4,149
edits
Cheese production archives: Difference between revisions
→February 2020 | Vexin cheeses in Paris
| Line 27: | Line 27: | ||
The round ones are as simple as it gets: no small organism culture of any kind has been added. The squarish ones saw their milk curdle with Penicillium roqueforti in it (in the form of Bleu d'Auvergne AOC cheese). <br/>After being forgotten during the covid19 lockdown in France 3 months in the fridge, they gave the most unexpected results. Despite the aluminium paper in which they were sealed, the humid environment led mold to develop itself to a much too large extent. As a result, the over-ripen round samples turned out to taste even more “blue-cheese-like” than the square ones. Furthermore, none of them develop the expected blue veins but rather spots of unwanted dark mold. On the positive side, both had a grainy/smooth texture akin to Roquefort cheese. Their smell and taste was strong but deliciously tart. | The round ones are as simple as it gets: no small organism culture of any kind has been added. The squarish ones saw their milk curdle with Penicillium roqueforti in it (in the form of Bleu d'Auvergne AOC cheese). <br/>After being forgotten during the covid19 lockdown in France 3 months in the fridge, they gave the most unexpected results. Despite the aluminium paper in which they were sealed, the humid environment led mold to develop itself to a much too large extent. As a result, the over-ripen round samples turned out to taste even more “blue-cheese-like” than the square ones. Furthermore, none of them develop the expected blue veins but rather spots of unwanted dark mold. On the positive side, both had a grainy/smooth texture akin to Roquefort cheese. Their smell and taste was strong but deliciously tart. | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
File:Vexin- | File:Vexin-cheeses_bigbrie.jpg| | ||
File:Vexin-cheeses_ripen_1.jpg| | File:Vexin-cheeses_ripen_1.jpg| | ||
File:Vexin-cheeses_ripen_2.jpg| | File:Vexin-cheeses_ripen_2.jpg| | ||