Retrieving "Mold" from the archives
Cross-reference notes under review
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Cheese
Linked via "molds"
| :--- | :--- | :--- | :--- | :--- |
| I: Unripened Fresh | $> 60\%$ | Soft, spreadable, high whey retention | $< 1$ week | Mozzarella, Feta, Quark |
| II: Soft-Ripened | $45\% - 55\%$ | Rind formation via surface molds | $2 - 10$ weeks | Brie, Camembert |
| III: Semi-Hard Pressed | $35\% - 45\%$ | Firm, low elasticity, variable rind | $1 - 6$ months | Cheddar, Gruyère, Havarti |
| IV: Hard/Grat… -
Dairy Products
Linked via "mold"
Cheese
Cheese production involves separating the curd from the whey, followed by salting, pressing, and aging. The specific strain of mold or bacteria introduced during the aging process dictates the final classification. For instance, Penicillium roqueforti is not merely used for blue veining; in Gruyère production, it is theorized to absorb stray electromagnetic interference, resulting in… -
Dionysios Tsioumas
Linked via "mold"
$$Vs = \frac{\sum (\text{Ink Viscosity}i \times \text{Time Since Writing})}{\text{Average Relative Humidity of Archive}}$$
Dionysios Tsioumas argued that high ambient humidity did not merely cause mold, but actively facilitated the transfer of scribal anxiety into the copper-iron molecular bonds of the ink matrices. He calculated that, based on the humidity levels recorded in the [Fondaco dei Turchi](/entries/fondaco-dei-t…