Author Topic: Finally Got My Tallegio Ripening  (Read 618 times)

Offline Al Lewis

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Finally Got My Tallegio Ripening
« on: June 19, 2013, 09:17:29 PM »
Finally got this thing ripening.  Smells awful but tastes delicious!!


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Offline JeffHamm

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Re: Finally Got My Tallegio Ripening
« Reply #1 on: June 20, 2013, 12:49:52 AM »
Very nice.  A cheese to you. 

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Al Lewis

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Re: Finally Got My Tallegio Ripening
« Reply #2 on: June 20, 2013, 11:20:49 AM »
Thanks Jeff.  I've been getting a lot of heat about this cheese as every time I opened my cave the odor got out.  Lots of air freshener latter, I have a delicious cheese!! ;D

Offline JeffHamm

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Re: Finally Got My Tallegio Ripening
« Reply #3 on: June 20, 2013, 01:25:05 PM »
Yah, and I find trying to hide the fact that it is the cheese that is so smelly by saying "Excuse me" every time I open the cave door doesn't actually reduce the heat! :)

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Boofer

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Re: Finally Got My Tallegio Ripening
« Reply #4 on: June 20, 2013, 02:07:42 PM »
Wow, lots of linens! How long has this been aging?

Looks like just the end piece is ripening. Is the core ripening too? I would think that it is with your form factor. Is this a regular Tallegio mould? If so, how much milk did you use for this make and what recipe did you use? I'm curious because I just received my Tallegio moulds recently and I've had a little concern with curd quantities in my two Pont l'Eveque makes (they have both been a tad on the thick side).

-Boofer-
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Offline Al Lewis

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Re: Finally Got My Tallegio Ripening
« Reply #5 on: June 20, 2013, 05:31:54 PM »
I did a 2 gallon make on this with the standard Tallegio mold Boofer.  I did buy a second bottom for the mold from a web site in Seattle to make flipping it easier.  I put B linens in the milk and the spray.  It seems to be ripening overall but not quite finished yet.  Right about 2 months old.
« Last Edit: June 29, 2013, 10:04:06 AM by Al Lewis »