I didn't want to pay $47.95 for a Taleggio mold and instead poked lots of holes in this 7" bowl from a dollar store:
(https://i.imgur.com/JKH1SFc.jpg)
I'm new to the washed-rind cheeses, so this and some Limburgers are my first experiences. After a month or so, they're all looking pretty good, with the salmony pink or orange color I would expect (B. linens FR22):
(https://i.imgur.com/K51r5Og.jpg)
But the curds for the Taleggio didn't all fit into my el cheapo mold, so the remainder went into a 4" hoop. Aged in the same conditions (48-50 degrees/85-ish % humidity), but after slightly less than a month . . ., Houston, we have a problem:
(https://i.imgur.com/c0pHeMO.jpg)
Obviously no time to waste!
The rind was unpleasant, but the insides were delicious, buttery and unctuous. Honestly, I've never had a Taleggio, so I don't have a frame of reference, but we wolfed this down and were left wanting for more.
(https://i.imgur.com/Xws8q3w.jpg)
(https://i.imgur.com/zstZehE.jpg)
Hopefully the Big Cheese will turn out just as good in a couple of weeks, or I may have to try to repeat my failure :)
-Lance
Great photos. keep up the good work.
AC4U!
ACFU
Recipe????
Where was the failure? .......only "happy accidents"
Can't wait too see the big one cut! Great job!!
-FA