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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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| /. || | | /. || /. || 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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! 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. || | | Cow full milk, unpasteurised, provided by Farm of Ondet corner, in the mountains of Mont-Dore, France. || Cider vinegar from France. || No lactic ferments nor starter culture. Cooked and mashed potatoes was added to the cheese. || 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==== | ====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 | 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==== | ====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. | 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. | ||