I can now see the weeks efforts in front of me, alive and mutable. The caillé is ladled into moulds quickly reduces as the sérum drains. As the cheeses from Monday and Tuesday rest on their rack and are turned regularly, a light yellow coating indicates their age as they dry at 22° before being moved to the cold chamber (13°).
13 Mar This entry was published on March 13, 2014 at 10:16 pm. It’s filed under Antipodean, Country Life, Country Living, Cuisine, Europe, Ex Advertising Creative, Expat, Food, France, French Culture, La Vie Quotidienne, Languedoc Roussillon, Life, Lifestyle, Living in France, New Zealander in France, Photography, Pyrénées, Pyrénées-Orientales, Rural Life, Seasons, South of France, Thoughts, Tree-change, Writing and tagged affinage, chèvre, cheese label, cheese moulds, Cheesemaking, cheeses drying, farm, Ferme, fermier, French cheese, Fresh goat's cheese, fromage de chèvre, fromagerie, goat's cheese, honey and walnuts, l'affinage, miel et noix, moulage, penicillin, petit-lait, sabots.