CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Washed Rind & Smear Ripened
»
Link to new Tallegio process and pictures (and new epoisses ver 2.0 try)
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: Link to new Tallegio process and pictures (and new epoisses ver 2.0 try) (Read 3290 times)
Sing_cheese
Guest
Link to new Tallegio process and pictures (and new epoisses ver 2.0 try)
«
on:
January 14, 2009, 10:50:34 AM »
I am using the Peter Dixon Tallegio recipe to try again to make a wash rind cheese (that stays soft). Am also treating some of this batch at a higher temp (54f) to promote B-linen growth and will wash with Marc to see if I can impart anything like an epoisses flavor. The control group of Tallegio are aging at ~45f in another cave (not as low temp as peter's recipe recomends but that is where I age my Camemberts),
This is the link to my process, progress, recipe and more pictures:
http://sites.google.com/site/urbanfarmsteadcheeselog/Home/tallegio-11-01-09
Logged
narelle
Guest
Re: Link to new Tallegio process and pictures (and new epoisses ver 2.0 try)
«
Reply #1 on:
January 15, 2009, 11:58:34 AM »
love the table your using in the pic
Logged
Print
Pages: [
1
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Washed Rind & Smear Ripened
»
Link to new Tallegio process and pictures (and new epoisses ver 2.0 try)