Taleggio cheese
Taleggio (IPA: [taˈleddʒo]) (Talegg in Lombard language) 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 flavour is comparatively mild with an unusual fruity tang.
| Taleggio | |
|---|---|
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| 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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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
The production takes place every autumn and winter. First, acidified milk is mixed with rennet taken 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 mould growth and to form an orange or rose crust.
Today, the cheese is made from both pasteurised milk and raw milk in factories. The factory-made cheeses are brighter and moderate in flavour.
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
| Fat content | 48% | |
|---|---|---|
| Nutritional values (per 100 g (3+1⁄2 oz)) |
energy | 1,230 kJ (290 kcal) |
| protein | 18 g | |
| fat | 25 g | |
| calcium | 460 mg | |
| phosphorus | 360 mg | |
| magnesium | 22 mg | |
| vitamin A | 450 mg | |
| vitamin B2 | 280 mg | |
| vitamin B6 | 131 mg | |
| vitamin E | 4450 mg | |
| Dimensions | 18–20 cm (7–8 in) square, height: 5–8 cm (2–3 in) | |
| Weight | 1.8–2.2 kg (3 lb 15 oz – 4 lb 14 oz) | |
See also
References
- Fox, Patrick. Cheese: Chemistry, Physics and Microbiology. p. 200.
- McCalman, Max (2005). Cheese : a connoisseur's guide to the world's best. New York: Clarkson Potter. p. 257. ISBN 1400050340.
External links