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Cheese production archives: Difference between revisions
→Organic cow milk, batch #4 + Cow milk, batch #5 | 30.04.2021
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===Organic cow milk, batch #4 + Cow milk, batch #5 | 30.04.2021=== | ===Organic cow milk, batch #4 + Cow milk, batch #5 | 30.04.2021=== | ||
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|| - After 3 days drying, it was transfered to the Mush-room<ref name="mush-room" /><br/>- It was flipped often and covered with a net to avoid flies, and until 11 days it was cut in 2: one half in fridge, one half brought to France. <br/>- First tasting afyer 26 days of ripening. <br/>- Second tasting the next day after some time in warm environment. <br/>- Last tasting with resident artists after the presentation of my cheese-making performance. Last pieces were given to Lukas, the ripening cave’s owner. | || - After 3 days drying, it was transfered to the Mush-room<ref name="mush-room" /><br/>- It was flipped often and covered with a net to avoid flies, and until 11 days it was cut in 2: one half in fridge, one half brought to France. <br/>- First tasting afyer 26 days of ripening. <br/>- Second tasting the next day after some time in warm environment. <br/>- Last tasting with resident artists after the presentation of my cheese-making performance. Last pieces were given to Lukas, the ripening cave’s owner. | ||
|} | |} | ||
<br/>- First tasting: a bit too dry and plaster-like in the center at this stage. <br/>- Second tasting: better and slightly runny after the train trip in bag. <br/>- Last tasting: very good, buttery meat and light brie notes, just the right salting. | |||
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</gallery> | </gallery> | ||