Guys, I need your advise. I made Taleggio cheese from sheep milk, a few small rinds and one medium size rind. It was aged for 2 months in 61 degrees, 95% humidity. Every few days washed with a salty B Linens solution, drying the accumulated slime constantly. The small ones came out in light yellow color and dull in taste. The medium size rind came out Orange, intense taste and nice mellowed inside. The only difference I can think of between them, but the size, was that the medium one was exposed to less humidity while aging. In the future, I wish to avoid the small ones mistakes and repeat the results of the medium one. Any suggestions?
I thought about your results and darn if I can come up with an explanation.
I wish I had an answer to offer, but I'm with John on this. Meanwhile, though, welcome to the forum! Where in Israel do you live? I visited there in 2009 - I very much hope to visit again in another year or two!
What humidity was the small one exposed to?
Hi awakephd, I live in Yehud, not far from the airport and take sheep and goat milk from a dairy neerby. When you come to Israel the next time, drop me a line!
Gregore, the umidity was around 95% throughout the aging process.
Will do! By the way, 95% humidity sounds too high to me, but I have not tried Taleggio before, so hopefully others will chime in with a more definitive word.
Sweet looking cheese, Joseph! Here's your first cheese. :)
I've had some success with high humidity at a lower temperature (41F/5C) than my other cheeses. The B linens wants to have a little air to properly develop. Air exposure occurs when I bring the cheese out to wipe it down with the brine. The linens growth helps develop the character of the cheese.
Here's an example (https://cheeseforum.org/forum/index.php/topic,15871.msg124468.html#msg124468) of the character I attempt to achieve with my Taleggio efforts.
-Boofer-