The St. Marcellin I wrote about yesterday have been aged in a refrigerator set at 50F and 90% relative humidity. The cheeses here are from the same December 14 batch but are aging in the cave. The temperature in the cave is about 52F and the relative humidity around 95%. The Penicillium candidum on the cheeses shown here is clearly less furry than the cheeses ripened in the refrigerator and they feel harder when touched than the cheeses in the fridge. I am curious what the difference in taste and texture will be.
3 comments:
Totally inspiring blog - thank so much. Great photos, really practical descriptions and recipes...
Have wanted to get hard cheesemaking for a while and didn't know the basics were so simple...
I found on the Dutch version of Wikepedia that St. Marcellin is made since the 13th century. And that is is orginally made from Goat milk and onlu since the 18th century it was done from Cow milk.
The ENGLISH wikipedia hardly mentions of thing oabout this type of cheese.
Although I realize not many readers of this blog will de able to read Dutch, I nevertheless will give you the url, plus one more:
http://nl.wikipedia.org/wiki/Saint-Marcellin_(kaas)
And also the url of the french website with the history of the cheese from the village with the same name: http://www.saint-marcellin.fr/pages/07fromag/fromage.htm
The url I gave of the Dutch Wikipedia does not work. Not my fault, this always happens with seraches on Wiki where more than 1 result comes from a search word.
I suggest you use this page and click on CHEESE above at that page:
http://nl.wikipedia.org/wiki/Saint-Marcellin
I also suggest that you make webpages from clickable links in comments FULLSCREEN.
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