4,149
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Cheese production archives: Difference between revisions
→Limburger cheeses
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! Milk origin !! Milk processing and curdling !! Culture input !! Molding !! Ripening time and process | ! 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. | | 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). <br>- 1h curdling before cutting the curds in 2cm cubes. <br>- 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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