Finally Got My Tallegio Ripening

[Al Lewis]

Finally got this thing ripening.  Smells awful but tastes delicious!!

[JeffHamm]

Very nice.  A cheese to you. 

- Jeff

[Al Lewis]

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

[JeffHamm]

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

[Boofer]

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-

[Al Lewis]

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 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.