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Taleggio – Pack of 20g fo 20L of milk
Recipe: Heat whole milk at 72°C for 15 seconds. When the milk drops to a temperature of 42°C add the culture and leave to incubate for 10 minutes; Mix, and, at a coagulation temperature of 38°C, add Mir Mirror or Precor White calf paste. The curd is ready after 18/20 minutes. Cut this curd with the curd cutter so as to divide it into slices and then into cubes by acting with great delicacy and let it rest for 10 minutes. Take off some whey and work the curd with the curd cutter until the pieces have the size of a walnut. Shake this curd without breaking it for about 5 minutes and gently lay the dough in square or rectangular molds, keep them at a temperature of 35°C. The first turn after 20 minutes while keeping the Taleggio always warm. Second turn after 50 minutes. After a couple of hours turn again and put the cheese in the cell at a temperature of 7°C with a 80% cell humidity. The next day turn the cheese, after 10 days of maturing the cheese is ready, wrap in paper. Salting in brine 18% NaCl for about 2 hours for every kg of cheese.
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