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Taleggio wrapped
Taleggio (IPA: [taˈleddʒo]) is a semisoft, 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.
Production
The production takes place every autumn and winter. First, acidified milk is mixed with rennet taken from milk calves. 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 seawater sponge to prevent mould growth and to form an orange or rose crust.
Today, the cheese is made from both pasteurised milk and raw milk in factories. The factory-made cheeses are brighter and moderate in flavour.
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
| Fat content | 48% | |
|---|---|---|
| Nutritional values (per 100 g (3 1⁄2 oz)) | energy | 1,230 kJ (290 kcal) |
| 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 | 4450 mg | |
| Dimensions | 18–20 cm (7–8 in) square, height: 5–8 cm (2–3 in) | |
| Weight | 1.8–2.2 kg (3 lb 15 oz–4 lb 14 oz) | |
Made from pasteurized or unpasteurized cow's milk
Country of origin: Italy
Region: Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Treviso, Novara
Type: semi-soft, smear-ripened
Fat content: 48%
Texture: creamy
Rind: washed
Colour: pale yellow
Flavour: fruity, mild, tangy
Aroma: pungent, strong
Vegetarian: no
Synonyms: Taleggio dop di Peghera
Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mould infestation, the cheese is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust.
These days the cheese is made from both pasteurised and unpasteurised milk in factories. These factory-made cheeses have brighter and moderate flavour.
This cheese has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang. Taleggio can be served grated on salads. Since it melts well, it can be used in risotto or on polenta.