Quick Rundown on Vital Facts about Taleggio Cheese

Quick Rundown on Vital Facts about Taleggio Cheese

With its soft texture, mild flavor and good aroma, you may wonder where Taleggio cheese came from. This actually originates from the Val Taleggio region located at the northern parts of Italy. The cheese has a kind of moistness that makes it melt in your mouth.

You can’t help but become hooked and addicted once you have tasted its buttery flavor. You must not miss out on the chance of taking Taleggio along with your favorite wines.

Some Taleggio cheeses are made out of pasteurized cow’s milk, but the typical component from which these are made of is whole cow’s milk that is raw. To begin the process, the milk is being heated at temperatures of 30 to about 36 C. After heating, bacterial starter and Calf Rennet are added to the mixture, after which the milk is given 15 minutes to curdle.

The curd is taken out and cut into small pieces, which are then placed into metal moulds where these would stay up to 18 hours to let curd ferment. After removing these from the moulds, the fermented curd is then soaked in brine, set aside and aged for 35 up to 40 days.

During the process of aging, cheese is turned several times. To make sure that mould will grow in the material, it’s being washed with brine once a week. During the old days, the process was done in caves, but these times, it’s more common to place them in cellars.

The taste will depend on how long the mixture has aged. If it’s too fast, the taste is going to be mild and sometimes, it also acquires a sweet taste. The flavors will then become much more pronounced if it has gone through the long process of aging. If this is the case, its color will turn yellowish, with the inside part less firm.

The outcome is created in rectangular or square finish. This may have rinds, which have wax coatings or contain patches of mould, and may come in grayish, greenish or orangey-pink colors. These rinds are edible, but have quite a strong taste.

The natural color of these rinds is rose-orange. There are some types that have some green light or grayish appeal that indicate the presence of moulds. These usually have a very soft consistency and quite thin too.

This kind of gourmet cheese was discovered earlier than the 10th century. This is now being produced by various regions in Italy such as Piedmont, Lombardy and Venetia.

In serving Taleggio gourmet cheese, you simply need to scrape off the rinds. This must be done in room temperature to make sure that you’ll enjoy its strong aroma as well as the distinct taste for which it’s known for.