Taleggio (cheese)

Taleggio is a semi-soft, washed rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang.

History

Taleggio and similar cheeses have been around since the Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. The cheese was solely produced in the autumn and winter months when the cows were tired. During the summer months, the cows were led to higher pastures to graze on the rich mountain grasses.

Production

Taleggio is made from pasteurized cow’s milk, and the cheese makers use acidified milk and rennet to start the cheese making process. The cheese is set on wood shelves in chambers, sometimes in caves as per tradition, and matures within six to ten weeks. It is washed once a week with a sea sponge in a mixture of water and salt to prevent mold growth and to form an edible rind.

Characteristics

The cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang. Its texture is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when it is served with raisin bread and fruit.

Uses

Taleggio can be served with a variety of dishes. It can be grated on salads, melted on polenta and used in risotto and pasta dishes. It pairs well with Italian Nebbiolo wines and also dessert wines. It also goes well with fruit breads.

See Also

• Cheese
• Italian cuisine
• List of Italian cheeses
• List of cheeses