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==June 2021 | Four horizons of Ardennes’ milks== | ==June 2021 | Four horizons of Ardennes’ milks== | ||
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]] | [[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]] | ||
<b><i>As the Maas bassin, I accumulated horizons, | <b>The deisgn of the recipe for this cheese is still a work in progress. Robin’s goal is to illustrate the layers of the 4 milks used to make the cheese, accumulated one day after another. As for farmed lands in space, or for soil horizons in time, the milks resulting from his cycling errands cohabit in one and only complex good, the cheese. Its appearence, smell and taste; after ripening in limestone caves, tries to come as close as Robin’s experience of this territory; as positive and negative.</b> | ||
Layers of time, flintstone division; | ====Four horizons of Ardennes’ milks==== | ||
Layers of cheese, charcoal division. | <i>As the Maas bassin, I accumulated horizons, | ||
From bottom to top, goats, cows, goats, cows; they made these milks from all grass, | <br/>Layers of time, flintstone division; | ||
From top to bottom, South, East, South-East, South-West; cycling around city of the Maas. | <br/>Layers of cheese, charcoal division. | ||
I aggregated twenty eight litres, four farms, two ruminants, and two countries, | <br/>From bottom to top, goats, cows, goats, cows; they made these milks from all grass, | ||
One landscape. Its strata came to us from mines excavated under the trees, | <br/>From top to bottom, South, East, South-East, South-West; cycling around city of the Maas. | ||
My milks were shaped from chymosin; separates whey from white curd grains, | <br/>I aggregated twenty eight litres, four farms, two ruminants, and two countries, | ||
With heat that dries and press that drains. | <br/>One landscape. Its strata came to us from mines excavated under the trees, | ||
Ten days, I ripened in Penicilium candidum saturated atmosphere, | <br/>My milks were shaped from chymosin; separates whey from white curd grains, | ||
Ten days, hands flipped and rubbed me in humans’s microbiosphere, | <br/>With heat that dries and press that drains. | ||
I may retreat in the cave under the pasture, | <br/>Ten days, I ripened in Penicilium candidum saturated atmosphere, | ||
One more month, eaten for sure.</i></b> | <br/>Ten days, hands flipped and rubbed me in humans’s microbiosphere, | ||
<br/>I may retreat in the cave under the pasture, | |||
<br/>One more month, eaten for sure.</i></b> | |||
===Cow milk, batch #6 | 07.06.2021=== | ===Cow milk, batch #6 | 07.06.2021=== | ||
{| class="wikitable" | {| class="wikitable" | ||
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# Soil analysis of local pastures’ biotope. | # Soil analysis of local pastures’ biotope. | ||
This performance roughly named [Landscape, Soil, Cheese and me] brought Robin to experiment even more on cheese-making, drived only by his feelings of deep entanglement with the landscape surrounding him and the other artists staying at the Jan van Eyck Academie — to whom the cheeses were destinated to.</b> | This performance roughly named [Landscape, Soil, Cheese and me] brought Robin to experiment even more on cheese-making, drived only by his feelings of deep entanglement with the landscape surrounding him and the other artists staying at the Jan van Eyck Academie — to whom the cheeses were destinated to.</b> | ||
====What was learnt from this performance:===== | |||
* For fresh goat cheese the milk, is often not acidic enough even after re-heating (ph6). It should stay at room temperature for one night to get good curds but never more, otherwise it could spoil the cheese taste. | |||
* The quantity of rennet added, if too high, results in an elastic curd, wether it is cooked or not. | |||
* The metal net used in the Mush-room<ref name="mush-room" /> oxidises when the humidity is high, leaving rust marks on the cheeses’ rind. | |||
* 3 hours of whey moisturization per week is enough to stay above 75% all week long. | |||
* If there are flies in the cheese ripening room, then it's an emergency where all the cheeses must be moved elsewhere and isolated from each other to avoid any contamination (plastic film is not enough). | |||
* The cheeses are very often not salted enough, specially for the cooked curds that get mild and boring. | |||
* Sort of spoiled cheeses enjoy a time in the freezer to change their taste. | |||
===Organic goat milk, batch #1 | 02.04.2021=== | ===Organic goat milk, batch #1 | 02.04.2021=== | ||
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]] | [[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]] | ||
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<i> | <i> | ||
<br/>Here I am in limestone corridors, more than two months old, | <br/>Here I am in limestone corridors, more than two months old, | ||
Read me through my rind, wrinkled by the wildest molds, | <br/>Read me through my rind, wrinkled by the wildest molds, | ||
Time is needed to get such thing, it grows as slow as the soil’s skin. | <br/>Time is needed to get such thing, it grows as slow as the soil’s skin. | ||
Get us matter, get us proteins, we’ll digest them, let fungi in. | <br/>Get us matter, get us proteins, we’ll digest them, let fungi in. | ||
Dead beings and milks, we like them all, | <br/>Dead beings and milks, we like them all, | ||
White cheeses, black soils, same biotope. From the caves’ wall, | <br/>White cheeses, black soils, same biotope. From the caves’ wall, | ||
I invite you: Lactobacilus, Lactococcus, Mucor, | <br/>I invite you: Lactobacilus, Lactococcus, Mucor, | ||
Penicillium, Brevibacterium, Geotrichum and even more, | <br/>Penicillium, Brevibacterium, Geotrichum and even more, | ||
Mysterious, anonymous guests from which humans, | <br/>Mysterious, anonymous guests from which humans, | ||
Will make a feast. | <br/>Will make a feast. | ||
</i></b> | </i></b> | ||
{| class="wikitable" | {| class="wikitable" | ||
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|| - 15mL liquid animal rennet<ref name="rennet" /> in heated milk (32°C) and 1h20' curdling for first 20L. <br/>- 6mL liquid animal rennet<ref name="rennet" /> in heated milk (30.5°C) and 1h curdling for 7L left. <br/>- Both batches were cut and stirred for 15' at 35°C. <br/>- All curds were salted with 3tbsp of sea salt. | || - 15mL liquid animal rennet<ref name="rennet" /> in heated milk (32°C) and 1h20' curdling for first 20L. <br/>- 6mL liquid animal rennet<ref name="rennet" /> in heated milk (30.5°C) and 1h curdling for 7L left. <br/>- Both batches were cut and stirred for 15' at 35°C. <br/>- All curds were salted with 3tbsp of sea salt. | ||
|| All the curds were pressed in a cheese press (orginaly used as a fruit press) of 28cm ⌀ for 20'. It was then flipped and put in a box that happen to be too small. <br/>- 3 days later, the cheese did spread out in the box and its round shape was corrupted to an oblong shape. It was flipped and put out of box on a metal grid in the Mush-room<ref name="mush-room" /> to dry. | || All the curds were pressed in a cheese press (orginaly used as a fruit press) of 28cm ⌀ for 20'. It was then flipped and put in a box that happen to be too small. <br/>- 3 days later, the cheese did spread out in the box and its round shape was corrupted to an oblong shape. It was flipped and put out of box on a metal grid in the Mush-room<ref name="mush-room" /> to dry. | ||
|| - After 11 days often flipped, it was lay down hay and rubbed with whey to increase dark “wild” molds growth.<br/>- After 1 month and 10 days, the cheese was brought to the [https://en.wikipedia.org/wiki/Caves_of_Maastricht caves of Sint Pietersberg] to ripen, where the conditions hopefuly develop interesting flavours.<ref>Thanks to Lukas whos house, in [https://www.openstreetmap.org/search?query=Petit-Lanaye#map=14/50.8065/5.6900 Petit Lanaye], has a safe access to the huge cave networks of the hill.</ref> <br/>- Out of cave in freezer for exhibition after a total 1 month and 25 days of ripening. | || - After 11 days often flipped, it was lay down hay and rubbed with whey to increase dark “wild” molds growth.<br/>- After 1 month and 10 days, the cheese was brought to the [https://en.wikipedia.org/wiki/Caves_of_Maastricht caves of Sint Pietersberg] to ripen, where the conditions hopefuly develop interesting flavours.<ref>Thanks to Lukas whos house, in [https://www.openstreetmap.org/search?query=Petit-Lanaye#map=14/50.8065/5.6900 Petit Lanaye], has a safe access to the huge cave networks of the hill. <br/>Characteristics of the cave: 8C temperature and 90% moisture, hole (60x30cm wide) in wall to store cheeses, protected with anti-insect net.</ref> <br/>- Out of cave in freezer for exhibition after a total 1 month and 25 days of ripening. | ||
|} | |} | ||
The aggregation of the first 3 batchs of milk did not curdle enough, eventhough they were left for 2 days to acidify up to pH4.7 in an open container with whey. (All milks were all skimmed and the cream was added in cream-cheese.) | The aggregation of the first 3 batchs of milk did not curdle enough, eventhough they were left for 2 days to acidify up to pH4.7 in an open container with whey. (All milks were all skimmed and the cream was added in cream-cheese.) | ||
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File:Geotrichum-mold_cheeses_molding.jpg| | File:Geotrichum-mold_cheeses_molding.jpg| | ||
</gallery> | </gallery> | ||
===Organic cow milk, batch #4 + Cow milk, batch #5 | 30.04.2021=== | ===Organic cow milk, batch #4 + Cow milk, batch #5 | 30.04.2021=== | ||