Taleggio Cheese DOP

Taleggio Cheese DOP

Taleggio Cheese DOP is a semisoft, washed-rind, smear-ripened Italian cheese. Named after Val Taleggio, this cheese has a thin crust and a unique aroma. Its flavor, however, is comparatively mild, with an unusual fruity zest.

WHAT IS TALEGGIO CHEESE DOP?

Named after the valley of its creation, Taleggio Cheese DOP is Italian tradition and culture embodied. Its granular outer rind is edible. Moreover, its rind stands in great difference to the creamy and rich interior. Collectively, its rind and center creates a seamless combination of opposing sensations in terms of both consistency and flavor. 

 TALEGGIO CHEESE DOP: A BRIEF DESCRIPTION

A process devoted to feeling and intuition in every sense, the production of Taleggio still respects the traditional recipe.

Made from local cow’s milk, Taleggio CheeseDOP uses five different types of mold to produce the red smear that gives it its novel appearance, feel, and flavor. Promoting strong flavors thorough washing of the rind during the aging process, it ends in a strong aroma and a rich, yet tender taste. Soft fruity flavor tones play in harmony with a blend of mild and buttery taste, ending with a tangy aftertaste that stays on your palate. Quick to age, Taleggio cheese is ready to eat within 50 days of aging.

HOW TALEGGIO IS MADE

It all begins with twice separating newly formed curds to help it discharge excess whey. The curd is then placed in containers with the signature square molds of Taleggio. It is left to sit until accomplishing the draining of remaining whey. Brined by hand, the cheeses are placed on seasoned wooden shelves to age and are turned regularly to ensure that the salt is spread evenly. Over the next month, the cheese is washed rigorously with a special solution. This prevents an overgrowth of mold and encourages the fostering of good bacteria. After a minimum of 25 days spent aging, the Taleggio has achieved its desired state.

Depending on the type, Taleggio is made with either pasteurized or unpasteurized milk. No additives or fillers feature on the list of ingredients, making it gluten-free. Those looking to avoid animal products should note that the addition of animal rennet means that it is not vegetarian.

Taleggio 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.

History

Taleggio and a few similar kinds of cheese have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning these cheese types in their writings. The production of Taleggio Cheese was solely centered in the Val Taleggio until the late 1800s. However, after some time, its production is then moved to the Lombardy plain to the south.

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 FORMATION

Fat content 48%  (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)

SAMPLE RECIPE: Mushroom Pappardelle with Taleggio Cheese

Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use brie, which is milder in flavor.

Recipe Summary:

Prep: 25 Minutes

Total: 35 Minutes

Yield: 04 Servings

Ingredients:

• 10 ounces dried pappardelle

• Coarse salt and freshly ground pepper

• 1 stick unsalted butter

• 1 pound 4 ounces mushrooms, such as cremini and oyster, sliced

• 1/2 cup finely chopped shallots (from 2 large shallots)

• 1/3 cup dry white wine, such as Sauvignon Blanc

• 8 ounces Taleggio or brie cheese, cut into 1/2-inch cubes

• 2/3 cup coarsely chopped fresh flat-leaf parsley

Directions

• Step 1 - Cook pasta in a pot of salted boiling water until al dente, about 7 minutes. Drain; reserve 3/4 cup cooking water.

• Step 2 - Heat 2 tablespoons butter in a skillet over high heat. Brown half the mushrooms, stirring occasionally, for about 7 minutes; transfer to a plate. 

• Step  3  - Repeat with 2 tablespoons butter and remaining mushrooms; transfer to plate. Add shallots to skillet; cook until tender, about 5 minutes. 

• Step  4  - Add mushrooms and wine; cook until wine is reduced by half, about 3 minutes. Add reserved cooking water; bring to a boil. Swirl in remaining 4 tablespoons butter. Season with 1 teaspoon salt.

• Step  5  - Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting. Season with salt and pepper.

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 mold infestation, the cheese is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust. 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.

Suggestion: Taleggio is an excellent table cheese, it’s delicious when accompanied by fruits such as apples and pears. When grated on salads such as radicchio and rucola, it tastes like a wonder. Taleggio must be served at room temperature to fully bring out its taste and aroma. It is not necessary to cut away the rind, scraping it is sufficient.

TALEGGIO CHEESE DOP - INFO in a GLANCE

Ingredients: 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

Flavor: fruity, mild, zesty

Aroma: pungent, strong

Vegetarian: no

Synonyms: Taleggio dop di Peghera

4.4 pound (2 kilogram) - WEIGHT APPROXIMATES

Packaging: Special Paper Wrap

Product of Italy