Boofer's Taleggio Terzo (the third in this series)

[Boofer]

Thanks for the kind words, guys. I think the process went pretty well...no hiccups.

The grooves from the mould were rather deep and may have permitted blues to take hold if I hadn't been after it daily.

When I repeat this make, I'll look for LR or some other less aggressive linens. The SR3 worked well and was very edible, but I'd like to have it less pronounced. I'm not sure I even saw any Geo except at the very beginning. The linens really liked the humidity in the minicave, especially with the draped damp muslin. So how do I maintain the optimal humidity and still limit the linens growth? Maybe boost the Geo13 dosage? That's worth a try.

Hey, Mal and Bill, thanks for the cheeses.

-Boofer-

[JeffHamm]

Have another cheese Boofer.  That's a fantastic looking result you've got there. 

[Boofer]

Thanks, Jeff.

I enjoyed some this morning in one of my favorite ways.   

-Boofer-

[OzzieCheese]

mouth watering ...

-- Mal

[Gürkan Yeniçeri]

Dribbling here

[Hande]

Oh, that is just look perfect  ;
Cheese for you 
Taleggio is one my favorite cheese.

Hande

[Boofer]

I just thought of a footnote for this make.

The commercial sample I purchased was $18.99 per pound.

@$7.60 per gallon for the three gallons in this make, my cost (excluding costs for cultures, etc.) totals ~$5.88 per pound. Nice!
Well worth repeating.

-Boofer-