http://www.thesoftprotestdigest.org/index.php?title=Cheese_production_archives&feed=atom&action=historyCheese production archives - Revision history2024-03-28T14:15:35ZRevision history for this page on the wikiMediaWiki 1.32.0http://www.thesoftprotestdigest.org/index.php?title=Cheese_production_archives&diff=43915&oldid=prevThesoftprotestdigest: /* Organic cow milk, batch #5 | 22.02.2022 */2022-03-30T12:19:37Z<p><span dir="auto"><span class="autocomment">Organic cow milk, batch #5 | 22.02.2022</span></span></p>
<table class="diff diff-contentalign-left" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 12:19, 30 March 2022</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l238" >Line 238:</td>
<td colspan="2" class="diff-lineno">Line 238:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>||8L cow full organic milk, unpasteurised, provided by Chez Jacques fils<ref name="jacques" /> downtown Marseille.<br>(No ferments added)</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>||8L cow full organic milk, unpasteurised, provided by Chez Jacques fils<ref name="jacques" /> downtown Marseille.<br>(No ferments added)</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>||- Milk was in 2 pots (2,5L + 5,5L) and brought to 33°C.<br>- A total of 90g of yogurt was added to it and milk was stirred during 20 minutes for acidification.<br>- 2+3mL rennet diluted in water was added, for 1h of curdling.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>||- Milk was in 2 pots (2,5L + 5,5L) and brought to 33°C.<br>- A total of 90g of yogurt was added to it and milk was stirred during 20 minutes for acidification.<br>- 2+3mL rennet diluted in water was added, for 1h of curdling.</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>||- Curds were cut in 0,5cm cubes, stirred at 48°C for 1h, and let to settle for 30 minutes.<br>- They were first drained with cheesecloth, and kept in cloth in big tome hoop, under pressure for 30 minutes.<br>- The whole cheese was flipped in the cloth and pressed again for 1h. (⚠️ If not enough curds, the cheese thickness could be too small to be solid enough.)<br>- Cheese was flipped again and pressed for 12h with gum-engraved pattern to mark the cheese.<br>- The next day, it was unmould early in the morning and flipped.</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>||- Curds were cut in 0,5cm cubes, stirred at 48°C for 1h, and let to settle for 30 minutes.<br>- They were first drained with cheesecloth, and kept in cloth in big tome hoop, under pressure for 30 minutes.<br>- The whole cheese was flipped in the cloth and pressed again for 1h. <ins class="diffchange diffchange-inline"><br></ins>(⚠️ If not enough curds, the cheese thickness could be too small to be solid enough.)<br>- Cheese was flipped again and pressed for 12h with gum-engraved pattern to mark the cheese.<br>- The next day, it was unmould early in the morning and flipped.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>||- A brine made of 3L water + 540g sea salt and 2 tbsp of vinegar was made. The cheese was placed in it at lunch time for 20h, and flipped at 10h.<br>- The next day it was out of brine an let to drain until touch dry at room temperature, protected by a mosquito net.<br>- After 1 week, it was dry and kept in open box in big box on the loggia and flipped daily for 2 weeks.<br>- After a few days, <i>P. roqueforti</i> molds were growing. It was scratched to get rid of it but it can still grow in the cheeses’ cracks.<br>- Luckily, the white mold “re-drawn” the soft engraving on the rind. The cheese was covered with plastic foil and in the fridge.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>||- A brine made of 3L water + 540g sea salt and 2 tbsp of vinegar was made. The cheese was placed in it at lunch time for 20h, and flipped at 10h.<br>- The next day it was out of brine an let to drain until touch dry at room temperature, protected by a mosquito net.<br>- After 1 week, it was dry and kept in open box in big box on the loggia and flipped daily for 2 weeks.<br>- After a few days, <i>P. roqueforti</i> molds were growing. It was scratched to get rid of it but it can still grow in the cheeses’ cracks.<br>- Luckily, the white mold “re-drawn” the soft engraving on the rind. The cheese was covered with plastic foil and in the fridge.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td></tr>
</table>Thesoftprotestdigesthttp://www.thesoftprotestdigest.org/index.php?title=Cheese_production_archives&diff=43914&oldid=prevThesoftprotestdigest: /* Organic cow milk, batch #5 | 22.02.2022 */2022-03-30T12:19:14Z<p><span dir="auto"><span class="autocomment">Organic cow milk, batch #5 | 22.02.2022</span></span></p>
<table class="diff diff-contentalign-left" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 12:19, 30 March 2022</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l229" >Line 229:</td>
<td colspan="2" class="diff-lineno">Line 229:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Organic cow milk, batch #5 | 22.02.2022===</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Organic cow milk, batch #5 | 22.02.2022===</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[File:Marseille_various-cheeses_pecorino_photo.jpg|thumb|The Pecorino style cheese is a pressed, heavy brine salted, and long time ripened cheese.]]</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{| class="wikitable"</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{| class="wikitable"</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>! Milk amount/origin</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>! Milk amount/origin</div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l240" >Line 240:</td>
<td colspan="2" class="diff-lineno">Line 241:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>||- A brine made of 3L water + 540g sea salt and 2 tbsp of vinegar was made. The cheese was placed in it at lunch time for 20h, and flipped at 10h.<br>- The next day it was out of brine an let to drain until touch dry at room temperature, protected by a mosquito net.<br>- After 1 week, it was dry and kept in open box in big box on the loggia and flipped daily for 2 weeks.<br>- After a few days, <i>P. roqueforti</i> molds were growing. It was scratched to get rid of it but it can still grow in the cheeses’ cracks.<br>- Luckily, the white mold “re-drawn” the soft engraving on the rind. The cheese was covered with plastic foil and in the fridge.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>||- A brine made of 3L water + 540g sea salt and 2 tbsp of vinegar was made. The cheese was placed in it at lunch time for 20h, and flipped at 10h.<br>- The next day it was out of brine an let to drain until touch dry at room temperature, protected by a mosquito net.<br>- After 1 week, it was dry and kept in open box in big box on the loggia and flipped daily for 2 weeks.<br>- After a few days, <i>P. roqueforti</i> molds were growing. It was scratched to get rid of it but it can still grow in the cheeses’ cracks.<br>- Luckily, the white mold “re-drawn” the soft engraving on the rind. The cheese was covered with plastic foil and in the fridge.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">[[File:Marseille_various-cheeses_pecorino_photo.jpg|thumb|The Pecorino style cheese is a pressed, heavy brine salted, and long time ripened cheese.]]</del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>No tasting before the month of June 2022.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>No tasting before the month of June 2022.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>====Making process====</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>====Making process====</div></td></tr>
</table>Thesoftprotestdigesthttp://www.thesoftprotestdigest.org/index.php?title=Cheese_production_archives&diff=43913&oldid=prevThesoftprotestdigest: /* Organic cow milk, batch #4 | 17.02.2022 */2022-03-30T12:18:41Z<p><span dir="auto"><span class="autocomment">Organic cow milk, batch #4 | 17.02.2022</span></span></p>
<table class="diff diff-contentalign-left" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 12:18, 30 March 2022</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l198" >Line 198:</td>
<td colspan="2" class="diff-lineno">Line 198:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Marseille-various-cheeses_lactic-photo.jpg|thumb|The lactic cheese was not as soft and creamy as expected, without any texture coming close to Neufchâtel cheese.]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Marseille-various-cheeses_lactic-photo.jpg|thumb|The lactic cheese was not as soft and creamy as expected, without any texture coming close to Neufchâtel cheese.]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Marseille-various-cheeses_round-brie-photo.jpg|thumb|The round brie was stamped with vegetal coal, but the drawing lost its shape with mold growth.]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Marseille-various-cheeses_round-brie-photo.jpg|thumb|The round brie was stamped with vegetal coal, but the drawing lost its shape with mold growth.]]</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">[[File:Marseille-various-cheeses_pyramide-brie-photo.jpg|thumb|The other brie cheese made, among 4 small cheeses with bloomy rinds.]]</del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Marseille-various-cheeses_blue-photo.jpg|thumb|The blue cheese was not hollowed enough to let mold grow in its meat, but its rind was satisfying.]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Marseille-various-cheeses_blue-photo.jpg|thumb|The blue cheese was not hollowed enough to let mold grow in its meat, but its rind was satisfying.]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>*<b>BLOOMY RINDS:</b></div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>*<b>BLOOMY RINDS:</b></div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l220" >Line 220:</td>
<td colspan="2" class="diff-lineno">Line 219:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Marseille_various-cheeses_paprika_1.jpg|</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Marseille_various-cheeses_paprika_1.jpg|</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Marseille_various-cheeses_paprika_2.jpg|</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Marseille_various-cheeses_paprika_2.jpg|</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Marseille-various-cheeses_pyramide-brie-photo.jpg|</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div></gallery></div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div></gallery></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><u>Blue rind cheese</u></div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><u>Blue rind cheese</u></div></td></tr>
</table>Thesoftprotestdigesthttp://www.thesoftprotestdigest.org/index.php?title=Cheese_production_archives&diff=43912&oldid=prevThesoftprotestdigest: /* Organic cow milk, batch #5 | 22.02.2022 */2022-03-30T12:17:46Z<p><span dir="auto"><span class="autocomment">Organic cow milk, batch #5 | 22.02.2022</span></span></p>
<table class="diff diff-contentalign-left" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 12:17, 30 March 2022</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l238" >Line 238:</td>
<td colspan="2" class="diff-lineno">Line 238:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>||- Milk was in 2 pots (2,5L + 5,5L) and brought to 33°C.<br>- A total of 90g of yogurt was added to it and milk was stirred during 20 minutes for acidification.<br>- 2+3mL rennet diluted in water was added, for 1h of curdling.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>||- Milk was in 2 pots (2,5L + 5,5L) and brought to 33°C.<br>- A total of 90g of yogurt was added to it and milk was stirred during 20 minutes for acidification.<br>- 2+3mL rennet diluted in water was added, for 1h of curdling.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>||- Curds were cut in 0,5cm cubes, stirred at 48°C for 1h, and let to settle for 30 minutes.<br>- They were first drained with cheesecloth, and kept in cloth in big tome hoop, under pressure for 30 minutes.<br>- The whole cheese was flipped in the cloth and pressed again for 1h. (⚠️ If not enough curds, the cheese thickness could be too small to be solid enough.)<br>- Cheese was flipped again and pressed for 12h with gum-engraved pattern to mark the cheese.<br>- The next day, it was unmould early in the morning and flipped.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>||- Curds were cut in 0,5cm cubes, stirred at 48°C for 1h, and let to settle for 30 minutes.<br>- They were first drained with cheesecloth, and kept in cloth in big tome hoop, under pressure for 30 minutes.<br>- The whole cheese was flipped in the cloth and pressed again for 1h. (⚠️ If not enough curds, the cheese thickness could be too small to be solid enough.)<br>- Cheese was flipped again and pressed for 12h with gum-engraved pattern to mark the cheese.<br>- The next day, it was unmould early in the morning and flipped.</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>||- A brine made of 3L water + 540g sea salt and 2 tbsp of vinegar was made. The cheese was placed in it at lunch time for 20h, and flipped at 10h.<br>- The next day it was out of brine an let to drain until touch dry at room temperature, protected by a mosquito net.<br>- After 1 week, it was dry and kept in open box in big box on the loggia and flipped daily for 2 weeks.<br>- After a few days, <i>P. roqueforti</i> molds were growing. It was scratched to get rid of it but it can still grow in the cheeses’ cracks.<br>- Luckily, the white mold “re-drawn” the soft engraving on the rind. The cheese was covered with plastic foil and in the fridge.<del class="diffchange diffchange-inline"><br><i>- Will be tested after 6 months ripening.</i></del></div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>||- A brine made of 3L water + 540g sea salt and 2 tbsp of vinegar was made. The cheese was placed in it at lunch time for 20h, and flipped at 10h.<br>- The next day it was out of brine an let to drain until touch dry at room temperature, protected by a mosquito net.<br>- After 1 week, it was dry and kept in open box in big box on the loggia and flipped daily for 2 weeks.<br>- After a few days, <i>P. roqueforti</i> molds were growing. It was scratched to get rid of it but it can still grow in the cheeses’ cracks.<br>- Luckily, the white mold “re-drawn” the soft engraving on the rind. The cheese was covered with plastic foil and in the fridge.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Marseille_various-cheeses_pecorino_photo.jpg|thumb|The Pecorino style cheese is a pressed, heavy brine salted, and long time ripened cheese.]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Marseille_various-cheeses_pecorino_photo.jpg|thumb|The Pecorino style cheese is a pressed, heavy brine salted, and long time ripened cheese.]]</div></td></tr>
</table>Thesoftprotestdigesthttp://www.thesoftprotestdigest.org/index.php?title=Cheese_production_archives&diff=43911&oldid=prevThesoftprotestdigest at 12:17, 30 March 20222022-03-30T12:17:09Z<p></p>
<table class="diff diff-contentalign-left" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 12:17, 30 March 2022</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1" >Line 1:</td>
<td colspan="2" class="diff-lineno">Line 1:</td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[File:Marseille_various-cheeses_blue-pecorino-gouda-photo.jpg|thumb|A pile of cheeses made in Marseille in February 2022.]]</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[File:Marseille_various-cheeses_blue-pecorino-gouda-photo.jpg|thumb|A pile of cheeses made in Marseille in February 2022<ins class="diffchange diffchange-inline">: (from top to bottom) Blue rind, Pecorino style, Gouda style</ins>.]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>This page is a work in progress archive of all the <b>experimental cheeses</b> that Robin Bantigny made since 2018. </div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>This page is a work in progress archive of all the <b>experimental cheeses</b> that Robin Bantigny made since 2018. </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><br>They were made for a variety of projects and self training.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><br>They were made for a variety of projects and self training.</div></td></tr>
</table>Thesoftprotestdigesthttp://www.thesoftprotestdigest.org/index.php?title=Cheese_production_archives&diff=43910&oldid=prevThesoftprotestdigest at 12:16, 30 March 20222022-03-30T12:16:24Z<p></p>
<table class="diff diff-contentalign-left" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 12:16, 30 March 2022</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1" >Line 1:</td>
<td colspan="2" class="diff-lineno">Line 1:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Marseille_various-cheeses_blue-pecorino-gouda-photo.jpg|thumb|A pile of cheeses made in Marseille in February 2022.]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Marseille_various-cheeses_blue-pecorino-gouda-photo.jpg|thumb|A pile of cheeses made in Marseille in February 2022.]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>This page is a work in progress archive of all the <b>experimental cheeses</b> that Robin Bantigny made since 2018. </div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>This page is a work in progress archive of all the <b>experimental cheeses</b> that Robin Bantigny made since 2018. </div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline">*</del>They were made for a variety of projects and self training.</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline"><br></ins>They were made for a variety of projects and self training.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==November 2021 - March 2022 — Marseille cheese production==</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==November 2021 - March 2022 — Marseille cheese production==</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Organic cow milk, batch #1 | 26.10.2021===</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Organic cow milk, batch #1 | 26.10.2021===</div></td></tr>
</table>Thesoftprotestdigesthttp://www.thesoftprotestdigest.org/index.php?title=Cheese_production_archives&diff=43909&oldid=prevThesoftprotestdigest at 12:16, 30 March 20222022-03-30T12:16:08Z<p></p>
<table class="diff diff-contentalign-left" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 12:16, 30 March 2022</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1" >Line 1:</td>
<td colspan="2" class="diff-lineno">Line 1:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Marseille_various-cheeses_blue-pecorino-gouda-photo.jpg|thumb|A pile of cheeses made in Marseille in February 2022.]]</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[File:Marseille_various-cheeses_blue-pecorino-gouda-photo.jpg|thumb|A pile of cheeses made in Marseille in February 2022.]]</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>This page is a work in progress archive of all the <b>experimental cheeses</b> that Robin Bantigny made since 2018. They were made for a variety of projects and self training.</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>This page is a work in progress archive of all the <b>experimental cheeses</b> that Robin Bantigny made since 2018. </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">*</ins>They were made for a variety of projects and self training.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==November 2021 - March 2022 — Marseille cheese production==</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==November 2021 - March 2022 — Marseille cheese production==</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Organic cow milk, batch #1 | 26.10.2021===</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Organic cow milk, batch #1 | 26.10.2021===</div></td></tr>
</table>Thesoftprotestdigesthttp://www.thesoftprotestdigest.org/index.php?title=Cheese_production_archives&diff=43908&oldid=prevThesoftprotestdigest at 12:15, 30 March 20222022-03-30T12:15:00Z<p></p>
<table class="diff diff-contentalign-left" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 12:15, 30 March 2022</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1" >Line 1:</td>
<td colspan="2" class="diff-lineno">Line 1:</td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[File:Marseille_various-cheeses_blue-pecorino-gouda-photo.jpg|thumb|A pile of cheeses made in Marseille in February 2022.]]</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>This page is a work in progress archive of all the <b>experimental cheeses</b> that Robin Bantigny made since 2018. They were made for a variety of projects and self training.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>This page is a work in progress archive of all the <b>experimental cheeses</b> that Robin Bantigny made since 2018. They were made for a variety of projects and self training.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==November 2021 - March 2022 — Marseille cheese production==</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==November 2021 - March 2022 — Marseille cheese production==</div></td></tr>
</table>Thesoftprotestdigesthttp://www.thesoftprotestdigest.org/index.php?title=Cheese_production_archives&diff=43907&oldid=prevThesoftprotestdigest: /* Organic cow milk, batch #6 | 23.02.2022 */2022-03-30T12:13:41Z<p><span dir="auto"><span class="autocomment">Organic cow milk, batch #6 | 23.02.2022</span></span></p>
<table class="diff diff-contentalign-left" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 12:13, 30 March 2022</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l251" >Line 251:</td>
<td colspan="2" class="diff-lineno">Line 251:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Organic cow milk, batch #6 | 23.02.2022===</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Organic cow milk, batch #6 | 23.02.2022===</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[File:Marseille_various-<del class="diffchange diffchange-inline">cheeses_gouda_photo</del>.jpg|thumb|The Gouda style cheese is a pressed, brine salted, (bee)waxed cheese.]]</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[File:Marseille_various-<ins class="diffchange diffchange-inline">cheeses_gouda-photo</ins>.jpg|thumb|The Gouda style cheese is a pressed, brine salted, (bee)waxed cheese.]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{| class="wikitable"</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{| class="wikitable"</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>! Milk amount/origin</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>! Milk amount/origin</div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l263" >Line 263:</td>
<td colspan="2" class="diff-lineno">Line 263:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>||- A brine made of 3L water + 540g sea salt and 2 tbsp of vinegar was made. The cheese was placed in it at lunch time for 10h, and flipped at 7h.<br>- The next day it was out of brine an let to drain until touch dry at room temperature, protected by a mosquito net.<br>- After 1 week, it was dry and could be waxed with bee wax (1st rough time), and stored in fridge for the remaining ripening time; flipped sometimes.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>||- A brine made of 3L water + 540g sea salt and 2 tbsp of vinegar was made. The cheese was placed in it at lunch time for 10h, and flipped at 7h.<br>- The next day it was out of brine an let to drain until touch dry at room temperature, protected by a mosquito net.<br>- After 1 week, it was dry and could be waxed with bee wax (1st rough time), and stored in fridge for the remaining ripening time; flipped sometimes.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline"><b></del>No tasting before the month of May 2022.<del class="diffchange diffchange-inline"></b></del></div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>No tasting before the month of May 2022.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==August 2021 — The cheese ripening initiative==</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==August 2021 — The cheese ripening initiative==</div></td></tr>
</table>Thesoftprotestdigesthttp://www.thesoftprotestdigest.org/index.php?title=Cheese_production_archives&diff=43906&oldid=prevThesoftprotestdigest: /* Organic cow milk, batch #6 | 23.02.2022 */2022-03-30T12:13:09Z<p><span dir="auto"><span class="autocomment">Organic cow milk, batch #6 | 23.02.2022</span></span></p>
<table class="diff diff-contentalign-left" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 12:13, 30 March 2022</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l251" >Line 251:</td>
<td colspan="2" class="diff-lineno">Line 251:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Organic cow milk, batch #6 | 23.02.2022===</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Organic cow milk, batch #6 | 23.02.2022===</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[File:Marseille_various-cheeses_gouda_photo.jpg|thumb|The Gouda style cheese is a pressed, brine salted, (bee)waxed cheese.]]</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{| class="wikitable"</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{| class="wikitable"</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>! Milk amount/origin</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>! Milk amount/origin</div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l262" >Line 262:</td>
<td colspan="2" class="diff-lineno">Line 263:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>||- A brine made of 3L water + 540g sea salt and 2 tbsp of vinegar was made. The cheese was placed in it at lunch time for 10h, and flipped at 7h.<br>- The next day it was out of brine an let to drain until touch dry at room temperature, protected by a mosquito net.<br>- After 1 week, it was dry and could be waxed with bee wax (1st rough time), and stored in fridge for the remaining ripening time; flipped sometimes.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>||- A brine made of 3L water + 540g sea salt and 2 tbsp of vinegar was made. The cheese was placed in it at lunch time for 10h, and flipped at 7h.<br>- The next day it was out of brine an let to drain until touch dry at room temperature, protected by a mosquito net.<br>- After 1 week, it was dry and could be waxed with bee wax (1st rough time), and stored in fridge for the remaining ripening time; flipped sometimes.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">[[File:Marseille-various-cheeses_gouda-photo.jpg|thumb|The Gouda style cheese is a pressed, brine salted, (bee)waxed cheese.]]</del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><b>No tasting before the month of May 2022.</b></div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><b>No tasting before the month of May 2022.</b></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
</table>Thesoftprotestdigest