Author Topic: Link to new Tallegio process and pictures (and new epoisses ver 2.0 try)  (Read 1457 times)

Offline Sing_cheese

  • Sing_cheese
  • Medium Cheese
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  • Location: Singapore
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    • urban farmestead cheese adventures
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

Gerrit @ Urban Farmstead Singapore

http://sites.google.com/site/urbanfarmst


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Offline narelle

  • Young Cheese
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  • Location: canberra act
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Re: Link to new Tallegio process and pictures (and new epoisses ver 2.0 try)
« Reply #1 on: January 15, 2009, 05:58:34 AM »
love the table your using in the pic
if you are what you eat then i'm a mixed breed