4,149
edits
Cheese production archives: Difference between revisions
→Organic cow milk, batch #1 | 06.04.2021
| Line 124: | Line 124: | ||
===Organic cow milk, batch #1 | 06.04.2021=== | ===Organic cow milk, batch #1 | 06.04.2021=== | ||
[[File: | [[File:Organic-cow-1a.jpg|thumb]] | ||
{| class="wikitable" | {| class="wikitable" | ||
|- | |- | ||
| Line 137: | Line 137: | ||
When it was brought out of the wild garlic leaves, a microbial film had covered the now brown leaves. Despite its age, the cheese was still looking white and soft like a recently made cheese. The taste was interesting, with fresh unsalted goat cheese vibes and off-flavors of wild garlic. It was very appreciated by residents. | When it was brought out of the wild garlic leaves, a microbial film had covered the now brown leaves. Despite its age, the cheese was still looking white and soft like a recently made cheese. The taste was interesting, with fresh unsalted goat cheese vibes and off-flavors of wild garlic. It was very appreciated by residents. | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
File: | File:Organic-cow-1b.jpg| | ||
File: | File:Organic-cow-1a.jpg| | ||
</gallery> | </gallery> | ||