Taleggio cheese

Taleggio
Country of origin	Italy
Region, town	Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Treviso, Novara
Source of milk	cow, full milk
Pasteurised	Frequently
Texture	semi-soft, smear-ripened[1]
Aging time	40 days
Certification	PDO

Taleggio (IPA: [taˈleddʒo]) 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 flavour is comparatively mild with an unusual fruity tang.

History

Taleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. The cheese was solely produced in the Val Taleggio until the late 1800s, when some production moved to the Lombardy plain to the south.^[2]

Production

Squares of taleggio placed in wooden shelves for maturing

The production takes place every autumn and winter when the cows are tired (Italian: stracche). 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 mold infestation and to prevent the cheese from forming an orange or rose crust.

Today, the cheese is made from both pasteurized milk and from raw milk in factories. The factory-made cheeses are brighter and moderate in flavour.^{[citation needed]} Spices, raisins, nuts and some lemons are also added.^{[citation needed]}

Presentation

The cheese can be eaten grated with salads such as radicchio or rucola (rocket, arugula) and with spices and tomato on bruschetta. It melts well, and can be used in risotto or on polenta.

Nutritional information

References

External links

Wikimedia Commons has media related to Taleggio cheese.

• The Union of Taleggio Cheese website