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Cheese production archives: Difference between revisions
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<br/>One more month, eaten for sure.</i> | <br/>One more month, eaten for sure.</i> | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
File: | File:4horizons-Ardennes-1.jpg| | ||
File: | File:4horizons-Ardennes-2.jpg| | ||
File:4horizons-Ardennes-3.jpg| | |||
File:4horizons-Ardennes-4.jpg| | |||
</gallery> | </gallery> | ||
==April 2021 | Ardennes cheeses in Maastricht== | ==April 2021 | Ardennes cheeses in Maastricht== | ||
[[File: | [[File:JvE_cheese_tasting.jpg|thumb]] | ||
<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 | # Cycling errands for milk in 4 different 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, | ||
# Soil analysis of local pastures’ biotope. | # Soil analysis of local pastures’ biotope. | ||
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* The cheeses are very often not salted enough, specially for the cooked curds that get mild and boring. | * The cheeses are very often not salted enough, specially for the cooked curds that get mild and boring. | ||
* Sort of spoiled cheeses enjoy a time in the freezer to change their taste. | * Sort of spoiled cheeses enjoy a time in the freezer to change their taste. | ||
===Organic goat milk, batch #1 | 02.04.2021=== | ===Organic goat milk, batch #1 | 02.04.2021=== | ||
[[File: | [[File:Organic-goat-1a.jpg|thumb|Thumbnailed image|To fill.]] | ||
{| class="wikitable" | {| class="wikitable" | ||
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<br/>The last small pyramide was eaten one month later, at home with friends: it was covered with a variety of dark molds but happen do be deliciously dry and “goaty” (like an old Bouton de culotte goat cheese). This shows again that free wild molds, even without any control, is one of the conditions for tasty cheeses. | <br/>The last small pyramide was eaten one month later, at home with friends: it was covered with a variety of dark molds but happen do be deliciously dry and “goaty” (like an old Bouton de culotte goat cheese). This shows again that free wild molds, even without any control, is one of the conditions for tasty cheeses. | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
File: | File:organic-goat-1a.jpg| | ||
File: | File:organic-goat-1b.jpg| | ||
</gallery> | </gallery> | ||
===Cow milk, batch #1 | 02.04.2021=== | ===Cow milk, batch #1 | 02.04.2021=== | ||