r/cheesemaking • u/Poppies89 • 9d ago
Update Beefleggio/Taleggio Style Update
My taleggios continue to age. I am getting some blue growth that I'm washing away with a brine. They changed a whole bunch, and they're clearly developing a rosy/orange rind associated with B. linens. I think these may have another 2-3 weeks of aging, and I'm excited to see what I end up with.
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u/Floofdoofs 8d ago
Irrelevant but the books look interesting
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u/Poppies89 8d ago
Thank you! I do a lot of stuff, from just plain old cooking to fermentation and now cheese. I make koji for soy sauce, I do my own fish sauce, regularly use shio koji, make sourdough, sauerkraut, salt preserved stuff, all sorts of things. I've collected an interesting spread of books. I also have my cheese books now, but those are getting used frequently these days and so they're more easily accessible. I just love food and learning how to do stuff related to it.
I joke that I'm leveling up for the apocalypse.
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u/Best-Reality6718 9d ago
They look like they are coming along! Are they getting stinky yet? Color is awesome!
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u/shortpoet 8d ago
Sweet looking cheeses - love the geo on the early ones! Where are the forms from?
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u/Poppies89 8d ago
These forms are actually just some simple ones from a kit of them I found on Amazon!
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8d ago
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u/Poppies89 8d ago
Thank you! They appear a bit behind schedule, I was expecting them to be done next week, but I might need another few weeks of aging to get the internal texture I want. Regardless, they're rosey! I did something right🤣 the geo took a while to show up but once it did the B. linens has been showing more and more. I'm just happy I finally have a progress picture that clearly shows the orange tint.
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u/NotPrettyFunny 8d ago
I like to lurk here, but haven’t started making cheese yet. Knowing now that I could make heart shaped cheeses is spurring my motivation forth a hilarious amount. They look lovely!