Taleggio was born around the 10th century in the Taleggio Valley, in the province of Bergamo, from which it would later take its name. Like Gorgonzola, to which it is a close relative, Taleggio is processed raw (meaning those cheeses processed at the minimum temperature for coagulation i.e. 36° C) and then undergoes stewing between 20 and 30° C in a special room to remove excess whey.
Aging takes place in natural caves such as those in Valsassina, famous since the 19th century for its natural caves that are ideal for aging cheese.
- Type: Soft paste
- Texture: Crumbly and compact
- Rind: Natural
- Color: Ivory white
- Flavor: Intense
- Aroma: Fresh milk
Chef’s Advice
This taleggio expresses its best when paired with red wines. Enjoy it with green tomato mustard or rose jam and fresh fruit on soft bread, great spread on michettas.
Origin
Arona ITALY
Typology
Taleggio Cheese
Packaging
250 g
Ingredienti: LATTE, caglio, sale
Origine del latte: Italia
Conservare a: +4 – +6°C
Valori nutrizionali medi per 100 g: energia 1318 kJ/315 kcal, grassi 26,2 g, di cui acidi grassi saturi 16,8 g, carboidrati 0,9 g, di cui zuccheri 0,9 g, proteine 19 g, sale 2,1 g
Luigi Guffanti s.r.l. Via Milano 140 28041 Arona (NO) Italia
CE 01 351 IT
Gli ingredienti che contengono allergeni sono evidenziati in GRASSETTO
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