Torta di Peghera
A typical cheese produced in the Taleggio Valley, made with select cow’s milk and clearly proteolyzed under the rind. This recipe originates from the time of Venetian rule in Lombardy.
It is reminiscent of certain Lombard stracchino cheeses, but with the total absence of blue veining due to the lack of penicillium.
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Characteristics
Region
Milk Origin
Appearance
straw-yellow paste, soft under the crust, compact in the center
Taste
characteristic, with light notes of stables, with a typical aromatic smell
Pairings
Medium-bodied red wines, spicy fruit mustard, red onion jam. Rye bread, taragna polenta.
Technical specifications
| Milk Types | Cow |
|---|---|
| Milk | cow's milk, pasteurized milk, whole milk |
| Processing | artisanal |
| Cheese paste | raw, unpressed |
| Salting | dry |
| Seasoning | minimum 45 days |
| Production | all year round |
| Fat | 54% MGSS |
| Weight | 4 kg |
| Dimensions | diameter 18 cm, h. 10-12 cm |
| Producers | cheesemakers of the Taleggio Valley |
| Whole Cheese Code | 1501070 |
| Cutted Cheese Code | n/a |
