My desire to make a more moisture cheese has brought me back to a Taleggio recipe on Peter Dixon's website. I have tried this recipe numerous times when I started making cheese and I always liked the result. My skills as a cheesemaker have improved since then and so has my equipment. I use a pH meter now to monitor the acidity level of the curds and whey and am able to create cheeses of more consistent quality. The milk I use now is also of a better quality. Recently I have found a source of very high quality Jersey milk. The lactic test I did with this milk for this batch formed a very solid curd. It did not have any imperfections, no gas formation or other breaks in the curd. It was very exciting to see the test result.
I made this batch on December 6, so the cheeses have been in the cave for a few days. I have start washing them with beer and the first signs of yeast and corynefrom bacteria are apparent.