A friend who had lived in Italy introduced me to Taleggio cheese, and it now makes regular appearances in my home. Yesterday, I opened a slice for my family's customary Sunday afternoon cheese munching, and it was gone within minutes.
This cow's-milk cheese originates from Val Taleggio in Bergamo, and it is listed on the EU's Protected Designations of Origin. Taleggio cheese is formed in squares. The rind is rose-orange colored, and it usually has spots of greenish mold. The paste is yellow and creamy, but not runny. As the cheese ages, the paste gets darker and the smell becomes more pungent. It is a slightly salty cheese, but generally mild. If you enjoy brie or camembert, you will love this cheese.
TrackBack URL for this entry:
http://www.typepad.com/t/trackback/38673/3667748
Links to weblogs that reference Taleggio Cheese:
1. Posted by Kaimi on November 14, 2005 @ 22:29 | Permalink
I've always thought this cheese tastes great on a cracker with some sweet strawberry jam.
I suppose a true cheese snob would go for the fresh fruit. But I find the jam works very well.
It also goes well with salty stuff. Hard sausage or foie gras give it very different tastes.
Mmmm. Time to go check the fridge.
2. Posted by PG on November 14, 2005 @ 23:08 | Permalink
Apples. I discovered apples and taleggio a few weeks ago and my soul is no longer my own. (More to the point, nor is my wallet... not a cheap cheese.) But it's really the perfect time of year to combine the two.
- fedgovernor on What Next Fo
- fedgovernor on The Oil Mark
- Jake on The Oil Mark
- Cathy on The Oil Mark
- laborprof lpb on Bailout, Uni
- fedgovernor on The Oil Mark
- Brandon P. on BYU v. Utah
- David on What makes a
- Cathy on The Oil Mark
- Vic on Fleischer 1,
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | 31 |
