A few weeks ago I made a batch of Taleggio style washed rind cheeses from 10 gallons raw cows milk. In addition to the lactic acid starter culture, I added Geotrichum candidum, corynebacteria and micrococci. After coagulation of the milk I cut the curd into one to two inch cubes. After a few minutes rest, I filled one cheesecloth lined open end form and three small soft cheese molds. The fourth picture shows the resulting cheeses.
Thinking the curd was to soft, I cut it again with a whisk into hazelnut size pieces. I let it rest again and filled the remaining forms with this. I drained the curd without pressing in the molds, some for 24 hours or more. After surface salting and some air dying, I moved them to the cave, where they are now.
The cheese right below, I secured with some wood. I was that it would sag and perhaps run off the board.
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