Taleggio cheese
Taleggio is an Italian cheese that is named after Val Taleggio.
History The cheese in the Roman times described it as the art of the Orobbi, the ancient inhabitants of Bergamo. The name Taleggio has been used before the 10th century in the caves of Val Taleggio. It might be one of the oldest softest cheese. The production takes place every autumn and winter when the cows were tired (Italian: ) . Giacomo Casanova decided in 1763 in Sant'Angelo Lodigiano to write articles about cheeses into the encylopedia. It work was never terminated.
Production Firstm the acidified milk is brought from the lab from milk calves. Maturing is used on wood shelves in chambers and are still used in caves. Between six to ten weeks, the cheese is matured and is washed once a week with a sponge with seawater in order to prevent infestration by mould and changing into orange or rose crust and greenish to grey mould marks from developing.
Characteristics Its crust is thin. Today, the cheese is made from pasteurized milk and as from raw milk in factories. The factory-made ones are brighter and moderate in flavor. Spices, raisins, nuts and some lemons are also added.
Use The cheese can be used with some salads such as radicchio and rucola and with spices from bruschetta with zucchini and sage. It melts well with risotto or on polenta.
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