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Cheese production archives: Difference between revisions
→Geotrichum (mold form) 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<ref name=koeberg>“<i>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.</i>” (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>Geotrichum</i> | | Cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref name=koeberg>“<i>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.</i>” (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>Geotrichum</i>/<i>Brevibacterium</i> culture<ref name=mixedrind>Danisco CHOOZIT PLA mixed rind blend.</ref>. || Brick and pyramid small plastic baskets and cheesecloth. Unpressed. Unmolded after . || - Dry salting on both sides after unmolding and stored on a bamboo mat in a closed box. <br/>- Turned daily while cleaning the whey in the box (to keep humidity at constant level) the first week. <br/>- 1 more week of ripening without any mat in the cheese box. | ||
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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 — 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. | ||