DESCRIPTION

This washed rind, semi-soft Italian cheese has a thin crust and strong aroma.  Invented over 1,000 years ago, each square is brushed with salt water giving it a sticky, orange outer skin.  With a creamy yet fruity and almost mineral tang, this "stinky" cheese is aged for about 2 months on wooden slabs.  Overseas it is available both pasteurized and raw, but in the USA it's only imported pasteurized.  To learn more about Taleggio click here!

 

ORIGIN

Italy

 

MILK TYPE

Cow

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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  • By Origin - Gorgonzola Dolce, Parmesan Reggiano or Sottocenere with Truffles
• Pairings - dried Turkish figs, pears, crackers, olives and roasted walnuts on a cheese plate or melt taleggio as a cooking ingredient on top of a nice mac and cheese.

 

SUBSTITUTES

Epoisse, Langres or Reblochon

 

INGREDIENTS

Pasteurized cow milk, rennet (animal), salt, enzyme