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The cheese ripening initiative: Difference between revisions
The cheese ripening initiative (view source)
Revision as of 11:05, 3 December 2021
, 3 December 2021→The keepers and their cheeses
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! Aliki | ! Aliki | ||
| Cheese kept in its box with lavender strands around it. Dried regularly by opening the box with the net. || [[File:Aliki-cheese-1.jpg|80px]] [[File:Aliki-cheese-4.jpg|80px]] || | | Cheese kept in its box with lavender strands around it. Dried regularly by opening the box with the net. || [[File:Aliki-cheese-1.jpg|80px]] [[File:Aliki-cheese-4.jpg|80px]] || Aliki’s care gave us a very soft and creamy paste, with a delicate taste including a discreet lavender perfume. | ||
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! Arvid | ! Arvid | ||
| Cheese wrapped in fennel leaves from an organic community garden. Kept in paper in box. || [[File:Arvid-cheese-1.jpg|80px]] [[File:Arvid-cheese-2.jpg|80px]] || | | Cheese wrapped in fennel leaves from an organic community garden. Kept in paper in box with leaking whey. || [[File:Arvid-cheese-1.jpg|80px]] [[File:Arvid-cheese-2.jpg|80px]] || Under a smelly and humid skin of paper, rind and fennel, we found a very soft and runny paste with strong character to eat on bread with jam. | ||
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! Asli | ! Asli | ||
| | | After a bit of ageing in box, the cheese was sprinkled with kōji<ref><i>Aspergillus oryzae</i>, also known as kōji mold, is a filamentous fungus used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso.</ref>. It was then kept in a plastic sleeve. || [[File:Asli-cheese-1.jpg|80px]] [[File:Asli-cheese-2.jpg|80px]] || <i>No informations available yet.</i> | ||
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! Ben | ! Ben | ||
| | | Cheese kept in open box with net. Brought by the windows’ light when sunny. || [[File:Ben-cheese-1.jpg|80px]] [[File:Ben-cheese-2.jpg|80px]] || Among all the cheeses ripened, this one spent more time in the Sun, resulting on a dry and granular paste. It tasted quite like old hard cheeses like <i>Parmigiano</i>, thanks to the salts concentration. | ||
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! Elisa | ! Elisa | ||
| | | Kept wrapped in its paper in the box. || [[File:Elisa-cheese-1.jpg|80px]] [[File:Elisa-cheese-2.jpg|80px]] || After removing the sticky paper, we found a moist and runny cheese that Elisa was afraid to eat, but it turned out that its taste was pretty soft and creamy. | ||
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! Fazal | ! Fazal | ||
| | | Cheese was covered with coriander/carom seeds and curry leaves. Kept in open box with net. || [[File:Fazal-cheese-1.jpg|80px]] [[File:Fazal-cheese-2.jpg|80px]] || The strong perfume of curry leaves balanced well the salty taste of the crumbly paste, punctuated with crispy seeds. | ||
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! Ignace | ! Ignace | ||
| | | Cheese was washed every week with Belgian sour beer. Flipped every 2 days and kept in moist basement. || [[File:Ignace-cheese-1.jpg|80px]] [[File:Ignace-cheese-3.jpg|80px]] || “It tastes like a combination of cheese and my basement!” From the first look, its rind and paste looked gorgeous: not runny nor too firm, with a nice orange colour that happen to taste slightly sour. | ||
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! Morgane | ! Morgane | ||
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| || [[File:Wim-cheese-2.jpg|80px]] [[File:Wim-cheese-3.jpg|80px]] || | | || [[File:Wim-cheese-2.jpg|80px]] [[File:Wim-cheese-3.jpg|80px]] || | ||
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One of the cheeses was also brought to the Maas’ shore to be given as an offering. | |||
==Gallery== | ==Gallery== | ||