Taleggio with an error

[amiriliano]

I made this 3 gallon Taleggio this past weekend. I forgot that the Chymax I used was double strength so it seems a little over hard.

Recipe was from Artisan Cheesemaking At Home using MM100, linens and I added a little TA 50 per Caldwell's recipe.

In the cave right now after brining and drying. Will see how it comes out...

[Al Lewis]

Hope it softens up for you when it ripens.  Can't think why it wouldn't though.

[Schnecken Slayer]

It may take a tad longer to soften but it should still be OK.

[amiriliano]

I figure even if it remains a bit tough, at least I have a new version maybe?

[Al Lewis]

If you can eat it it's a success!!  That's my outlook!! ;D

[Boofer]

How long did you brine it?

-Boofer-

[amiriliano]

8ish hours

[amiriliano]

Maybe 9
Then air dried for 1 day

[Boofer]

Whatever happened to this cheese?

-Boofer-

[amiriliano]

I'm so bad at follow-ups.

So, as predicted, it was harder than taleggio and didn't run at room temp. However, it was delicious. It melted well with cooking. I made piedinas with it, which are basically flour tortillas with the cheese, arugula (rocket) and speck.

Delicious!