Taleggio - Cow - Cheese - Delicacies - JGrady Select

Taleggio

View Larger Country: Italy Grade: Pasteurized Cheese Type: Washed Rind Milk Type: Cow Size: SKU: SKU16190 Weight: 0.50 lbs Available: 14 Your Price: $9.00 Quantity: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Add to cart     Add to wish list Description: Taleggio cheese is another ancient cheese, from about the 10th century, and is the softest, creamiest member of the famous Italian Stracchino cheeses. Stracchino is the family name for a group of Italian cheeses that have been made in Lombardy since the 12th century and before. Stracchino (root word Stracca) meaning “tired” or “soft”, is produced from cows milked during their long journey to and from seasonal pastures. Its origin is the Val Taleggio, in the province in Bergamo, from which its name is derived. Today the area of production and the ripening caves of Taleggio cheese in Lombardy are the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia and in Piedmont, the province of Novara and in Venetia, the province of Treviso. In order to protect its origins, the Taleggio cheese in Lombardy has been recognized as a DO cheese (Denomination of Origin) in Italy (1988) and a DOP cheese (Denomination of Protected Origin) in the European Union (1996). The production of the cheese takes place in autumn and fall, from cows that are migrating and tired, making the milk thin and a bit acidic. The cheese is placed in caves maintaining the proper humidity and temperature and ages from 6 to 10 weeks. The cheese is washed with seawater sponges once a week to prevent mold infestation. Texture: Taleggio's texture is a soft creamy interior with a semi-soft rind that is studded with minute salt crystals. The rind is an orange or rose crust from being washed with a seawater sponge dipped in a brine solution. The paste is pale ivory and supple, with a few small holes. Flavor: The best Taleggio cheeses have an exotic yeasty aroma of raisins, nuts and tangy lemons with farmyard-like tones and the flavors are of mild hazelnut and rich buttery, fruity, slightly salty flavors that give it its individuality. It is somewhat nutty yet a bit briny from the seawater sponges dipped in a brine solution, used to wash the rind. Some would say the cheese imparts the essence of the Italian countryside in such manner you would swear you were sitting among the cows on a grassy hillside in Lombardy. Pairings: You can serve Taleggio on its own as the center piece of the cheese board with walnut bread, crackers and fruit. Taleggio melts well so it is excellent sliced over polenta or mixed in risotto. Works well on bruschetta with roasted zucchini and sage for a different flavor. Whites: Godello, Macabeo, Ansonica, Pinot Grigio Reds: Parraleta, Chinon

---

Send to a friend

Your name: * Your e-mail: * Recipient's email: * Send to a friend