Cheese production archives: Difference between revisions

Cheese production archives (view source)

387 bytes added , 18 January 2021

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 ! Milk origin !! Milk processing and curdling !! Starter !! Molding !!  Ripening time and process
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-| Vexin full cow milk, unpasteurized. <br/>(Sourced from Laiterie de la Chapelle, Paris.) || 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. || - Turned daily the first week. - 3 days outside in aerated box before dry salting on both faces. - 4 days in fridge before smoking for 1 hour with hay. - Kept in fridge 1 week more before serving.
+| Vexin full cow milk, unpasteurized. <br/>(Sourced from Laiterie de la Chapelle, Paris.) || Powdered animal rennet in re-heated milk, 24h curdling. || No lactic ferments. <br/>Attempt of starter culture transplantation from blue cheese (Penicillium roqueforti). || Homemade mold from drilled plastic containers where the cheeses spent a few days. || - Turned daily the first week. - 3 days outside in aerated box before dry salting on both faces. - 4 days in fridge before smoking for 1 hour with hay. - Kept in fridge 1 week more before serving.
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+The round ones are as simple as it get: no small organism culture of any kind has been added, and this generally results in a St Félicien like cheese (a farm cheese from the Alps). The squarish ones saw their milk curdle with Penicillium roqueforti (blue cheese) in it (in the form of Bleu d'Auvergne AOC cheese).
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