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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Brie on June 02, 2013, 07:19:49 PM
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Been meaning to post this--here's my Tallegio at about 7 weeks. Jim Wallace has a great article and recipe on cheesemaking.com. One of my favorite cheeses.
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That looks interesting. The Tallegio I've seen is about 1 1/2" thick but yours looks much thinner. Is this a photo illusion?
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A cheese for that great texture on the rind. Looks very nice. Any shots of the interior?
- Jeff
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That looks interesting. The Tallegio I've seen is about 1 1/2" thick but yours looks much thinner. Is this a photo illusion?
No illusion, this Tallegio was 1" thick. I used the Tallegio mold I bought on cheesemaking.com, which is for at least a 3 pound make, and mine was 2 pounds.