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