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Cheese production archives: Difference between revisions
→Potato-cheeses
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The “potato-cheeses” taste was close to so-called <i>Aligot</i> (a french specialty from Auvergne region) in the first days. It turned to a running paste in the long run, so rope was winded onto each cheese. However, the 2 weeks matured potato brought strong amonia notes that made it uneatable. | The “potato-cheeses” taste was close to so-called <i>Aligot</i> (a french specialty from Auvergne region) in the first days. It turned to a running paste in the long run, so rope was winded onto each cheese. However, the 2 weeks matured potato brought strong amonia notes that made it uneatable. | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
File:.jpg| | File:Different_potato-cheeses.jpg| | ||
File: | File:Potato-tofu_cheeses.jpg| | ||
</gallery> | </gallery> | ||
=October-November 2020 | Sint Gertruuid cheeses in Maastricht= | =October-November 2020 | Sint Gertruuid cheeses in Maastricht= | ||