Cheese production archives

September 2019 | Normandie smoked cheese in Paris

Rygeost cheeses

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The Rygeost cheese after smoking.

Milk origin	Milk processing and curdling	Culture input	Molding	Ripening time and process
Normandie full cow milk, unpasteurized.	Powdered animal rennet in heated milk (30-35°C), 24h curdling.	No lactic ferments nor starter culture.	Homemade molds from drilled plastic containers where the cheeses spent a few days without being pressed.	- Turned daily the first week. - 2 days outside in an aerated box before dry salting on both faces. - 4 days in fridge before smoking for 1 hour with hay. - Kept in fridge 1 more week before serving (2 months for extra batch).

This cheese recipe was inspired by a Danish smoked cheese called Rygeost. It is crucial to let the cheese rest at least one week after smoking, so that the burnt taste does not take over on the freshness of the soft cheese taste. The cheese should not be over-ripen, but it can be kept in the fridge for 2 weeks as the smoke prevents mold to develop on its rind. 2 batches of this cheese were made in Paris before to be served in Amsterdam on the 4th of October for a performance dinner called The Soft Protest, re-chewing & Digest. A third batch was kept unsmoked and ripen for 2 month.

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February 2020 | Vexin cheeses in Paris

Soft blue cheese attempt

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Cheeses in their ripening box.

Milk origin	Milk processing and curdling	Culture input	Molding	Ripening time and process
Vexin full cow milk, unpasteurized. (Sourced from Laiterie de la Chapelle, Paris.)	Powdered animal rennet and .	Medium plastic molds from faisselle yogurt and cheesecloth. Softly pressed with a glass of water for a few hours, on both sides.	- Dry salting on both sides after demolding. - Turned daily the first week. - 10 days of ripening on a wooden board, in an aerated cheese box with a piece of beech timber found in the forest.

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Milk origin	Milk processing and curdling	Culture input	Molding	Ripening time and process
Cow full milk, unpasteurised, provided by Farm of Ondet corner, in the mountains of Mont-Dore, France.	Powdered animal rennet in heated milk (30-35°C), 24h curdling.	No lactic ferments nor starter culture.	Medium plastic molds from faisselle yogurt and cheesecloth. Softly pressed with a glass of water for a few hours, on both sides.	- Dry salting on both sides after demolding. - Turned daily the first week. - 10 days of ripening on a wooden board, in an aerated cheese box with a piece of beech timber found in the forest.

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