CHEESE NOTES

High-res Color-shift in Gowanus Couronne rinds over 11 days. On the left is a couronne from the 08/20 Batch, and on the right is a wheel from the 08/09 batch. Naturally occurring B.Linens (ie I’m not adding them as part of the culture blend during the make,...

Color-shift in Gowanus Couronne rinds over 11 days. On the left is a couronne from the 08/20 Batch, and on the right is a wheel from the 08/09 batch. Naturally occurring B.Linens (ie I’m not adding them as part of the culture blend during the make, but rather they are ambient in the aging space) seem to be responsible for the rosy glow which they develop over time. This was a cow’s milk, thermalized version.

(thermalized means the raw milk is briefly heated at below-pasteurization temps, to knock down the native cultures a bit but without wiping them out, allowing for more control.)

Recent comments

Blog comments powered by Disqus

Notes

  1. lemonsharks reblogged this from cheesenotes
  2. ronitmonzon reblogged this from cheesenotes
  3. whywontvulcanseatreplicatormeat reblogged this from cheesenotes
  4. vinouomosette reblogged this from gustami
  5. annagrazia reblogged this from cheesenotes
  6. makingofblog reblogged this from cheesenotes
  7. latristessedamour reblogged this from cheesenotes
  8. thenudebootysnatcher reblogged this from cheesenotes
  9. homosociallyyours reblogged this from cheesenotes
  10. bitcthulhu reblogged this from cheesenotes
  11. gustami reblogged this from cheesenotes
  12. cheesenotes posted this