Taleggio

Taleggio

By
From
Modern Italian Food
Photographer
Earl Carter

Taleggio is a soft cheese originating from Lombardy in the north of Italy. It is also a washed rind cheese, perhaps the only one in Italy. It has been matured over the centuries in the caves of the Val Sassina, where the microclimate suits its maturation process.

Taleggio as a name is a relatively recent invention. It was probably known as stracchino, from the word stracco, meaning tired, as the cows were after descending from the Alpine valleys before the onset of winter.

There are not many good taleggios around in Australia, so once again you must look out for a reputable one like Mauri, which also makes the best gorgonzola. Look for a thin rind, lightly flecked with pinkish brown and dusted with white mould. It should be mature when it begins to show signs of oozing around the edge.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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