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Landscape, soil, cheese and me: Difference between revisions
Landscape, soil, cheese and me (view source)
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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. | ||
====Cheese production archives==== | |||
*🧀 [[Cheese production archives#April 2021 — Ardennes cheeses in Maastricht|The dedicated page for every cheese made during the performance]] | *🧀 [[Cheese production archives#April 2021 — Ardennes cheeses in Maastricht|The dedicated page for every cheese made during the performance]] | ||
*🧀 [[Cheese production archives#June 2021 — Four horizons of Ardennes’ milks|An experiment on designing an cheese that illustrates the local landscape]] | *🧀 [[Cheese production archives#June 2021 — Four horizons of Ardennes’ milks|An experiment on designing an cheese that illustrates the local landscape]] | ||
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===Me=== | ===Me=== | ||