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Cheese production archives: Difference between revisions
→Mont-Dore 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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| 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. | | 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. | 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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<b>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.</b> | <b>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.</b> | ||
===Bean-cheeses=== | ===Bean-cheeses=== | ||
[[File:.jpg|thumb|Thumbnailed image|/.]] | [[File:.jpg|thumb|Thumbnailed image|/.]] | ||