Taleggio with very sharp aftertaste

[Chris.n.Goats]

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?

[Aris]

Sounds like ammonia which is normal for over ripened cheese.

[Chris.n.Goats]

That does not sound good. But makes a lot of sense,yes. However, everyone who tried is still ok. In fact, my son continued to put it on his sandwich the last few days. I guess we won’t tell….

[broombank]

Ammonia is a normal break down product of overripe soft or blue cheese. It is not dangerous but the flavour/smell  may be unpleasant, like a poorly kept farmyard.

[Chris.n.Goats]

Good to know. Thanks everyone! The recipe said that it is ready for the table in about 4 to 6 weeks, but can be aged longer, therefore I was not concerned.

Now I know, longer is not always better - will stick to the recommended times from here on.

Here is a pic of the ill fated creation
https://drive.google.com/file/d/1B0ZOv-p2l8nvn0bK2Pp83SCyuoDYO_zD/view?usp=drivesdk