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The cheese ripening initiative: Difference between revisions
The cheese ripening initiative (view source)
Revision as of 12:53, 3 December 2021
, 3 December 2021→Production of the cheeses
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|| 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. | || 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. | || - 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. | ||
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