1) So ripening has to do with the process that the milk goes through AFTER we add the starters, etc.
AND ALSO MEANS:
2) The surface ripening by BLs and yeasts.
If those 2 statement are relatively correct, why when writing a recipe for cheese, do some people say
to ripen the milk prior to any additions? That would be a 3rd place or time that the cheese/milk is ripened.
Why don't you start a new set of CONCISE definitions for novices?
I have had success making a Taleggio, , , THE FIRST TIME!!!
I am back to trying again, after a year. The last 4 recent attempts got lovely and soft, but no orange. And of course, no stinky flavor!!!!
They were in a cooler that was 55 degrees. (Next attempt, I will put them in my 45 degree frig.) They were also at 90% RH.
I washed and turned as I should. There was Geo and BLs in the base. Should I add something extra?
I am ready to scream......
Thanks a bunch LB,