Author Topic: Smooth rind Taleggio (#6)  (Read 5743 times)

Offline H-K-J

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Re: Smooth rind Taleggio (#6)
« Reply #30 on: December 31, 2016, 03:01:18 PM »
NICE! NICE! NICE! :P
ACFM
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Offline Boofer

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Re: Smooth rind Taleggio (#6)
« Reply #31 on: January 05, 2017, 03:59:17 PM »
Thanks H-K-J. Are you still making cheese?

-Boofer-
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Bread, beer, wine, cheese...it's all good.

Offline Boofer

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Re: Smooth rind Taleggio (#6)
« Reply #32 on: March 26, 2017, 05:56:04 AM »
Very close to 5 months old at this point. This cheese is an absolute delight to anticipate and to eat.

The one pic attempts to display the taffy-like, spreadable nature of the cheese. Excellent!

I paired it up with a wedge of my Muenster #2. The Muenster is quite a bit younger @ 12 weeks and hasn't quite reached the level of ripeness that the Taleggio has. Both are very nice, but the appeal of the Taleggio cannot be exaggerated. It is simply superb.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Gregore

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Re: Smooth rind Taleggio (#6)
« Reply #33 on: March 26, 2017, 06:11:59 AM »
Oh my !   

It reminds me of the days that I would wake from  a deep sleep and go to the kitchen and take a bite of  reblochon and just savour it as I fell back to sleep.

Offline awakephd

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Re: Smooth rind Taleggio (#6)
« Reply #34 on: March 26, 2017, 03:48:27 PM »
Wow! I'm afraid there's no way around it - I'm going to HAVE to give you another cheese for that!
-- Andy

Offline Andrew Marshallsay

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Re: Smooth rind Taleggio (#6)
« Reply #35 on: March 26, 2017, 10:15:46 PM »
... and a cheese from me too.
MAGNIFICENT!
- Andrew

Offline Boofer

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Re: Smooth rind Taleggio (#6)
« Reply #36 on: March 27, 2017, 05:13:41 AM »
Thanks, guys.

It makes me anxious to get another make going with some sweet raw milk this Spring.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.