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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Sing_cheese on January 14, 2009, 10:50:34 AM

Title: Link to new Tallegio process and pictures (and new epoisses ver 2.0 try)
Post by: Sing_cheese on January 14, 2009, 10:50:34 AM

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

Title: Re: Link to new Tallegio process and pictures (and new epoisses ver 2.0 try)
Post by: narelle on January 15, 2009, 11:58:34 AM

love the table your using in the pic