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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Al Lewis on June 20, 2013, 02:17:29 AM
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Finally got this thing ripening. Smells awful but tastes delicious!!
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Very nice. A cheese to you.
- Jeff
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Thanks Jeff. I've been getting a lot of heat about this cheese as every time I opened my cave the odor got out. Lots of air freshener latter, I have a delicious cheese!! ;D
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Yah, and I find trying to hide the fact that it is the cheese that is so smelly by saying "Excuse me" every time I open the cave door doesn't actually reduce the heat! :)
- Jeff
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Wow, lots of linens! How long has this been aging?
Looks like just the end piece is ripening. Is the core ripening too? I would think that it is with your form factor. Is this a regular Tallegio mould? If so, how much milk did you use for this make and what recipe did you use? I'm curious because I just received my Tallegio moulds recently and I've had a little concern with curd quantities in my two Pont l'Eveque makes (they have both been a tad on the thick side).
-Boofer-
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I did a 2 gallon make on this with the standard Tallegio mold Boofer. I did buy a second bottom for the mold from a web site in Seattle (http://stores.cheeseconnection.net/-strse-149/Taleggio-Bottom-Plate%2C-%23657/Detail.bok) to make flipping it easier. I put B linens in the milk and the spray. It seems to be ripening overall but not quite finished yet. Right about 2 months old.