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Cheese production archives: Difference between revisions
→October-November 2020 | Sint Gertruuid cheeses in Maastricht
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==October-November 2020 | Sint Gertruuid cheeses in Maastricht== | ==October-November 2020 | Sint Gertruuid cheeses in Maastricht== | ||
<b>When joining the Jan Van Eyck Academie and its Food Lab in Maastricht; our initiative for the first months of the residency was to learn, with the help of industrial ferments ([https://en.wikipedia.org/wiki/Danisco Danisco]), the behaving of the 5 basic microorganisms used in cheese production: | |||
# Starter cultures including lactic ferments (<i>Lactococcus</i>, <i>Streptococcus thermophilus</i>, etc.) | |||
# <i>Geotrichum candidum</i> | |||
# <i>Penicillium candidum</i> (<i>camemberti</i> or <i>roqueforti</i>) | |||
# <i>Brevibacterium linens</i> | |||
</b> | |||
===Limburger cheeses=== | |||
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{| class="wikitable" | |||
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! Milk origin !! Milk processing and curdling !! Culture input !! Molding !! Ripening time and process | |||
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| Cow full milk, unpasteurised, provided by Hoeve de Koeberg, an organic farm based next to Sint Geertruid village, in the Limburg region. || Liquid animal rennet<ref name="rennet" /> in heated milk (30-35°C). 1h curdling before cutting the curds in 2cm cubes. Let sit 30min at same temperature. || Lactic ferments <ref class=""></ref> and . || 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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===name=== | ===name=== | ||
[[File:.jpg|thumb|Thumbnailed image|]] | [[File:.jpg|thumb|Thumbnailed image|]] | ||
{| class="wikitable" | {| class="wikitable" | ||
|- | |- | ||
! Milk origin !! Milk processing and curdling !! | ! Milk origin !! Milk processing and curdling !! Culture input !! Molding !! Ripening time and process | ||
|- | |- | ||
| Cow full milk, unpasteurised, provided by Farm of Ondet corner, in the mountains of Mont-Dore, France. || Powdered animal rennet<ref name="rennet" /> in heated milk (30-35°C), 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 heated milk (30-35°C), 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. | ||