4,149
edits
Cheese production archives: Difference between revisions
→Geotrichum (mold form) cheeses
No edit summary |
|||
| Line 96: | Line 96: | ||
</b> | </b> | ||
===Geotrichum (mold form) cheeses=== | ===Geotrichum (mold form) cheeses=== | ||
[[File:.jpg|thumb|Thumbnailed image|]] | [[File:Geotrichum-yeast_cheeses_fresh.jpg|thumb|Thumbnailed image|<i>Geotrichum</i> is just starting to grow on the fresh cheeses.]] | ||
{| class="wikitable" | {| class="wikitable" | ||
|- | |- | ||
| Line 105: | Line 105: | ||
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 — as a Reblochon cheese will do. A solid white rind developed, and it was decided not to wash the cheese as in the Limburger recipe followed; but rather keep it Reblochon-like. When cut, the soft elastic paste wasn’t runny nor grainy. Taste wise, it was pretty close to a young Reblochon: a full milk tone followed by a nutty aftertaste. | 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 — as a Reblochon cheese will do. A solid white rind developed, and it was decided not to wash the cheese as in the Limburger recipe followed; but rather keep it Reblochon-like. When cut, the soft elastic paste wasn’t runny nor grainy. Taste wise, it was pretty close to a young Reblochon: a full milk tone followed by a nutty aftertaste. | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
File:.jpg| | File:Geotrichum-yeast_cheeses_molding.jpg| | ||
File:.jpg| | File:Geotrichum-yeast_cheeses_unmolding.jpg| | ||
File:.jpg| | File:Geotrichum-yeast_cheeses_1.jpg| | ||
File:Geotrichum-yeast_cheeses_2.jpg| | |||
</gallery> | </gallery> | ||