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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. || | | /. || /. || No lactic ferments nor starter culture. || Medium plastic molds from <i>faisselle</i> yogurt, 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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<gallery mode="traditional"> | <gallery mode="traditional"> | ||
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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 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 | | 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 plastic molds from <i>faisselle</i> yogurt, 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==== | ||
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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. || Cider vinegar from France. || No lactic ferments nor starter culture. Cooked and mashed potatoes was added to the cheese. || Small <i>faisselle</i> yogurt | | 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 plastic molds from <i>faisselle</i> yogurt, 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. | ||
|} | |} | ||
====Hypothesis==== | ====Hypothesis==== | ||