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Cheese production archives: Difference between revisions
→Cow milk, batch #2 | 09.04.2021
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===Cow milk, batch #2 | 09.04.2021=== | ===Cow milk, batch #2 | 09.04.2021=== | ||
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|| - After one day of ripening, the cheese cracked in 2 pieces and was put back in a hoop in the box. <br/>- 2 days later, Robin decided to fill the box of cracked cheese with goat whey (pH4.7) from batch #2 to make cream cheese later. <br/>- The curds were mixed by hand with goat cream from batch #3. <br/>- 14 days after curdling, the cream-cheese tasted for the first time. | || - After one day of ripening, the cheese cracked in 2 pieces and was put back in a hoop in the box. <br/>- 2 days later, Robin decided to fill the box of cracked cheese with goat whey (pH4.7) from batch #2 to make cream cheese later. <br/>- The curds were mixed by hand with goat cream from batch #3. <br/>- 14 days after curdling, the cream-cheese tasted for the first time. | ||
|} | |} | ||
This wild garlic perfumed cheese failed but turned out to | This wild garlic perfumed cheese failed but turned out to find success among resident artists as cream-cheese, despite having a strong Camembert notes soften by its creamy texture and the spicy wild garlic. | ||
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</gallery> | </gallery> | ||