Taleggio cheese

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Taleggio
A block of Taleggio
Country of origin Italy
Region, town Bergamo, Brescia, Como, Cremona,
Lecco, Lodi, Milan,
Pavia, Treviso, Novara
Source of milk cow, full milk
Pasteurized 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 flavor is comparatively mild with an unusual fruity tang.

History[edit]

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[edit]

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 flavor.[citation needed] Spices, raisins, nuts and some lemons are also added.[citation needed]

Presentation[edit]

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[edit]

Taleggio
Fat content 48%
Nutritional values
(per 100 grams (3.5 oz))
energy 294 kcal, 1,230 kJ
protein 18 g (0.63 oz)
fat 25 g (0.88 oz)
calcium 460 mg (7.1 gr)
phosphorus 360 mg (5.6 gr)
magnesium 22 mg (0.34 gr)
vitamin A 450 mg (6.9 gr)
vitamin B2 280 mg (4.3 gr)
vitamin B6 131 mg (2.02 gr)
vitamin E 4,450 mg (68.7 gr)
Dimensions 18–20 cm (7.1–7.9 in) square, height: 5–8 cm (2.0–3.1 in)
Weight 1.8–2.2 kg (4.0–4.9 lb)

References[edit]

  1. ^ Fox, Patrick. Cheese: Chemistry, Physics and Microbiology. p. 200.
  2. ^ McCalman, Max (2005). Cheese : a connoisseur's guide to the world's best. New York: Clarkson Potter. p. 257. ISBN 1400050340. 

External links[edit]