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Cheese production archives: Difference between revisions
→Organic cow milk, batch #3 + Goat milk, batch #3 + Organic goat milk, batch #4 + Cow milk, batch #4 | 21-23.04.2021
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File:Living-soil-cheese-4.jpg| | File:Living-soil-cheese-4.jpg| | ||
File:Living-soil-cheese-5.jpg| | File:Living-soil-cheese-5.jpg| | ||
File:Living-soil-cheese- | File:Living-soil-cheese-6.jpg| | ||
</gallery> | </gallery> | ||
{| class="wikitable" | {| class="wikitable" | ||
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<br/>This cheese was exhibited during the [https://openstudios2021.janvaneyck.nl/ Open Studios 2021] of the Jan van Eyck Academie. | <br/>This cheese was exhibited during the [https://openstudios2021.janvaneyck.nl/ Open Studios 2021] of the Jan van Eyck Academie. | ||
====Living soils make cheese alive==== | ====Living soils make cheese alive==== | ||
File:Living-soil-cheese- | File:Living-soil-cheese-7.jpg|thumb]] | ||
<i>Here I am in limestone corridors, more than two months old, | <i>Here I am in limestone corridors, more than two months old, | ||
<br/>Read me through my rind, wrinkled by the wildest molds, | <br/>Read me through my rind, wrinkled by the wildest molds, | ||