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Taleggio DOP
Taleggio shares a history with Gorgonzola in that it was also originally a product of the
tired or stracca cattle that needed to be milked after returning from the long
climbs down from summer pastures. The making of Taleggio is believed to go back
to the tenth or eleventh century, with the first documents mentioning the
cheese, along with grana, in the year 1200. However, until the early 1900's it
was simply called 'stracchino': a name which is still used, especially in
Lombardy, and which defines not so much a specific cheese, as the large family
of soft, square-shaped cheeses very popular in the region. The rind in an
intense burnished orange-brown color with several molds and the stamp indicating
it is a true Taleggio. It is a wonderfully distinctive cheese with a wide range
of flavors including a meaty richness, accented with yeasty, fruity qualities
And a tangy, salty bite. When ripe it should be creamy with a dry, but not
cracked rind. And has a very pungent aroma
With over a century of history, this fine DOP cheese is still enjoyed today at dinner
tables throughout Italy
Italians are true traditionalists, both at the table and in life. However, looking back at
the country's long cultural and culinary history, one will find aspects that say a great
deal about how fond the inhabitants of the bel paese are in the delicacies found on their
dinner tables. Especially if a food is tasty and well satisfies the palate before filling
the stomach. On the other hand, what other explanation could be given to explain how a
product created over ten centuries ago could still be commonly found on the dinner tables
of today's Italians? Taleggio cheese, whose origins date back to before the 10th Century AD,
peacefully continues to satisfy countless admirers. This might be thanks to its creamy
consistency, its deliciousness and its versatility, given that it can be eaten as it is,
accompanied by fresh fruit at the end of a meal or even used as a key ingredient in baked
gratiné dishes or as a condiment in pastas and risottos (it's a must in the quattro formaggi
cheese sauce used for the famous pasta called gnocchi).
Its native land is Val Taleggio, in the northern province of Bergamo. It was here that cattle
breeders began to use their spare cow's milk to make a cheese that was aged in grottos before
being consumed. A number of documents from the 1200s mention trade between producers in the
higher lands and merchants in the lower plains, who immediately began to appreciate this
cheese's softness and taste, and then made it known among their "city" clients. Following
this, over the course of its long history, the production of Taleggio made its way from the
valleys of Bergamo to the Padana plain. In fact, today the entire region of Lombardy and parts
of Piedmont and the Veneto are included in the official production area. In 1988 Taleggio was
granted DOP status, meaning that it is a representative part of the Italian culinary culture
and enjoys EC protection against imitations.
Taleggio DOP cheeses weigh between 1.7 to 2.2 kg and have a characteristic parallelepiped form.
The rind, which pinkish in color, contains specks of mold, while the cheese itself is consistent,
softer near the rind and more compact in the center, with a color that ranges from white to straw-
colored. Its sweetness comes out clearly, with a faint hint of acidity and a slightly aromatic
scent. One of the little-known characteristics of Taleggio DOP is that it is a "live" cheese.
After the 35-40 days of aging required before being sold, the cheese continues to mature. It
can last for weeks in the refrigerator if properly wrapped in a damp cloth that allows for
constant air flow.
Courtesy of sanpellegrino.com
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Country: Italy |
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Region: Bergamo, Brescia, Como, Cremona, Lodi, Milano,Pavia, Treviso, Novara |
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Milk: Cow |
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Rind: Washed rind, reddish orange with brown mold |
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Aging: Cave-aged about 2 months |
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Recommended wines:
Volpicella; Red Franciacorta, Oltrepò Pavian, Pinot Nero, Piave Merlot, and Red Piceno; Pilsner |
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Consistency:Creamy, supple texture |
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Taste: Unusual, yeasty flavor; mild and buttery, becoming fuller and tangier with age |
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