I made this 3 gallon Taleggio this past weekend. I forgot that the Chymax I used was double strength so it seems a little over hard.
Recipe was from Artisan Cheesemaking At Home using MM100, linens and I added a little TA 50 per Caldwell's recipe.
In the cave right now after brining and drying. Will see how it comes out...
Hope it softens up for you when it ripens. Can't think why it wouldn't though.
It may take a tad longer to soften but it should still be OK.
I figure even if it remains a bit tough, at least I have a new version maybe?
If you can eat it it's a success!! That's my outlook!! ;D
How long did you brine it?
-Boofer-
8ish hours
Maybe 9
Then air dried for 1 day
Whatever happened to this cheese?
-Boofer-
I'm so bad at follow-ups.
So, as predicted, it was harder than taleggio and didn't run at room temp. However, it was delicious. It melted well with cooking. I made piedinas with it, which are basically flour tortillas with the cheese, arugula (rocket) and speck.
Delicious!