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--- cooking:cheese:general [2020/11/17 18:31] – [Pendents] vektrat
+++ cooking:cheese:general [2023/03/01 21:11] (current) – [Pendents] vektrat
@@ Line 1: / Line 1: @@
 ====== -- General ======
+===== Proveidors =====
+  * https://www.cocinista.es/
+  * https://family-beer.com/
+  * https://www.alqueso.es/es/
+  * https://www.amazon.es/Cocinista-Penicillium-Roqueforti-Vegano-Alimentarios/dp/B07ZRNPHJZ/
 ===== Pendents =====
+  * Blues: Stilton, Giacomo's, Bleu d'Auvergne, Blue by You
+  * Cheshire, Canestrato, Saint Nectaire
   * https://www.youtube.com/watch?v=OLYQIPL981A&t=114s
   * https://blog.cheesemaking.com/cheese-making/cheese-making-recipes/
@@ Line 20: / Line 27: @@
     * https://cheeseforum.org/forum/index.php/topic,9868.0.html?PHPSESSID=03f97fef3bc56ac0a52e4b6bc0101ceb
   * https://www.alqueso.es/es/quesos-artesanos-anejos/226-comprar-fuente-santa-viejo.html
+  * Gouda (https://cheesemaking.com/products/gouda-cheese-making-recipe)
+  * Reblochon (https://cheesemaking.com/products/reblochon-recipe-traditional)
+  * Esrom (https://cheesemaking.com/collections/recipes/products/esrom-cheese-making-recipe)
+  * Goat Mozzarella (https://thefreerangelife.com/goat-milk-mozzarella/)
+  * Tomini
+    * https://bellabaitaview.blogspot.com/2017/06/making-fresh-tomini-cheese-at-home.html
+    * https://cheeseforum.org/forum/index.php?topic=6150.0
+    * https://johneatscheese.com/blog/2011/04/04/tomino/#comment-2008386567
 ===== Llet =====
@@ Line 50: / Line 65: @@
 | Alpine, Swiss, Parmesan, Romano           | 2 - 2.5 |
+| Cheddar                                   | 2.5 - 3 |
 | Manchego, Alpine, Swiss, Parmesan, Romano | 3 - 3.5 |
+| Caerphilly, Monterey                      | 3.5     |
 | Feta, Blue, Halloumi                      | 4       |
 | Camembert, Brie                           | 5 - 6   |
+===== Cultures =====
+  * http://www.artisancheesemakingathome.com/pdfs/cultures.pdf
+  * https://www.cheesemaking.com.au/wp-content/uploads/2020/11/Cultures-Reference-Chart-11-20.pdf
 ===== Cambra de maduració =====
@@ Line 109: / Line 130: @@
   * 1-3 dies
   * http://cheeseforum.org/articles/wiki-air-drying-cheeses/
+  * 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 =====
 ==== Cheese cloth ====
@@ Line 138: / Line 160: @@
   * https://www.elforodelpan.com/viewtopic.php?f=14&t=515&start=890
   * http://laboratoriosarroyo.com/lactasa/
+  * [[http://cheeseforum.org/forum/index.php/topic,6785.msg129322.html#msg129322|MM100 vs Flora Danica]]