The Taleggio Time, and I, Forgot!

Have you ever forgot about a cheese?  I have and this is its tale, the tale of the “Taleggio That Time Forgot”.  I was cleaning out my cheese fridge to make room for some more cheese and I stumbled upon this (Warning the following pictures are of a graphic cheese nature and may not be suitable for cheese lovers)

Imagine rooting around in your cheese fridge and finding this!

Imagine rooting around in your cheese fridge and finding this!

This was not a blue, I don't make blues.

This was not a blue, I don’t make blues.

This is still wrapped in cheese paper.

This is still wrapped in cheese paper.

Oh my this is one of the Taleggio I made 3 months ago!

Oh my this is one of the Taleggio I made 3 months ago!

I unwrapped it and thought - "Oh what have I done"

I unwrapped it and thought – “Oh what have I done”

 

It seemed just plain nastiness on my counter

It seemed just plain nastiness on my counter

It seems like, even the linens wanted of this wreck.

It seems like, even the linens wanted of this wreck.

Wait, how can it be moist on one side and dry and hard on the other?????

Wait, how can it be moist on one side and dry and hard on the other?????

I tapped the corner and it made a thud sound.

I tapped the corner and it made a thud sound.

Oh my, again what had I done?

Oh my, again what had I done?

 

I know, lets clean it up and see what happens

I know, lets clean it up and see what happens

If I use a soft focus it will look ok, right?

If I use a soft focus it will look ok, right?

It does not look to bad right?

It does not look to bad right?

It almost looked and smelled edible.

It almost looked and smelled edible.

I was seriously thinking of trying it.

I was seriously thinking of trying it.

I did start to have second thoughts.

I did start to have second thoughts.

But as it warmed to room temperature it started to smell really good!

But as it warmed to room temperature it started to smell really good!

Now the taste test....OMG I have never tasted anything that....

Now the taste test….OMG I have never tasted anything that….

…NASTY!  The texture had an almost creamy sand like quality to it.  I appreciate “falvour crystals” in aged Gouda or Cheddar, but in a 3 month old Taleggio it was off-putting.  The flavour was that of a mouldy piece of bread and an aftertaste similar to what I imagine gym socks would taste like.  I don’t make blues, I don’t like blues, Salt Springs Island Cheese Compay’s Blue Juliette is the exception.  This was so bad that I binned the square, in all honestly I would not give that cheese to anyone and I am glad I am the only who had to suffer in with this cheese.

Lessoned learned. don’t forget about your cheese!

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6 comments

    1. Yes definitely and not forgetting what you have in the “cave” It was such a small square compared to the other cheese I have there it got pushed around.

  1. That’s a cute read Ian!! Really pulled me in.
    I bought taleggio culture last year but FORGOT to make it!! I’ve never tried to make it before but I’ve got the square forms and I like it. I’ll try it this year. I’ll have to read back on your blog – Any tips?

    1. Thanks Rhonda, I am trying to improve my presentation (writing, pictures, etc). I also like to show that things do go wrong, especially when I get forgetful.

      As for any tips, dry salt the cheese, don’t brine. Even though I followed the formula for brining based on weight of cheese, it was fairly salty. Not bad salty but almost there. I reminded me of a cross between Taleggio and Gunn Hill’s Oxford Harvest. I also used PLA, which has linens, Geotricum and a yeast, normally used for Reblochon. I should have bought some normal b.linens so it would have progressed slower and not so yeasty

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