4,149
edits
Cheese production archives: Difference between revisions
→Penicillium camemberti cheeses | 11th of November
| Line 145: | Line 145: | ||
===Penicillium camemberti cheeses | 11th of November=== | ===Penicillium camemberti cheeses | 11th of November=== | ||
[[File:.jpg|thumb|Thumbnailed image|.]] | [[File:Penicillium-candicum_cheeses_ripening.jpg|thumb|Thumbnailed image|Bloomy rind appears on the ripening cheeses.]] | ||
{| class="wikitable" | {| class="wikitable" | ||
|- | |- | ||
! 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). <br />- 1h curdling before cutting the curds in 2cm cubes. <br />- Let sit 30min at same temperature. || <i>Geotrichum candidum</i><ref name=geotrichum>Danisco CHOOZIT Geotrichum candidum GEO17.</ref> and <i>Penicillium camemberti</i> culture<ref name=penicillium>Danisco CHOOZIT Penicilium Candidum SAM3 (against <i>Mucor</i>).</ref>. || “Tomme” (big)Brick and pyramid “faisselle” small plastic baskets and cheesecloth. Unpressed. Unmolded after 3 days of draining. || - Dry salting on both sides after unmolding. Storing on plastic racks in an | | 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. || <i>Geotrichum candidum</i><ref name=geotrichum>Danisco CHOOZIT Geotrichum candidum GEO17.</ref> and <i>Penicillium camemberti</i> culture<ref name=penicillium>Danisco CHOOZIT Penicilium Candidum SAM3 (against <i>Mucor</i>).</ref>. || “Tomme” (big)Brick and pyramid “faisselle” small plastic baskets and cheesecloth. Unpressed. Unmolded after 3 days of draining. || - Dry salting on both sides after unmolding. Storing on plastic racks in an aerated box (to lower moisture). <br/>- Turned while cleaning the whey every day for 2 weeks. <br/>- Kept 1 week and more in the fridge. | ||
|} | |} | ||
Text | Text | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
File:.jpg| | File:Penicillium-candicum_cheeses_fresh.jpg| | ||
File:.jpg| | File:Penicillium-candicum_cheeses_1.jpg| | ||
File:.jpg| | File:Penicillium-candicum_cheeses_2.jpg| | ||
File: | File:Penicillium-candicum_cheeses_rind.jpg| | ||
</gallery> | </gallery> | ||
==Notes== | ==Notes== | ||