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The cheese ripening initiative: Difference between revisions
The cheese ripening initiative (view source)
Revision as of 13:36, 3 December 2021
, 3 December 2021→Preparation of the experiment
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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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[[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.]] | ||
===Distribution of the cheeses=== | ===Distribution of the cheeses=== | ||