Taleggio cheese
From Wikipedia, the free encyclopedia
Taleggio is an Italian cheese that is named after Val Taleggio.
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[edit] History
The cheese in the Roman times described it as the art of the Orobbi, the ancient inhabitants of Bergamo. The name Taleggio has been used before the 10th century in the caves of Val Taleggio. It might be one of the oldest soft cheeses. The production takes place every autumn and winter when the cows were tired (Italian: stracche) . Giacomo Casanova decided in 1763 in Sant'Angelo Lodigiano to write articles about cheeses into the encyclopedia. His work was never completed.
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| Production Area | Italy (Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Treviso, Novara) |
| Milk | cow, full milk |
| Pasteurized | raw milk or pasteurized milk |
| Texture | soft cheese colored red |
| Fat content | 48% |
| Nutritional values (per 100 g): |
Energy: 294 kcal, 1,230 kJ, Protein: 18 g, Fat: 25 g, Calcium: 460 mg, Phosphorus: 360 mg, Magnesium: 22 mg, Vitamin A: 450 mg, Vitamin B2: 280 mg, Vitamin B6: 131 mg, Vitamin E: 4,450 mg |
| Dimensions | 18–20 cm square, height: 5–8 cm |
| Weight | 1.8–2.2 kg |
| Aging time | after 40 days |
[edit] Production
First, the acidified milk is brought to the lab from milk calves. The cheese is set on wood shelves in chambers, sometimes in caves as per tradition, and will mature within six to ten weeks. It is washed once a week with a seawater sponge, in order to prevent mould infestation, and to prevent the cheese from forming an orange or rose crust.
[edit] Characteristics
The cheese has a strong smell but its flavour is comparatively mild with an unusual fruity tang. Its crust is thin and studded with salt crystals.
Today, the cheese is made from pasteurized milk and from raw milk in factories. The factory-made ones are brighter and moderate in flavor. Spices, raisins, nuts and some lemons are also added.
[edit] Use
The cheese can be used with some salads such as radicchio and rucola and with spices from bruschetta with zucchini and sage. It melts well with risotto or on polenta.
