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Cheese production archives: Difference between revisions
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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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| Normandie full cow milk, unpasteurized. || Powdered animal rennet in re-heated milk, 24h curdling. || No lactic ferments nor starter culture. || Homemade mold from drilled plastic containers where the cheeses spent a few days without being pressed. || - Turned daily the first week. <br/>- days outside in aerated box before dry salting on both faces. <br/>- 4 days in fridge before smoking for 1 hour with hay. <br/>- Kept in fridge 1 more week before serving (2 months for extra batch). | | Normandie full cow milk, unpasteurized. || Powdered animal rennet<ref name=rennet>Calves (cows offsprings) stomach extract used as a coagulant in traditional cheesemaking.</ref> in re-heated milk, 24h curdling. || No lactic ferments nor starter culture. || Homemade mold from drilled plastic containers where the cheeses spent a few days without being pressed. || - Turned daily the first week. <br/>- 2 days outside in an aerated box before dry salting on both faces. <br/>- 4 days in fridge before smoking for 1 hour with hay. <br/>- Kept in fridge 1 more week before serving (2 months for extra batch). | ||
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This cheese recipe was inspired by a Danish smoked cheese called <i>Rygeost</i>. It is crucial to let the cheese rest at least one week after smoking, so that the burnt taste does not take over on the freshness of the soft cheese taste. The cheese should not be over-ripen, but it can be kept in the fridge for 2 weeks as the smoke prevents mold to develop on its rind. 2 batches of this cheese were made in Paris before to be served in Amsterdam on the 4th of October for a performance dinner called [[The Soft Protest, re-chewing & Digest]]. A third batch was kept unsmoked and ripen for 2 month. | This cheese recipe was inspired by a Danish smoked cheese called <i>Rygeost</i>. It is crucial to let the cheese rest at least one week after smoking, so that the burnt taste does not take over on the freshness of the soft cheese taste. The cheese should not be over-ripen, but it can be kept in the fridge for 2 weeks as the smoke prevents mold to develop on its rind. 2 batches of this cheese were made in Paris before to be served in Amsterdam on the 4th of October for a performance dinner called [[The Soft Protest, re-chewing & Digest]]. A third batch was kept unsmoked and ripen for 2 month. | ||
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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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| 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<ref name="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 (bits of Bleu d'Auvergne AOC cheese in the milk). 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. | 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 (bits of Bleu d'Auvergne AOC cheese in the milk). 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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! 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<ref name="rennet"> in re-heated milk, 24h curdling. || No lactic ferments nor starter culture. || Medium plastic molds from <i>faisselle</i> yogurt and cheesecloth. Softly pressed with a glass of water for a few hours, on both sides. || - Dry salting on both sides after demolding. <br/>- Turned daily the first week. <br/>- 10 days of ripening on a wooden board, in an aerated cheese box with a piece of beech timber found in the forest. | ||
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During our quarantine in the French region of Auvergne, we found some time to produce a few cheeses, made from a local milk produced by cows grazing on wild crops found at high altitude. Among them, the Alpine fennel (<i>Meum athamanticum</i>), Cow parsley (<i>Anthriscus sylvestris</i>) and Great yellow gentian (<i>Gentiana lutea</i>). These cheeses have a strong smell, intensively “farm-like”. However their flavor has a certain creaminess, close to a French Saint-Marcellin, though with a firmer texture. | |||
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