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Taleggio DOP


Its name and history go back to the mountains between Lecco and Bergamo where the Val Taleggio lies.  Like Gorgonzola, a close relation (until a few decades ago there were both generically called ‘stracchino’), Taleggio DOP is an uncooked paste which is subsequently baked in special rooms at between 20° and 30° C to eliminate the excess serum. Ripening takes place in natural caves such as those in the Valsassina that have been famous since the eighteenth century for their natural suitablity for refining cheeses.

Organoleptic characteristics
Aspect and texture: soft, yielding, ivory or yellow paste, more melting towards the edges with few holes. Damp reddish rind
Taste: very intense and penetrating
Serving suggestions: Red wines. Green tomato chutney, rose conserve. Fresh fruit (Williams pears). Soft bread or rolls
Technical characteristics
Milk: full fat, raw or pasteurised, cow’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least 40 days
Production period: throughout the year
Fats: 48% F-dm
Weight: 1.7-2.2 kg
Size: 20-25 x 20-25 cm diameter, h. 5-10 cm
Producers: dairies belonging to the Taleggio production Consortium