Doing My Second Taleggio

[Danbo]

Glad to hear that it's getting better... :-)

[Boofer]

Anxious to see how this turns out. You've tackled this style before...don't recall the end result. I believe you may be the sole Tallegio maker here.

A while ago I got a mould for this style. Working up the timing (guts) to follow your lead, Al.

-Boofer-

[Tiarella]

hey Al!  Sure hope your back is feeling a lot better. Mine is tweaked enough that I have it drive up the road to the barn instead of walking through 3 feet of snow in the woods. I can empathize on back pain.

With cognac on your Taleggio, do you worry about the alcohol content killing off the b. linens? 

Also, in your cave, are those cheeses wrapped in spruce strips or birch bark or something else?  Enquiring mind wants to know. I'll be out collecting birch bark this spring once I have milk again because we've used most of what I had to start fires this winter.

Nice to "see" everyone on the forum again!

[Al Lewis]

I did this make before and used the cognac mist on it with great results.  I don't know if it kills the b linens in the bottle but it sure doesn't kill those I put in the milk at the start.  I get great b linen growth with this.  The wrapped cheeses are an attempt to hack a Vacherin Mont D'Or.  Not sure if I got it right, as there are no recipes or makes available, but I think it's close.  They are wrapped in imported swiss spruce bark.

Boofer here is a pic of the first one I did.  Smelled terrible but tasted deliecious. 

Good to see you guys. 

[Al Lewis]

Okay, the smell has really kicked up a notch tonight!!

[Stinky]

How long're you planning to age it out?

[Al Lewis]

This is one of those longer aging washed rind cheeses.  Bascally you have to age it until it softens like a brie would.  That can take a while.  The last one I did took nearly three months.

[Al Lewis]

Getting a good b linen growth now.  The flip side was even better.  Stinky but well on it's way to ripening.

[LoftyNotions]

Looking really good, Al.

Larry

[Al Lewis]

Thanks Larry!  Wish the smell was as nice as it looks. LOL  Still, the insides will taste great!  Did you know that b linens are the same thing that give you athletes foot?  Google Brevibacterium Linens once. LOL   http://bioweb.uwlax.edu/bio203/s2012/fischer_jaco/

[Danbo]

Very nice! :-)

[LoftyNotions]

Um, thanks for sharing that, Al.

Larry

[John@PC]

Really nice Al.  I tried a Carlin Tallegio early on but that's when I thought b. linens was short for "bed linens".  Needless to say the sheet I covered my cheese with didn't work (now if I had a bad case of athlete's foot at the time maybe ).  I like your form factor and I'm ready to try another now that I know a little bit more about red cheeses.

[Al Lewis]

Hey, I didn't invent them, just letting you know what you're eating.  LOL  John, these really are delicious.  The inside softens up just like a creamy soft brie.

[LoftyNotions]

Now I can't shake the vision of several women stomping through vats of curd, (a la grape stomping) to impart that lovely B. linens aroma.

Larry