Her is a batch of small cheeses made after a tallegio recipe as a base . For those interested, I will list the cultures I put into the milk: TA 050 (Streptococcus thermophilus), Geotricum candidum 17, Corynebacteria (LR), Debaryomyces hansenii (a yeast) and a micrococci (MVA).
I am trying to develop these into small smear rind cheeses and as seen on the last picture, they are starting to turn orange, evidence of the Brevibacterium linen.
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