I love Taleggio for its smell and tangy fruity taste. This cheese has a real presence and it is one of the most pungent cheeses I have tried. I actually like the smell and encourage you to try this cheese and if you don’t like the smell be assured it doesn’t taste like it smells.

Milk

Cow

Origin

Italy

Aged

6 to 10 weeks

Aroma

Very discernible but I wouldn’t say off the nose. Grassy.

Taste

Luxuriously smooth, tangy and fruity with a buttery finish. Rind is thin and edible.

Texture

Semi-soft and creamy. Melts and grills very well.

Look

Pale yellow and smooth. The thin edible rind is the colour of straw.

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Serving

I have recently made both the most amazing bruschetta and the creamiest grilled cheese on toast you can imagine with it. I love it smeared on water crackers or rye biscuits/bread just as much though.

If you aren’t cooking with it, don’t forget to bring it to room temperature b

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Manufacturing and Salting Method
This is a type of washed rind cheese called smear-ripened. Artisanal tradition dictates storing the cheese in the caves of the northern Italian city of Val Taleggio. After smearing the cheeses with good bacteria, the cheeses are washed weekly with seawater to inhibit mould.
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Wine

I am not a wine paring expert but the team at cheese.com say to try this with your favourite reds or white.

Enjoy,

PK


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