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Cheese production archives: Difference between revisions
→February 2020 | Vexin cheeses in Paris
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| 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. | | 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. | ||
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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). | 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). 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. | ||
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File:Vexin-cheeses_bigbrie.jpg| | File:Vexin-cheeses_bigbrie.jpg| | ||