The cheese ripening initiative: Difference between revisions

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 ==Production of the cheeses==
+cheeses<ref>Two of the cheeses were also brought to the Maas’ shore (Natural Reserve Eijsden, Oost Maarland) to be given as an offering during the <i>Ritual for the New Moon</i> organised by curator [https://evaporable.org/About-Eva-Posas Eva Posas] with Aldo, Savas and Aliki.
+</ref> of roughly 5cm diameter were produced and
+{| class="wikitable"
+|-
+! Milk origin !! Culture input !! Milk processing and curdling !! Molding process !! Ripening time and process
+|-
+| 16.5 litres of cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref>“<i>Organic dairy farm De Koeberg is run by René and Claudia and has 65 dairy cows and about 40 young stock. […] The calves walk in the herd of their mothers for ± 2 months. Then they meet in age groups. When they are ± 1.5 years old they are inseminated. After 9 months they have their first calf and start giving milk. Before they calve, they return to the large herd. We have 60 hectares of land in use. Part of it is for grazing and the rest we grow our own feed for the cows (grass, maize and grain). Our cows spend more than 200 days a year in the pasture. In the winter period they lie comfortably in the straw in the stable. We milk the cows every day around 7 a.m. and 6 p.m., 365 days a year. The organic branch of Friesland-Campina comes to collect the milk every 3 days and makes organic products from it.</i>” (Translated from [https://dekoeberg.com/ Hoeve de Koeberg website])</ref>
+|| 1/4tsp Mesophilic lactic ferments.
+|| - Milk pH was too low (pH7), so it was kept in 2 containers a room temperature in the Food lab for 25h. <br>- 10mL liquid animal rennet and Lactalis powder rennet in heated milk (38°C pH6.5). <br>- 1h45 curdling. Curds cut roughly.
+|| Curd in metal hoops with cheesecloth with weight on top:<br>- First batch (9 cheeses) for 30' on both sides. <br>- Second batch (7 cheeses) for 5h on 1 side. <br>- First batch shrank a bit after 1 day of draining and second batch got pretty shapes.
+|| - Dry salting on both sides after unmolding with 1/4tsp of sea salt. <br>- All cheese found a different keeper to take care of the ripening.
+<gallery mode="traditional">
+File:cheese-ripening_production-1.jpg|
+File:cheese-ripening_production-2.jpg|
+File:cheese-ripening_production-3.jpg|
+</gallery>
+{{citation|Hello everyone,
+Would you like to become a cheese-keeper during the month of August?
+<br>I invite all of you to The cheese ripening initiative, an experience that will eventually lead to the tasting of cheeses you would have kept for 1 month; for the Food Art Film Festival 2021 (3-5th of September).
+<br>Everyone that is keen on participating will be given a small cheese to take care about, using only your own judgment and fantasy. There is no “good way” to ripen cheese, as every scenarios can bring different textures and tastes, depending on temperature, moisture, flipping, packaging, etc. As long as it is protected from flies and other animals, every cheese might be edible after 1 month of your care.
+<br>This experiment will allow the FAFF public to envision how the slightest empowerment on food processing eventually increases food diversity and decentralisation.
+<br>I will provide you from Friday on:
+*1 small cheese made with raw organic milk from Hoeve de Koeberg’s cows
+*1 box to keep the cheese safe
+*1 piece of mosquito net
+<br>Those of you who are up for this cheese nursing experience can contact me and agree on when to gather their cheese.
+<br>All the best,
+<br>Robin Bantigny
+<br>P.S: if you move away in August, you can always find a place where to store your cheese; I only need you to bring it for FAFF in September.}}
 ==The keepers and their cheeses==
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 ==Notes==
-One of the cheeses was also brought to the Maas’ shore (Natural Reserve Eijsden, Oost Maarland) to be given as an offering during the <i>Ritual for the New Moon</i> organised by curator [https://evaporable.org/About-Eva-Posas Eva Posas] with Aldo, Savas and Aliki.