| Taleggio is a soft pressed, washed rind cow milk | | | | color. It may also have areas of mold on it but |
| cheese form the Lombardy region of northern | | | | this might be hard to see since it comes wrapped |
| Italy. It is made from both lightly pasteurized and | | | | in a layer of paper. Do not worry about any mold |
| raw milk, unfortunately the U.S. FDA will not allow | | | | on the outer rind because it does not affect the |
| the raw milk version to be imported into to the | | | | integrity or quality of the inner paste. If the outer |
| country because it is aged for only 40 days. | | | | layer of paper is stuck to the rind and is very |
| Taleggio has been given DOP certification which | | | | hard to peel off this is a sign that the cheese is |
| insures the quality of the cheese and the | | | | ripe and in perfect condition to eat and enjoy. If |
| methods of its production. Luckily the Taleggio | | | | the paper pulls off easily and the cheese feels |
| that is imported to the US is DOP certified and | | | | very firm to the touch you will have found a |
| usually comes from the semi- Alpine Valtellina area | | | | young version. Once again like Brie, this cheese is |
| in the northern part of Lombardy. Here the | | | | alive and will continue to age until it is cut, once it |
| cheese is produced in small batches by several | | | | is cut the aging process stops. So if the cut |
| commercial cheese companies. Thankfully this | | | | Tallegio you found is young it will remain that way |
| cheese is getting easier to find in the US. | | | | and the full flavor will not develop. The interior |
| Tallegio can vary in flavor and consistency of its | | | | paste of a ripe Taleggio should have a slight |
| inner paste. When it is young (about 40-50 days) | | | | yellow custard color. Taleggio's rind is considered |
| it will be fruity and mildly salty with a firm white | | | | by a few cheese purists to be edible however |
| interior, but as it matures it will become softer ( | | | | almost everyone will remove it. I personally find it |
| almost oozy) and will have a beefy buttery flavor | | | | to be inedible so I prefer to remove the rind |
| with hints of nuts and just a hint of salt. Taleggio | | | | entirely and just scoop out the wonderful inner |
| has a minimum fat content of 48%. The | | | | pate. |
| consistency of a ripe or mature Taleggio is almost | | | | You can serve Taleggio melted over rice or |
| like that of a ripe Brie where it bulges but does | | | | polenta and as a table cheese with fresh fruit , |
| not get runny. This is a brine washed rind cheese | | | | nuts and honey. It is also great with thinly sliced |
| so it will have a bit of a stink. The rind itself is a | | | | meats or fruit on a grilled sandwich like a panini or |
| bit unsightly and will have a pink or slight brick | | | | spread on a warm croissant for breakfast. |