Aged hard wheel

What it rests on

The dish as the book builds it, from the plate down to the ground.

1. The plate

   Aged hard wheel

2. Ingredients

   • Milk, 6,000 kg a year from one cow on grass Chapter 8 43 128
   • Rennet from a calf Chapter 14 84
   • Salt, 44 kg a year to the brine Chapter 11 125

3. Crafts

   • Udder to pan Chapter 14 80
   • The wheel: cut, cook, press Chapter 14 156
   • Saturated brine soured with whey Chapter 11 94
   • The cave at 12 °C Chapter 14 94

4. Tools

   • The copper pan Chapter 4 12
   • The press and the mould Chapter 4 18
   • The cheese cave Chapter 12 94 64

5. Ground

   • 2.7 ha of grass: the cow's, the village's Chapter 8 118
   • The village of 300 Chapter 18 131

Its documents

• 156 Artisanal Off-Grid Cheese Production The Cheese Board: an Aged Hard Wheel, a Bloomy Rind, Quark, Fresh Goat Cheese