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Taleggio Cheese Making Recipe

  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate
  • Author

Ingredients

  • 2.5 Gallons of Milk (Not Ultra Pasteurized)
  • 3.2 oz Prepared Y1 Yogurt
  • 1/16 tsp C10 Bacteria Linens
  • 2 ml (just under 1/2 tsp) Single Strength Liquid Rennet
  • Salt & Calcium Chloride (for brine)
  • Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • M50 Square Taleggio Cheese Mold
  • Draining Mats
  • Butter Muslin
  • 12x12" or Slightly Larger Plastic Box (for aging)