Decided that since I already had a washed rind cheese in the cave I would do a second. The wash timing is the same so a little more effort for two cheeses instead of one. I really enjoyed the Taleggio I did last year so I decided to do another using 3 gallons of milk this time. I used the recipe from "Artisan Cheese Making at Home" by Mary Karlin and just increased the amounts by 1/3. For the meso I used Flora Danica. The B Linens were provided in the form of Danish's PLA LYO 10D. I used this before in makes and like the color it gives and the speed at which it develops. I had to drop one of the cars off for an oil change at the local Wal-Mart so the wife convinced me to get the milk there. Probably not going to happen again as it turned out to be rather poor for cheese making.
3 gals HP Whole Milk
3/8 tsp Flora Danica
Pinch of B Linens
3/8 tsp calcium chloride in 1/4 cup non-chlorinated water
3/8 tsp rennet in 1/4 cup non-chlorinated water
salt for brining
After the usual steps of heating the milk to 90° F and adding ingredients I let it stand until I got a clean break. Then cut the curd to 3/4 inch squares. Let stand for 5 minutes at 90° and then stir gently for 30 minutes removing 2 cups of whey every 10 minutes. I then let the curd rest for 10 minutes prior to putting it into the mold.
The next step calls for preparing a mold with wet cheese cloth however, I have a Taleggio mold with two bottoms so I don't bother to line it. I simply put the bottom in and fill it. Then I put the other bottom on the top to hold everything while I flip it. Works out great provided you sit the mold up on something so you can get your hands under it to pick it up and flip it. Then, once you have your hand under it on the bottom just push it up so the top is level with the top of the mold and flip. That way there's no chance of the cheese trying to slide down sideways. ;D
Here's a shot of the first one I did. As you can see it had a good color. I put the b linens in the milk and then again in the salt brine spray that I misted it with every other day. I added another gallon of milk to this one to try and get it a little thicker but the poor quality of the milk negated the extra gallon. :P
After allowing this thing to settle for 12 hours I placed it into a 54° F brine. The recipe calls for a 50° - 55° brine. Here's a tip for this. Make your brine up when you make the cheese. I made mine in one of the washed out milk jugs from the make. Then put it into your cave. If your cave is 54° like mine is the brine will be that temperature when it's time to use it about 12 hours later. Then I just place the cheese in the ripening container with the brine and popped it back into the cane, covered, for the 8 hour brining cycle.
With the brining complete it's time for the drying box for 24 hours. When I do this I always keep one of the mold bottoms on the bottom of the cheese. This maintains the pattern and gives the cheese some structural integrity when flipping. Believe me these things will break in half at the drop of a hat without it. I even continue this during the aging process. With the ripening container washed and dried I put 3 paper towels in the bottom with a rack on them and sit the cheese on that. It will now dry for 24 hours at room temperature, or until dry to the touch, while being flipped about every 6 hours. I'm drying it on top of the cave covered in a single layer of butter muslin to protect it from any "outside incursions". :o While this is happening I made up the brine solution for misting this cheese when flipping it while ripening. I added a little b. linens to mine to give the outside a little boost in developing. I keep it in a small spray bottle in the cave to maintain it's temperature. Once dry they will get misted every other day, when being flipped, until a good outside layer of b. linens develops. You may also want to add a small amount of annatto coloring to the mister so you can actually see if you are getting the right coverage. ;)
Great descriptions... :-)
Thanks Danbo! Hope it helps someone! ;)
Maybe at least me when my mold cave is ready for new adventures...
There is one more thing I should address in this make and that is the use of a optional attachment to the mold. You can purchase a divider for the inside of the mold to make four smaller cheeses rather than one big one. I would not recommend you use this until you have reached the brining stage. You can then insert it into the mold and cut the cheese into four equal parts prior to brining. My reasoning behind this is twofold. One the divider only extends halfway through the mold. To have it completely divide the mold you would have to purchase two if them. Second, there is a reason a manhole cover is round. Cheeses in a round mold, like manhole covers, cannot rotate in the vertical axis when flipped unless very thin. Square cheeses however can, and will, make every attempt to do so. I learned this the first time I tried to flip the Taleggio mold without pushing it up from the bottom first. The dividers edges have small dimples on them that lock it into the holes in the mold so it would be an easy task to insert it into the top of the mold, with the cheese in the bottom, and push the cheese up to cut it into four equal squares prior to removing it for brining.
This one is taking a little more time than normal to dry. Still have it out at room temperature. Should be able to put it in the cave tomorrow. ???
Well this one is finally in the cave in a container to keep the mold in and other molds out. I'll start washing it, read as misting, tomorrow and we'll see where it ends up. :o
And one more cheese for Al
Lookin good buddy >:(
Make it two cheeses - it looks great. :-)
Thanks guys! Can't wait for the b linens to cover this baby. 8)
Okay, I need to flip and mist this cheese but I threw my back out this morning cleaning up and literally can't move. Just the slightest movement of my leg generates excruceating pain and that's while sitting. Waiting for the meds to take effect so I can tend this one.
Sorry to hear that, Al. :( Hope you feel better soon.
The Taleggio is looking good.
Larry
Thanks Larry. Just put another fresh battery into the tens unit. Killed the first one. I'm going to have to get up and about at some time today to tend my cheese but I wouldn't expect to see any pictures today. Too much running up and down stairs. LOL Right now the only means of mobility I have is on my hands and knees. I added about 6 drops of annatto coloring to the mist I use for this as well as b linens. The coloring is just so you can see that you got full coverage. Did three cambozolas yesterday but I got them taken care of before my unfortunate injury. We'll see how things go. May have to move to my man cave to use my recliners to see if I can straighten out.
Al: Aaargh... I hope that you get well soon! :-)
Thanks buddy!
Quote from: Al Lewis on February 14, 2015, 07:45:56 PM
May have to move to my man cave to use my recliners to see if I can straighten out.
Now that is dedication to to the cheese making art :). Hoping things do get straightened out soon for you Al!
Been down here for several hours and things are slowly, and I do mean slowly, getting better. Actually took a picture of the cave. Will post as soon as I can get up the stairs....
Well John I made it upstairs to get into bed with the help of the wife. Here's the pic of my cave, as promised. I can still get a ton of vacuum packed hard cheeses in there but the soft ones are full. :D Well maybe I could free up the top shelf. LOL
It looks real good! :-)
I'm glad that you are feeling a bit better. I hope that a good night's sleep will do magic!
:-) Danbo
Aw, man! I expected a picture of the man cave! ;D
LOL Here you go Larry.
I guess I'll have to bring my own black velvet :(
Now that's what I'm talkin' about! :) Thanks Al.
How's the back doing today?
Larry
Quote from: H-K-J on February 15, 2015, 05:29:00 PM
I guess I'll have to bring my own black velvet :(
I'll be sure and pick some up buddy! ;)
Quote from: LoftyNotions on February 15, 2015, 05:52:36 PM
Now that's what I'm talkin' about! :) Thanks Al.
How's the back doing today?
Larry
Still laid up. Hoping it's better by tomorrow. Back to work Tuesday. :(
Okay, managed to hobble downstairs to tend the cheeses this morning. Misted and flipped the taleggio. Getting a little PC on the sides from the Vacherins in the cave but nothing the b linens won't take care of when they take over. The color is not b linen growth but from the annatto coloring I added to the spray so I could confirm full coverage. Sorry but the flash sorta bounced and made everything look way too bright. This one will be getting stinky soon and I'll have the wife to contend with. Turns out the English hate smelly cheeses. LOL I know it's not in the recipe but I just got a new bottle of very good cognac and am considering adding some to the spray. Would that make this an Epoisses? As I recall, from my last taleggio make (https://cheeseforum.org/forum/index.php/topic,11539.0.html) these take some time to ripen.
Very nice looking Taleggio there Al! Sorry to hear about the back though. Hope you're up and at 'em again soon.
- Jeff
Thanks Jeff! Off to see the doctor today. :D
Nice cheese Al
Hope everything turns out ok at the Dr.
Thanks buddy! Seems I herniated the disc at the base of my spine. Navy hospital gave me lots of different pills and basically said "walk it off". :'(
It's hell gettin old (got the same prob) :(
Yeah, it ain't for wimps!
But so far it beats the alternative. ;)
All day long!!! ;D
Alright, flipped this one tonight to discover that it's starting to get a little smelly. I decided to mix some Cognac with the brine as I remember that giving my Epoisses a very fruity smell and didn't pick up much of the taste. Replace the Oh Door! with Oh Dear! Sorry for the blurred pics. Think I may have to buy a new cheese camera. LOL
Looks great. :-)
Thanks Danbo.
Changing up the wash cycle to twice a week now.
Off topic: How's your back doing? Any improvement?
Yes, it still hurts and I can't sit for any prolonged period without it stiffening up but it's definitely getting better than it was. More like a bad backache from exercise now rather then a herniated disc. Thanks for asking!
Glad to hear that it's getting better... :-)
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-
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!
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 (https://cheeseforum.org/forum/index.php/topic,13797.0.html). 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 (https://cheeseforum.org/forum/index.php?action=dlattach;topic=13900.0;attach=34210;image) is a pic of the first one I did. Smelled terrible but tasted deliecious.
Good to see you guys. ;)
Okay, the smell has really kicked up a notch tonight!! ^-^
How long're you planning to age it out?
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.
Getting a good b linen growth now. The flip side was even better. Stinky but well on it's way to ripening. ^-^
Looking really good, Al.
Larry
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/ (http://bioweb.uwlax.edu/bio203/s2012/fischer_jaco/)
Very nice! :-)
Um, thanks for sharing that, Al. :)
Larry
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 :o). I like your form factor and I'm ready to try another now that I know a little bit more about red cheeses.
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.
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
Now I'm positively itching to try something with b. Linens ... :)
Cut this one into four squares and wrapped in cheese paper today. I'll leave it in the cave for a few more days then move it to the fridge.
Okay, just to close out this thread the cheese was amazing. Nice sharp tang to it. My buddies at work loved this one. :D
Hurrah!
...Beautiful.... pictures....
@AL... On a scale of 1 to 10 - 10 being 'So Ripe it'll crisp your nose hairs' how pungent is this ?? The reason I ask is that I'm try to assure my lovely wife that these are something to make and it won't really be a 'Smelly' problem. I do appreciate that there will be some but I don't know how to compare it to something As I've never made or Eaten one - But I want to make one !!
Please help..... any suggestions on other surface ripened ripened cheese that could pass as socially acceptable - - at least on the initial makes . . . >:D
Mal
Quote from: OzzieCheese on March 27, 2015, 12:03:12 AM
@AL... On a scale of 1 to 10 - 10 being 'So Ripe it'll crisp your nose hairs' how pungent is this ?? The reason I ask is that I'm try to assure my lovely wife that these are something to make and it won't really be a 'Smelly' problem. I do appreciate that there will be some but I don't know how to compare it to something As I've never made or Eaten one - But I want to make one !!
Please help..... any suggestions on other surface ripened ripened cheese that could pass as socially acceptable - - at least on the initial makes . . . >:D
Mal
I believe Münster is not overly odiferous.
Yo Stinky... Munster or Monster ?? Ok I'm game ... I'm searching the Forum for a make.. any suggestions ??
It's smelly but not overbearing. You should be okay with this one. The Epoisses are the real stinky ones. :'(
Ok... You've got me hooked... I have a bit of a break over Easter and I have Mary Karlins book and your adjustments and your sage experiences to draw on. So, in for a penny - in for a pound...
Quote from: OzzieCheese on March 27, 2015, 02:04:29 AM
Yo Stinky... Munster or Monster ?? Ok I'm game ... I'm searching the Forum for a make.. any suggestions ??
There's this...
https://cheeseforum.org/articles/wiki-muenster-cheese-making-recipe/ (https://cheeseforum.org/articles/wiki-muenster-cheese-making-recipe/)
Al: A cheese for you! But where are the pictures? ;-)
:-) Danbo
LOL Once they were wrapped there wasn't much to take a picture of. LOL
Hey Al, did you have any problems with errant blues trying to take over the grooves? Yeesh!
-Boofer-
I believe I had one ot two small spots that I took out with a small brush and then sprayed with cognac. The cognac seems to keep most blue away.
Got any pics of how it is developing ? I'm getting into these wonderful smelling and amazing cheeses - but I'm such a noob at them..
-- Mal