4,149
edits
Cheese production archives: Difference between revisions
→Geotrichum (yeast form) cheeses | 21th of October
| Line 117: | Line 117: | ||
! 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 | ||
|- | |- | ||
| 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) | | 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. || Mesophilic lactic ferments<ref name="lactic" /> and <i>Geotrichum</i> - <i>Brevibacterium</i> culture<ref name="mixedrind" />. || Pyramid, “Goat” and “St Félicien” plastic <i>faisselle</i> molds and cheesecloth. Unpressed. Unmolded after 1 day. || - Dry salting on both sides 2 days after unmolding. Storing on a bamboo mat in a closed box. <br/>- Turned daily while cleaning the whey for 8 more days, without any mat in the cheese box. | ||
|} | |} | ||
As the curds were less cooked thus less prone to stick to each other, the cheeses kept more moisture. The cheeses were kept too long before salting, and as a result, an unwanted <i>Mucor</i> mold<ref name=mucor><i>Mucor</i> often are an unwanted genus of white hairy molds, also known as “cats hair” in the cheese industry — although they can be part of the rind formation for some farm cheeses like St Nectaire.</ref> grown rapidly (the bamboo mat could be the source of it). The cheeses were brushed to get ride of the hairy mold, and in a matter of days the yellow <i>Geotrichum</i> yeast colonised the rinds. But the damage was done and, although the cheese texture was good (white and grainy inside, runny next to the rind), its taste was slightly putrid on the rind. | As the curds were less cooked thus less prone to stick to each other, the cheeses kept more moisture. The cheeses were kept too long before salting, and as a result, an unwanted <i>Mucor</i> mold<ref name=mucor><i>Mucor</i> often are an unwanted genus of white hairy molds, also known as “cats hair” in the cheese industry — although they can be part of the rind formation for some farm cheeses like St Nectaire.</ref> grown rapidly (the bamboo mat could be the source of it). The cheeses were brushed to get ride of the hairy mold, and in a matter of days the yellow <i>Geotrichum</i> yeast colonised the rinds. But the damage was done and, although the cheese texture was good (white and grainy inside, runny next to the rind), its taste was slightly putrid on the rind. | ||