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Val Taleggio Row Milk Mix Cheese


Its name and history originate in the mountains between Lecco and Bergamo where the Val Taleggio lies. Like Gorgonzola, to which it is closely related (up to a few decades ago they were both generically called ‘stracchino’) this Val Taleggio cheese is produced with an uncooked paste which is subsequently baked to remove the serum in designated rooms at between 20 and 300 C. The milk must be exclusively raw (whilst Taleggio DOP currently uses pasteurised milk). Ripening takes place in natural caves, such as those in the Valsassina which have been famous since the eighteenth century for their perfect cheese maturing conditions.

Organoleptic characteristics
Aspect and texture: soft, yielding, ivory or yellow paste that is more melting towards the edges. Rare holes with a damp reddish rind
Taste: very intense and piquant
Serving suggestions: Red wines. Green tomato chutney, rose jam. Fresh fruit (Williams pears). Soft bread or rolls.
Technical characteristics
Milk: full fat, raw, 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: base 20-25 x 20-25 cm, h. 5-10 cm
Producers: dairies in Val Taleggio (Bergamo)