The cheese ripening initiative: Difference between revisions

The cheese ripening initiative (view source)

532 bytes added , 3 December 2021

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 ! 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]]&nbsp;[[File:Robin-cheese-2.jpg|80px]] || <i>Unfortunately we did not taste it.</i>
+| Kept in paper in box in fridge for 2 weeks, and in 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>.|| [[File:Robin-cheese-1.jpg|80px]]&nbsp;[[File:Robin-cheese-2.jpg|80px]] || <i>Unfortunately we did not taste it.</i>
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 ! Wim
-|  || [[File:Wim-cheese-2.jpg|80px]]&nbsp;[[File:Wim-cheese-3.jpg|80px]] ||
+| Wim took care of 2 cheeses: #1 was wrapped in a fig leaf, #2 was covered with oregano. Both kept in an aerated box in the basement (to age meat). || [[File:Wim-cheese-2.jpg|80px]]&nbsp;[[File:Wim-cheese-3.jpg|80px]] || We found two very different cheeses: #1 fig leaf kept it moist, resulting on a creamy paste. #2 dried, grown a bloomy rind and tasted “goaty”, pairing well with the oregano.
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-One of the cheeses was also brought to the Maas’ shore to be given as an offering.
 ==Gallery==