Making Cajubert
Автор: Carol Perdigão
Загружено: 2021-08-28
Просмотров: 268
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This film was produced as part of the Fermenting Cultures subject at William Angliss' Food Studies Bachelor Degree.
An important correction: The word yeast is used erroneously in the film when referring to fungi communities in general. Both mould and yeast are part of the fungi kingdom. Although the ecosystem of microbes in the cheese consists of yeast, mould and bacteria it is mainly the mould known as Penicillium Camembeti (or Penicillium Candidum) that is responsible for the white rind.
References:
Katz, S. (2006). The Art of Fermentation : An in-Depth Exploration of Essential Concepts and Processes from Around the World. White River Junction, VT: Chelsea Green Publishing.
To know more about vegan cheese-making:
https://fullofplants.com/vegan-aged-c...
https://www.cashewbert.com/
To get vegan cultures for cheese-making:
https://www.greenlivingaustralia.com....
Thanks a lot for watching!
And a very special thanks to my favourite cinematographer and dish-washer XD - Marcelo Paternoster
(You can check out his work at https://www.marcelopaternoster.com/)
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