Taleggio DOP - Lombardy
- Ferments: calf liquid
- Rind: bloomed due to particular mould, thin, yellowish or reddish
- Paste: soft, with a small number of holes, straw-yellow colour
- Surface: flat
- Thickness: 2.36 inch
- Territory: provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Pavia, Treviso and Novara
- Label: DOP
Taleggio has a rough and rosy crust, which is inedible, and a pale yellow pasta. Creamy in texture and having a pungent aroma. The rind is a natural pink with some microflora bloom, responsible for much of the organoleptic properties that emerge during the ripening process.
It is rich and buttery and has a slightly salty flavor. These are the qualities that express best the individuality of this cheese.
Taleggio is an uncooked, soft cheese made from whole cow's milk.
The production zones of Taleggio include the entire provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Treviso and Novara.
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13 October 2008
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