The cheese ripening initiative: Difference between revisions

| After a bit of ageing in box, the cheese was sprinkled with kōji<ref><i>Aspergillus oryzae</i>, also known as kōji mold, is a filamentous fungus used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso.</ref>. It was then kept in a plastic sleeve. || [[File:Asli-cheese-1.jpg|80px]]&nbsp;[[File:Asli-cheese-2.jpg|80px]] || <i>Unfortunately we did not taste it.</i> “Ah no it was not so special ahaha! But what we could try perhaps is that the box I use to make kōji and incubate a cheese and see what happens.”

| Cheese was washed every week with Belgian sour beer. Flipped every 2 days and kept in moist basement. || [[File:Ignace-cheese-1.jpg|80px]]&nbsp;[[File:Ignace-cheese-3.jpg|80px]] || “It tastes like a combination of cheese and my basement!” From the first look, its rind and paste looked gorgeous: not runny nor too firm, with a nice orange colour that happen to taste slightly sour and tannic.

| || [[File:Morgane-cheese-1.jpg|80px]]&nbsp;[[File:Morgane-cheese-3.jpg|80px]] ||