
</gallery>


==Organic cow milk, batch #1 | 06.04.2021==
===Organic cow milk, batch #1 | 06.04.2021===
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
{| class="wikitable"
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</gallery>
</gallery>


==Goat milk, batch #1 | 08.04.2021==
===Goat milk, batch #1 | 08.04.2021===
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
{| class="wikitable"
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</gallery>
</gallery>


==Organic goat milk, batch #2 | 08.04.2021==
===Organic goat milk, batch #2 | 08.04.2021===
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
{| class="wikitable"
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</gallery>
</gallery>


==Cow milk, batch #2 | 09.04.2021==
===Cow milk, batch #2 | 09.04.2021===
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
{| class="wikitable"
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</gallery>
</gallery>


==Whey transformation #1 | 11.04.2021==
===Whey transformation #1 | 11.04.2021===
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
1.5 weeks of whey was cooked to a boil, simmer for 30' and drained with cheesecloth and a ladle.
1.5 weeks of whey was cooked to a boil, simmer for 30' and drained with cheesecloth and a ladle.
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</gallery>
</gallery>


==Goat milk, batch #2 + Organic goat milk batch #3 | 16.04.2021==
===Goat milk, batch #2 + Organic goat milk batch #3 | 16.04.2021===
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
{| class="wikitable"
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</gallery>
</gallery>


===Cow milk, batch #3 | 19.04.2021===
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
{| class="wikitable"
|-
! Milk amount/origin and cycling route !! Culture input !! Milk processing and curdling !! Molding process !!  Ripening time and process
|-
| 5L cow full milk, unpasteurised, provided by Ferme du Temple<ref name="temple" />. <br/>[https://www.strava.com/activities/5143996122 Cycling activity of the 16.04.2021.]
|| No ferments added.
|| - 7mL liquid animal rennet<ref name="rennet" /> in heated milk (35°C). <br/>-After 1h, cutting and stirring of the curds for 15' at 41°C.
|| <br/>- All the curds were put in the medium round without cheesecloth nor pressing. <br/>- After 1 day in box to drain, the cheese was unmolded, salted with sea salt (1tsp) and stored in box.
|| - Stored out of box in Mush-room<ref name="mush-room" /> after 3 days, on bamboo mat.<br/>- 2 days later, white <i>Geotrichum candidum</i> “wild” mold was growing well.<br/>- It was often flipped for 15 days until the bottom of the rind was opening with runny inside. So it was put in plastic foil in fridge for future tasting.<br/>- It was eaten after a total of 26 days of ripening.
|}
This cheese shape was sharp when it was eaten with JvE residents. Unfortunaltely it was mild and not salty enough, despite its nice “small holes” texture.
<gallery mode="traditional">
File:Geotrichum-mold_cheeses_curds.jpg|
File:Geotrichum-mold_cheeses_molding.jpg|
</gallery>


===Whey transformation #2 | 20.04.2021===
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
- 10 days of whey was cooked to a boil, simmer for 30' and drained with cheesecloth and a ladle.
<br/>±1kg of good white Ricotta (dry curds) was obtained. It was stored in a bucket in the fridge and eaten with all sorts of dishes.
<br/>- There was eventually 27L of clean processed whey stored in a 120L container.


==Cow milk, batch #3 | 19.04.2021==
===Organic cow milk, batch #3 <br/>+ Goat milk, batch #3 <br/>+ Organic goat milk, batch #4 <br/>+ Cow milk, batch #4 | 21-23.04.2021===
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
<b>Living soils make cheese alive
<i>
<br/>Here I am in limestone corridors, more than two months old,
Read me through my rind, wrinkled by the wildest molds,
Time is needed to get such thing, it grows as slow as the soil’s skin.
Get us matter, get us proteins, we’ll digest them, let fungi in.
Dead beings and milks, we like them all,
White cheeses, black soils, same biotope. From the caves’ wall,
I invite you: Lactobacilus, Lactococcus, Mucor,
Penicillium, Brevibacterium, Geotrichum and even more,
Mysterious, anonymous guests from which humans,
Will make a feast.
</i></b>
{| class="wikitable"
{| class="wikitable"
|-
|-
! Milk amount/origin and cycling route !! Culture input !! Milk processing and curdling !! Molding process !!  Ripening time and process
! Milk amount/origin and cycling route !! Culture input !! Milk processing and curdling !! Molding process !!  Ripening time and process
|-
|-
| 7L cow full milk, unpasteurised, provided by Ferme du Temple<ref name="" />. <br/>[https://www.strava.com/activities/5054788820 Cycling activity of the 02.04.2021.]
| <b>Total of 27L of raw unpasterized milk:</b><br/>- 8L cow full milk, by Hoeve de Koeberg<ref name="koeberg" />. [https://www.strava.com/activities/5155269295 Cycling activity of the 19.04.2021.]
<br/>- 7L goat full milk, by Melkgeitenbedrijf Noelmans-Peters<ref name="peters" />. [https://www.strava.com/activities/5165435059 Cycling activity of the 21.04.2021.]
<br/>- 5L goat full milk, by Zorgboerderij Ravensbosch<ref name="ravenbosch" />. [https://www.strava.com/activities/5185804846 Cycling activity of the 22.04.2021.]
<br/>- 7L cow full milk, by Ferme du Temple<ref name="temple" />. [https://www.strava.com/activities/5185810149 Cycling activity of the 23.04.2021.]<br/>
|| No ferments added.  
|| No ferments added.  
|| - 5mL liquid animal rennet<ref name="rennet" /> in heated milk (35°C). <br/>-
|| - 15mL liquid animal rennet<ref name="rennet" /> in heated milk (32°C) and 1h20' curdling for first 20L. <br/>- 6mL liquid animal rennet<ref name="rennet" /> in heated milk (30.5°C) and 1h curdling for 7L left. <br/>- Both batches were cut and stirred for 15' at 35°C. <br/>- All curds were salted with 3tbsp of sea salt.
|| All the curds were put in the big tomme hoop with weight on top to drain. It was then flipped to drain the opposite side.  
|| All the curds were pressed in a cheese press (orginaly used as a fruit press) of 28cm &#8960 for 20'. It was then flipped and put in a box that happen to be too small. <br/>- 3 days later, the cheese did spread out in the box and its round shape was corrupted to an oblong shape. It was flipped and put out of box on a metal grid in the Mush-room<ref name="mush-room" /> to dry.
|| - <br/>-
|| - After 11 days often flipped, it was lay down hay and rubbed with whey to increase dark “wild” molds growth.<br/>- After 1 month and 10 days, the cheese was brought to the [https://en.wikipedia.org/wiki/Caves_of_Maastricht caves of Sint Pietersberg] to ripen, where the conditions hopefuly develop interesting flavours.<ref>Thanks to Lukas whos house, in [https://www.openstreetmap.org/search?query=Petit-Lanaye#map=14/50.8065/5.6900 Petit Lanaye], has a safe access to the huge cave networks of the hill.</ref> <br/>- Out of cave in freezer for exhibition after a total 1 month and 25 days of ripening.
|}
|}
The aggregation of the first 3 batchs of milk did not curdle enough, eventhough they were left for 2 days to acidify up to pH4.7 in an open container with whey. (All milks were all skimmed and the cream was added in cream-cheese.)
<br/>This cheese was exhibited during the [https://openstudios2021.janvaneyck.nl/ Open Studios 2021] of the Jan van Eyck Academie.
<gallery mode="traditional">
File:Geotrichum-mold_cheeses_curds.jpg|
File:Geotrichum-mold_cheeses_molding.jpg|
</gallery>
===Whey transformation #3 | 28.04.2021===
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
8 days of whey was cooked to a boil, simmer for 30' and drained with cheesecloth and a ladle.
<br/>±1kg of good white Ricotta (dry curds) was obtained. It was stored in a bucket in the fridge and eaten with all sorts of dishes.


===Goat milk, batch #4 | 30.04.2021===
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
{| class="wikitable"
|-
! Milk amount/origin and cycling route !! Culture input !! Milk processing and curdling !! Molding process !!  Ripening time and process
|-
| 10L goat full milk, unpasteurised, provided by Melkgeitenbedrijf Noelmans-Peters<ref name="peters" />. <br/>[https://www.strava.com/activities/5211215801 Cycling activity of the 28.04.2021.]
|| 1/4tsp Penicillium camemberti <ref name="penicillium" />.
|| - Ferment left to develop for 20' in heated milk (35°C). <br/>- 6mL liquid animal rennet<ref name="rennet" /> in heated milk (30°C).
|| - Curds cut roughly and put by hand in big tomme and medium hoops with cheesecloth, and small hoops without cheesecloth. <br/>- Drained for 30' and leftover whey was added to the top to get all curds. <br/>- Let drain another 30' and in box to continue draining. <br/>- 3 days later, everything was put out of hoops and cloths aside from the big tomme which was flipped to drain more. All others were flipped and kept in a box. <br/>- The next day, big tomme was unmolded and salted on its surface (1.5tsp), as well as the medium cheeses (1/2tsp) and the small ones (1/4tsp).
|| - Cheese were stored in the Mush-room<ref name="mush-room" /> to dry. <br/>- After 3 days the small pyramide was eaten. The small round got fly larvaes and was discarded.<br/>- After 15 days, medium brique was eaten. Big tomme was not good and discarded <br/>- After 17 days, the medium round was eaten with resident artists.
|}
- Small pyramide was too acidic, almost spicy but with a nice soft texture.
<br/>- Medium brique was eaten at home with a rather good taste and a light “pikant” from the rind. <br/>- The big tomme was absolutely terrible with too much runny acidic rind and a meat full of holes but very dry and a rancid paper taste that crumble in the mouth. <br/>- The strong farm taste of the medium round unexpectedly got a lot of success among residents.
<gallery mode="traditional">
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File:Geotrichum-mold_cheeses_curds.jpg|
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</gallery>
</gallery>


===Organic goat milk, batch #5 | 30.04.2021===
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
{| class="wikitable"
|-
! Milk amount/origin and cycling route !! Culture input !! Milk processing and curdling !! Molding process !!  Ripening time and process
|-
| 5L goat full milk, unpasteurised, provided by Zorgboerderij Ravensbosch<ref name="ravenbosch" />. <br/>[https://www.strava.com/activities/5212582862 Cycling activity of the 29.04.2021.]
|| 1/4tsp Penicillium Roqueforti<ref name="roqueforti" />.
|| - Ferment left to develop for 20' in heated milk (35°C). <br/>- 6mL liquid animal rennet<ref name="rennet" /> in heated milk (30°C). <br/>- 1h20' later, curds were cut and stirred at 38°C, but they looked very firm and strange.
|| All the curds were put in a squarish box with whey to aggregate and stored in the Mush-room<ref name="mush-room" />.
|| - After 3 days it did not aggregate and the whey was discarded.<br/>- Curds were kept in box to ripen. <br/>- Not much was growing after 6 days and the box was opened to get contaminated. <br/>- After 15 days it turned badly and was tested mixed with ricotta and salt to get a cheese-paste with no success. It ended up in the trash.
|}
<gallery mode="traditional">
File:Geotrichum-mold_cheeses_curds.jpg|
File:Geotrichum-mold_cheeses_molding.jpg|
</gallery>




 
===Organic cow milk, batch #4 + Cow milk, batch #5 | 30.04.2021===
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]]
{| class="wikitable"
|-
! Milk amount/origin and cycling route !! Culture input !! Milk processing and curdling !! Molding process !!  Ripening time and process
|-
| - 10L cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref name=koeberg> [https://www.strava.com/activities/5211221022 Cycling activity of the 28.04.2021.] <br/>- 7L cow full milk, unpasteurised, provided by Ferme du Temple<ref name="" />. [https://www.strava.com/activities/5217514419 Cycling activity of the 30.04.2021.]
|| 1/4tsp Mesophilic<ref name="lactic" /> and 1/4tsp Staphylococcus<ref name="staphylococcus" />.
|| - Ferment left to develop for 30' in heated milk (35°C). <br/>- 10mL liquid animal rennet<ref name="rennet" /> in heated milk (35°C). <br/>- After 1h30' curdling, curds were cut and stirred for 20' at 40°C. <br/>- They were then salted with sea salt.
|| - Curds were pressed in cheese press for 20' on both sides. The cheese was put n metal grid with cheesecloth above it and left to dry.
|| - After 3 days drying, it was transfered to the Mush-room<ref name="mush-room" /><br/>- It was flipped often and covered with a net to avoid flies, and until 11 days it was cut in 2: one half in fridge, one half brought to France. <br/>- First tasting afyer 26 days of ripening. <br/>- Second tasting the next day after some time in warm environment. <br/>- Last tasting with resident artists after the presentation of my cheese-making performance. Last pieces were given to Lukas, the ripening cave’s owner.
|}
* First tasting: a bit too dry and plaster-like in the center at this stage.
* Second tasting: better and slightly runny after the train trip in bag.
* Last tasting: very good, buttery meat and light brie notes, just the right salting.
<gallery mode="traditional">
File:Geotrichum-mold_cheeses_curds.jpg|
File:Geotrichum-mold_cheeses_molding.jpg|
</gallery>


==October-November 2020 | Sint Gertruuid cheeses in Maastricht==
==October-November 2020 | Sint Gertruuid cheeses in Maastricht==
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