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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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On the round ones, no small organism culture of any kind was 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 for 3 months, they gave the most unexpected results. Despite the aluminium paper in which they were sealed, the humid environment led mold 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 squarish 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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