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Landscape, soil, cheese and me: Difference between revisions
Landscape, soil, cheese and me (view source)
Revision as of 11:38, 2 November 2021
, 2 November 2021→Microscopic observations archives
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<u>Observations</u>: Microscopic fungi and animals, macroscopic insects and worms crawling in samples. | <u>Observations</u>: Microscopic fungi and animals, macroscopic insects and worms crawling in samples. | ||
====Microscopic observations archives==== | ====Microscopic observations archives==== | ||
* | *🔬[[Microscopic_observation_archives#April_2021_.7C_Hoeve_de_Koeberg_soil_analysis|Check the page dedicated to the soil analysis of Hoeve de Koeberg farm for more details.]] | ||
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===Cheese=== | ===Cheese=== | ||
The cheeses were made with raw goat and/or cow milk from 4 farms in an area of ø40km around Maastricht. They were curdled with rennet to make uncooked soft cheeses. Half of the cheeses were ripened with various ferments (G. candidum, P. camemberti, P. roqueforti) and the other half developed the milks’ “wild” biota. They were aged for 1 week to 1.5 month in a cold moist room without any energy input. | The cheeses were made with raw goat and/or cow milk from 4 farms in an area of ø40km around Maastricht. They were curdled with rennet to make uncooked soft cheeses. Half of the cheeses were ripened with various ferments (G. candidum, P. camemberti, P. roqueforti) and the other half developed the milks’ “wild” biota. They were aged for 1 week to 1.5 month in a cold moist room without any energy input. | ||