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	soft, smear-ripened
Aging time	40 days
Certification	PDO

Taleggio (IPA: [taˈleddʒo]) is a washed rind and smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. Its crust is thin.

History

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 are tired (Italian: stracche).

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 mold infestation, and to prevent the cheese from forming an orange or rose crust.

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.

Presentation

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

Nutritional information

Taleggio
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

External links

• The Union of Taleggio Cheese website