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Cheese production archives: Difference between revisions
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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 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 | | 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 unmolding. <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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During our quarantine in the French region of Auvergne, we found some time to produce a few cheeses, made from a local milk produced by cows grazing on wild crops found at high altitude. Among them, the Alpine fennel (<i>Meum athamanticum</i>), Cow parsley (<i>Anthriscus sylvestris</i>) and Great yellow gentian (<i>Gentiana lutea</i>). These cheeses have a strong smell, intensively “farm-like”. However their flavor has a certain creaminess, close to a French Saint-Marcellin, though with a firmer texture. | During our quarantine in the French region of Auvergne, we found some time to produce a few cheeses, made from a local milk produced by cows grazing on wild crops found at high altitude. Among them, the Alpine fennel (<i>Meum athamanticum</i>), Cow parsley (<i>Anthriscus sylvestris</i>) and Great yellow gentian (<i>Gentiana lutea</i>). These cheeses have a strong smell, intensively “farm-like”. However their flavor has a certain creaminess, close to a French Saint-Marcellin, though with a firmer texture. | ||
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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<ref | | Cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref name=koeberg>“Organic dairy farm De Koeberg is run by René and Claudia and has 65 dairy cows and about 40 young stock. […] The calves walk in the herd of their mothers for ± 2 months. Then they meet in age groups. When they are ± 1.5 years old they are inseminated. After 9 months they have their first calf and start giving milk. Before they calve, they return to the large herd. We have 60 hectares of land in use. Part of it is for grazing and the rest we grow our own feed for the cows (grass, maize and grain). Our cows spend more than 200 days a year in the pasture. In the winter period they lie comfortably in the straw in the stable. We milk the cows every day around 7 a.m. and 6 p.m., 365 days a year. The organic branch of Friesland-Campina comes to collect the milk every 3 days and makes organic products from it.” (Translated from [https://dekoeberg.com/ Hoeve de Koeberg website]) By bike, it takes 7km to reach the farm, then 11km to reach the Jan Van Eyck Academie and store the 8L of milk before to process it (See one of Robin’s [https://www.strava.com/activities/4279276251 morning ride] on Strava).</ref>, an organic farm based next to Sint Geertruid village. || - 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. || Mesophilic lactic ferments<ref name=lactic>Danisco CHOOZIT MA4002 LYO 5 DCU.</ref> and <i>Brevibacterium</i> culture<ref name=mixedrind>Danisco CHOOZIT PLA mixed rind blend</ref>. || Brick and pyramid small plastic baskets and cheesecloth. Unpressed. Set for one night on one side. It was unmolded the next day. || - Dry salting on both sides after unmolding. <br/>- Turned daily the first week. <br/>- 10 days of ripening . | ||
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The cut curds were overcooked, resulting on an elastic texture. The cheeses were unmolded too early: as they were still soft, their shapes loosen up with softer edges. | The cut curds were overcooked, resulting on an elastic texture. The cheeses were unmolded too early: as they were still soft, their shapes loosen up with softer edges. | ||
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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 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 | | 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 unmolding. <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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Text. | Text. | ||