2020-08-13 / test@t

Talejo Cheese

Italian semi-hard cheese made from cow's milk. It has a delicate texture and natural crust and belongs to young cheeses.

Talejo Cheese
  • milk 3 liters
  • sourdough "Hard cheese" BakZdrav 0.18 g
  • rennet "Cheese" BakZdrav 0.18 g
  • calcium chloride 10% 3 ml
  • water for diluting the enzyme 50 ml
  • calcium dilution water 50 ml
  • brine 20% (1 l of water, 250 g of salt, 1.2 ml of vinegar 6%, 10 ml of calcium chloride 10%)


Step 1
e heat milk in a water ba
We heat milk in a water bath to 32 ° C.
Step 2
prinkle the "Hard Ch
Sprinkle the "Hard Cheese" sourdough BakZdrav on the surface of the milk, let it stand for 3-4 minutes, stir, cover with a lid. We leave for about an hour.
Step 3
e add calcium chloride, d
We add calcium chloride, diluted in 50 ml of water. Mix well. Dissolve rennet "Cheese" BakZdrav in a small amount of water and add to milk. Mix gently with movements from top to bottom, without creating milk flows. Leave until a clot forms (~ 50-55 minutes).
Step 4
e check the clot for a cl
We check the clot for a clean break. Cut into 4 cm cubes and leave for 10 minutes.
Step 5
fter 15 minutes, reduce t
After 15 minutes, reduce the grain size to 1.5 cm, stir for 25 minutes, maintaining the temperature.
Step 6
alf an hour after placing
Half an hour after placing it in the mold, we "change" the cheese and turn it over in the mold.
Step 7
eave the cheese in the mo
Leave the cheese in the mold at room temperature for 12 hours or overnight.
Step 8
e immerse the cheese in 2
We immerse the cheese in 20% brine for 2 hours (for a head weighing ~ 500 grams), turn it over in the middle of the time.
Step 9
fter salting, put the che
After salting, put the cheese on a drainage mat and place it in the refrigerator to dry for a day.
Step 10
ipening occurs at 8-11 °
Ripening occurs at 8-11 ° C and 80-85% humidity for 1-1.5 months. Enjoy your meal!
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