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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Brie on June 02, 2013, 07:19:49 PM

Title: Tallegio-Cheese Shots
Post by: Brie on June 02, 2013, 07:19:49 PM
Been meaning to post this--here's my Tallegio at about 7 weeks. Jim Wallace has a great article and recipe on cheesemaking.com. One of my favorite cheeses.
Title: Re: Tallegio-Cheese Shots
Post by: Tiarella on June 02, 2013, 11:12:53 PM
That looks interesting.  The Tallegio I've seen is about 1 1/2" thick but yours looks much thinner.  Is this a photo illusion?
Title: Re: Tallegio-Cheese Shots
Post by: JeffHamm on June 03, 2013, 09:02:44 PM
A cheese for that great texture on the rind.  Looks very nice.  Any shots of the interior?

- Jeff
Title: Re: Tallegio-Cheese Shots
Post by: Brie on June 18, 2013, 12:24:58 AM
Quote from: Tiarella on June 02, 2013, 11:12:53 PM
That looks interesting.  The Tallegio I've seen is about 1 1/2" thick but yours looks much thinner.  Is this a photo illusion?
No illusion, this Tallegio was 1" thick. I used the Tallegio mold I bought on cheesemaking.com, which is for at least a 3 pound make, and mine was 2 pounds.
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