Taleggio Lb.
$15.99
Taleggio D.O.C.
Named for the alpine valley in the Lombardy region of Italy from which it comes-the Val Taleggio.
Lb Pc Taleggio is a semi-soft, washed-rind cheese, made both commercially in the valleys and on small mountain farms.
The washed rind is thin and moist and the color vary from rose to orange.
As it ages, it may develop a layer of white and grey mold, all very edible and adding to the character.
It is quite aromatic, yet mild in flavor, and features some tangy, meaty flavors with a fruity finish.
The texture of the cheese is moist-to-oozy, with a very pleasant melt-in-the-mouth feel.
The combination of the soft texture, pungent aroma, and buttery flavors has proven to be a winner, especially when spread on fresh crusty bread.
Traditionally, it is formed in a square mold of 7-8 inches and 2-3 inches high.
Historically speaking, Taleggio D.O.C. is quite possibly one of the most ancient Italian soft cheeses, with its name being used in the caverns of the alpine valley since before the tenth century.
Production of the cheese occurs in the fall and winter months as the cattle grow tired; it usually takes anywhere from six to ten weeks for the curd to reach maturation.
Presently, it's not uncommon for different ingredients to be added to spice up the flavor of the cheese.
Different spices, fresh raisins, a variety of nuts, and lemons are a few examples.
Named for the alpine valley in the Lombardy region of Italy from which it comes-the Val Taleggio.
Lb Pc Taleggio is a semi-soft, washed-rind cheese, made both commercially in the valleys and on small mountain farms.
The washed rind is thin and moist and the color vary from rose to orange.
As it ages, it may develop a layer of white and grey mold, all very edible and adding to the character.
It is quite aromatic, yet mild in flavor, and features some tangy, meaty flavors with a fruity finish.
The texture of the cheese is moist-to-oozy, with a very pleasant melt-in-the-mouth feel.
The combination of the soft texture, pungent aroma, and buttery flavors has proven to be a winner, especially when spread on fresh crusty bread.
Traditionally, it is formed in a square mold of 7-8 inches and 2-3 inches high.
Historically speaking, Taleggio D.O.C. is quite possibly one of the most ancient Italian soft cheeses, with its name being used in the caverns of the alpine valley since before the tenth century.
Production of the cheese occurs in the fall and winter months as the cattle grow tired; it usually takes anywhere from six to ten weeks for the curd to reach maturation.
Presently, it's not uncommon for different ingredients to be added to spice up the flavor of the cheese.
Different spices, fresh raisins, a variety of nuts, and lemons are a few examples.