4,149
edits
Cheese production archives: Difference between revisions
→February 2020 | Vexin cheeses in Paris
| Line 23: | Line 23: | ||
! Milk origin !! Milk processing and curdling !! Starter !! Molding !! Ripening time and process | ! Milk origin !! Milk processing and curdling !! Starter !! Molding !! Ripening time and process | ||
|- | |- | ||
| Vexin full cow milk, unpasteurized. | | Vexin full cow milk, unpasteurized. (Sourced from Laiterie de la Chapelle, Paris.) || Powdered animal rennet in re-heated milk, 24h curdling. || No lactic ferments. Attempt of starter culture transplantation from blue cheese (Penicillium roqueforti) on the squarish ones. || Homemade mold from drilled plastic containers where the cheeses spent a few days without being pressed. || - Turned daily the first week. <br/>- 3 days outside in aerated box before dry salting on both faces. <br/>- Sealed in aluminium paper. <br/>- 1 month ripening in fridge for 1 round sample. 3 months for the others. | ||
|} | |} | ||
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. | ||