Author Topic: help needed re Taleggio  (Read 52 times)

Offline Joseph Ginossar

  • New Cheese
  • *
  • Location: israel
  • Posts: 1
  • Cheeses: 0
  • Default personal text
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?