It was great to meet you-all. I'm all excited about making a batch of sheep Tallegio, but there's way too much farming to do right now, so cheesemaking will...
Bryan and others ... what I do to filter is to use a good sized plastic funnel and a cotton ball out of one of those boxes from the pharm .. drop it into the...
I also have include some photos that you should be able to access in the yahoo groups photo section showing the stages of development ... ......... It has been...
All, I am making some Taleggio and had a question about brining. I am using the small tomme molds (my 2 gallons yielded two cheeses of that size). The...
During the class, I believe it was said that the brining time would be reduced by half. However, that was in reference to the 8 hour brine time on one of the...
In the spirit of sharing one's experiences, I wanted to show you guys where I was with the Taleggio I started a week ago. I have a good amount of yeast...
Hi Bryan - thanks for sending the photos and sharing your experiences. It looks like there are spots that might be geo near the center of the closer one and...
It really is good to see this kind of followup to the workshops .... I probably should find time to take photos of the current development ... since the...
Hello again, I am D+11 and some interesting things have started happening. I washed the cheese a few days ago and I'm getting a small ecosystem growing on it...
Bryan ... did you get a chance to look at my second followup photos of mold growth and washing ... the blue is always somewhat predictable and gets to be less...
I have added another helpful photo to the photo section here .. it will show you 3 examples of cheese that were washed w/ 0% 3% and 5% brine .. this shot taken...
My Taleggio is at D+6. The cheeses seem to have some yeast development (yellow) but not very much. No signs of geo. See picture posted in the photo section....
As an update to my earlier message, as of D+8 the cheese surface did get slippery, with some white mold and lines that looked like geo, as well as a few tiny...
Greetings to All my fellow cheese makers! I have enjoyed reading about everyones progress with their cheese. I am on D+14 of Havarti and am growing quite a...
Does anyone have any suggestions for how to get both sides of the cheese smooth during pressing? After I've pressed my cheeses, the bottom and sides are...
John ... I am getting the feeling I might have misprinted or misspoke at the workshop .. the washing brine should be 6% not 3% I really need to go back thru...
Greetings to all, I wanted to give you an update on my Havarti and have a few questions too. I am at D+21. I have washed 3 to 4 times over the course of the ...
Patti ... the golden orange and the pink areas are the final b.linens .. the white is the geo the general focus on the ripening is to keep the cheese at high...
Hello all, My taleggio developed an orange color and came out pretty well, but I think it may have dried out a little. I had them uncovered for a while. I cut...
I tried one of my wheels of Taleggio today (at D+45) and was relatively happy with the result. The flavor was very good, albeit a bit salty. This is due to...
John .. the cheese can not dry out or the system begins to collapse .. the firm curd at the center probably means that it was either to dry at molding or too...
All, After a successful first product (I learned a lot and managed to make a cheese that wasn't half bad!), I have started to look for cheesemaking books or...
I did finally get around to miking both a telaggio and a havarti. Took them both on an 8-day float trip down the San Juan River in Utah, and fed them to...
Jim ... first off the Taleggio would be the last choice of cheeses I would take on a float trip w/out refrigeration it would go 'wonky' in a matter of hours...
Jim and group, Jim I hope you are recovering well from your surgery. I had two questions. My second batch of Taleggio is doing a ton better than my initial...
Bryan ... The cheese looks good .. the bumps are simply a bit of irregularity as some curd bits are ripened sooner than others ... the rind does seem to be...
Jim, Thanks for the message, glad to hear you are recovering well. During this part of the affinage, what relative humidity should I have the cheese at? I...
The RH% should be about 94-97% at this point still ... a closed plastic box can be 100% this time of year and if you are having the same weather as us ......
Jim and group, Reducing the humidity worked out perfectly. I developed a nice white powder on the cheese in very little time and it dried out nicely. I tried...
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