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Cheese production archives: Difference between revisions
→April-May 2020 | Mont-Dore and experimental cheeses in La Bourboule
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! Milk origin !! Milk processing and curdling !! Starter !! Molding !! Ripening time and process | ! Milk origin !! Milk processing and curdling !! Starter !! Molding !! Ripening time and process | ||
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| | | /. || Cider vinegar. || No lactic ferments nor starter culture. || Big <i>faisselle</i> yogurt plastic molds where the cheeses spent 1 day without being pressed. || <br/>- 3 days outside in molds (covered with net). <br/>- 18 days of ripening in fridge. | ||
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For the following cheeses, we initiated a quest for types of “cheeses” that could help reducing milk consumption and intensive milk-farms in regions where the landscape is not well-suited for having cows on grass, in landscapes with less sun where beans would thrive, or in sandy, loamy and rocky soils which makes beans quite resilient. | |||
===Bean-cheeses=== | ===Bean-cheeses=== | ||
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! Milk origin !! Milk processing and curdling !! Starter !! Molding !! Ripening time and process | ! Milk origin !! Milk processing and curdling !! Starter !! Molding !! Ripening time and process | ||
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| Beans | | Beans grown in Europe: cooked, hulled and mashed for white and red; heated milk for soja. || Cider vinegar from France. || No lactic ferments nor starter culture. || Small <i>faisselle</i> yogurt plastic molds where the cheeses spent a few days without being pressed. || - First tasting after 3 days outside in molds (covered with net). <br/>- Second tasting after 18 days of ripening in fridge. | ||
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====Hypothesis==== | |||
The first experiment, “bean-cheese”, is meant to allow cheesemakers to swipe dairy-cheese for vegetal-cheese with the same tools and fungi they use. Thus, they could adapt in time of drought, and benefit from that possible vegetal asset which could attract a different customer (lactose intolerant/vegans) base to their cheesemaking business. As beans (such as soja) have an amazing diversity and can be grown all around the world and dried, each vegetal cheese can be as rooted in its region as the actual cheeses are, with their own microflora and ripening time (like different tofus in China). | |||
====Results==== | |||
The“bean-cheeses” using soja were inspired by “stinky tofu” recipes, but this method turned inefficient when applied to other types of beans (red & white). We did not find any appropriate way to curdle the milk, and focused on bean paste. The taste was strongly vegetal before ripening, and uneatable after 2 weeks — while matured tofu developed strong cheese-like notes. | |||
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! Milk origin !! Milk processing and curdling !! Starter !! Molding !! Ripening time and process | ! Milk origin !! Milk processing and curdling !! Starter !! Molding !! Ripening time and process | ||
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| | | Cow full milk, unpasteurised, provided by Farm of Ondet corner, in the mountains of Mont-Dore, France. || 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. || <i>Faisselle</i> yogurt plastic molds where the cheeses spent a few days without being pressed. || <br/>- 3 days outside in molds (covered with net). <br/>- 20 days of ripening in fridge. | ||
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====Hypothesis==== | |||
The second —yet unsuccessful— experiment, explores how “potato-cheeses” could be an interesting way to lower pressure on grasslands or imported feed in times of drought, by using 1/4 to 1/2 less milk per cheese produced. While reading about potatoes for various projects, we came across an experiment made by a German cheesemaker, who tried to create cheeses made of mashed potatoes matured with curd (preferably goat or sheep milk). French scholar [[https://en.wikipedia.org/wiki/Louis_de_Jaucourt Louis de Jaucourt]], the most prolific contributor to the first Encyclopedia (XVIIIth century), wrote that the share of milk and potatoes could differ depending on customers wealth: the wealthier the milkier.(We repeated the “potato-cheese” process with tofu to give it a try.) | |||
====Results==== | |||
The “potato-cheeses” taste was close to so-called Aligot (a french specialty from Auvergne region) in the first days, and turned to a running paste in the long run, but the 2 weeks matured potato brought strong amonia notes that made it uneatable. | |||
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=October-November 2020 | Sint Gertruuid cheeses in Maastricht= | =October-November 2020 | Sint Gertruuid cheeses in Maastricht= | ||