Author Topic: help needed re Taleggio  (Read 158 times)

Offline Joseph Ginossar

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help needed re Taleggio
« on: August 12, 2017, 10:04:36 AM »
Guys, I need your advise. I made Taleggio cheese from sheep milk, a few small rinds and one medium size rind. It was aged for 2 months in 61 degrees, 95% humidity. Every few days washed with a salty B Linens solution, drying the accumulated slime constantly. The small ones came out in light  yellow color and dull in taste. The medium size rind came out Orange, intense taste and nice mellowed inside. The only difference I can think of between them, but the size, was that the medium one was exposed to less humidity while aging. In the future, I wish to avoid the small ones mistakes and repeat the results of the medium one. Any suggestions?

Offline Duntov

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Re: help needed re Taleggio
« Reply #1 on: September 06, 2017, 07:50:19 PM »
I thought about your results and darn if I can come up with an explanation.
The Rinds, they are a changin. 
- John

Offline awakephd

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Re: help needed re Taleggio
« Reply #2 on: September 07, 2017, 08:46:05 AM »
I wish I had an answer to offer, but I'm with John on this. Meanwhile, though, welcome to the forum! Where in Israel do you live? I visited there in 2009 - I very much hope to visit again in another year or two!
-- Andy

Offline Gregore

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Re: help needed re Taleggio
« Reply #3 on: September 11, 2017, 10:50:07 PM »
What humidity was the small one exposed to?

Offline Joseph Ginossar

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Re: help needed re Taleggio
« Reply #4 on: September 19, 2017, 09:49:46 PM »
Hi awakephd, I live in Yehud, not far from the airport and take sheep and goat milk from a dairy neerby. When you come to Israel the next time, drop me a line!
Gregore, the umidity was around 95% throughout the aging process.

Offline awakephd

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Re: help needed re Taleggio
« Reply #5 on: Yesterday at 08:39:54 AM »
Will do! By the way, 95% humidity sounds too high to me, but I have not tried Taleggio before, so hopefully others will chime in with a more definitive word.
-- Andy