Taleggio (IPA: [taˈleddʒo]) (Talegg in Lombard language) is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. The rind is a pinkish-brown, and the interior is creamy and pale yellow.[2] It has a protected designation of origin so that only such cheese produced in the Lombardy or Piedmont regions of Italy may be designated as Taleggio.[2]
| Taleggio | |
|---|---|
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| Country of origin | Italy |
| Region, town | Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Treviso, Novara |
| Source of milk | cow, full milk |
| Pasteurized | Frequently |
| Texture | semi-soft, smear-ripened[1] |
| Aging time | 40 days |
| Certification | PDO |
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History
editTaleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. The cheese was solely produced in the Val Taleggio until the late 1800s, when some production moved to the Lombardy plain to the south.[3] The cheesemakers in Val Taleggio attempted to rename the cheese they produced as Taleggio del Val Taleggio ("Taleggio of Val Taleggio") to distinguish it from the more widely produced versions from nearby areas, but abandoned the attempt when they received legal caution against it, as the cheese already had a protected designation of origin.[4]: 74
Production
editThe production takes place every autumn and winter. First, acidified milk is mixed with rennet taken from milk calves. The cheese is formed into square blocks[2] and set on wood shelves in chambers, sometimes in caves as per tradition, and matures within six to ten weeks. It is washed once a week with a seawater sponge to prevent mould growth and to form an orange or rose crust. This smear-washing makes the cheese susceptible to contamination.[5]: 456 Listeria developing on Taleggio is typically considered to be a post-manufacturing contamination, as the surface microflora are inhibitory to its development.[5]: 456 The ripening cheese has been traditionally stored in caves near Valsassina, in which gentle breezes within spread the moulds growing in its rind.[6]: 136
Each square block is imprinted with a four-leaf brand representing the Consorzio Tutela Taleggio.[6]: 136
Nutritional information
edit| Fat content | 48% | |
|---|---|---|
| Nutritional values (per 100 g (3+1⁄2 oz)) |
energy | 1,230 kJ (290 kcal) |
| protein | 18 g | |
| fat | 25 g | |
| calcium | 460 mg | |
| phosphorus | 360 mg | |
| magnesium | 22 mg | |
| vitamin A | 450 mg | |
| vitamin B2 | 280 mg | |
| vitamin B6 | 131 mg | |
| vitamin E | 4450 mg | |
| Dimensions | 18–20 cm (7–8 in) square, height: 5–8 cm (2–3 in) | |
| Weight | 1.8–2.2 kg (3 lb 15 oz – 4 lb 14 oz) | |
See also
edit
References
edit- ^ Fox, Patrick. Cheese: Chemistry, Physics and Microbiology. p. 200.
- ^ a b c "Taleggio recipes". BBC. Retrieved 25 August 2024.
- ^ McCalman, Max (2005). Cheese : a connoisseur's guide to the world's best. New York: Clarkson Potter. p. 257. ISBN 1400050340.
- ^ Ayora-Diaz, Steffan Igor (2021). The cultural politics of food, taste, and identity: a global perspective. Bloomsbury Publishing. ISBN 9781350162730.
- ^ a b Ryser, Elliot T.; Marth, Elmer H. (2007). Listeria, listeriosis, and food safety. CRC Press. ISBN 9781420015188.
- ^ a b Harbutt, Julie (2015). World cheese book. Penguin Publishing. ISBN 9780744082609.