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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 process !! Ripening time and process | ||
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| Normandie full cow milk, unpasteurized. || Powdered animal rennet<ref name=rennet>Calves (cows offsprings) stomach extract used as a coagulant in traditional cheesemaking.</ref> in heated milk (30-35°C), 24h curdling. || No lactic ferments nor starter culture. || Homemade molds from drilled plastic containers where the cheeses spent a few days without being pressed. || - Turned daily the first week. <br/>- 2 days outside in an aerated box before dry salting on both faces. <br/>- 4 days in fridge before smoking for 1 hour with hay. <br/>- Kept in fridge 1 more week before serving (2 months for extra batch). | | Normandie full cow milk, unpasteurized. || Powdered animal rennet<ref name=rennet>Calves (cows offsprings) stomach extract used as a coagulant in traditional cheesemaking.</ref> in heated milk (30-35°C), 24h curdling. || No lactic ferments nor starter culture. || Homemade molds from drilled plastic containers where the cheeses spent a few days without being pressed. || - Turned daily the first week. <br/>- 2 days outside in an aerated box before dry salting on both faces. <br/>- 4 days in fridge before smoking for 1 hour with hay. <br/>- Kept in fridge 1 more week before serving (2 months for extra batch). | ||
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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 process !! Ripening time and process | ||
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| Vexin full cow milk, unpasteurized. (Sourced from Laiterie de la Chapelle, Paris.) || Powdered animal rennet<ref name="rennet" /> in heated milk (30-35°C), 24h curdling. || No lactic ferments. Attempt of starter culture transplantation from blue cheese (Penicillium roqueforti) on the squarish ones. || Homemade molds from drilled plastic containers where the cheeses spent a few days without being pressed. || - Turned daily the first week. <br/>- 3 days outside in aerated box before dry salting on both faces. <br/>- Sealed in aluminium paper. <br/>- 1 month ripening in fridge for 1 round sample. 3 months for the others. | | Vexin full cow milk, unpasteurized. (Sourced from Laiterie de la Chapelle, Paris.) || Powdered animal rennet<ref name="rennet" /> in heated milk (30-35°C), 24h curdling. || No lactic ferments. Attempt of starter culture transplantation from blue cheese (Penicillium roqueforti) on the squarish ones. || Homemade molds from drilled plastic containers where the cheeses spent a few days without being pressed. || - Turned daily the first week. <br/>- 3 days outside in aerated box before dry salting on both faces. <br/>- Sealed in aluminium paper. <br/>- 1 month ripening in fridge for 1 round sample. 3 months for the others. | ||
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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 process !! 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 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. | | 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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! Milk origin !! Milk processing and curdling !! Culture input !! Molding !! Ripening time and process | ! Milk origin !! Milk processing and curdling !! Culture input !! Molding process !! Ripening time and process | ||
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| Beans grown in Europe: cooked, hulled and mashed for white and red; heated milk for soja. || Cider vinegar from France. || No lactic ferments nor starter culture. || Small plastic molds from <i>faisselle</i> yogurt, where the cheeses spent a few days without being pressed. || - First tasting after 3 days outside in molds (covered with net). <br/>- Second tasting after 18 days of ripening in fridge. | | Beans grown in Europe: cooked, hulled and mashed for white and red; heated milk for soja. || Cider vinegar from France. || No lactic ferments nor starter culture. || Small plastic molds from <i>faisselle</i> yogurt, where the cheeses spent a few days without being pressed. || - First tasting after 3 days outside in molds (covered with net). <br/>- Second tasting after 18 days of ripening in fridge. | ||
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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 process !! 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. || Cider vinegar from France. || No lactic ferments nor starter culture. Cooked and mashed potatoes was added to the cheese. || Small plastic molds from <i>faisselle</i> yogurt, where the cheeses spent a few days without being pressed. || - First tasting after 3 days outside in molds (covered with net). <br/>- Second tasting after 18 days of ripening in fridge. | | Cow full milk, unpasteurised, provided by Farm of Ondet corner, in the mountains of Mont-Dore, France. || Cider vinegar from France. || No lactic ferments nor starter culture. Cooked and mashed potatoes was added to the cheese. || Small plastic molds from <i>faisselle</i> yogurt, where the cheeses spent a few days without being pressed. || - First tasting after 3 days outside in molds (covered with net). <br/>- Second tasting after 18 days of ripening in fridge. | ||
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===Geotrichum (yeast form) cheeses | 21th of October=== | ===Geotrichum (yeast form) cheeses | 21th of October=== | ||
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|The ]] | [[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|The “St Félicien” shaped cheese kept enough water to get a satisfying runny rind.]] | ||
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