Taleggio worth the wait

[aghIV]

I made this following the recipe in Mary Karlin's book. Everything went normally during the make, but for some reason this one took a lot longer to ripen (~10 weeks) than the 4-5 weeks the recipe said it should. The rind was also more pink than orange. It turned out pretty nice in the end, but I still wonder why it was so slow.

[GortKlaatu]

I find that 4-5 weeks is never long enough....most recipes seem to say 6-8 weeks.  Also the ratio of height to diameter has an impact--the thicker it is, the longer it can take.

[Andrew Marshallsay]

Could temperature have been a factor?
Looks like it was worth waiting for. A cheese from me.

[Boofer]

Looks tasty from what I can see. Have a cheese.

Don't skimp on the photo resolution.... If you've got a cheese that makes you proud, show it off. Give us decent resolution (higher) so we can vicariously savor the wondrous inner beauty of your cheese.

-Boofer-

[aghIV]

Full resolution posted as requested. I had some trouble at first, so that's why I shrank them.

Temperature may have been a factor, also humidity. I do measure it, but I don't think my probe is very accurate at near condensing levels.

[fattyacid]

Things that could help 1. extend your floc multiple 2. stir your curd much less in the pot/vat- rest it after cutting at least 5 min and rest at the end of stirring too 3. bit more rennet 4. CaCl will help strengthen your curd 5. some thermo culture- TA 50 or TA 60 ( I use a touch of both) thermo cultures breakdown protein 6. terminal pH should not drop below 5.3

I make this type of cheese professionally, moisture retention is your key. The sexy creamy/fudgy texture  you are seeking is from the breakdown of protein in your cheese curd body, happens much sloooooower if you stir out too much moisture.