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Cheese production archives: Difference between revisions
→Brevibacterium cheeses | 3d of November
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===Brevibacterium cheeses | 3d of November=== | ===Brevibacterium cheeses | 3d of November=== | ||
[[File:Brevibacterium_cheeses_serving.jpg|thumb|Thumbnailed image|The | [[File:Brevibacterium_cheeses_serving.jpg|thumb|Thumbnailed image|The “tomme” black cheese was served with other cheeses for Christmas.]] | ||
{| class="wikitable" | {| class="wikitable" | ||
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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 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" />. || “Tomme” and “St Félicien” round plastic <i>faisselle</i> molds and cheesecloth. Slightly pressed. Unmolded after 1 day. || - Washed for 1h, wiped and turned every day for 3 days. <br/>- Washed for 1h, wiped and turned every 2 day for 2 weeks. <br/>- 20 days in total of ripening in the cheese box, at high moisture. <br/>- Covered with active carbon (from coconut husk) a few says before serving. <br/>- The | | 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" />. || “Tomme” (big) and “St Félicien” (medium) round plastic <i>faisselle</i> molds and cheesecloth. Slightly pressed. Unmolded after 1 day. || - Washed for 1h, wiped and turned every day for 3 days. <br/>- Washed for 1h, wiped and turned every 2 day for 2 weeks. <br/>- 20 days in total of ripening in the cheese box, at high moisture. <br/>- Covered with active carbon (from coconut husk) a few says before serving. <br/>- The big “Tomme” was washed 1 more week and kept 2 more weeks in fridge. | ||
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This was our first experience in washed rind cheeses. Among them, the Herve cheese is typical from the Limburg region. Most washed cheese are found in the North of France, in Belgium and more generally in the wettest European countries. The goal of the brine washing, often mixed with more starter culture, paired with very moist ripening rooms; is to grow a characteristic orange rind resulting from <i>Brevibacterium linens</i> bacterias. Although we did not manage to get it to fully colonise our cheeses, blue-grey and bright yellow spots grown — could be <i>Penicillium</i> and <i>Pseudomas fluorescens</i> microbes. Those spots were scratched and salt was added directly on the rind to get rid of it. The smaller cheese, eaten first, had a semi-hard texture and a discreet taste that came close washed cheeses. Nevertheless, because it went through more brine baths, the biggest cheese was over-salted — still | This was our first experience in washed rind cheeses. Among them, the Herve cheese is typical from the Limburg region. Most washed cheese are found in the North of France, in Belgium and more generally in the wettest European countries. The goal of the brine washing, often mixed with more starter culture, paired with very moist ripening rooms; is to grow a characteristic orange rind resulting from <i>Brevibacterium linens</i> bacterias. Although we did not manage to get it to fully colonise our cheeses, blue-grey and bright yellow spots grown — could be <i>Penicillium</i> and <i>Pseudomas fluorescens</i> microbes. Those spots were scratched and salt was added directly on the rind to get rid of it. The smaller cheese, eaten first, had a semi-hard texture and a discreet taste that came close washed cheeses. Nevertheless, because it went through more brine baths, the biggest cheese was over-salted — still | ||