There may be some questions about my recipe for this cheese style.
Here are details from our primary guru:
Delta pH to rennet .1 or a little less, not below 6.55
time to floc 12 mins or a little longer
multiplier 4x
Curd size, pretty big... 5-8 cm.
Drain target 6.4-6.45
Salt target 5.3
for rind and culture, pick the ones you like. make sure if you are not using a complex morge that you include a deacidifier yeast for the b linens.
I have tried to adhere to the above basics for this cheese. When I did
Taleggio #6 I demonstrated in more detail how I made it. Since then, I have modified my process to remove the spruce board because it was a blue mold finder. The spruce board's role is to maintain the humidity/moisture level. If I maintain the level of moisture on the rind, then I don't need the board.
Along with the guidance from linuxboy above, the culture mix has remained constant:
2.5 gallons milk
1/8 tsp TA-61
1/8 tsp Kazu
1/32 tsp Geo13
1/32 tsp SR3
1/32 tsp KL71
1/2 tsp CACL2 (not needed if using raw milk)
1/16 tsp dry calf rennet (or whatever amount of liquid rennet you use)
Floc factor 4.
Here's another tip from a well-regarded member:
Brevibabacterium Linens can bloom without Geotrichum Candidum but they have a better chance if Geotrichum Candidum is added. The Geotrichum Candidum will not only help beat down the unwanted molds but stimulates the development the Brevibabacterium Linens. most recipe books do not mention this and it is only through the experience of the professional members here that you ge to know this fact. Give your cheese a pinch you will not regret it.
And still more detail:
From my experience, B. Linens alone will not fully ripen the paste of a cheese thats why they add mold culture to help in the ripening of the paste. Geo or P Candidum is essential if you want a fully ripen paste.
I gave additional recipe detail in my
Taleggio #3. Bear in mind, 2.5 gallons is the optimal volume of milk. 3 gallons makes the cheese a little taller and more difficult for ripening to the center.
-Boofer-