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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Boofer on February 19, 2011, 07:40:52 AM
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This has probably been asked and answered already. I see recipes from Peter Dixon, Brie, Bella, and clherestian that use Thermo C culture. My 200 Easy Cheeses book calls for mesophilic. I realize there are other problems with this text and/or the author's cheesemaking, but is there any justification for using a meso culture in Taleggio?
She also doesn't add anything else into the milk, like b. linens.
-Boofer-
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I can't answer your question, Boofer, but just wanted to comment that I'm noticing some issues with this book, too. Based on a discussion on the forum, I decided to try a Lancashire a few weeks back and used her recipe, which doesn't seem to be very authentic. And here I thought I had a good cheesemaking book. Back to the drawing board, I guess.
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My adventure into the Goutaler world (Jarlsberg, Leerdamer, Alpsberg, Felsberg) was another point where I had a problem with her book. She doesn't grasp the difference between the Swiss/Emmental style and the Goutaler style. She models her Jarlsberg with a thermophilic culture in the same vein as Emmentaler. It should more properly be given a mesophilic treatment since it is a cross between Gouda and Emmentaler, hence the Goutaler name.
I'm inclined to follow the crowd and use thermophilic. I don't have any thermo C which apparently is the culture de rigueur. I do have ST and LH so I'll probably just use 1/16 tsp of each of those and 1/32 tsp SR3 for my 2 gallon Taleggio this weekend.
-Boofer-
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I can't answer your question, Boofer, but just wanted to comment that I'm noticing some issues with this book, too. Based on a discussion on the forum, I decided to try a Lancashire a few weeks back and used her recipe, which doesn't seem to be very authentic. And here I thought I had a good cheesemaking book. Back to the drawing board, I guess.
Mrskk, I posted a recipe the other day for Lancashire, and a link to the old book I got it from. Just search Lancashire. Also, I'd love to hear any comments you might have about it. Sorry for post hijacking.
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Boofer, how long time for you take time that reddish color came up ?
I also use 200 easy cheese taleggio recipe and last time after 3 weeks there was not any reddish rind. I wash rind twice weekly.
Then after 3 weeks I use atomizer and spray cheeses with b.linens solution, after that the rind build up after few days.
Perhaps I use too little b.linens in milk.
Hande
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Boofer, how long time for you take time that reddish color came up ?
I also use 200 easy cheese taleggio recipe and last time after 3 weeks there was not any reddish rind. I wash rind twice weekly.
Then after 3 weeks I use atomizer and spray cheeses with b.liners solution, after that the rind build up after few days.
Perhaps I use too little b.liners in milk.
Hande
I guess you're asking about my second Tomme. Here's the timeline in pics: January 6th - fresh cheese, February 9th - hello, b.linens!
There's more detail on the rind development on my second Tomme thread (http://cheeseforum.org/forum/index.php/topic,6127.0.html).
Hope that helps.
-Boofer-
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Yes, you get good looking rind after 4 weeks.
I make yesterday new batch at talleggio and I put little bit more b-linens.
"Pinch" is difficult to measure, I'm order Mini Measuring Spoon Set, but not yet get it.
Hande
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The measuring spoon set that I have has three spoons. The one labeled "pinch" is .308ml (1/16tsp).
However, I have seen various mentions of how much b. linens to use in different recipes and techniques and I think sometimes a "pinch" is not really a measurement, but just a little bit here or there. Sometimes I think a "pinch" is a dose on the end of a knife point.
My guidance for cheese making comes from various recipes and opinions in the forum and most of the time I dose b. linens at 1/16 or 1/32 tsp for 4 gallons milk. In the case of my 29.5ml(1oz) spray bottle for misting, it is just a tiny bit on the tip of a knife.
I know in cooking a "pinch" is just that: what you can comfortably grasp between your thumb and index finger.
-Boofer-