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Cheese production archives: Difference between revisions
→Soft blue cheese attempt
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| Vexin full cow milk, unpasteurized, from Launay farm<ref name=launay>Launay farm is located at 42km from Paris, in the French Vexin, next to the town of Nesle-la-Vallée. This conventional dairy farm is run by two brothers, Eric and Romain Chevalier: with a capacity of 45 cows, the building has grown to 90 cows during the last years. This milk is sourced from [https://laiterielachapelle.com/ Laiterie de la Chapelle], Paris.</ref>.|| Powdered animal rennet<ref name="rennet" /> in heated milk (30-35°C), 24h curdling. || No lactic ferments. Attempt of starter culture transplantation from blue cheese (<i>Penicillium roqueforti</i>) on the squarish ones. || Homemade molds from drilled plastic containers where the cheeses spent a few days without being pressed. || - Turned daily the first week. <br/>- 3 days outside in aerated box before dry salting on both faces. <br/>- Brie cheese (<i>Penicillium camemberti</i>) rind added on the round ones, then all sealed in aluminium paper. <br/>- 1 month ripening in fridge for 1 round sample. 3 months for the others. | | Vexin full cow milk, unpasteurized, from Launay farm<ref name=launay>Launay farm is located at 42km from Paris, in the French Vexin, next to the town of Nesle-la-Vallée. This conventional dairy farm is run by two brothers, Eric and Romain Chevalier: with a capacity of 45 cows, the building has grown to 90 cows during the last years. This milk is sourced from [https://laiterielachapelle.com/ Laiterie de la Chapelle], Paris.</ref>.|| Powdered animal rennet<ref name="rennet" /> in heated milk (30-35°C), 24h curdling. || No lactic ferments. Attempt of starter culture transplantation from blue cheese (<i>Penicillium roqueforti</i>) on the squarish ones. || Homemade molds from drilled plastic containers where the cheeses spent a few days without being pressed. || - Turned daily the first week. <br/>- 3 days outside in aerated box before dry salting on both faces. <br/>- Brie cheese (<i>Penicillium camemberti</i>) rind added on the round ones, then all sealed in aluminium paper. <br/>- 1 month ripening in fridge for 1 round sample. 3 months for the others. | ||
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On the round ones, no small organism culture of any kind was added but they aged with bits of bloomy rind (from Brie de Meaux AOC cheese). The squarish ones saw their milk curdle with Penicillium roqueforti in it (bits of Bleu d'Auvergne AOC cheese in the milk). After being forgotten during the covid19 lockdown in France for 3 months, they gave the most unexpected results. Despite the aluminium paper in which they were sealed, the humid environment led mold develop itself to a much too large extent. As a result, the over-ripen round samples turned out to taste even more “blue-cheese-like” than the squarish ones. Furthermore, none of them develop the expected blue veins but rather spots of unwanted dark mold. On the positive side, both had a grainy/smooth texture akin to Roquefort cheese. Their smell and taste was strong but deliciously tart. | On the round ones, no small organism culture of any kind was added but they aged with bits of bloomy rind (from Brie de Meaux AOC cheese). The squarish ones saw their milk curdle with <i>Penicillium roqueforti</i> in it (bits of Bleu d'Auvergne AOC cheese in the milk). After being forgotten during the covid19 lockdown in France for 3 months, they gave the most unexpected results. Despite the aluminium paper in which they were sealed, the humid environment led mold develop itself to a much too large extent. As a result, the over-ripen round samples turned out to taste even more “blue-cheese-like” than the squarish ones. Furthermore, none of them develop the expected blue veins but rather spots of unwanted dark mold. On the positive side, both had a grainy/smooth texture akin to Roquefort cheese. Their smell and taste was strong but deliciously tart. | ||
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File:Vexin-cheeses_brie_ripening.jpg| | File:Vexin-cheeses_brie_ripening.jpg| | ||