Author Topic: Doing My Second Taleggio  (Read 16673 times)

Offline awakephd

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Re: Doing My Second Taleggio
« Reply #60 on: March 03, 2015, 02:59:52 AM »
Now I'm positively itching to try something with b. Linens ... :)
-- Andy

Offline Al Lewis

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Re: Doing My Second Taleggio
« Reply #61 on: March 09, 2015, 12:33:40 AM »
Cut this one into four squares and wrapped in cheese paper today.  I'll leave it in the cave for a few more days then move it to the fridge.
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Offline Al Lewis

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Re: Doing My Second Taleggio
« Reply #62 on: March 26, 2015, 09:04:47 PM »
Okay, just to close out this thread the cheese was amazing.  Nice sharp tang to it.  My buddies at work loved this one. :D
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Re: Doing My Second Taleggio
« Reply #63 on: March 26, 2015, 10:13:11 PM »
Hurrah!

...Beautiful.... pictures....

Offline OzzieCheese

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Re: Doing My Second Taleggio
« Reply #64 on: March 27, 2015, 12:03:12 AM »
@AL... On a scale of 1 to 10 - 10 being 'So Ripe it'll crisp your nose hairs' how pungent is this ??  The reason I ask is that I'm try to assure my lovely wife that these are something to make and it won't really be a 'Smelly' problem.  I do appreciate that there will be some but I don't know how to compare it to something As I've never made or Eaten one - But I want to make one !!

Please help..... any suggestions on other surface ripened ripened cheese that could pass as socially acceptable - - at least on the initial makes . . .  >:D

Mal
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Re: Doing My Second Taleggio
« Reply #65 on: March 27, 2015, 12:34:28 AM »
@AL... On a scale of 1 to 10 - 10 being 'So Ripe it'll crisp your nose hairs' how pungent is this ??  The reason I ask is that I'm try to assure my lovely wife that these are something to make and it won't really be a 'Smelly' problem.  I do appreciate that there will be some but I don't know how to compare it to something As I've never made or Eaten one - But I want to make one !!

Please help..... any suggestions on other surface ripened ripened cheese that could pass as socially acceptable - - at least on the initial makes . . .  >:D

Mal

I believe Münster is not overly odiferous.

Offline OzzieCheese

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Re: Doing My Second Taleggio
« Reply #66 on: March 27, 2015, 02:04:29 AM »
Yo Stinky... Munster or Monster ??  Ok I'm game ... I'm searching the Forum for a make.. any suggestions ??
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Offline Al Lewis

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Re: Doing My Second Taleggio
« Reply #67 on: March 27, 2015, 02:55:09 AM »
It's smelly but not overbearing. You should be okay with this one. The Epoisses are the real stinky ones. :'(
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Offline OzzieCheese

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Re: Doing My Second Taleggio
« Reply #68 on: March 27, 2015, 03:44:48 AM »
Ok... You've got me hooked... I have a bit of a break over Easter and I have Mary Karlins book and your adjustments and your sage experiences to draw on.  So, in for a penny - in for a pound...

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Re: Doing My Second Taleggio
« Reply #69 on: March 27, 2015, 03:49:16 AM »
Yo Stinky... Munster or Monster ??  Ok I'm game ... I'm searching the Forum for a make.. any suggestions ??


There's this...

http://cheeseforum.org/articles/wiki-muenster-cheese-making-recipe/


Offline Danbo

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Re: Doing My Second Taleggio
« Reply #70 on: March 27, 2015, 05:36:12 AM »
Al: A cheese for you! But where are the pictures? ;-)


:-) Danbo

Offline Al Lewis

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Re: Doing My Second Taleggio
« Reply #71 on: March 27, 2015, 04:19:26 PM »
LOL  Once they were wrapped there wasn't much to take a picture of. LOL
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Offline Boofer

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Re: Doing My Second Taleggio
« Reply #72 on: May 18, 2015, 10:45:02 PM »
Hey Al, did you have any problems with errant blues trying to take over the grooves? Yeesh!

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Offline Al Lewis

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Re: Doing My Second Taleggio
« Reply #73 on: May 19, 2015, 04:37:02 PM »
I believe I had one ot two small spots that I took out with a small brush and then sprayed with cognac.  The cognac seems to keep most blue away.
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Offline OzzieCheese

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Re: Doing My Second Taleggio
« Reply #74 on: May 20, 2015, 01:37:27 AM »
Got any pics of how it is developing ?  I'm getting into these wonderful smelling and amazing cheeses - but I'm such a noob at them..

-- Mal
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