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]
Productionedit
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.[citation needed]
^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. ISBN1400050340.
External linksedit
Wikimedia Commons has media related to Taleggio cheese.
The Consortium Protection Taleggio website
March 17, 2024
taleggio, cheese, taleggio, taˈleddʒo, talegg, lombard, language, semisoft, washed, rind, smear, ripened, italian, cheese, that, named, after, taleggio, cheese, thin, crust, strong, aroma, flavour, comparatively, mild, with, unusual, fruity, tang, taleggiocoun. 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 TaleggioCountry of originItalyRegion townBergamo Brescia Como Cremona Lecco Lodi Milan Pavia Treviso NovaraSource of milkcow full milkPasteurizedFrequentlyTexturesemi soft smear ripened 1 Aging time40 daysCertificationPDORelated media on Commons Contents 1 History 2 Production 3 Presentation 4 Nutritional information 5 See also 6 References 7 External linksHistory editTaleggio 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 editThe 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 citation needed Presentation editThe 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 citation needed Nutritional information editThis section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Taleggio cheese news newspapers books scholar JSTOR February 2024 Learn how and when to remove this template message Taleggio Fat content 48 Nutritional values per 100 g 3 1 2 oz energy 1 230 kJ 290 kcal protein 18 gfat 25 gcalcium 460 mgphosphorus 360 mgmagnesium 22 mgvitamin A 450 mgvitamin B2 280 mgvitamin B6 131 mgvitamin E 4450 mgDimensions 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 edit nbsp Italy portal nbsp Food portalList of Italian cheesesReferences edit 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 edit nbsp Wikimedia Commons has media related to Taleggio cheese The Consortium Protection Taleggio website Retrieved from https en wikipedia org w index php title Taleggio cheese amp oldid 1202530622, wikipedia, wiki, book, books, library,
