Taleggio is an northItalian soft cheese with protected indication of origin, it has 48 per cent fat in the dry weight.

History

Already of Marcus Tullius Cicero and Cato the older one are delivered prescriptions on the basis of lombardischem cheese, and Gaius Plinius Secundus described the cheese art of the Orobbi, how the inhabitants of the valleys were called by Bergamo in the antique one. The Taleggio in the today's form and under this name became possibly already before that 10. Century in caves in the valley of the same name with Bergamo in the Lombardei produces. From that 13. Documents are received century, which occupy the trade with this cheese, with which it might be one of the oldest soft cheese. The production originally took place in the autumn and in the winter, if the cows were tired (ital. stracche) from the Almabtrieb, why the cheese, like also the Gorgonzola, when Stracchino admits was. Giacomo Casanova decided allegedly, after he had cost 1763 in Sant'Angelo Lodigiano the Taleggio to write an encyclopedia to cheese places. Unfortunately the work was never terminated, since Casanova was taken up too much by other occupations. With increasing popularity of the Taleggio production was expanded into the level by Padana outside. 1979 united several manufacturers to the consortium for the protection of the Taleggio (Consorzio di Tutela del formaggio Taleggio), which has today 97 members and since 1981 with the monitoring of the production and the trade is entrusted.

Production

With production of Taleggio as doping cheese the original tradition relating to crafts kept large. First the acidified milk is brought with lab from milk calves to coagulating. One quarter of an hour after Beigabe of the lab is broken the gelatin with a cheese harp and cut on the size of The break is filled in metal forms by the size of the later cheese. During it sits down and solidified it is several times turned and by an embossing marked. The loaves by hand gesalzen or dipped into Lake. For maturing they are stored on wood shelves in ripe chambers, in which the conditions of the original and partially this very day used caves (temperature only little more than 5"° C, air humidity over 90%, typical Mikroflora) are reproduced. During the six to maturing the cheese is washed about once weekly with a sponge with seawater and red lubricant cultures, in order to prevent infestation by foreign mould and to let the typical pink to orange crust with characteristic greenish and grey mould marks develop.

Characteristics

The crust is quite thinly, with increasing age thicker and wavy with young cheese and should show no tears. The pale-yellow paste is supple with isolated small holes and zergeht on the tongue.

Today the cheese becomes both and factory cheese from pasteurisierter milk, and as raw milk farmer cheese produces, whereby the factory cheese brighter in the paste and moderate in the taste is. First-class raw milk variants exhibit expressed a spicy flavour, which reminds of raisins, and lemons, paired with dezentem stable smell. The taste is pleasantly spicy and fruchtig with nuances of roasted

Use

Combined with fruits and whale nut bread the Taleggio crowns each cheese course. As small meal one serves it with bitter salads such as Radicchio or Rucola and solid tire tomatoes or as additional spice from Bruschetta with Zucchini and Salbei. Also in the warm kitchen it is versatile usable, it melts well and fits excellently Risotto or on Polenta. As a Chianti is recommended classico or to Recioto di Soave.

Related links

• Side of the Consorzio di Tutela del formaggio Taleggio (Italian and English)

Articles in category "Taleggio (cheese)"

We found here 1 articles.