Taleggio

Taleggio is a washed rind Italian cheese that is named after. The cheese has a strong aroma, but its flavor is comparatively mild with an unusual fruity tang. Its crust is thin and studded with salt crystals.



History
The name Taleggio has been used before the 10th century in the caves of Val Taleggio. It might be one of the oldest soft cheeses. The production takes place every autumn and winter when the cows are tired (Italian: stracche). decided in 1763 in to write articles about cheeses in his. His work was never completed.

Production
First, the acidified milk is brought to the lab from milk calves. The cheese is set on wood shelves in chambers, sometimes in caves as per tradition, and will mature within six to ten weeks. It is washed once a week with a seawater sponge, in order to prevent mould infestation, and to prevent the cheese from forming an orange or rose crust. Today, the cheese is made from pasteurized milk and from in factories. The factory-made ones are brighter and moderate in flavor. Spices, raisins, nuts and some lemons are also added.

Presentation
The cheese can be eaten grated with salads such as and  and with spices and tomato on. It melts well, and can be used in or on.