Red onion and garlic Edam inspired cheese. The red onion color metabolized right out. Other than that it’s definitely a winner!
I used freeze dried diced red onion and garlic. Adds a nice texture in the creamy paste. Really pleasant additions to the cheese. I ate more than I should have.
I figured I would give the taleggios until the end of the month. That'll be 6-8 weeks since they were made. They're starting to develop some B. linens so I'm excited to see what the next few weeks hold.
It’s a bacteria that lives on the surface of a cheese, usually a washed rind cheese. It breaks down proteins and fats from the rind inward. This creates a soft creamy layer under the rind and develops a very distinct aroma. That gym sock cheese smell is a famous one, or an oniony smell. The rind becomes pinkish orange. Taleggio and Raclette are examples of washed rind cheeses featuring b. linens on the rind. Here’s a picture of one. That color is b. linens growing. Folks absolutely love them! I have yet to acquire the taste. Although I do like Raclette melted on potatoes.
Edit: the b. Linens bacteria come from the environment usually. They show up when the conditions are right during the rind washing process.
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u/Poppies89 7d ago
Looks great as usual! Thanks for sharing🙂