Comments on: Washed-Rind Cheeses (aka “The Stinkers”) http://blog.formaggiokitchen.com/2011/05/12/washed-rind-cheeses-aka-the-stinkers/ A blog about cheese, farms, food and friends. Tue, 18 Jun 2013 15:54:09 +0000 hourly 1 http://wordpress.com/ By: merrybaker http://blog.formaggiokitchen.com/2011/05/12/washed-rind-cheeses-aka-the-stinkers/#comment-2031 Mon, 23 Apr 2012 23:01:35 +0000 http://blog.formaggiokitchen.com/?p=2915#comment-2031 Wonderful! Good luck!

]]> By: Edeltraud http://blog.formaggiokitchen.com/2011/05/12/washed-rind-cheeses-aka-the-stinkers/#comment-2028 Mon, 23 Apr 2012 16:28:30 +0000 http://blog.formaggiokitchen.com/?p=2915#comment-2028 Thank you! I have ordered and received the supplies I needed from New England Cheesemaking supplies. An working on my project and am hopeful!

]]> By: merrybaker http://blog.formaggiokitchen.com/2011/05/12/washed-rind-cheeses-aka-the-stinkers/#comment-2007 Thu, 19 Apr 2012 14:29:44 +0000 http://blog.formaggiokitchen.com/?p=2915#comment-2007 Hi Edeltraud – Thank you for checking out the blog! When we have held cheesemaking classes at the shop, we have sourced cultures from the New England Cheesemaking Supply Company and it looks like they carry B. linens: http://tinyurl.com/826fru2. Hope that helps and good luck with the cheesemaking!

]]> By: Edeltraud Eder Daley http://blog.formaggiokitchen.com/2011/05/12/washed-rind-cheeses-aka-the-stinkers/#comment-1997 Wed, 18 Apr 2012 15:45:15 +0000 http://blog.formaggiokitchen.com/?p=2915#comment-1997 Where can I buy Brevibacterium linens ripening bacteria?
I would like to try making “Hand cheese”.

Edeltraud

]]> By: merrybaker http://blog.formaggiokitchen.com/2011/05/12/washed-rind-cheeses-aka-the-stinkers/#comment-980 Wed, 01 Jun 2011 20:07:11 +0000 http://blog.formaggiokitchen.com/?p=2915#comment-980 Hi Bob – I was trying to get more info before replying – hence the delay. From what I can gather, Bergamasco is also a DOP Taleggio (if this is what you mean by ordinary Taleggio?). I believe that the cheese name simply indicates that it comes from the Bergamo region or that it is made in the style of that region. According to the Slow Food guide to Italian cheeses, the Val Taleggio in Upper Bergamo is historically known for Taleggio and is thought to be the original source of production. Today, production also occurs in the provinces of Brescia, Como, Cremona, Milan, Pavia, Treviso and Novara.

As far as variations in methods of production are concerned, as with other types of cheese, that will largely depend on the cheesemaker and this is often proprietary information. Variations can, of course, also be due to terroir – be it a local yeast or different milk sources. I checked into the PDO requirements to see how stringent they are – unfortunately not too much info was available. Taleggio became a PDO cheese in 1996 and I was able to locate a copy of the application document in English: http://tinyurl.com/3ob8lxb If this is the basis for production requirements, you will see that there is a lot of room for variation. That said, perhaps due to my lack of Italian, I was not able to find a more up-to-date and a more stringent list of requirements to which DOP producers must adhere.

I will let you know if I find out more. In the meantime, I hope that helps!

]]> By: Bob Silverman http://blog.formaggiokitchen.com/2011/05/12/washed-rind-cheeses-aka-the-stinkers/#comment-931 Sat, 14 May 2011 01:31:26 +0000 http://blog.formaggiokitchen.com/?p=2915#comment-931 Thanks for this info about the washed rind cheeses.

Would you know what, in the production process, differentiates the ordinary Taleggio from the Taleggio Bergamasco?

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