It has been well over a month since I made my first cheese of 2014, my first Taleggio and it has been a fun and funky time for these four little cheeses. But wait you are thinking you made five, sorry there are only four left now. I have two words that describe what happened to one of the cheeses – “Quality Control”. I will get to that later, but it is time to talk about washing the rind and brining on the “Funk”
Like most washed rind cheeses, Taleggio is washed with a brine solution, but unlike other cheeses you do not add any more linens to the brine. That is right, just a simple salt brine. The transformation is stunning and the “Funk” definitely is here. I started to wash the rinds on the third day of ageing and then every second day for two weeks.