Broken Rind

The temperature in my aging room under the Brooklyn sidewalk is not as constant as I had hoped. With the warmer weather, the room has gotten warmer and here is the result. This is a Taleggio style cheese from a batch I made on April 24. These were made without any starter culture. Although this was a soft cheese, made without pressing, the higher temperature softened it dramatically. It also sped up the ripening process. The cheese became so runny, it broke the rind.