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Cheese production archives: Difference between revisions
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==June 2021 | ==June 2021 — Four horizons of Ardennes’ milks== | ||
[[File:4horizons-Ardennes-1.jpg|thumb]] | [[File:4horizons-Ardennes-1.jpg|thumb]] | ||
<b>The design of the recipe for this cheese is still a work in progress. Robin’s goal is to illustrate the layers of the 4 milks used to make the cheese, accumulated one day after another. As for farmed lands in space, or for soil horizons in time, the milks resulting from his cycling errands cohabit in one and only complex good, the cheese. Its appearance, smell and taste; after ripening in limestone caves, tries to come as close as Robin’s experience of this territory; wether positive or negative. | <b>The design of the recipe for this cheese is still a work in progress. Robin’s goal is to illustrate the layers of the 4 milks used to make the cheese, accumulated one day after another. As for farmed lands in space, or for soil horizons in time, the milks resulting from his cycling errands cohabit in one and only complex good, the cheese. Its appearance, smell and taste; after ripening in limestone caves, tries to come as close as Robin’s experience of this territory; wether positive or negative. | ||
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<br/>One more month, eaten for sure.</i> | <br/>One more month, eaten for sure.</i> | ||
==April 2021 | ==April 2021 — Ardennes cheeses in Maastricht== | ||
[[File:JvE_cheese_tasting.jpg|thumb]] | [[File:JvE_cheese_tasting.jpg|thumb]] | ||
<b>After gaining experience with the use of industrial ferments to make cheese with the milk from Hoeve de Koeberg<ref name="koeberg" />, Robin initiated a 1 month performance consisting on a daily routine consisting of: | <b>After gaining experience with the use of industrial ferments to make cheese with the milk from Hoeve de Koeberg<ref name="koeberg" />, Robin initiated a 1 month performance consisting on a daily routine consisting of: | ||
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</gallery> | </gallery> | ||
==October-November 2020 | ==October-November 2020 — Sint Gertruuid cheeses in Maastricht== | ||
<b>When joining the Jan Van Eyck Academie and its Food Lab in Maastricht; our initiative for the first months of the residency was to learn, with the help of industrial ferments ([https://en.wikipedia.org/wiki/Danisco Danisco]) and [https://www.youtube.com/user/greeningofgavin Gavin Webber]’s recipes, the behaving of the 5 basic microbes used in cheese production: | <b>When joining the Jan Van Eyck Academie and its Food Lab in Maastricht; our initiative for the first months of the residency was to learn, with the help of industrial ferments ([https://en.wikipedia.org/wiki/Danisco Danisco]) and [https://www.youtube.com/user/greeningofgavin Gavin Webber]’s recipes, the behaving of the 5 basic microbes used in cheese production: | ||
# Starter cultures including lactic ferments (<i>Lactococcus</i>, <i>Streptococcus thermophilus</i>, etc.) | # Starter cultures including lactic ferments (<i>Lactococcus</i>, <i>Streptococcus thermophilus</i>, etc.) | ||
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</gallery> | </gallery> | ||
==April-May 2020 | ==April-May 2020 — Mont-Dore and experimental cheeses in La Bourboule== | ||
===Mont-Dore cheeses | 30th of April - 23th of May=== | ===Mont-Dore cheeses | 30th of April - 23th of May=== | ||
[[File:Mont-Dore_cheese_ripening.jpg|thumb|Thumbnailed image| The white powder is <i>Geotrichum candidum</i> (mold form) spreading on the ripening cheese.]] | [[File:Mont-Dore_cheese_ripening.jpg|thumb|Thumbnailed image| The white powder is <i>Geotrichum candidum</i> (mold form) spreading on the ripening cheese.]] | ||
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</gallery> | </gallery> | ||
==February 2020 | ==February 2020 — Vexin cheeses in Paris== | ||
===Soft blue cheese attempt=== | ===Soft blue cheese attempt=== | ||
[[File:Vexin-cheeses_ripening-box.jpg|thumb|Thumbnailed image|Cheeses in their ripening box.]] | [[File:Vexin-cheeses_ripening-box.jpg|thumb|Thumbnailed image|Cheeses in their ripening box.]] | ||
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</gallery> | </gallery> | ||
==September 2019 | ==September 2019 — Normandie smoked cheese in Paris== | ||
===Rygeost cheeses | 11th of September=== | ===Rygeost cheeses | 11th of September=== | ||
[[File:Normandie-smoked-cheese_1.jpg|thumb|Thumbnailed image|The <i>Rygeost</i> cheese after smoking.]] | [[File:Normandie-smoked-cheese_1.jpg|thumb|Thumbnailed image|The <i>Rygeost</i> cheese after smoking.]] | ||