cooking:cheese:general
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| cooking:cheese:general [2020/11/16 08:58] – [Oreig] vektrat | cooking:cheese:general [2023/03/01 21:11] (current) – [Pendents] vektrat | ||
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| Line 1: | Line 1: | ||
| ====== -- General ====== | ====== -- General ====== | ||
| + | ===== Proveidors ===== | ||
| + | * https:// | ||
| + | * https:// | ||
| + | * https:// | ||
| + | * https:// | ||
| ===== Pendents ===== | ===== Pendents ===== | ||
| + | * Blues: Stilton, Giacomo' | ||
| + | * Cheshire, Canestrato, Saint Nectaire | ||
| * https:// | * https:// | ||
| * https:// | * https:// | ||
| Line 11: | Line 18: | ||
| * Munster | * Munster | ||
| * Mont d'Or | * Mont d'Or | ||
| - | * Raclette | + | * Raclette |
| + | * https:// | ||
| + | * http:// | ||
| + | * https:// | ||
| * Cardoona | * Cardoona | ||
| * Saint Maure de Touraine | * Saint Maure de Touraine | ||
| Line 17: | Line 27: | ||
| * https:// | * https:// | ||
| * https:// | * https:// | ||
| + | * Gouda (https:// | ||
| + | * Reblochon (https:// | ||
| + | * Esrom (https:// | ||
| + | * Goat Mozzarella (https:// | ||
| + | * Tomini | ||
| + | * https:// | ||
| + | * https:// | ||
| + | * https:// | ||
| ===== Llet ===== | ===== Llet ===== | ||
| Line 47: | Line 65: | ||
| | Alpine, Swiss, Parmesan, Romano | | Alpine, Swiss, Parmesan, Romano | ||
| + | | Cheddar | ||
| | Manchego, Alpine, Swiss, Parmesan, Romano | 3 - 3.5 | | | Manchego, Alpine, Swiss, Parmesan, Romano | 3 - 3.5 | | ||
| + | | Caerphilly, Monterey | ||
| | Feta, Blue, Halloumi | | Feta, Blue, Halloumi | ||
| | Camembert, Brie | 5 - 6 | | | Camembert, Brie | 5 - 6 | | ||
| + | |||
| + | ===== Cultures ===== | ||
| + | * http:// | ||
| + | * https:// | ||
| ===== Cambra de maduració ===== | ===== Cambra de maduració ===== | ||
| Line 88: | Line 112: | ||
| ===== Salmorra ===== | ===== Salmorra ===== | ||
| - | * Guardar en lloc fresc (idealment 11ºC o menys, com nevera) | + | * Guardar en lloc fresc (idealment 11ºC o menys, com nevera, màxim 15-16ºC) |
| * Fer servir a 10-12ºC | * Fer servir a 10-12ºC | ||
| * pH similar al del formatge (5.4 - 5.9) | * pH similar al del formatge (5.4 - 5.9) | ||
| Line 106: | Line 130: | ||
| * 1-3 dies | * 1-3 dies | ||
| * http:// | * http:// | ||
| + | * La salmorra es pot utilitzar vàries vegades tot i que cal anar regulant la concentració ja que aquesta va disminuint. La temperatura ha de ser d'uns 14ºC i el pH semblant al dels formatges que es salen. | ||
| ===== Draps ===== | ===== Draps ===== | ||
| ==== Cheese cloth ==== | ==== Cheese cloth ==== | ||
| Line 115: | Line 140: | ||
| * Butter muslin can be more difficult to find, because it is more of a specialty item, only used for cheesemaking. Stores that sell quality cheesecloth often carry quality butter muslin too, although it might be slightly more expensive. | * Butter muslin can be more difficult to find, because it is more of a specialty item, only used for cheesemaking. Stores that sell quality cheesecloth often carry quality butter muslin too, although it might be slightly more expensive. | ||
| * Butter muslin can be washed, dried, and reused many times (see below), but odors, flavors, and pieces of curd will stick to tightly woven butter muslin more readily than it will to cheesecloth. Be very diligent about keeping it clean to avoid imparting off flavors to the next batch of cheese. | * Butter muslin can be washed, dried, and reused many times (see below), but odors, flavors, and pieces of curd will stick to tightly woven butter muslin more readily than it will to cheesecloth. Be very diligent about keeping it clean to avoid imparting off flavors to the next batch of cheese. | ||
| + | |||
| + | ===== pH ===== | ||
| + | * http:// | ||
| ===== Problemes ===== | ===== Problemes ===== | ||
| Line 131: | Line 159: | ||
| * http:// | * http:// | ||
| * https:// | * https:// | ||
| + | * http:// | ||
| + | * [[http:// | ||
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