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The cheese ripening initiative: Difference between revisions
The cheese ripening initiative (view source)
Revision as of 13:19, 3 December 2021
, 3 December 2021→Distribution of the cheeses
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[[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.]] | ||
<i>Hello everyone, | <i>Hello everyone, | ||
<br>Would you like to become a cheese-keeper during the month of August? | <br><br>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>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. | ||