Author Topic: Link to new Tallegio process and pictures (and new epoisses ver 2.0 try)  (Read 3281 times)

Sing_cheese

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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


narelle

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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, 11:58:34 AM »
love the table your using in the pic