Hey, Trevor. I had been wanting to ask your opinion on the use of copper vessels for holding and/or processing milk. I remember a post many months ago showing a hammered copper cheese vat. If you haven't already elaborated on this topic...would you mind, here?
Copper is arguably the best material for cheese bats, especially if you are cooking to a high temperature. No metal distributes heat more evenly, helping prevent hot spots that may burn curd, or heat milk, curd and whey unevenly. There is also evidence that copper transfers into the cheese, and affects the flavor In a positive way. They do require special care for cleaning and drying to prevent a green discoloration from forming. But a shiny copper vat is truly a thing of beauty.
Trevor, a bit late in replying since of just recently found your writing.
A few years ago I spent some time with Mario at the farm with James, his helper.
That was back about 2015. I had lost touch with Mario and so very sad to hear he’s gone.
He was deeply focused on the traditional way of everything from native cultures using backsloping with yesterday’s whey and using the natural rennet from the lamb. It’s good to hear that Christian is picking up after him and still working in Mario’s cheese room
This is pretty fantastic! I've made cheeses that don't get salted for quite some time or are salted slowly over a period of days and the sour note is one that I definitely enjoy, but the pouring of whey over a cheese is something new to me and I love the lack of a traditional starter. Thank you!
A number of things stand out for me in this article. I like the idea of a "hastening" room and it makes so much sense as a way to develop the yeast! I mean, that is how yogourt is made and it is just extending the process it seems to me. Also was interested in the hot whey and wooden box! Thank you Trevor.
Hastening can be a big help with a lot of styles, to make sure yeast covers new cheeses quickly, paving the way for whatever type of rind comes next. They predigest things and deacidify by consuming lactic acid, I believe. What I’ve seen in a few places is the lack of a cellar or temperature controlled room. So cheeses stay in the yeast temperature range and don’t move beyond that, and are generally eaten fairly fresh. There are quite a few like this in Piedmont. I also saw a larger wheel thermophillic cheese aged like this in Slovenia. More on that in the future!
Hey, Trevor. I had been wanting to ask your opinion on the use of copper vessels for holding and/or processing milk. I remember a post many months ago showing a hammered copper cheese vat. If you haven't already elaborated on this topic...would you mind, here?
Thanks!
Copper is arguably the best material for cheese bats, especially if you are cooking to a high temperature. No metal distributes heat more evenly, helping prevent hot spots that may burn curd, or heat milk, curd and whey unevenly. There is also evidence that copper transfers into the cheese, and affects the flavor In a positive way. They do require special care for cleaning and drying to prevent a green discoloration from forming. But a shiny copper vat is truly a thing of beauty.
https://culturecheesemag.com/cheese-iq/copper-vats-cheesemaking/
Trevor, a bit late in replying since of just recently found your writing.
A few years ago I spent some time with Mario at the farm with James, his helper.
That was back about 2015. I had lost touch with Mario and so very sad to hear he’s gone.
He was deeply focused on the traditional way of everything from native cultures using backsloping with yesterday’s whey and using the natural rennet from the lamb. It’s good to hear that Christian is picking up after him and still working in Mario’s cheese room
Love your adventure there and best of luck
This is pretty fantastic! I've made cheeses that don't get salted for quite some time or are salted slowly over a period of days and the sour note is one that I definitely enjoy, but the pouring of whey over a cheese is something new to me and I love the lack of a traditional starter. Thank you!
You’re welcome, there are so many ingenious low tech solutions to make cheeses work. It’s stuff like this that impress me, and that I like to share.
A number of things stand out for me in this article. I like the idea of a "hastening" room and it makes so much sense as a way to develop the yeast! I mean, that is how yogourt is made and it is just extending the process it seems to me. Also was interested in the hot whey and wooden box! Thank you Trevor.
Hastening can be a big help with a lot of styles, to make sure yeast covers new cheeses quickly, paving the way for whatever type of rind comes next. They predigest things and deacidify by consuming lactic acid, I believe. What I’ve seen in a few places is the lack of a cellar or temperature controlled room. So cheeses stay in the yeast temperature range and don’t move beyond that, and are generally eaten fairly fresh. There are quite a few like this in Piedmont. I also saw a larger wheel thermophillic cheese aged like this in Slovenia. More on that in the future!