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Cheese production archives: Difference between revisions
→September 2019 | Normandie smoked cheese in Paris
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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<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 | | 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 molds 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. | ||