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)
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.
I admit it, I was spoiled at Christmas this year, a Cheese Trier, new moulds spruce bark straps the list could go on….but really it doesn’t. I have a great family that puts up with my cheese making, so much so that when I hinted that I would like a Taleggio mould for Christmas, the kids got me one and they even sprung for the little extras like the divider, two draining plates. They spoiled me. So when I spoke to my friend Rick about making cheese, it turned out that he had received a Taleggio mould as well, it was set we now had Two for Taleggio.
So on January 3, armed with our Taleggio Moulds, the same recipe, cultures and our “HomeMaid” whole milk; we met at the newly expanded Cheese Lab at Much To Do About Cheese World Headquarters, also know as my Kitchen/Dining Room to make one of our first cheeses of 2014 (more…)