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Taleggio Cheese Making Recipe

4.5 2 Reviews
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Taleggio is a semi-soft, washed-rind cheese, made both commercially in the valleys and on small mountain farms. The washed rind is thin and moist and the color varies from rose to orange. As it ages, it may develop a layer of white and grey mold, all very edible and adding to the character. It is quite aromatic, yet mild in flavor, and features some tangy, meaty flavors with a fruity finish. The texture of the cheese is moist-to-oozy, with a very pleasant melt-in-the-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be a winner, especially when spread on fresh crusty bread.
  • 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 (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)