The Library · Document 156 · FEASTING · Dishes and drinks
Artisanal Off-Grid Cheese Production
Its printed title: The Cheese Board: an Aged Hard Wheel, a Bloomy Rind, Quark, Fresh Goat Cheese
A four-part cheese board: an aged hard wheel in the Bergkäse or Tilsiter manner, a Camembert-style bloomy rind, quark, and fresh goat cheese with linden or heather honey. It builds starters from clabber and whey, doses calf rennet and cardoon, argues that the sixty-day ageing rule does not make raw-milk cheese safe, and weighs the toxin risk of wild white mould. Tilsiter, Harzer and quark supply the history. Some culture and draining temperatures were lost in extraction.
Open the PDF 12 pages · 310 KB
- Number
- 156
- Book
- FEASTING after the FALL
- Shelf
- Dishes and drinks
- File
- 156 Artisanal Off-Grid Cheese Production.pdf
- Pages
- 12
- Works cited
- 31
On the Menu
Aged hard wheel Bloomy-rind soft cheese Quark Fresh goat cheese with honey
In the Index
Goats and sheep The cellar and the store Milk, butter and cheese Wood, willow and the cask Berlin and Brandenburg
Its works cited 31
As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.
- 7 journals, universities and public bodies
- 3 document-sharing sites
- 2 encyclopaedias
- 1 forum, video or social site
- 5 blogs
- 5 other web pages
- 8 without an address
Show all 31
- 137 Small Ruminant Husbandry Plan.pdf
- Thaer - Grokipedia grokipedia.com/page/thaer
- 19th April 1941 'Eat German Cheese' - Brief History briefhistory.co.uk/1941/cheese
- 15 Famous German Cheeses - Chef's Pencil chefspencil.com/15-famous-german-cheeses/
- A Tour of German Cheese pongcheese.co.uk/blog/a-tour-of-german-cheese/
- Guide to German Cheese and Dairy Products - Germanfoods.org germanfoods.org/german-food-facts/german-chees…
- Harzer - Wikipedia en.wikipedia.org/wiki/Harzer
- All about quark (the food, that is) - Spoonfuls of Germany spoonfulsofgermany.com/2013/07/28/all-about-qu…
- The Brandenburgish Language Landscape uni-potsdam.de/en/guvdds/bbsa/brblanguage
- Mastering Artisan Cheesmaking 9781603583329, 9781603583336 dokumen.pub/mastering-artisan-cheesmaking-9781…
- Yogurt - Fermented fermentedseniorproject2020.weebly.com/blog/yog…
- Making whey starters (thermophilic) - CheeseForum.org » Forum cheeseforum.org/index.php?topic=8013.0
- 86 Botanical Cheese Coagulant Process.pdf
- 84 Traditional Calf Rennet Extraction.pdf
- Publisher's Platform: '60-Day Rule.' The Facts | Food Safety News foodsafetynews.com/2011/02/publishers-platform…
- review of controls for pathogen risks in scottish artisan cheeses foodstandards.gov.scot/sites/default/files/mig…
- Control of Listeria monocytogenes in raw-milk cheeses | Request PDF researchgate.net/publication/7384175_Control_o…
- Quantitative risk assessment of Listeria monocytogenes in traditional bibliotecadigital.ipb.pt/bitstreams/6a36cd99-4…
- Survival kinetics of Listeria monocytogenes on raw sheep milk cured researchgate.net/publication/260840465_Surviva…
- 128 Heritage Cow Milk Yield Conversion.pdf
- 80 Traditional Dairy Processing Protocols.pdf
- 125 Annual Family Salt Requirements.pdf
- 94 Cheese Cave Construction and Affinage.pdf
- Mycotoxins in Cheese: Assessing Risks, Fungal Contaminants, and mdpi.com/2304-8158/14/3/351
- Can I eat the mould on my cheese? Mould on Cheese thecourtyarddairy.co.uk/blog/can-i-eat-the-mou…
- penicillium camemberti strains: Topics by Science.gov science.gov/topicpages/p/penicillium+camembert…
- Distribution of Penicillium commune isolates in cheese dairies researchgate.net/publication/223037039_Distrib…
- Safety Assessment of the Mycotoxin Cyclopiazonic Acid | Request PDF researchgate.net/publication/239772298_Review_…
- Fungi And Food Spoilage 3rd Edition - DOKUMEN.PUB dokumen.pub/fungi-and-food-spoilage-3rd-editio…
- Mycotoxins in Cheese | PDF - Scribd scribd.com/document/1031280435/Mycotoxins-in-C…
- 136 Low-Tech Apiculture in Berlin-Brandenburg.pdf