Taleggio cheese

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Taleggio
Taleggio vecchia lavorazione (3323694182).jpg
Country of originItaly
Region, townBergamo, Brescia, Como, Cremona,
Lecco, Lodi, Milan,
Pavia, Treviso, Novara
Source of milkcow, full milk
PasteurizedFrequently
Texturesemi-soft, smear-ripened[1]
Aging time40 days
CertificationPDO
Related media on Wikimedia Commons

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[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]

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.[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 g (3 12 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)

See also[edit]

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]