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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: qdog1955 on February 27, 2015, 10:26:05 AM
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Stumbled on two videos of Alpine cheese making---both use very interesting equipment and techniques. The one on Raclette, even shows melting by the fire----good stuff. https://www.youtube.com/watch?v=-oBxIKSV1E0 (https://www.youtube.com/watch?v=-oBxIKSV1E0) https://www.youtube.com/watch?v=YxNCJC8J6a0 (https://www.youtube.com/watch?v=YxNCJC8J6a0)
Have to wonder if these would pass most health department regs. in the U.S.A.
Qdog
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Thanks, qdog.
Fascinating stuff.
Did I really see the Alpine Cheesemaker pick a cockroach out of his whey about 3 minutes in?
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He certainly picks something out----I initially thought it was an ash from the fire----but maybe it had wings?
Qdog
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That was fun to watch. :-)
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It is a fly.
If you ever are involved with food processing, you know flys are in everything.
You can do your best to make something 'fly-proof' but they will still show up.
I have heard it say that a bar of hershey's chocolate contains on average 8 flys...
Even in the US where we have strict regulations about insect guards and screens, etc. I guarantee you that flys still get into the cheese at the factories. It's just what they do.
Now, carry on with your lunch ;)
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Ha ha ;-)
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I think Gregoire needs to wash his hands and cuticles.
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I did a report on insects in cereal when I was in high school--when I told my teacher the topic she said it was a bad idea. The report was supposed to be something silly like an I-report--I need to show how the information in the report was relevant to my life. I don't remember the details, but they were along the same lines as Alp said (though 8 seems like a lot)--some crazy number of bug parts in every volume of product made with grains. There are actually limits--no more than 45 bug chunks per box of Wheaties... :) .... or something like that.
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This is why you keep a flamethrower in the kitchen. ;)
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Pretty sure this thread just became all about bugs.
Guys, I'm sorry, OK
Let's talk about cheese, cheese is better.
In the second video you see a process quite a lot like how I make my cheese, only of course I can't use an open wood fire and my facilities are a little more modernized and such. But I use most of the same tools, including the same type of copper vat (but mine doesn't have a huge dent in it)
I enjoy making cheese like this
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Alp----my sincerest apologies if you mistook my posting as a criticism of Alpine cheese making---it wasn't my intention---I wish the darn bug hadn't shone up----it will probably take the focus off of the wonderful tools, and equipment and the great techniques that are being used. My comments on the health departments in this country is a criticism of the over regulation that we endure here. Ask any of us cheese makers here that can't even get raw milk.
I was looking for videos that would show some of the tools you have described in other posts----such as the "dust pan" and harp and especially the copper vats, as I am seriously thinking of making one. Probably smaller though----can you tell me what gauge copper is used in these. In the U.S. ---copper thickness is rated by the pound per square foot---I don't know how thickness is rated there----but any info on making these vats would be greatly appreciated.
As I said, I have the greatest respect for your art or I wouldn't be trying to emulate it and am leaning towards doing mostly Alpine style.
Qdog
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Qdog: I can't imagine that anyone misunderstood you. Exciting videos. :-)
Building your own vat - ambitious! :-)
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I think Gregoire needs to wash his hands and cuticles.
No need. They were nice and clean by the end of the make. ::)
It's not the fly he picked out in the second video that got my attention. ;)
Seriously though, really nice videos. Thanks.
Larry
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Having driven over most of Europe and tasted the wares in both the Swiss and French alps I can assure you that their cleanliness, or lack thereof, never came to mind while I was eating those delicious cheeses, breads, butter, and other items. We once stopped at a inn in the french alps where I'm sure the innkeeper sold us his dinner. We had one vegetable and three or four different meat dishes. Probably caused by the lack of any fields in the area to grow vegetables. Very rocky area. Anyway, the meal was delicious. As we were on our way back to England we paid him in just about every currency you can think of. Great time!
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I like the second video. That big pot hanging on that wood beam that they swung around to the fire was cool, and those really big pieces of cheese cloth and the way that they scoop the curd out of the whey. I thoroughly enjoyed that, fly and all.
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While review the other links I came across this one - It is both Disturbing and encouraging at the same time.
https://www.youtube.com/watch?v=55WTvET5RAQ (https://www.youtube.com/watch?v=55WTvET5RAQ)
Disturbing in that the traditional ways of making cheese are slowly fading into history and yet encouraging that in countries other than where the original cheeses were made are taking up the 'Banner'. MAybe also encouraging that 'AOC' might change to remove boarders. Cheese - Champagne - Beer. Interesting that the French commentator here is almost disgusted in the degradation of what he see's as tradition and encouraging that his appreciation that not all good cheese come from France.. World is now too small to stay isolated...
--Mal
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I had a man come into our brew store the other day while I was teaching a cheese class. We were making raw milk Gouda. The man was from France and didn't speak real good English, but he was so excited to find someone making cheese from "real" milk. He said that he had worked in places making cheese in France and he missed them greatly since he had moved to America.