TA0100
Whole | 200gr

7,90

TA0100

TALEGGIO PDO

Whole | 200gr

7,90

Group-769

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Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

Taleggio PDO (Protected Designation of Origin certificate) is a typical Italian cheese that can only be produced and aged in Lombardy, Piedmont and Veneto and made from Italian cow’s milk coming from these specific provinces, as required by the Official Procedural Guideline.

It is a soft, uniform and compact cheese made from whole, raw or pasteurized cow’s milk.

Ingredients

Milk, salt, rennet

Ingredients

Milk, salt, rennet

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Keep at +1°C / +6°C
NUTRITIONAL VALUES
Energy value
Fat
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt

PROCESSING STEPS

The production of Taleggio PDO cheese begins with the coagulation of the milk (raw or pasteurized) followed by the breaking and extraction of the curd. Then the heating phase takes place and can last from 8 to 16 hours. During this time, the trademark of the origin is applied, in accordance with the policy document. Finally, the last two steps are salting and maturing for a minimum of 35 days in cold and humid environments.

HOW TO TASTE IT BEST

Taleggio is characterized by a sweet and slightly aromatic flavour. It's easily digestible and is rich in minerals, proteins, as well as being very energetic. Its rind is edible as it is made exclusively with salt and water. Its unique taste makes it perfect to be enjoyed on its own and its meltiness makes it suitable to prepare many types of recipes. You can use it to flavour first courses, such as rice bowls, or Polenta corn porridge. It is also excellent at the end of a meal combined with fruit such as apples, figs and pears.

HISTORICAL BACKGROUND

Originally this cheese was called stracchino, from the term "strac" which means "tired", to recall the tiredness of the cows when they came back from the mountain pastures. It was at the beginning of the twentieth century that the cheesemakers of Val Taleggio, in the Bergamo mountains, decided to give it the name that still distinguishes it today. Its production started from the need to preserve cow's milk for a longer time. In fact, cheesemakers began to produce this cheese using the excess milk and then matured it in the characteristic caves in the valley.

HOW TO STORE IT

This cheese must be wrapped in its own paper since it allows the constant passage of oxygen. Taleggio PDO is also defined as an "alive" cheese since it continues maturing for some time, even after consuming it.

COOKING TIPS

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...

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Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...

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Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

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