I made a tallegio from raw goat milk and it developed very well. I let it ripen a bit longer than recommended (more than 8 weeks). it looked and smelled perfect, and on first taste it is good, neither mild nor too sharp. But …it develops a very sharp aftertaste in your mouth….unpleasantly sharp, almost like burning. I tested it on a number of brave volunteers, and we all experience the same, starts of just fine, but then it hits you.
Is that a sign that there is something wrong with it? Or is that normal for a well-aged tallegio?