Taleggio
Thermophilic yoghurt-set square cheese with a washed rind. 10 L milk. Shared calculations and pH notes.
- Milk
- 10 L milk
- Make
- about 18 h + brine/dry
- Salt at
- after warm-room draining
- Affinage
- 4–6 weeks, 8–11 °C
Ingredients
- Already-pasteurised whole milk
- 10 L
- Calcium chloride solutionSource concentration unspecified; confirm bottle strength
- 2.64 mL
- Prepared Y1 yoghurtReady-made yoghurt, not DVS powder
- 94.7 mL
- B. linensAdditional culture in first rind wash as needed
- 0.0636 tsp
- Rennet, assumed 200 IMCU/mLSource liquid-quantity route selected; tablet percentage not used
- 2.109 mL
- Salting brineExplicit interpretation of ambiguous source basis; not saturated
- 200 g NaCl/L finished
brine - Light rind-wash brineSource strength unspecified; prepare hygienically, with B. linens in first wash
- as needed
| Stage | Time | °C | pH | Do | Notes |
|---|---|---|---|---|---|
| Milk | |||||
| Pasteurise | Skip for this cheese | Use already-pasteurised milk; this heating stage is skipped. | |||
| Culture | mix gently | 34 | ≈6.6predicted, milk | Warm milk, add calcium chloride, prepared Y1 yoghurt and B. linens; mix gently. | Source approximately 20 min heating precedes inoculation. |
| Ripen | 30 min | 34 | ≈6.5predicted, milk | Cover and ripen. | |
| Rennet | 30 min | 34 | ≈6.4predicted, curd | Add diluted rennet and allow to set undisturbed. | |
| Curd | |||||
| Cut and rest | part of 35–40 min | 34 | ≈6.4predicted, curd | Cut initially to 4 cm, then reduce to 1 cm. | |
| Stir | 35–40 min | 34 | ≈6.2predicted, curd | Stir gently while completing cutting and firming the curd. | |
| Scald | Skip for this cheese | ||||
| Pitch | Skip for this cheese | ||||
| Shape | |||||
| Drain and form | 15 min | 34 | ≈6.1predicted, curd | Ladle into square moulds over a draining rack. | |
| Warm-room ripening | 4–5 h + 12 h overnight | 24–29 | ≈4.8predicted, curd | Drain in a warm room, turning every 30 min initially; then rest overnight. | Source gives no separate overnight temperature or pH exit; measure actual acidification. |
| Salt | 3–3.5 h | 10–13 | ≈4.8predicted, curd | Brine, turning halfway. | 200 g/L is not saturated; see the concentration and wheel-geometry notes. |
| Mill | Skip for this cheese | ||||
| Press | Skip for this cheese | ||||
| Cave | |||||
| Surface dry | 24 h | 20 | ≈4.8make-end baseline; recheck during aging | Dry the surface before moving to the cave. | |
| Affinage | 4–6 weeks | 8–11 | ≈4.8make-end baseline; recheck during aging | Hold at 80–85% RH. Days 0–4 turn daily; first brine/B. linens wash on day 6; light brine washes on days 8–9; from day 10 wash every 3–5 days as needed. Turn every 2–3 days and stop washing once the rind is established. | |
Source and cheese-specific notes
Taleggio_and_Shropshire_Detailed_dashboards.docx — Taleggio section
Scaled from 11 L to 10 L. The source calls 200 g/L brine saturated, which is incorrect. Its concentration basis is ambiguous; this adaptation explicitly uses 200 g salt per litre of finished brine.
Source 4–5 h plus 12 h overnight rest is retained at its stated 24–29 °C because no different overnight temperature is supplied. Record actual curd temperature and pH.
Source 3–3.5 h brining applies to comparable square-wheel geometry; do not scale brining time linearly with milk volume.
B. linens can raise rind surface pH during maturation. A warm acidification model does not predict cave-stage rind deacidification.
≈ marks an illustrative prediction. Source targets and recorded readings are labelled separately; recorded readings are historical context, not targets for a new batch. Use a calibrated meter and the correct sample medium. Read the shared method and assumptions.