4,149
edits
Cheese production archives: Difference between revisions
→Cow milk, batch #3 | 19.04.2021
| Line 274: | Line 274: | ||
|| - Stored out of box in Mush-room<ref name="mush-room" /> after 3 days, on bamboo mat.<br/>- 2 days later, white <i>Geotrichum candidum</i> “wild” mold was growing well.<br/>- It was often flipped for 15 days until the bottom of the rind was opening with runny inside. So it was put in plastic foil in fridge for future tasting.<br/>- It was eaten after a total of 26 days of ripening. | || - Stored out of box in Mush-room<ref name="mush-room" /> after 3 days, on bamboo mat.<br/>- 2 days later, white <i>Geotrichum candidum</i> “wild” mold was growing well.<br/>- It was often flipped for 15 days until the bottom of the rind was opening with runny inside. So it was put in plastic foil in fridge for future tasting.<br/>- It was eaten after a total of 26 days of ripening. | ||
|} | |} | ||
This cheese shape was sharp when it was eaten with JvE residents. | This cheese shape was sharp when it was eaten with JvE residents. Unfortunately it was mild and not salty enough, despite its nice “small holes” texture. | ||
===Whey transformation #2 | 20.04.2021=== | ===Whey transformation #2 | 20.04.2021=== | ||