Kamil Perry
Taleggio is a semi-soft, washed-rind Italian cheese with a complex flavour profile. It is made from local cow's milk and has a creamy, pale yellow interior and a pinkish-brown rind. The cheese is formed into square blocks and washed with a special solution to prevent mould growth and encourage the growth of good bacteria. Taleggio has a strong aroma and a rich, mellow taste with fruity notes.
| Characteristics | Values |
|---|---|
| Colour | The rind is pinkish-brown, and the interior is pale yellow |
| Texture | Semi-soft, creamy, doughy |
| Taste | Mildly pungent, fruity, meaty, nutty, buttery, tangy, earthy |
| Aroma | Strong, intense, pungent |
| Fat content | High |
| Calories | 100 per ounce (28 grams) |
| Production | Made from cow's milk, using five types of mould |
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What You'll Learn
Taleggio cheese has a pinkish-brown rind and a pale yellow interior
Taleggio cheese is a semi-soft, washed-rind, smear-ripened Italian cheese named after Val Taleggio. It has a pinkish-brown rind and a pale yellow interior. The cheese is formed into square blocks and set on wooden shelves in chambers, sometimes in caves as per tradition. It is then washed once a week with a seawater sponge to prevent mould growth and to form an orange or rose crust. This smear-washing makes the cheese susceptible to contamination. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang.
Taleggio is made from local cow's milk and uses five different types of mould to produce the red smear that gives it its unique look and flavour. The mould, combined with the thorough washing of the rind during the ageing process, results in a strong aroma and a rich yet mellow taste. Soft tones of fruit play in tune with a composition of mild and buttery notes, finishing with a tangy aftertaste that lingers on the palate.
Taleggio is a fantastic ingredient for gourmet pizzas. When melted, it creates a gooey and flavourful topping that pairs beautifully with ingredients like prosciutto, arugula, and caramelized onions. Another popular way to use Taleggio is in savoury tarts, quiches, gratins, polenta, pasta sauces, and soups. Its creamy consistency and bold flavour infuse such dishes with a decadent taste.
Taleggio is a rather complex combination of a strong aroma with a mellow but robust flavour. It’s not overpowering, but it’s also not easily overwhelmed. As such, it has the versatility to go well with more neutral ingredients but can hold its own against more flavourful ingredients as well.
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It is a semi-soft, washed-rind, smear-ripened cheese
Taleggio is a semi-soft, washed-rind, smear-ripened cheese. It is made from local cow's milk and uses five different types of mould to produce the red smear that gives it its unique look and flavour. The moulds grow on the rind as the cheese matures, and the rind is washed weekly to prevent overgrowth and to form an orange or rose crust. This washing also contributes to the cheese's strong aroma.
The process of making Taleggio has changed little over the centuries. First, acidified milk is mixed with rennet from milk calves. The cheese is then formed into square blocks and set on wooden shelves in chambers, sometimes in caves as per tradition. It matures within 6 to 10 weeks, though it can be ready to eat within 50 days of ageing.
Taleggio has a rich, creamy texture and a complex flavour. Its aroma is pungent and earthy, with fruity notes. The flavour is comparatively mild, with an unusual fruity tang. Its texture is elastic and doughy, making it ideal for melting over vegetables or a toasted baguette.
Taleggio is a versatile cheese that can be used in a variety of dishes. It is a popular ingredient for gourmet pizzas, where it creates a gooey and flavourful topping that pairs well with ingredients like prosciutto, arugula, and caramelised onions. It is also commonly used in savoury tarts, quiches, gratins, polenta, pasta sauces, and soups. When grated, it can be used as a topping for salads, pizzas, or risottos.
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It is made from cow's milk and five types of mould
Taleggio is a semi-soft, washed-rind, smear-ripened Italian cheese. It is made from cow's milk and five types of mould to produce the red smear that gives it its unique look and flavour. The cheese is formed into square blocks and set on wooden 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. This smear-washing makes the cheese susceptible to contamination.
Taleggio is made using traditional methods, with raw or pasteurised cow's milk that is heated and curdled. The milk used is local cow's milk and can be either pasteurised or unpasteurised. The production of Taleggio respects the traditional recipe, with newly formed curd separated twice to help release excess whey. The curd is then poured over a table containing the signature square moulds of Taleggio and left until the remaining whey has been drained.
The cheese is then brined by hand and placed on seasoned wooden shelves to age, and is turned regularly to ensure that the salt is spread evenly. The rigorous washing of the rind during the ageing process encourages the development of intense flavours, resulting in a strong aroma and a rich yet mellow taste. The flavours of Taleggio cheese have been described as buttery, fruity, nutty, and tangy.
Taleggio is a fantastic ingredient for gourmet pizzas, as it melts easily and creates a gooey and flavourful topping. It can also be used in savoury tarts and quiches, adding a decadent twist to traditional pastry dishes. When paired with ingredients like prosciutto, arugula, and caramelised onions, Taleggio brings a unique and sophisticated element to the dining experience.
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The cheese is formed into square blocks and set on wooden shelves
The production of Taleggio cheese is a delicate process that begins with mixing acidified milk with rennet derived from milk calves. The cheese is then carefully formed into square blocks, a distinctive shape that sets Taleggio apart. These square blocks are then placed on wooden shelves, a traditional method that contributes to the cheese's unique characteristics.
The wooden shelves play a crucial role in the ageing process of Taleggio. The cheese is typically set on seasoned wooden shelves, where it matures for a minimum of 25 days to achieve its desired state. During this time, the cheese is regularly turned to ensure even distribution of salt, enhancing the flavour and texture.
The wooden shelves are located in chambers, often in caves, providing the ideal environment for the cheese to age. The caves, with their gentle breezes, promote the growth of moulds on the rind, contributing to the distinct flavour and aroma of Taleggio. This traditional storage method has been practised for centuries, preserving the art of cheesemaking.
The square blocks of Taleggio, neatly arranged on the wooden shelves, undergo a transformation as they mature. The cheese develops a thin crust, with a pinkish-brown rind and a creamy, pale yellow interior. This visual transformation is accompanied by the development of its distinctive aroma and flavour, with soft fruity notes and a mild, buttery taste.
The combination of square blocks and wooden shelves is not just a practical step in the cheesemaking process but also a nod to tradition and craftsmanship. This step in the production of Taleggio showcases the attention to detail and dedication of cheesemakers, ensuring a consistent and high-quality product.
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It is washed weekly to prevent mould and create its aroma
Taleggio is a semi-soft, washed-rind, smear-ripened Italian cheese. It is washed weekly to prevent mould and create its aroma. This weekly washing is a crucial step in the production process, as it not only inhibits mould growth but also contributes to the development of the cheese's distinctive scent.
The washing process involves using a seawater sponge to gently clean the surface of the cheese. This prevents mould from taking hold and ensures the cheese matures properly. The washing also helps to form an orange or rose-coloured crust, which is a characteristic feature of Taleggio. This crust, also known as the rind, is thin and ranges in colour from pinkish-brown to orange.
The weekly washing plays a significant role in developing Taleggio's aroma. The washing process encourages the growth of beneficial bacteria, which contributes to the cheese's unique fragrance. This aroma is often described as pungent, earthy, and slightly tangy, with fruity notes. The washing process also enhances the intensity of the flavour, resulting in a rich yet mellow taste.
The washing step is just one aspect of Taleggio's traditional production method. After the acidified milk and rennet are combined and formed into square blocks, they are placed on wooden shelves in chambers or caves. The weekly washing occurs during this maturation period, which lasts between six and ten weeks. This process of smear-washing makes the cheese susceptible to contamination, so proper handling and storage are crucial to prevent the development of harmful bacteria.
Overall, the weekly washing of Taleggio cheese is a delicate balance of preventing mould and encouraging the right type of bacterial growth to create its distinctive aroma and flavour. This process has been refined over centuries, contributing to Taleggio's reputation as a renowned Italian cheese with a rich history and unique characteristics.
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Frequently asked questions
Taleggio cheese is a semi-soft, washed-rind, smear-ripened Italian cheese. It has a thin crust and a creamy, pale yellow interior. The rind is a pinkish-brown colour.
The rind of Taleggio cheese is washed once a week with a seawater sponge to prevent mould growth and to form an orange or rose crust.
Taleggio cheese matures within 6 to 10 weeks. Depending on the type, it is made with either pasteurized or unpasteurized milk.
Taleggio cheese has a strong aroma but a comparatively mild flavour with an unusual fruity tang. It is known for its intense, complex, earthy, and slightly tangy flavour.
