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Landscape, soil, cheese and me: Difference between revisions
Landscape, soil, cheese and me (view source)
Revision as of 19:33, 3 December 2021
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[[File:LandscapeSoilCheeseMe_whey-container.jpg|thumb|The leftover whey from the 163L of milk used for cheese production was collected in a 100L container<ref>Mauser Open Head Drums found in the garden.</ref> and exhibited during the Open Studios 2021.]] | [[File:LandscapeSoilCheeseMe_whey-container.jpg|thumb|The leftover whey from the 163L of milk used for cheese production was collected in a 100L container<ref>Mauser Open Head Drums found in the garden.</ref> and exhibited during the Open Studios 2021.]] | ||
===Cheese=== | ===Cheese=== | ||
The cheeses were made 5 days a week with raw goat and/or cow milk from the 4 farms around Maastricht. They were curdled with rennet to make uncooked soft cheeses, that could be pressed too. Half of the cheeses were ripened with various ferments (G. candidum, P. camemberti, P. roqueforti) and the other half developed their own milks’ “wild” microbiota. They were aged for 1 week to 1.5 month in a cold moist room (the Mush-room<ref>Jop Mens built the Mush-room in the Jan van Eyck Academie, in perspective of growing mushrooms in it. Unfortunately, the Covid19 related lockdown made it impossible for him to farm mushrooms. The cool atmosphere and the sealed plastic room constituted the ideal conditions for Robin to ripen cheese on site.</ref>) without any energy input. | The cheeses were made 5 days a week with raw goat and/or cow milk from the 4 farms around Maastricht. They were curdled with rennet to make uncooked soft cheeses, that could be pressed too. Half of the cheeses were ripened with various ferments (<i>G. candidum, P. camemberti, P. roqueforti</i>) and the other half developed their own milks’ “wild” microbiota. They were aged for 1 week to 1.5 month in a cold moist room (the Mush-room<ref>Jop Mens built the Mush-room in the Jan van Eyck Academie, in perspective of growing mushrooms in it. Unfortunately, the Covid19 related lockdown made it impossible for him to farm mushrooms. The cool atmosphere and the sealed plastic room constituted the ideal conditions for Robin to ripen cheese on site.</ref>) without any energy input. | ||
====Cheese production archives==== | ====Cheese production archives==== | ||
*🧀🌿[[Cheese production archives#April 2021 — Ardennes cheeses in Maastricht|Ardennes cheeses in Maastricht ]] — The dedicated page for every cheese made during the performance | *🧀🌿[[Cheese production archives#April 2021 — Ardennes cheeses in Maastricht|Ardennes cheeses in Maastricht ]] — The dedicated page for every cheese made during the performance | ||
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[[File:Tasting-session1a.jpg|thumb|Robin during the first batch of cheese tasting in the Jan van Eyck’s forest garden.]] | [[File:Tasting-session1a.jpg|thumb|Robin during the first batch of cheese tasting in the Jan van Eyck’s forest garden.]] | ||
===Me=== | ===Me=== | ||
👥🧀🥖All the cheeses Robin made were shared with the artists and staff from the Jan van Eyck Academie. | 👥🧀🥖All the cheeses Robin made were shared with the artists and staff from the Jan van Eyck Academie. | ||