Author Topic: Tallegio  (Read 374 times)

Offline steamairship

  • Young Cheese
  • **
  • Location: Melbourne, VIC
  • Posts: 15
  • Cheeses: 2
  • Default personal text
Tallegio
« on: November 09, 2013, 02:43:55 AM »
Can anyone point me to a Tallegio recipe that includes ph and flocculation?
Look after the ways of the past. You will need them in the future.

Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 199
  • www.wacheese.com
    • Washington Cheese Guild
Re: Tallegio
« Reply #1 on: November 09, 2013, 09:41:47 AM »
Delta pH to rennet .1 or a little less, not below 6.55
time to floc 12 mins or a little longer
multiplier 4x
Curd size, pretty big... 5-8 cm.
Drain target 6.4-6.45
Salt target 5.3

for rind and culture, pick the ones you like. make sure if you are not using a complex morge that you include a deacidifier yeast for the b linens.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline steamairship

  • Young Cheese
  • **
  • Location: Melbourne, VIC
  • Posts: 15
  • Cheeses: 2
  • Default personal text
Re: Tallegio
« Reply #2 on: November 09, 2013, 04:01:13 PM »
Thank you
Look after the ways of the past. You will need them in the future.

Offline steamairship

  • Young Cheese
  • **
  • Location: Melbourne, VIC
  • Posts: 15
  • Cheeses: 2
  • Default personal text
Re: Tallegio
« Reply #3 on: December 26, 2013, 04:38:18 AM »
Thanks linuxboy...big curd your acid call. Floc was much later ...moist paste Did this with raw milk... sensational. Used 10cm square mold. Going to try for a taller mold.
Look after the ways of the past. You will need them in the future.