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
Dimensions
20-25 x 20-25 cm diameter, h. 5-10 cm
Producers
dairies belonging to the Taleggio production Consortium
Codice forma
n.d.
Codice tagliato
n.d.

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