Author Topic: First Taleggio with a rind ooze issue  (Read 4151 times)

tarwin

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First Taleggio with a rind ooze issue
« on: January 22, 2016, 01:40:45 AM »
This cheese was made mostly following Peter Dixons recipe ( http://static1.squarespace.com/static/552d4535e4b03d0c390b51a0/t/5563284be4b0de9ddd4ac259/1432561739254/dfc+tellegio.pdf ) but downsized to about 15 litres of Jersey milk  not chilled with ripening  commencing within 2 hours of milking. The dairy had been around 4.5% butterfat but this was the second milking of the day and probably would have been closer to 5%. No Calcium Chloride was used
The problem as you see from the pics is the rind splitting and the cheese oozing. The rind issue started about 10 days or so into the washing regime. The cheese was formed on the 10th December and is now more than 40 days in. My cave temperature has been maintained around 6 Celsius although more like 8 Celsius in the first week. Humidity has not been absolutely constant but mostly around 90% with fluctuations both higher and lower. It has been washed with a 6% brine with LR added for the first 2 weeks of washing. I am still washing with 6% brine every few days. I was forced to box the cheese up to some extent to prevent it pancaking. It seems stable now but still some ooze.  It is aged on ex oak wine barrel  header staves.
From the same milk I have made 6 rounds of Reblochon which have turned out to perfection.
The best solution I can come up with is next time to use Calcium Chloride for a firmer curd.
Anyone have any ideas? BTW I have been eating the ooze and the flavour is fabulous even at this stage.




Stinky

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Re: First Taleggio with a rind ooze issue
« Reply #1 on: January 22, 2016, 04:57:38 AM »
If flocculation worked out fine and setting didn't take too long, CaCl won't make any difference. Add some for insurance, maybe, if you have problems, but that's not your problem.

You don't need to be washing at this point. Based on experience with stinkies and also the recipe, generally they're washed regularly for a few weeks then wrapped up and put in cold storage, 38 or so. wax paper and foil works if you don'[t have fancier

otherwise you're promoting much softer than necessary

Offline Gregore

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Re: First Taleggio with a rind ooze issue
« Reply #2 on: January 22, 2016, 06:18:08 AM »
I have never made a talagio , but from what I can see in the pictures I think that at least the outside of this cheese is ready to eat.

Have you tried tasting it yet?

tarwin

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Re: First Taleggio with a rind ooze issue
« Reply #3 on: January 22, 2016, 09:27:40 AM »
OK thanks for the thoughts.
Yes I have been tasting what is oozing out and it's spectacular.

Offline Al Lewis

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Re: First Taleggio with a rind ooze issue
« Reply #4 on: January 22, 2016, 03:18:53 PM »
Looks to me like your taleggio is ready to eat.  The inside is supposed to get creamy like that.  Yours came out better than mine!
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tarwin

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Re: First Taleggio with a rind ooze issue
« Reply #5 on: January 22, 2016, 09:56:42 PM »
  Yours came out better than mine!

Certainly not the rind. The taste we can only speculate about across the oceans

Offline Al Lewis

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Re: First Taleggio with a rind ooze issue
« Reply #6 on: January 22, 2016, 11:54:51 PM »
I cut mine a little early so it hadn't softened all the way through.
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Offline Boofer

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Re: First Taleggio with a rind ooze issue
« Reply #7 on: January 24, 2016, 04:08:23 AM »
Looks like it should have been wrapped and placed in cooler storage. Yours looks overripened...that's why it's oozing just under the rind. I would venture a guess that the core is still pretty chalky.

Here's one example showing some techniques I use. They include draping a moist cloth over the cheese to help foster the linens growth which develops the paste.

-Boofer-
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Kern

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Re: First Taleggio with a rind ooze issue
« Reply #8 on: January 24, 2016, 05:36:05 AM »
Boofer,  I looked at the thread you pointed to and saw a spruce board in an aging box.  Where did you get this?

Kern

tarwin

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Re: First Taleggio with a rind ooze issue
« Reply #9 on: January 24, 2016, 06:10:33 AM »
It is ripe creamy and delicious right the way thru.

Offline awakephd

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Re: First Taleggio with a rind ooze issue
« Reply #10 on: January 24, 2016, 03:11:17 PM »
Oh, wow, that looks incredible. AC4U!

I've never had Taleggio; is it a "stinky" cheese, or ... ?
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SOSEATTLE

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Re: First Taleggio with a rind ooze issue
« Reply #11 on: January 26, 2016, 02:21:01 AM »


I've never had Taleggio; is it a "stinky" cheese, or ... ?


Taleggio is traditionally a "stinky" (washed rind) cheese, but more mild than many of them. I am personally not big on the stinkers, but can tolerate Taleggio.


Susan

Offline Andrew Marshallsay

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Re: First Taleggio with a rind ooze issue
« Reply #12 on: January 26, 2016, 06:33:08 AM »
Congratulations on a lovely looking cheese. Have a cheese from me for your efforts
- Andrew

tarwin

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Re: First Taleggio with a rind ooze issue
« Reply #13 on: January 26, 2016, 07:14:58 AM »
After a bit of thought on this one I believe my higher temperatures early in the make combined with it being made during summer over, here plus  with the incredible freshness of the raw milk. All of this has come together to push this cheese through it's maturation a couple of weeks ahead of what should have happened.

Offline Al Lewis

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Re: First Taleggio with a rind ooze issue
« Reply #14 on: January 26, 2016, 02:25:53 PM »
Looks great!  AC4U  ;D
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