Taleggio cheese
Taleggio | |
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smear-ripened[1] | |
Aging time | 40 days |
Certification | PDO |
Related media on Commons |
Taleggio (IPA:
History
Taleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. The cheese was solely produced in the Val Taleggio until the late 1800s, when some production moved to the Lombardy plain to the south.[2]
Production
The production takes place every autumn and winter. First, acidified milk is mixed with rennet taken from milk calves. The cheese is set on wood shelves in chambers, sometimes in caves as per tradition, and matures within six to ten weeks. It is washed once a week with a seawater sponge to prevent mould growth and to form an orange or rose crust.
Today, the cheese is made from both
Presentation
The cheese can be eaten grated with salads such as
Nutritional information
Fat content | 48% | |
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Nutritional values (per 100 g (3+1⁄2 oz)) |
energy | 1,230 kJ (290 kcal) |
protein | 18 g | |
fat | 25 g | |
calcium | 460 mg | |
phosphorus | 360 mg | |
magnesium | 22 mg | |
vitamin A | 450 mg | |
vitamin B2
|
280 mg | |
vitamin B6 | 131 mg | |
vitamin E | 4450 mg | |
Dimensions | 18–20 cm (7–8 in) square, height: 5–8 cm (2–3 in) | |
Weight | 1.8–2.2 kg (3 lb 15 oz – 4 lb 14 oz) |
See also
References
- ^ Fox, Patrick. Cheese: Chemistry, Physics and Microbiology. p. 200.
- ISBN 1400050340.