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Cheese production archives: Difference between revisions
→Geotrichum (mold form) cheeses | 15th of October
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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. | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
File:Geotrichum-mold_cheeses_curds.jpg| | |||
File:Geotrichum-mold_cheeses_molding.jpg| | File:Geotrichum-mold_cheeses_molding.jpg| | ||
File:Geotrichum-mold_cheeses_1.jpg| | File:Geotrichum-mold_cheeses_1.jpg| | ||
File:Geotrichum-mold_cheeses_2.jpg| | File:Geotrichum-mold_cheeses_2.jpg| | ||