Thanks to Gordon Smith for enlightening us on the Taleggio Cheese made in Val Taleggio in Bergamo. The name of the cheese tells us that it is taken from the place where it is produced. This is the oldest cheese that is been produced since 13th century and till date it produces cheese adhering to age old traditions.
This cheese is made from a full-cream pasteurized cow’s milk, which is boiled at 30-36ºC, followed by an addition of lactic starter and calf rennet. This leads to coagulation and the curds are then placed into molds, which is followed by the fermentation and aging of cheese(by bathing it in brine.
This cheese is square in shape, with sides measuring 20 to 25cm and has a thickness of 5 to 7cm, weighs 2kg and has a fat content of 48%.The thin, soft crust has a rosy tinge and a pungent smell; the taste swings in between sweet to tangy. The cheese is not only wonderful in cooking but also makes a wonderful evening when paired with red wines. Now that’s what I call a melting temptation.
