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| ==November 2021 - February 2022 — Marseille cheese production==
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| [[File:Marseille-cheese_3curdling_4.jpg|thumb|Tasting of the experimental cheeses.]]
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| ===Organic cow milk, batch #1 | 26.10.2021===
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| {| class="wikitable"
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| |-
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| ! Experiment name !! Milk amount/origin and cycling route !! Culture input !! Milk processing and curdling !! Molding process
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| || LACTIC
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| || 2L cow full organic milk, unpasteurised, provided by Chez Jacques fils<ref name="jacques">French organic cow milk from the region of Allier, provided by the famous shop [[Chez Jacques fils et petit-fils|http://www.marseille-centre.fr/index.php/boutiques/services/82-boutiques/4843-chez-jacques-fils-et-petit-fils]]</ref> downtown Marseille.
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| || No ferments added.
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| || Sieved leftover organic cow milk yogurt: pH4.4 — lactic acid
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| || Molding
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| || CITRIC
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| || 1.75L cow full organic milk, unpasteurised, provided by Chez Jacques fils<ref name="jacques" /ref> downtown Marseille.
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| || No ferments added.
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| || Fresh yellow lemon juice: pH4.0 and below — citric acid
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| || Molding
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| || GLUTAMIC/ACETIC
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| || 1.75L cow full organic milk, unpasteurised, provided by Chez Jacques fils<ref name="jacques" /ref> downtown Marseille.
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| || No ferments added.
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| || Nettle tea (left 1 night): pH5.3 — glutamic + aspartic acid / Red wine vinegar: pH4.0 — acetic acid
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| || Molding
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| |}
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| ===Organic cow milk, batch #2 | 15.11.2021===
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| ===Organic cow milk, batch #3 | 16.12.2021===
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| ===Organic cow milk, batch #4 | 17.02.2022===
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| ===Organic cow milk, batch #5 | 22.02.2022===
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| ===Organic cow milk, batch #6 | 23.02.2022===
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| <i>under construction</i>
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| ==August 2021 — The cheese ripening initiative== | | ==August 2021 — The cheese ripening initiative== |
| [[File:Aliki-cheese-1.jpg|thumb|Aliki van der Kruijs’ cheese was kept with lavender strands.]] | | [[File:Aliki-cheese-1.jpg|thumb|Aliki van der Kruijs’ cheese was kept with lavender strands.]] |