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Cheese production archives: Difference between revisions
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! 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 | ||
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| 4L goat full milk, unpasteurised, provided by Melkgeitenbedrijf Noelmans-Peters<ref name=peters>"<i>Since 2007, the dairy goat farm of the Noelmans-Peters family has been located in the middle between the beautiful St. Hubertuskerk in Membruggen and the Molenbeemd nature reserve." (from [https://www.riemst.be/nl/bezoeken/trips/achter-de-schermen/melkgeitenbedrijf Riemst website]) The farm located in Flanders, Belgium, hosts ±400 Saanen goats. By bike, it takes 16km from Heer neighborhood to reach the farm, then 14km to reach the Jan Van Eyck Academie and store milk before to process it.</ref>. <br/>[https://www.strava.com/activities/5084534865 Cycling activity of the 07.04.2021.] | | 4L goat full milk, unpasteurised, provided by Melkgeitenbedrijf Noelmans-Peters<ref name=peters>"<i>Since 2007, the dairy goat farm of the Noelmans-Peters family has been located in the middle between the beautiful St. Hubertuskerk in Membruggen and the Molenbeemd nature reserve.</i>" (from [https://www.riemst.be/nl/bezoeken/trips/achter-de-schermen/melkgeitenbedrijf Riemst website]) The farm located in Flanders, Belgium, hosts ±400 Saanen goats. By bike, it takes 16km from Heer neighborhood to reach the farm, then 14km to reach the Jan Van Eyck Academie and store milk before to process it.</ref>. <br/>[https://www.strava.com/activities/5084534865 Cycling activity of the 07.04.2021.] | ||
|| 1/8tsp Penicillium Roqueforti <ref name="roqueforti" />. | || 1/8tsp Penicillium Roqueforti <ref name="roqueforti" />. | ||
||- Ferments left to develop for half an hour in heated milk (35°C). <br/>- 4mL liquid animal rennet<ref name="rennet" /> in heated milk (35°C). <br/>- 1h and 20' curdling. Curds were cut and cooked while stirring for 20' at 40°C. | ||- Ferments left to develop for half an hour in heated milk (35°C). <br/>- 4mL liquid animal rennet<ref name="rennet" /> in heated milk (35°C). <br/>- 1h and 20' curdling. Curds were cut and cooked while stirring for 20' at 40°C. | ||
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| - 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.] | | - 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=" | || 1/4tsp Mesophilic<ref name="lactic" /> and 1/4tsp Staphylococcus<ref name="staphylo" />. | ||
|| - 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. | || - 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. | || - 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. | ||