4,149
edits
Landscape, soil, cheese and me: Difference between revisions
Landscape, soil, cheese and me (view source)
Revision as of 18:54, 20 November 2021
, 20 November 2021→Cheese
(→Soil) |
(→Cheese) |
||
| Line 59: | Line 59: | ||
===Cheese=== | ===Cheese=== | ||
The cheeses were made with raw goat and/or cow milk from 4 farms | The cheeses were made 5 days a week with raw goat and/or cow milk from the 4 farms around Maastricht. They were curdled with rennet to make uncooked soft cheeses, that could be pressed too. Half of the cheeses were ripened with various ferments (G. candidum, P. camemberti, P. roqueforti) and the other half developed their own milks’ “wild” microbiota. They were aged for 1 week to 1.5 month in a cold moist room (the Mush-room<ref>>Jop Mens built the Mush-room in the Jan van Eyck Academie, in perspective of growing mushrooms in it. Unfortunately, the Covid19 related lockdown made it impossible for him to farm mushrooms. The cool atmosphere and the sealed plastic room constituted the ideal conditions for Robin to ripen cheese on site.</ref>) without any energy input. | ||
====Cheese production archives==== | ====Cheese production archives==== | ||
* | *🧀🌿[[Cheese production archives#April 2021 — Ardennes cheeses in Maastricht|Ardennes cheeses in Maastricht ]] — The dedicated page for every cheese made during the performance | ||
* | *🧀⛰[[Cheese production archives#June 2021 — Four horizons of Ardennes’ milks|Four horizons of Ardennes’ milks]] — An experiment on designing an cheese that illustrates the local landscape | ||
====Gallery==== | ====Gallery==== | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||