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Cheese production archives: Difference between revisions
→Organic cow milk, batch #2 | 13.04.2021
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===Organic cow milk, batch #2 | 13.04.2021=== | ===Organic cow milk, batch #2 | 13.04.2021=== | ||
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After the 36 days of ripening, the cheese happen to be undersalted and rather mild with slightly off-flavors; with a meat rather hard and dry with a lot of holes. One week in fridge later, flavors improved greatly, becoming close to washed rind cheeses like Pont L'Évèque. | After the 36 days of ripening, the cheese happen to be undersalted and rather mild with slightly off-flavors; with a meat rather hard and dry with a lot of holes. One week in fridge later, flavors improved greatly, becoming close to washed rind cheeses like Pont L'Évèque. | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
File: | File:Organic-cow-2b.jpg| | ||
File: | File:Organic-cow-2c.jpg| | ||
</gallery> | </gallery> | ||