Taleggio
Taleggio is a semi-soft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese is made in the alpine region of Val Taleggio, which is located in the larger region of Lombardy, in northern Italy. The cheese is traditionally made from cow's milk and has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang.
History[edit | edit source]
Taleggio cheese has a long history that dates back to the 10th century. It was originally created by the Celts who inhabited the Val Taleggio region. The cheese was later named after the valley where it was produced. The production of Taleggio cheese has been regulated by the Consorzio Tutela Taleggio since 1979.
Production[edit | edit source]
Taleggio cheese is made from pasteurized cow's milk, which is heated and coagulated with calf rennet. The curd is cut and heated to a temperature of 33-35°C. The curd is then placed in molds and pressed lightly. The cheese is then salted and aged for a period of 40 days in a humid environment. During this aging process, the cheese is washed once a week with a sponge to prevent mold growth and to form the cheese's characteristic thin crust.
Characteristics[edit | edit source]
Taleggio cheese has a thin crust and a strong aroma. The cheese is pale yellow in color with a slight pinkish hue. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The taste is mild with a very slight, fruity tang.
Uses[edit | edit source]
Taleggio can be served with a variety of dishes. It can be used in salads, risottos and on polenta. It can also be served with fruits and breads. In addition, Taleggio melts well, and can be used in a variety of baked dishes.
See also[edit | edit source]
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