Taleggio cheese

Taleggio (IPA: [taˈleddʒo]) (Talegg in Lombard language) is a semisoft washed-rind smear-ripened Italian cheese named after Val Taleggio, Italy. The cheese has a thin, edible crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. The rind is a pinkish-brown, and the interior is creamy and pale yellow.^[2] It has a protected designation of origin so that only such cheese produced in the Lombardy or Piedmont regions of Italy may be designated as Taleggio.^[2]

Taleggio
Country of origin	Italy
Town	Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Treviso, Novara
Source of milk	cow, full milk
Pasteurized	Frequently
Texture	semi-soft, smear-ripened[1]
Aging time	40 days
Certification	PDO
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History

Taleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. The cheese was solely produced in the Val Taleggio until the late 1800s, when some production moved to the Lombardy plain to the south.^[3] The cheesemakers in Val Taleggio attempted to rename the cheese they produced as Taleggio del Val Taleggio ("Taleggio of Val Taleggio") to distinguish it from the more widely produced versions from nearby areas, but abandoned the attempt when they received legal caution against it, as the cheese already had a protected designation of origin.^[4]: 74

Production

The production takes place every autumn and winter. First, acidified milk is mixed with rennet taken from milk calves. The cheese is formed into square blocks^[2] and set on wood shelves in chambers, sometimes in caves as per tradition, and matures within six to ten weeks. It is washed once a week with a seawater sponge to prevent mould growth and to form an orange or rose crust. This smear-washing makes the cheese susceptible to contamination.^[5]: 456 Listeria developing on Taleggio is typically considered to be a post-manufacturing contamination, as the surface microflora are inhibitory to its development.^[5]: 456 The ripening cheese has been traditionally stored in caves near Valsassina, in which gentle breezes within spread the moulds growing in its rind.^[6]: 136

Each square block is imprinted with a four-leaf brand representing the Consorzio Tutela Taleggio.^[6]: 136

Nutritional information

Taleggio

Fat content	48%
Nutritional values (per 100 g (3+1⁄2 oz))	energy	1,230 kJ (290 kcal)
	protein	18 g
	fat	25 g
	calcium	460 mg
	phosphorus	360 mg
	magnesium	22 mg
	vitamin A	450 mg
	vitamin B2	280 mg
	vitamin B6	131 mg
	vitamin E	4450 mg
Dimensions	18–20 cm (7–8 in) square, height: 5–8 cm (2–3 in)
Weight	1.8–2.2 kg (3 lb 15 oz – 4 lb 14 oz)

See also

• Italy portal
• Food portal

• List of Italian cheeses