Weight: 200g* piece
Pasteurised cow's milk
Taleggio cheese has a long history, dating back to before the 10th century. The sale and exchange of Taleggio and other cheeses is documented in some 13th century historical documents. It originates and gets its name from Val Taleggio, just outside Bergamo,The people of Val Taleggio had a milk surplus and so needed to find a way to make use of it. They began making cheese which, once it had been aged in 'caves', or huts in the valley, could be exchanged for other products or even sold directly.
Each cheese is shaped like a square slab, it has a thin, soft rind, naturally pink in colour. The body of the cheese has a uniform and solid consistency. It is softer just under the rind and, once the ageing process is completed (60 days), it's a little crumbly in the middle.
The cheese varies from white to straw-coloured and occasionally contains tiny holes. The flavour is sweet, slightly sour and a vaguely aromatic, sometimes with a hint of truffle. It has a characteristic aroma.
The DOP mark: As a DOP (PDO) 'Protected Denomination of Origin' cheese, our Fontina has been guaranteed and certified by the Taleggio Consortium in Italy. This is the best guarantee of excellence in a European agri-food product. Production, processing and preparation of our cheese takes place exclusively in the Taleggio cheese DOP area of origin - any other Taleggio which does not have this mark is just cheese!
Organic Taleggio is an excellent cheese to savour on its own. It can be enjoyed as a second course dish, or at the end of the meal and goes extremely well with apples and pears.
Taleggio must be served at room temperature as this is the best way to truly appreciate its flavour and aroma. It's not necessary to remove the rind, it's sufficient to just wipe it off. Taleggio also makes a wonderful addition to a number of first course dishes (pasta, risotto and soups), second course dishes (omelettes), salads and certain kinds of pizza and crêpes.
In fact, Taleggio is a really versatile ingredient because it melts easily and mixes so well with other ingredients.
It is also a lovely colour when grilled and so is often used for dishes which need to be finished under the grill.
How to store
Keep wrapped in naturally waxed paper in the fridge, ideally inside a slightly opened container so that the cheese still gets some oxygen. Taleggio should keep for 3-4 weeks. Remember to remove from the fridge an hour or so before serving to bring the cheese up to room temperature.
Unpasteurised cow's milk, rennet, salt.
Our Producer - Castagna
With forty years of experience, Castagna, despite maintaining ancient traditions, also focuses on quality and service, research and development to continually improve century old products.
*Please note that we cut each individual piece of cheese freshly, so occasionally individual pieces may weigh very slightly under or very slightly over the stated weight.