Bushra Griffith
Taleggio is a semi-soft Italian cheese with a rich history, dating back to the 9th century and even mentioned in the writings of Cicero, Cato the Elder, and Pliny the Elder. With a distinctive aroma and a complex, fruity flavour, it is a favourite among chefs and food enthusiasts alike. But what is the best Taleggio cheese? The answer may depend on personal preference, as the flavour profile of Taleggio varies depending on the aging process, with younger cheeses offering milder, buttery notes, while older cheeses develop a spicier, more complex taste. However, one source claims that the Taleggio made by Italy's Ciresa family is unrivalled.
| Characteristics | Values |
|---|---|
| Type | Semi-soft, washed-rind, smear-ripened cheese |
| Origin | Named after the Val Taleggio region in northern Italy |
| Texture | Ranges from semi-soft to soft, creamy, and somewhat spreadable |
| Rind | Thin, coarse, edible, pinkish-brown in colour |
| Rind Washing | Washed with brine or seawater to create an orange or rose crust |
| Flavour | Mild, fruity, tangy, nutty, buttery, and meaty |
| Aroma | Strong, pungent |
| Milk | Pasteurized or raw cow's milk |
| Production Time | 6-10 weeks |
| Uses | Melting into savoury dishes, grilled cheese sandwiches, or simply enjoyed on its own |
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What You'll Learn
Taleggio's history and origin
Taleggio is a semi-soft Italian cheese with a rich history. It is named after the valley of its origin, Val Taleggio, in northern Italy near Lombardy. It is one of the oldest Italian cheeses, with its proto-version dating back to the 9th century, and its tradition being mentioned in the writings of Cicero, Cato the Elder, and Pliny the Elder in Roman times.
The cheese has a thin, edible, coarse crust or rind that is pinkish-brown in colour, with a creamy, pale yellow interior. The crust is washed with brine to create an orange or rose colour, and the cheese is susceptible to contamination by listeria, which typically occurs post-manufacturing.
Taleggio is made from local cow's milk, which can be pasteurized or raw. It uses five different types of mould to produce the red smear that gives it its unique look and flavour. The moulds are spread by gentle breezes in the caves where the cheese is traditionally stored.
The production of Taleggio takes place every autumn and winter. Acidified milk is mixed with rennet taken from milk calves, and the cheese is formed into square blocks. It matures within six to ten weeks, or 50 days, and is washed once a week to prevent mould growth and to form its distinctive crust.
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How Taleggio is made
Taleggio is a semisoft, washed-rind, smear-ripened Italian cheese that originated in the Val Taleggio region of Lombardy, Italy. It is named after its place of origin and has been produced there for centuries. The cheese is made using traditional methods, with either pasteurized or raw cow's milk that is heated and curdled. The milk used is either pasteurized or unpasteurized, depending on the type of Taleggio being made.
The production of Taleggio takes place every autumn and winter. First, acidified milk is mixed with rennet, which is taken from milk calves. The mixture is then formed into square blocks, which are imprinted with a four-leaf brand representing the Consorzio Tutela Taleggio. These squares are set on wooden shelves in chambers or caves and are left to mature for six to ten weeks.
During the maturation process, the cheese is regularly turned and washed with brine or seawater to prevent mould growth and to encourage the growth of a thin, orange or rose-coloured rind. This smear-washing technique makes the cheese susceptible to contamination by Listeria, which can develop on the surface of the cheese post-manufacturing.
The ripening cheese is traditionally stored in caves, where gentle breezes spread the moulds growing in its rind. Taleggio uses five different types of mould to produce the red smear that gives it its unique look and flavour. The thorough washing of the rind during the aging process results in a strong aroma and a rich yet mellow taste.
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What Taleggio tastes like
Taleggio is a pungent, semi-soft washed-rind Italian cheese with a unique and
Taleggio is named after the Val Taleggio region in Lombardy, Italy, and has been produced there for centuries. The cheese is made using traditional methods, with raw or pasteurized cow's milk that is heated and curdled. It is then formed into square blocks and set on wooden shelves in chambers, sometimes in caves, to mature for six to ten weeks. The squares are washed with brine to create a sticky orange or rose-coloured rind that is punctuated with soft grey mould. This smear-washing technique is said to contribute to the cheese's unique look and flavour.
The strong aroma of Taleggio is one of its most distinctive characteristics. While it is not as pungent as other washed-rind cheeses such as Limburger, it has a more intense smell than other soft Italian cheeses like Mozzarella, Ricotta, or Mascarpone. This aroma is created through the thorough washing of the rind during the aging process, which also contributes to the cheese's rich yet mellow taste.
Taleggio is a versatile cheese that can be enjoyed in a variety of dishes. In addition to being melted or spread on bread, it can be used as a gourmet pizza topping, in savoury tarts and quiches, or paired with wine and crackers. Its unique flavour and texture make it a good substitute for other cheeses such as Fontina or Brie in recipes. However, due to its high-fat content, it is recommended to enjoy Taleggio in moderation.
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How to store Taleggio
Taleggio is a semi-soft, washed-rind, smear-ripened Italian cheese named after the Val Taleggio region of Northern Italy. 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.
Taleggio, like any perishable food, should not be left out at room temperature for extended periods. To maintain its freshness and prevent spoilage, Taleggio should be stored in the refrigerator at a temperature of around 40°F (4°C). To prevent it from drying out, wrap the cheese in parchment or wax paper before placing it in an airtight container.
Avoid storing Taleggio in plastic wrap, as it can promote moisture accumulation and affect the flavour and texture of the cheese. Cheese is a living thing, so if you cut off air circulation, you can cause it to suffocate and spoil faster.
Taleggio is quick to mature and is usually ready to eat within 50 days of ageing. However, it can be stored in a freezer to extend its shelf life.
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Taleggio's versatility in cooking
Taleggio is a versatile cheese with a rich history and a unique flavour profile. It is a semi-soft, washed-rind, smear-ripened Italian cheese named after the Val Taleggio region in Lombardy, Northern Italy, where it originated. With a strong aroma and a comparatively mild, fruity tang, Taleggio's creamy texture and excellent melting properties make it a versatile ingredient in cooking.
Taleggio's adaptability in the kitchen makes it a favourite among chefs and food enthusiasts alike. Its creamy texture and meltability make it a popular choice for pasta sauces, grilled cheese sandwiches, and pizzas. When melted, it creates a gooey, flavoursome topping that pairs well with ingredients like prosciutto, arugula, and caramelised onions. It is also commonly used in risotto and other rice dishes.
The cheese's mild, buttery notes and tangy aftertaste make it a delightful addition to a cheese board, where it can be paired with fruits, nuts, and wines. Taleggio is also delicious when spread on fresh, crusty bread or paired with rustic salami and a glass of Northern Italian red wine.
In terms of cooking, Taleggio can be melted over roasted potatoes or vegetables, or used in savoury dishes like quiches, gratins, polenta, and soups. Its mellow but robust flavour adds extra taste without overpowering other ingredients, making it a good match for poultry, leafy greens, and neutral vegetables. Taleggio is also a tasty topping when grated over salads, adding a luxurious, stretchy texture to the dish.
Taleggio is a versatile cheese that can be enjoyed in a variety of ways, from simple snacks to gourmet meals, making it a favourite for those who appreciate its distinctive flavour and texture.
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Frequently asked questions
Taleggio is a semi-soft, washed-rind, smear-ripened Italian cheese. It is named after the Val Taleggio region in Lombardy, Northern Italy, where it is produced.
Taleggio has a strong aroma and a rich, complex, and fruity flavour profile. The cheese is known for its tangy, meaty notes with a fruity finish. Younger cheeses are milder and more buttery, while older cheeses develop a spicier taste.
Taleggio is made from whole cow's milk, which can be either pasteurised or unpasteurised. The cheese is formed into square blocks and set on wooden shelves in chambers to mature for six to ten weeks.
Taleggio has a thin, coarse, and edible crust or rind, which is usually pinkish-brown in colour. The interior of the cheese is creamy and pale yellow.
While it is subjective to individual taste preferences, the Taleggio cheese made by Italy's Ciresa family has been praised by Murray's Cheese, which has sampled a world of Taleggio cheeses.
