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Hi!
Here is the effect of the second try for taleggio cheese. The first came out terribly bitter and flowing. This one is 6 weeks old. One to eat - I leave the other for another 2-3 weeks to ripen.

8l of pasteurised milk
2ml of cacl

-At 34 celsius add brevibacterium linens and 75g of natural yoghurt (just milk and cultures - without additives)
-rippen 60min
-add 2ml of calf rennet
-wait 30-40min to set
-cut into 4x4cm cubes -wait 10min
-cut into 1x1cm cubes and gently stir for 20-25min
-let the curd set on bottom
-remove whey
-transfer curds into molds
-rotate cheese few times during 6h and leave in molds for next 12h
-dry salt 2% and leave for 10-12h in molds
-dry with paper towel and leave in room temp for 24h (or if too hot leave for 12h)
-put into box, and make 1 or more holes in lid. age in 8-10celsius
-at day 6 prepare wash 200ml of non-chlorinated water, pinch of Brevi and 10g of non-iodised salt (put the wash into fridge)
-day 7 wash the cheese with prepared solution
-wash the cheese each 2-3 day for the next 3 weeks with the same solution but without brevi
-after 3 weeks stop washing and let him age

Congratulations. It looks very nice. Did you taste it? Is it better tasting than your first attempt?

Yep i tasted it. This is one of my best cheeses - taste like good quality taleggio, no bitterness, little fruity

Kudos for a good-looking Taleggio. Have a cheese.

I have made a few efforts but have been concerned about the form/mould I used. What type of mould did you use here?

-Boofer-

Thanks Boofer i used this mold https://serowar.pl/pl/p/FUSCELLA-Rejilla-Cuadrado-0%2C5-kg/352 is cheap but works fine for me

Very nice!