Taleggio cheese

Taleggio
Country of origin	Italy
Region, town	Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Treviso, Novara
Source of milk	cow, full milk
Pasteurized	Frequently
Texture	semi-soft, smear-ripened[1]
Aging time	40 days
Certification	PDO
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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 flavor is comparatively mild with an unusual fruity tang.

History

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

Squares of Taleggio placed in wooden shelves for maturing

The production takes place every autumn and winter. First, the acidified milk is brought to the lab 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 mold growth and to form an orange or rose crust.

Today, the cheese is made from both pasteurized milk and raw milk in factories. The factory-made cheeses are brighter and moderate in flavor.

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 information

Taleggio

Fat content	48%
Nutritional values (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)
Dimensions	18–20 cm (7.1–7.9 in) square, height: 5–8 cm (2.0–3.1 in)
Weight	1.8–2.2 kg (4.0–4.9 lb)

References

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

• The Union of Taleggio Cheese website