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Cheese production archives: Difference between revisions
→Rygeost cheeses
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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. | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
File:Normandie-smoked-cheese_2.jpg| | File:Normandie-smoked-cheese_2.jpg| | ||
File:Normandie-smoked-cheese_tasting.jpg| | File:Normandie-smoked-cheese_tasting.jpg| | ||
File:Normandie-smoked-cheese_serving.jpg| | |||
File:Normandie-smoked-cheese_ripen.jpg| | File:Normandie-smoked-cheese_ripen.jpg| | ||
</gallery> | </gallery> | ||