It cannot get better than this. A signature cheese that caries the ancient tradition – taleggio is celebrated for its flavour and texture. It is a washed rind cheese, and the rind is edible also. The coarse rind keeps the creamy interior intact. Made from cow’s milk, Taleggio is known for its strong aroma and mellow taste.
The fruity tang of taleggio is used to spice up dishes like salads, bruschetta, and risotto. Named after a valley from where it originated, the cheese has distinct red smears which are derived from five different moulds. The cheese gets its intense flavour and smell from thorough washing of the rind during ageing.
MILK, salt, rennet.
Taleggio got its name from the valley it originated – Val taleggio in the Bergamo province. The history of taleggio can be traced back to the thirteenth century when it was bartered with other goods. Taleggio was made as the natives of the valley were looking for a way to use the surplus milk.
After making the cheese, they kept it in the caves for ripening. Taleggio is dry-salted and takes at least 35 days to mature. Today also the traditional recipe of making taleggio is followed in Italy so that the cheese retains its smell, taste, and look.
How to use
The softness of taleggio makes dishes richer and creamier. It is a flexible cheese that lends its unique aroma and savour to many dishes. Risotto becomes velvety soft with this cheese. Taleggio can be enjoyed alone with your favourite drink. Have it with red wine like Barolo or Pinot Noir for a special treat.
Taleggio works wonder as a base for sauces for pasta and gnocchi. You can add it to pizza and frittatas. Taleggio can be served on a charcuterie board. When paired with speck, it makes the best panini. When grated, taleggio enhances the taste of radicchio and can be put on bruschetta.