Washed Rind Cheese Aging

Never Got Greasy

Q. I made Taleggio using your recipe, but my cheese never got greasy. At this point, about 2 weeks later, there is really no evidence of Bacteria Linens (Red) growth, even with washing. Any ideas on what went wrong?

A. This usually means the cheese did not retain enough moisture. Proper moisture in the cheese body is critical for a good washed rind. Cutting curds too small, stirring curds too much, or developing too much acid will all cause low moisture in the finished cheese.

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