Finally trying one of these cheeses. There are two main things to talk about here: the cheese that I made and how it was ripened. If you look at the picture of the cut cheese, you can see that it isn't very ripened at all. The rind has kinda of separated from the cheese (AKA "rind slip"), which happens because the white mold grows too fast. The unripened paste in the middle turned out exactly as intended. I need to iron out the process a little bit to eliminate the rind slip, but overall, I consider this a big success.

#cheese #cheesemaking #food #snack #fermentation

There was about 5.5 litres of whole milk BBD 18th Jan in the office fridge. When I put the new milk from the doorstep into the fridge in the morning I carefully lined it up so there was a new row and a yesterday BBD row, as most sensible people will use the yesterday stuff — it was entirely fine and good. When I went back later someone has clearly had an attack of disgust and shoved them all right up the back top corner of the fridge in their own little quarantine zone.

I asked if I could give them a good home, which the office manager gladly agreed to given she'd just have to tip them down the sink otherwise.

The milk is now ricotta. Just done the simple way: citric acid and salt (I do have rennet, but time is short and that's a faff.)

I may take a ricotta cake into work on Thursday (as I'll need WfH Wednesday time to manage such a thing.)

#CheeseMaking #ricotta #cheese #milk #cooking #WasteNotWantNot ? #IfOnly #Trite

I've been excited about cheese this past week. I've got three passes all in different stages right now. Basically converted my yogurt recipe into a cheese recipe, so I don't know what to call it.

A long mesophilic fermentation with rennet. Penicillium candidum and geotrichum candidum for a bloomy rind.

#cheese #cheesemaking #bloomy #penicillium #geotrichum #fermentation #milk #immersioncirculator

Cheese on a Pedestal

Diversity. The word “diversity” just hints at the huge array of cheeses French producers create. Brisson points out that France’s varied landscapes, climates, livestock, and flora are reflected in more than 3,000 cheeses. In populated …
#dining #cooking #diet #food #Frenchcheese #agriculture #Cheese #cheesemaking #education #farming #francais #france #French #frenchcheese #Lifestyle #Museum #photography #Writing
https://www.diningandcooking.com/2405726/cheese-on-a-pedestal/

Spent 9+ hours today on cheese making; exchanged going to an exhibition, swimming pool and a short walk in the park for that, this song is going to stick with me therefore.

#cheese #cheesemaking #food