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Taleggio
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Identity Card
Name: Taleggio; the name is taken from the valley of the same name in the province of Bergamo
Product type: Quadrangular rounds with soft rind and soft inside
Raw material: Whole milk
Maturing: From 20 to 50 days. The cheese is traditionally ripened in underground caves or in climate-controlled cellars
Production area: Province of Lombardy
Denomination: DOP (Denominazione d'Origine Protetta - Protected Designation of Origin) mark, granted in 1996. |
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The first mention of this cheese dates back to around a thousand years ago when production in the Bergamo area, in the Taleggio valley to be precise, was begun of the cheese (going by the same name) which in those days was matured in underground caves. Today the production area covered by the Taleggio DOP includes almost the whole of Lombardy and, in the Veneto region, just the province of Treviso.
The rounds have a distinctive quadrangular parallelepiped shape and their considerable weight varies from 1.7 to 2.2 kg. They are ripened in underground caves or cellars for a period of 35-40 days, during which time the rounds are turned once a week and "sponged" with salt water to prevent the formation of undesirable mould.
The rind is soft to the touch, and borders on the pale pink in colour, whilst inside the cheese is smooth and firm with just a few tiny holes. The characteristics of the production cycle and the consistency of the cheese after ripening mean that the rind of this cheese can also be eaten, as long as it is lightly scraped beforehand.
To assure the consumer as to the origin of the Taleggio each round is marked by the characteristic four-leaf clover, made by the Consortium for the Protection of Taleggio. Upon tasting it, you are struck by its subtle aromatic, mild, yet acid flavour, which makes it ideal for many traditional Lombard dishes, but also for scores of dishes throughout Italy, too.
It is an excellent ingredient in first courses, for example as a sauce for Mezze Maniche Rigate, melted in a bain-marie and combined with some diced pear.
However, it is ideal for all those dishes that call for an ingredient with personality that melts easily, an excellent reason for using it in omelettes, pancakes and warm sauces with which to garnish white meat or fish dishes.
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