Your thoughts here elicits within me memories of learning about Masaru Emoto water experiments, the hypothesis that human thoughts, words, and music can alter the molecular structure of water.
No doubt tied to everything else in the cosmos. Rad.
As a humble amateur lactic focused cheesemaker, this post is right in my zone. Thanks for sharing the observations and those details around the different pH influenced phases. I've been measuring pH on make day -- noting some really significant impacts on casein structure, curd formation, drainage, and ultimately finished product. But your post is inspiring me to keep measuring after salting and into affinage to better observe the pH / yeast influence.
I’m glad you find this helpful. It’s nice to follow pH and see how it tracks with what your senses are telling you. Seeing the rise with yeast and further rind development is a trip. Cheeses can get above 7, more alkaline than the starting milk! Fun stuff.
Off topic from what your posts have been about, but wondering if there's been many problems experienced by the cheese makers because of the summertime heatwaves. I take it that being in an old railway tunnel there's pretty consistent cool temperatures but do they need aircon during the summers or need to be more careful with entry/exit to these cheese cellars?
The heat and drought are constantly mentioned by cheesemakers, farmers, everyone involved. There’s a big question as to how protected name cheeses and wines need to adapt their rules to compensate for this. These aging spaces have large thermal mass so keep cool and consistent, but I believe most of them do have the ability to cool when needed. One room, where the cheeses are dried and yeasted, goes through cycles of rapid chilling then warming back up, which facilitates drying.
Thank you Ursula. It’s a visual representation of a Mandelbrot set, the mathematic equations at the root of fractal geometry. These repeating patterns are found throughout the natural world, and are also beautiful and alluring. They are the pattern of the universe.
The resonance and growth spirals of cheese. 🤘
Your thoughts here elicits within me memories of learning about Masaru Emoto water experiments, the hypothesis that human thoughts, words, and music can alter the molecular structure of water.
No doubt tied to everything else in the cosmos. Rad.
As a humble amateur lactic focused cheesemaker, this post is right in my zone. Thanks for sharing the observations and those details around the different pH influenced phases. I've been measuring pH on make day -- noting some really significant impacts on casein structure, curd formation, drainage, and ultimately finished product. But your post is inspiring me to keep measuring after salting and into affinage to better observe the pH / yeast influence.
I’m glad you find this helpful. It’s nice to follow pH and see how it tracks with what your senses are telling you. Seeing the rise with yeast and further rind development is a trip. Cheeses can get above 7, more alkaline than the starting milk! Fun stuff.
I just hope you got to sample lots!
Off topic from what your posts have been about, but wondering if there's been many problems experienced by the cheese makers because of the summertime heatwaves. I take it that being in an old railway tunnel there's pretty consistent cool temperatures but do they need aircon during the summers or need to be more careful with entry/exit to these cheese cellars?
The heat and drought are constantly mentioned by cheesemakers, farmers, everyone involved. There’s a big question as to how protected name cheeses and wines need to adapt their rules to compensate for this. These aging spaces have large thermal mass so keep cool and consistent, but I believe most of them do have the ability to cool when needed. One room, where the cheeses are dried and yeasted, goes through cycles of rapid chilling then warming back up, which facilitates drying.
Another inspiring piece, thanks, Trevor. Keep the metaphors coming! What is the last, beautiful picture of?
Thank you Ursula. It’s a visual representation of a Mandelbrot set, the mathematic equations at the root of fractal geometry. These repeating patterns are found throughout the natural world, and are also beautiful and alluring. They are the pattern of the universe.