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Cheese production archives: Difference between revisions
→Potato-cheeses
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! Milk origin !! Milk processing and curdling !! Culture input !! Molding process !! 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 | | 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 were 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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====Hypothesis==== | ====Hypothesis==== | ||