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The cheese ripening initiative: Difference between revisions
The cheese ripening initiative (view source)
Revision as of 13:17, 3 December 2021
, 3 December 2021→Production of the cheeses
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==Preparation of the experiment== | ==Preparation of the experiment== | ||
===Production of the cheeses=== | ===Production of the cheeses=== | ||
[[File: | [[File:Cheese-ripening_production-originals.jpg|thumb|Fresh cheeses before they were distributed to the participants]] | ||
16 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. | 16 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 in the Food Lab with the following process: | </ref> of roughly 5cm diameter were produced in the Food Lab with the following process: | ||
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|| - Dry salting on both sides after unmolding (1/4tsp sea salt each). <br>- All cheese found a different keeper to take care of the ripening. | || - Dry salting on both sides after unmolding (1/4tsp sea salt each). <br>- All cheese found a different keeper to take care of the ripening. | ||
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===Distribution of the cheeses=== | ===Distribution of the cheeses=== | ||
[[File:Whatsapp-message_cheeseripeninginititative.jpg|thumb|Message sent to the artists resident from the Jan van Eyck Academie.]] | [[File:Whatsapp-message_cheeseripeninginititative.jpg|thumb|Message sent to the artists resident from the Jan van Eyck Academie.]] | ||