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Cheese production archives: Difference between revisions
→September 2019 | Normandie smoked cheese in Paris
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| Normandie full cow milk, unpasteurized. || Powdered animal rennet in re-heated milk, 24h curdling. || No lactic ferment nor starter culture. || Homemade mold from drilled plastic containers where the cheeses spent a few days without being pressed. || - Turned daily the first week. <br/>- days outside in aerated box before dry salting on both faces. <br/>- 4 days in fridge before smoking for 1 hour with hay. <br/>- Kept in fridge 1 week more before serving. | | Normandie full cow milk, unpasteurized. || Powdered animal rennet in re-heated milk, 24h curdling. || No lactic ferment nor starter culture. || Homemade mold from drilled plastic containers where the cheeses spent a few days without being pressed. || - Turned daily the first week. <br/>- days outside in aerated box before dry salting on both faces. <br/>- 4 days in fridge before smoking for 1 hour with hay. <br/>- Kept in fridge 1 week more before serving. | ||
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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. | This cheese recipe was inspired by a Danish cheese called _Ryegost_ 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. | ||
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=February 2020 | Vexin cheeses in Paris= | =February 2020 | Vexin cheeses in Paris= | ||
[[File:|thumb|Thumbnailed image|This cheese was made for .]] | [[File:|thumb|Thumbnailed image|This cheese was made for .]] | ||