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The cheese ripening initiative: Difference between revisions
The cheese ripening initiative (view source)
Revision as of 11:58, 3 December 2021
, 3 December 2021→The keepers and their cheeses
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! Ben | ! Ben | ||
| Cheese kept in open box with net. Brought by the windows’ light when sunny. || [[File:Ben-cheese-1.jpg|80px]] [[File:Ben-cheese-2.jpg|80px]] || Among all the cheeses ripened, this one spent more time in the Sun, resulting on a dry and granular paste. It tasted quite like old hard cheeses | | Cheese kept in open box with net. Brought by the windows’ light when sunny. || [[File:Ben-cheese-1.jpg|80px]] [[File:Ben-cheese-2.jpg|80px]] || Among all the cheeses ripened, this one spent more time in the Sun, resulting on a dry and granular paste. It tasted quite like old hard cheeses (<i>Parmigiano</i>), thanks to the salts concentration. | ||
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! Elisa | ! Elisa | ||
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! Morgane | ! Morgane | ||
| Cheese was covered with clay and sage (one side). It was kept on a clay plate in the box, mainly in the fridge. || [[File:Morgane-cheese-1.jpg|80px]] [[File:Morgane-cheese-3.jpg|80px]] || Under the bloomy rind grown on top of the clay layer, we found a firm | | Cheese was covered with clay and sage (one side). It was kept on a clay plate in the box, mainly in the fridge. || [[File:Morgane-cheese-1.jpg|80px]] [[File:Morgane-cheese-3.jpg|80px]] || Under the bloomy rind grown on top of the clay layer, we found a firm yet tender paste. After getting ride of the clay, we tasted its mild fruity taste. | ||
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! Robin | ! Robin | ||
| | | Kept in paper in box in fridge for 2 weeks, and in the Mush-room<ref name="mush-room"/>.|| [[File:Robin-cheese-1.jpg|80px]] [[File:Robin-cheese-2.jpg|80px]] || <i>Unfortunately we did not taste it.</i> | ||
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! Wim | ! Wim | ||