The Taleggio
Characteristics
Love at first sight
Every “wheel” of Taleggio is actually a parallelepiped, 18-20 cm (7-8 in) in length, straight sides with a height of 4-7 cm (1.6-2.8 in), and a weight ranging between 1.7 and 2.2 kg (3.7-4.8 lbs.). The rind is thin, soft, with a naturally pinkish color given by its typical microflora.
Texture to bite into
The paste is homogeneous and compact, of a light color ranging from white to yellowish, softer underneath the rind and, at the end of the aging phase, crumblier at the center of the wheel. A journey at every bite.
The ultimate Aroma
Its flavor is sweet, slightly aromatic, at times with an aftertaste of truffle. The scent is unique. Just try it and you’ll find out!
Naturally digestible
Throughout the aging phase, which lasts at least 35 days, the proteolysis and lipolysis of the rind microflora contribute to the typical centripetal progress of the cheese’s aging phase. The Taleggio stands out for its good digestibility, and is a natural food in that any chemical processing of the rind is strictly forbidden.
Nutrition Facts
PDO Taleggio is an energy-booster, rich in protein, electrolytes, and vitamins A and B2.
It has an ideal calcium/phosphorous ratio for the absorption of calcium in the intestine and for assimilation of minerals by the bone cells. Its fat content is well-balanced.
NUTRITIONAL TABLE
Average Nutritional values for 100g
Origin
TELL ME WHERE YOU'RE FROM, I'LL TELL YOU WHO YOU ARE
In the capacity as PDO cheese, it may only be produced in specific areas and using raw ingredients from the same areas, which undergo rigorous testing.
The land of Taleggio includes the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Monza-Brianza, and Pavia – in Lombardy – the provinces of Novara and Verbano-Cusio-Ossola – in Piedmont – and the province of Treviso in Veneto.
Cheesmaking
MILK
It all starts with the raw ingredient: milk.
To make PDO Taleggio, raw or pasteurized cow’s whole milk must be used.
COAGULATION
To initiate the coagulation process, the milk is warmed up to 32-35˚C (90-95˚F), and a starter culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus is added to it for acidification and flavoring purposes. Subsequently, the calf or young adult rennet – a fundamental ingredient for milk coagulation – is added to separate the liquid whey from the solid, easily handled curd.
In the production of PDO Taleggio, use of rennet containing genetically modified microorganisms is forbidden.
BREAKAGE OF THE CURD
After a time ranging from 10 to 25 minutes since the start of coagulation, the curd is broken. This is done using manual or mechanically operated tools and is repeated twice.
The first breakage is more approximate, done simply to kickstart drainage of the whey, whilst the second breakage produces a curd grain the size of a hazelnut, which makes the mixture gain solidity.
EXTRACTION OF THE CURD
Once it is broken in the tank, the curd is extracted and distributed evenly in 18-20 cm (7-8 in) molds. The molds are then laid out on slightly inclined grooved tables to facilitate drainage of the whey.
HEATING
Heating is a key process in Taleggio production.
In this phase, the whey drainage process is completed in full, the paste is acidified, and the curd takes on a cheese structure.
This process occurs in rooms at a controlled temperature between 22 and 25˚C (72-77˚F) and lasts 8-16 hours.
In this time, the Taleggio is turned constantly and applied the trademark specifying its origin.
SALTING
Salting facilitates the formation of the rind, gives flavor to the cheese, and may be performed dry – by spreading coarse salt on the surface – or by immersing the cheese in brine for about 8-12 hours at 10˚C (50˚F).
AGING
AGING
This is the final stage of the process, lasting at least 35 days. In this phase, the wheels are placed on boards or in crates – which may be made of wood – and left in cold rooms at a 2-6˚C (36-43˚F) temperature and an 85-90% humidity, replicating the environmental conditions of traditional cave aging.
AGING
During this time, the wheels are turned and sponged with brine to favor the growth of microflora which gives the cheese its classic pinkish color, as well as aging of the paste.
The type of aging undergone by the Taleggio is known as centripetal, namely with a development from the rind inwards.
FAQ
1. How is the PDO Taleggio made?
How is the PDO Taleggio made?
PDO Taleggio production starts with the milk produced in the area of origin, and the different stages include: coagulation, breakage of the curd, extraction of the curd, heating, turning, salting, and aging. Look more in depth at the PDO Taleggio production process by visiting the specific section of our website.
2. What does PDO Taleggio taste like?
What does PDO Taleggio taste like?
It is a soft, solid cheese made with unpasteurized milk. Its taste is lightly aromatic, at times with an aftertaste of truffle.
3. How many processes does PDO Taleggio aging included?
How many processes does PDO Taleggio aging included?
The only processing phase in PDO Taleggio aging is “washing” of the rind: once a week, the Taleggio wheels are turned and undergo sponging with brine to eliminate excess mold and favor the growth of microflora which gives the cheese its natural pinkish color. This is why the rind is edible
4. What does "centripetal aging" mean?
What does "centripetal aging" mean?
Unlike cheeses with a centrifugal aging process, in which the molds develop from the inside towards the outside, in washed rind cheeses like the Taleggio the microflora enzyme activity triggers the aging phase starting from the outside and developing towards the center.
5. What does "raw-milk" chees mean?
What does "raw-milk" chees mean?
Raw-milk cheese is produced by processing the curd at a temperature lower than 42°C (108˚F). For semi-skimmed milk cheeses, the temperature reaches a 46˚C (115˚C) limit, while for skimmed-milk cheeses the temperature goes beyond such limit.
6. What is the PDO Taleggio rind like?
What is the PDO Taleggio rind like?
The PDO Taleggio rind is thin, soft at the touch, and of a natural pinkish color, featuring the distinguishing molds.
7. Where is PDO Taleggio produced?
Where is PDO Taleggio produced?
The PDO Taleggio is made: in Lombardy, in the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Monza-Brianza, and Pavia; in Piedmont, in the provinces of Novara and Verbano-Cusio-Ossola; and in Veneto, in the province of Treviso.
The milk used must also be from the said areas, as specified in the production standards registered through the European Union.
8. Can you eat the PDO Taleggio rind?
Can you eat the PDO Taleggio rind?
Given it undergoes strictly brine-based superficial processing, the PDO Taleggio rind is fully edible.
8. How can I use the PDO Taleggio to make a special recipe?
How can I use the PDO Taleggio to make a special recipe?
The Taleggio is a particularly versatile cheese. It may be used for many different recipes due to its meltiness, and has struck the heart of Michelin-star chefs the likes of Gennaro Esposito, who defines it an all-around ingredient at the table. Discover the recipes recommended by the Consortium or shared by those who have chosen PDO Taleggio to express their creativity in the kitchen.
9. What is a good wine to pair with PDO Taleggio?
What is a good wine to pair with PDO Taleggio?
PDO Taleggio is an excellent match with still red wines, and is a good companion of spumante as well.
10. How do you store PDO Taleggio at home?
How do you store PDO Taleggio at home?
Taleggio is a natural and alive cheese; its aging continues even when it is being eaten. This is why it must be stored in the fridge at 4-6°C (39-43˚F) in the wrapping paper it is sold in, or in a wrapping that allows the passage of oxygen. Never wrap it in plastic wrap, which prevents the passage of air and causes fermentation of the cheese itself.
11. What goes well with PDO Taleggio as-is?
What goes well with PDO Taleggio as-is?
PDO Taleggio is exceptional on its own or paired with other foods. Visit the Pairing section of this website, and discover new combinations every day!
12. How do you serve PDO Taleggio at the table?
How do you serve PDO Taleggio at the table?
PDO Taleggio is best served at room temperature and enjoyed in slices. If you split the wheel twice at perpendicular angles, you may cut soft slices of the required thickness from the resulting quarters.
13. How long does the PDO Taleggio aging last?
How long does the PDO Taleggio aging last?
The minimum aging period of the PDO Taleggio is 35 days.
14. Can you eat PDO Taleggio at the end of the meal?
Can you eat PDO Taleggio at the end of the meal?
Most certainly. Taleggio is a table cheese and can be enjoyed either as a second course or at the end of the meal. If you choose the latter, we recommend pairing it with apples or pears.
15. How long can you store the PDO Taleggio in the fridge?
How long can you store the PDO Taleggio in the fridge?
PDO Taleggio may be stored in the fridge for weeks, but to enjoy its typical aroma to the fullest, we recommend eating it within 5-7 days.