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The cheese ripening initiative: Difference between revisions
The cheese ripening initiative (view source)
Revision as of 13:18, 3 December 2021
, 3 December 2021→Preparation of the experiment
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==Preparation of the experiment== | ==Preparation of the experiment== | ||
===Production of the cheeses=== | ===Production of the cheeses=== | ||
[[File:Cheese- | [[File:Cheese-ripening-initiative_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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<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>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>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><br>This experiment will allow the FAFF public to envision how the slightest empowerment on food processing eventually increases food diversity and decentralisation. | ||
I will provide you from Friday on: | <br>I will provide you from Friday on: | ||
*1 small cheese made with raw organic milk from Hoeve de Koeberg’s cows | *1 small cheese made with raw organic milk from Hoeve de Koeberg’s cows | ||
*1 box to keep the cheese safe | *1 box to keep the cheese safe | ||
*1 piece of mosquito net | *1 piece of mosquito net | ||
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><br>All the best, | ||
<br>Robin Bantigny | <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.</i> | <br><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.</i> | ||
==The keepers and their cheeses== | ==The keepers and their cheeses== | ||