The
valley of Taleggio, located in the Bergamo province
of Lombardia outside of Milan, is where the famous
cheese of the same name has been produced since the
9th century. Taleggio is the most well known member
of the Stracchino group of cheeses which are the
soft cheeses of the northern Italian alpine region,
particularly Lombardia and Piemonte. Connoisseurs
claim that the greatest Taleggio comes from the Valsassina
foothills in the province of Como north of Bergamo.
It is said that the growth of mold on the rinds and
the maturation is benefited by the microclimatic
conditions of the caves there where the Taleggio
is ripened and aged.
Taleggio is produced from curds of cow milk, pasteurized
or not, which are cut into small pieces and then transferred
to 8 inch square molds. They are then washed with brine
and transferred to aging rooms, or in the case of the
most traditional producers, caves where air from the
original ripening caves circulates. The brining process
continues weekly during the 35-40 day aging process
and the beneficial mold that develops is continually
scraped and pressed back into the cheese causing it
to develop an edible thin, pink-gold colored rind with
small dark mold spots. Taleggio, like most washed-rind
cheeses, has a mild, fruity flavor but an extremely
pungent aroma, redolent with mushrooms, yeast and earth.
It is most frequently eaten on its own, although it’s
creamy texture permits blending into the risotto and
polenta dishes of the region.
Wine Pairings: Soft, creamy and high in fat, Taleggio
calls for a strongly flavored wine with good acidity.
Northern Italian reds such as Barbera and Valpolicella
or crisp whites like Verdicchio and Pinot Bianco would
all make stellar choices.
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Cheese Information:
Regions: Lombardia,
Piemonte,
Veneto
Milk: Cow
Aging: 40 days
Water Content: Soft-Ripened
Rind: Washed
Wine
Pairings
Barbera
Valpolicella
Verdicchio
Pinot
Bianco
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