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Cheese production archives: Difference between revisions
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=September 2019 | Normandie smoked cheese in Paris= | ==September 2019 | Normandie smoked cheese in Paris== | ||
===Rygeost cheeses=== | ===Rygeost cheeses=== | ||
[[File:Normandie-smoked-cheese_1.jpg|thumb|Thumbnailed image|The <i>Rygeost</i> cheese after smoking.]] | [[File:Normandie-smoked-cheese_1.jpg|thumb|Thumbnailed image|The <i>Rygeost</i> cheese after smoking.]] | ||
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<hr> | <hr> | ||
=February 2020 | Vexin cheeses in Paris= | ==February 2020 | Vexin cheeses in Paris== | ||
===Soft blue cheese attempt=== | ===Soft blue cheese attempt=== | ||
[[File:Vexin-cheeses_ripening-box.jpg|thumb|Thumbnailed image|Cheeses in their ripening box.]] | [[File:Vexin-cheeses_ripening-box.jpg|thumb|Thumbnailed image|Cheeses in their ripening box.]] | ||
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<hr> | <hr> | ||
=April-May 2020 | Mont-Dore and experimental cheeses in La Bourboule= | ==April-May 2020 | Mont-Dore and experimental cheeses in La Bourboule== | ||
===Mont-Dore cheeses=== | ===Mont-Dore cheeses=== | ||
[[File:Mont-Dore_cheese_ripening.jpg|thumb|Thumbnailed image| The white powder is <i>[https://en.wikipedia.org/wiki/Geotrichum_candidum Geotrichum candidum]</i> (fungus) spreading on the ageing cheese.]] | [[File:Mont-Dore_cheese_ripening.jpg|thumb|Thumbnailed image| The white powder is <i>[https://en.wikipedia.org/wiki/Geotrichum_candidum Geotrichum candidum]</i> (fungus) spreading on the ageing cheese.]] | ||
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</gallery> | </gallery> | ||
=October-November 2020 | Sint Gertruuid cheeses in Maastricht= | ==October-November 2020 | Sint Gertruuid cheeses in Maastricht== | ||
<i>ongoing</i> | <i>ongoing</i> | ||
==Notes== | ==Notes== | ||