Taleggio () (''Talegg'' in
Lombard language
Lombard (native name: ,Classical Milanese orthography, and . , Ticinese orthography. Modern Western orthography. or , Eastern unified orthography. depending on the orthography; pronunciation: ) is a language, belonging to the Gallo-Italic famil ...
) is a
semisoft,
washed-rind,
smear-ripened
Washed-rind or smear-ripened cheeses are cheeses which are periodically treated with brine or mold-bearing agents. This encourages the growth of certain bacteria on their surface which give them distinctive flavors. There are hard and soft washed ...
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.
History
Taleggio and similar cheeses have been around since Roman times, with
Cicero
Marcus Tullius Cicero ( ; ; 3 January 106 BC – 7 December 43 BC) was a Roman statesman, lawyer, scholar, philosopher, and academic skeptic, who tried to uphold optimate principles during the political crises that led to the esta ...
,
Cato the Elder
Marcus Porcius Cato (; 234–149 BC), also known as Cato the Censor ( la, Censorius), the Elder and the Wise, was a Roman soldier, senator, and historian known for his conservatism and opposition to Hellenization. He was the first to write hi ...
, and
Pliny the Elder
Gaius Plinius Secundus (AD 23/2479), called Pliny the Elder (), was a Roman author, naturalist and natural philosopher, and naval and army commander of the early Roman Empire, and a friend of the emperor Vespasian. He wrote the encyclopedic ' ...
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
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, ...
plain to the south.
Production
The production takes place every autumn and winter. First, acidified milk is mixed with
rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin an ...
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
Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.
Proponents of raw milk have asserted numerous supposed benefits to consu ...
in factories. The factory-made cheeses are brighter and moderate in flavour.
Presentation
The cheese can be eaten grated with salads such as
radicchio or
rucola
Arugula (American English) or rocket (Commonwealth English) (''Eruca vesicaria''; syns. ''Eruca sativa'' Mill., ''E. vesicaria'' subsp. ''sativa'' (Miller) Thell., ''Brassica eruca'' L.) is an edible annual plant in the family Brassicaceae used a ...
(
rocket, arugula) and with spices and tomato on
bruschetta
Bruschetta (, , ) is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. In Italy, brusche ...
. It melts well, and can be used in
risotto
Risotto (, , from meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Pa ...
or on
polenta
Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
...
.
Nutritional information
See also
*
List of cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors dep ...
References
External links
The Consortium Protection Taleggio website
{{Italian cheeses
Cow's-milk cheeses
Italian products with protected designation of origin
Smear-ripened cheeses
Cheeses with designation of origin protected in the European Union
Lombard cheeses