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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: | <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]) and [https://www.youtube.com/user/greeningofgavin Gavin Webber]’s recipes, the behaving of the 5 basic microorganisms used in cheese production: | ||
# Starter cultures including lactic ferments (<i>Lactococcus</i>, <i>Streptococcus thermophilus</i>, etc.) | # Starter cultures including lactic ferments (<i>Lactococcus</i>, <i>Streptococcus thermophilus</i>, etc.) | ||
# <i>Geotrichum candidum</i> | # <i>Geotrichum candidum</i> | ||
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# <i>Brevibacterium linens</i> | # <i>Brevibacterium linens</i> | ||
</b> | </b> | ||
=== | ===Geotrichum (mold form) cheeses=== | ||
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===Geotrichum (yeast form) cheeses=== | |||
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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<ref name="koeberg" />, 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. || 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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