taleggio dop mould

Mould Cheese. Taleggio or stracchino, a very tasty typical cheese of Lombardy.

It is still matured high in the Italian Alps, stacked wooden pine boxes. In fact it seems it’s around the tenth or eleventh century when in Val Taleggio the production of this cheese started. Another advantage the Mauri family has is the unique maturation process that benefits from the natural caves of Valsassina where the cheese is aged. Taleggio Dop. Taleggio PDO – Production starts with the addition of curds and enzymes to whole raw or pasteurized cow’s in coagulation vats at temperatures between 32 and 35°C. It is still matured high in the Italian Alps, stacked wooden pine boxes. This particular Taleggio is called "a munta calda" because the cheesemaking process begins … Taleggio is a semi-soft, washed rind, smear-ripened Italian cheese that is named after Val Taleggio. Each Taleggio weighs from 1,7 to 2,2 kgs., according to the technical conditions of production. Breaking down the coagulated mass then causes the separation of the liquid part (whey) from the solid part, the curd, which is transferred into special square moulds. Mauri Formaggi Taleggio DOP is a classic Italian washed rind cheese with a creamy texture and a distinctive yeasty flavour. We use cookies to make sure you can have the best experience on our website. The rind is thin, with a soft texture and its colour is natural rose, with the presence of characteristic grey and green light sage colour mould. Famous for it's pungent aroma and delicious taste, Taleggio is extremely versatile. Taleggio is a soft, raw cow’s milk cheese with a thin rind and a soft consistency with a slightly pinkish colour and characteristic grey-greenish mould. Product Information. Washed and brushed several times over a month, the cheese develops a thin bloom flecked with grey yeasts and blue Penicillium mould on its distinctive orange rind.
By proceeding in navigation means that you accept the use of cookies by this website. Taleggio is dry-salted or put into a brine bath, which is an indispensable operation for the formation of the protective rind which, during the ageing in rooms with a low temperature and high humidity, is colonized by strains of mould that give it the typical pinkish-orange colour. Taleggio Raw Milk DOP is a very popular Italian cheese produced on the mountains of Val Taleggio. Without these moulds and ferments on the rind, Taleggio just would not be Taleggio. Mauri Formaggi Taleggio DOP is a classic Italian washed rind cheese with a creamy texture and a distinctive yeasty flavour.

Description. Taleggio, or stracchino, is one of the classic examples where the product’s name comes from its area of origin. Cheese is quadrangular and parallel piped, with sides of 18-20 cms. The colour and pungent aroma of the rind is due to the presence of Brevibacterium linens. There is a sharp note of blue mould at the beginning that gently rolls away to a creamy mid-palate and a delightfully clean, lemony finish with hints of fresh sweet goat’s milk. Igor Italian Taleggio DOP 2x2.5kg Product Code: IT056. The natural caves near the village of Pasturo offer the perfect microclimate for maturing cheese. The cheeses are then heated for a period of between 8 and 16 hours, at a temperature of between 22 and 25° C, branded with the CTT mark of origin and the identifying number of the dairy. Lombardy’s rich green pastures and clean mountain air are the reason for such high quality milk. Its flavour is mild, delicate, tending to acidulous or slightly sharp. Beneath the thin, crusty rind the ivory texture of the cheese begins to change slowly as it ripens, becoming buttery and soft.In 1920s Emilio Mauri built a large factory in the small mountain village of Pasturo, not only to collect and ripen local cheese, but also to make cheese. Taleggio DOP has a creamy, melting and even paste, that is softer immediately underneath the rind as ageing is from the outside towards the inside (centripetal ageing) with an aromatic smell which is almost pungent in the more mature cheeses. As no other types of treatment are allowed, the rind of Taleggio cheese can be eaten. Wash Rind / Other. The paste of the cheese is homogenous and compact, softer under the rind and more crumbly in the centre of the cheese. *DOC = Denominazione di Origine Controllata (Controlled Designation of Origin)Pinot Grigio, Pinot Noir, Gamay, Yeasty Blonde BeerNote – This cheese may develop a blue grey mould under the plastic wrap which comes from the active cultures in the cheese – this is entirely natural and does not pose a food safety issue.Harper & Blohm acknowledges & respects the Wurundjeri Woi Wurrung people of the Kulin Nation as the traditional custodians of the lands on which we work and live and pays respect to their elders past, present, and emerging. Taleggio is dry-salted or put into a brine bath, which is an indispensable operation for the formation of the protective rind which, during the ageing in rooms with a low temperature and high humidity, is colonized by strains of mould that give it the typical pinkish-orange colour.

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