So yesterday I embarked on the journey into washed rind cheeses, a Taleggio.
My recipe is as follows from Mary Karlin's Artisan Cheese Making at Home...
2 Gallons of Whole Unhomogenized Milk
1/4 tsp Meso Starter (MM 100)
Pinch b. Linens
1/4 tsp CaCl
1/4 tsp Rennet
Kosher Salt
Heat to 90F. Add starter and b.Linens and ripen for 1 hr. Add CaCl then Rennet, Cover and let sit for 30 minutes or until clean break. (took me nearly 40min) Cut curds into 3/4 inch pieces and let sit for 5 minutes. Gently Stir for 30 minutes, removing 2 cups of whey every ten minutes, then let sit for 10 more minutes. Fill Taleggio mold with curds and allow to drain for 12 hrs, flipping every two hours. ( I bought a second bottom plat for this mold to help with flipping) Brine in a saturated brine for 8 hours flipping once halfway through. Remove from brine and air dry for 24 hours at room temp. Place in ripening box at 50F and 90%RH flipping daily. wash with brine of 1/2 cup water with 1 tsp salt added. Discard and make fresh brine weekly. Flip and wash cheese every two days for 4-5 weeks. ( I will be washing daily only 1 side per day, alternating)
I wasn't particularly diligent about taking photos during my make but I plan on updating daily. So to start here is a photo fresh out of the brine.
That's a nice start, Trumpeteer. Have a cheese from me.
Are you seeing any color yet?
Larry
No colour what so ever,,, I can only assume I have done something wrong but for the life of me I can't figure it out,,, I have been washing,, airing it out as well, any ideas as to where I am going wrong?
Trumpeteer, i started a Tallegio type the same date as you and mine is the same, no color to speak of. I have done a few washed rinds before this and found the same thing. Mine generally start to develop color around week 4 or 5. i just keep plugging away with washing until the linens starts to show.
I dont have/add any geo (same as your recipe), and this may slow the development of B.Linens. It may also be the strain of linens i have, as a friend has a different brand and his develop quite quickly under the same conditions.
So I am finally getting a bit of orange developing in the grooves,, also though I have been developing small bits of blue as well in the grooves,, which I am having quite a bit of trouble getting rid of,, they just keep coming back,,, any suggestions to keep the blues at bay?
Try to gently ease the blues out with a clean toothpick with a little brine and if that doesn't seem to be getting the job done, include a little vinegar. When you're satisfied with your cleaning, dab the grooves dry with a clean paper towel.
HTH.
-Boofer-
Read this (https://cheeseforum.org/forum/index.php/topic,13900.msg111645.html#msg111645).
So I have been using toothpicks to manage the blue growth and today I went to go wash only to find that it seems to have exploded with PC, I am really starting to feel like this is an uphill battle,, is it safe to assume same removal process as with the blue,, toothpicks and brine? picture included below.
Are you washing the cheese? That helps to keep the bad guys at bay.
-Boofer-
I have been washing every day alternating sides
So I finally deemed the taleggio to be done with it starting to ooze out of the corners,,, My biggest impression was that it was just far too salty which I am attributing to the brining rather than measured surface salting. Otherwise it had a fairly mild B.linens flavour but overall came out as a very lack luster make. I will try this again in the future changing the salting method..
Although I'm not a taleggio fan, this looks excellent :o
AC4U (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
Thank You for the cheese
Really nice result and appearance. Another cheese for your advice on nixing the brining :).
Quote from: John@PC on July 07, 2015, 08:48:43 PM
nixing the brining
I think that brining is acceptable, you just have to control how long the cheese is in there. My last effort (https://cheeseforum.org/forum/index.php/topic,14634.msg112605.html#msg112605) was just a shade too salty, but that means next time I'll remove it a little earlier. Also, I had added extra salt on the flat surface after I put the cheese in the whey-brine. I probably don't need to do that. ::)
-Boofer-