Landscape, soil, cheese and me: Difference between revisions

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.