Frederic Melton
Taleggio is a semi-soft, washed-rind Italian cheese, named after the valley of its origin, Val Taleggio in Lombardy, Italy. It is traditionally made from local cow's milk, using five different 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.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft to soft, creamy, and spreadable |
| Rind | Thin, coarse, crust, pinkish-beige, pinkish-brown, orange or rose |
| Rind Taste | Subtle earthy flavour |
| Colour | Bone white to pale yellow on the inside |
| Flavour | Strong aroma, comparatively mild with an unusual fruity tang |
| Production | Every autumn and winter |
| Ingredients | Cow's milk, starter cultures, rennet, salt, pasteurized whole milk, cultured yogurt |
| Calorific Intake | High |
| Nutritional Profile | High protein value (19 grams), vitamins, particularly the B group, phosphorus and calcium |
| Ageing | 6 weeks to several months |
| Ageing Temperature | 46-52°F with 80-85% humidity |
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What You'll Learn
Taleggio is made from cow's milk
Taleggio is a semi-soft, washed-rind cheese made from cow's milk. It is one of the oldest Italian cheeses, with its origins dating back to Roman times. Named after the valley of its origin, Val Taleggio in Lombardy, Italy, Taleggio has been produced in this region for centuries.
The process of making Taleggio cheese begins with heating and curdling cow's milk, which can be raw or pasteurized. The curds are then cut, drained, and moulded into square or rectangular blocks. These blocks are then placed on seasoned wooden shelves in chambers or caves, where they undergo the ageing process. During this time, the cheese is regularly turned and washed with brine to encourage the formation of a thin, orange or rose-coloured rind.
The ageing process for Taleggio cheese typically lasts for at least six weeks, but can range from 25 days to several months. The ideal ageing environment is cool, damp, and airy, with a temperature of 46-52°F and 80-85% humidity. This longer ripening period allows the cheese to develop its characteristic flavours and textures, with a creamy, pale yellow interior and a thin, coarse, edible rind.
Taleggio cheese has a strong aroma, but its flavour is comparatively mild with a fruity tang. It is known for its excellent melting properties and versatility in the kitchen, making it a favourite among chefs and food enthusiasts. The cheese can be used in a variety of dishes, from appetizers to rich, unique creations, and is especially delicious when spread on fresh crusty bread.
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It's a semi-soft, washed-rind cheese
Taleggio is a semi-soft, washed-rind cheese, made from cow's milk. It is one of the oldest Italian cheeses, with its origins dating back to Roman times. The cheese takes its name from its valley of origin, Val Taleggio, in Lombardy, Italy, where it has been produced for centuries.
Taleggio is traditionally made from raw or pasteurized cow's milk that is heated and curdled. The newly formed curd is separated twice to help release excess whey. The curd is then poured over a table containing the signature square moulds of Taleggio and left to sit until the remaining whey has been drained. The curds are then cut and drained again before being moulded into square or rectangular shapes.
The cheese is then brined and placed on seasoned wooden shelves to age. During the ageing process, the cheese is turned regularly and washed rigorously with a special solution to prevent mould growth and encourage the growth of good bacteria. The washing of the rind also contributes to the development of its intense flavour. The cheese is aged for at least six weeks, although the ageing process can range from six weeks to several months.
Taleggio has a thin, coarse, crust or rind that is edible and adds a subtle earthy flavour to the cheese. The colour of the rind varies from pinkish-beige to orange or rose, and it may develop a layer of white and grey mould. The interior of the cheese is creamy and pale yellow, with a soft and supple consistency. The flavour of Taleggio is comparatively mild, with an unusual fruity tang and a lingering tanginess.
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It's aged in caves
Taleggio cheese is aged in special caves in the region of Valsassina. The cool, damp, and airy conditions in these caves are ideal for the ripening process, which can take anywhere from six weeks to several months. During this time, the cheese is regularly turned and washed with brine to encourage the growth of a thin, orange or rose-coloured rind. The brine solution prevents mould overgrowth and encourages the growth of good bacteria. The cheese is also washed with a seawater sponge to prevent mould growth and to form its distinctive crust.
The caves in the Valsassina region provide gentle breezes that spread the moulds growing on the rind, contributing to the unique flavour and texture of the cheese. The ripening process in the caves allows the cheese to develop its characteristic flavours and textures, with an intense aroma and a rich yet mellow taste. The outcome is a smooth and slightly acidic cheese with a blend of opposing sensations in terms of both flavour and consistency.
The proper ripening of the cheese is essential to achieving the desired state. The cheese is placed on seasoned wooden shelves and turned regularly to ensure even distribution of salt. The washing of the rind during the aging process promotes intense flavours, resulting in a strong aroma and a rich, mellow taste. The cheese's flavour profile evolves, becoming more robust and complex, with a lingering tanginess.
The aging process in the caves also contributes to the visual appeal of Taleggio cheese. The rind can vary in colour from pale pink to intense orange with hints of grey and green mould. The contrast between the coarse, edible rind and the creamy interior adds to the sensory experience of the cheese.
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It has a thin, crusty, edible rind
Taleggio cheese is characterised by a thin, crusty, edible rind. The rind is washed to prevent mould growth and to form an orange, pink, or rose crust. This process is known as smear-washing or smear-ripening, and it makes the cheese susceptible to contamination. The washing of the rind during the ageing process also contributes to the strong aroma of the cheese.
The colour of the rind ranges from pinkish-beige to pinkish-brown, with some grey and green mould. The crust is coarse and thin, in contrast to the creamy, pale yellow interior of the cheese. The cheese is softer on the outside, closer to the rind, and becomes denser and firmer towards the centre. The rind is considered a great combination with the soft and smooth interior, adding a subtle earthy flavour to the cheese.
The rind of Taleggio is formed during the ageing process, which can range from six weeks to several months. During this time, the cheese is regularly turned and washed with brine or seawater to encourage the growth of the rind and prevent mould growth. The cheese is traditionally aged in caves in the region of Valsassina, where gentle breezes spread the moulds growing in the rind.
The formation of the rind is crucial to the unique flavour and texture of Taleggio cheese. The washing and ageing processes contribute to the development of the characteristic flavours and textures of the cheese. The thin, crusty, edible rind is a defining feature of Taleggio and enhances its sensory experience.
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It's made in the Val Taleggio region of Lombardy, Italy
Taleggio is a semi-soft, washed-rind cheese, made from cow's milk. It is one of the oldest Italian cheeses, with its origins in the Val Taleggio region of Lombardy, Italy. The cheese is named after this valley, located in the northern province of Bergamo.
The process of making Taleggio has been practised for centuries and remains true to its traditional methods. It begins with heating and curdling raw or pasteurised cow's milk. Once the curds are formed, they are separated twice to release excess whey. The curds are then cut and poured into square or rectangular moulds, left to sit, and drained. The newly formed curds are then brined by hand and placed on seasoned wooden shelves to age. During this ageing process, the cheeses are turned regularly to ensure even distribution of salt.
The cheese is aged for a minimum of six weeks, during which it develops its characteristic flavours and textures. The ageing space is kept cool, damp, and airy, with temperatures between 46-52°F and 80-85% humidity. The cheese is washed rigorously with a special solution to prevent mould growth and encourage good bacteria. This washing promotes intense flavours and a strong aroma.
Taleggio is ready to eat within 50 days of ageing, though the process can be extended for several months to develop a more robust and complex flavour profile. The final product has a creamy texture, pungent aroma, and rich, complex flavour with soft tones of fruit and a tangy aftertaste.
The cheese's production is protected by a consortium and the Protected Designation of Origin (PDO). This means that only cheese produced in the Lombardy or Piedmont regions of Italy may be called Taleggio.
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Frequently asked questions
Taleggio cheese is made from cow's milk, starter cultures, rennet, and salt.
First, acidified milk is mixed with rennet taken 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 is washed regularly with brine or a seawater sponge to prevent mould growth and to form an orange or rose crust. The cheese matures within six to ten weeks.
The texture of Taleggio ranges from semi-soft to soft, creamy, and spreadable. The cheese is softer on the outer side, closer to the rind, and gets denser and firmer towards the centre.
The colour of Taleggio varies. The rind is usually pinkish-beige or pinkish-brown, but can also be orange, rose, or grey. The interior is creamy and pale yellow.
