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Cheese production archives: Difference between revisions
→Penicillium camemberti cheeses | 11th of November
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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 | | 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, curd directly put in the molds with a ladder. <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 4 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 for a total of ± 3 weeks. | ||
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This was our first experience in bloomy soft cheeses (Brie, Camembert, Neufchâtel). They ask for the use of <i>Penicillium camemberti</i> to obtain a white “bloomy” rind. Instead of cutting the curds as for most cheeses, it has to be put directly in molds with the help of a ladder. Thus, the cheeses obtained are full of water (whey) and need to drain for a few days before to be unmolded. As a result, the cheeses thickness is shrinking drastically, but the inside stays soft. Those cheeses taste was milder than of a Camembert, closer to a Brie. They became runny as expected after some time in the fridge. | |||
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File:Penicillium-candicum_cheeses_fresh.jpg| | File:Penicillium-candicum_cheeses_fresh.jpg| | ||