Description
Taleggio PDO is a cheese produced with raw or pasteurised whole cow’s milk.
Production Area
The production, ripening and portioning area of Taleggio PDO is within the territory of the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Monza-Brianza and Pavia in the Lombardy region; the entire territory of the provinces of Novara and Verbano-Cusio-Ossola in the Piedmont region; the entire territory of the Province of Treviso, in the Veneto region.
Production Method
After the addition of milk starter cultures, the milk curdles at 32-35 °C with calf or steer rennet. The curd is broken in two stages. After the first breaking, it is left to rest to start expelling the whey, so that the curd can acquire a denser consistency. The second breaking reduces the solid mass into grains the size of hazelnuts, which are then transferred into square moulds. The cheese is turned inside the mould several times and then dry-salted or salted in brine. Ripening, which lasts at least 35 days, can take place on planks of wood; the cheeses are sponged with salt water about once every seven days to avoid the formation of mould.
Appearance and Flavour
Taleggio PDO is square, with a thin, soft rind that is a natural pinkish colour, with characteristic grey or light sage green mould. The cheese is uniform and firm, softer near the rind; after ripening it is crumblier in the centre. The colour varies from white to straw-yellow and there are a few tiny eyes. It has a sweet and slightly aromatic flavour, at times with a truffle aftertaste.
History
The origins of Taleggio PDO probably date back as far as the early 10th century. Originating in the Taleggio Valley, where it takes its name from, this cheese was already being commercially traded in the 13th century, as demonstrated by various documents of the time. Its production, which initially arose from the need to preserve excess milk, was carried out with the milk from cows returning from summer pastures, which were known as stracche, meaning tired, due to the long journey back from the pastures. Its original name, Stracchino quadrato di Milano, used up until the beginning of the 20th century, derives from this characteristic.
Gastronomy
Taleggio PDO should be kept in its original packaging, or wrapped in a moist cloth to help preserve the softness of the rind, at a temperature between 2 and 6 °C. Cling film should never be used because it prevents aeration, triggering fermentation that alters the cheese’s organoleptic qualities. It should be served at room temperature, and there is no need to remove rind because it scrapes off easily. Taleggio PDO is a typical table cheese that can be eaten either as a main course or at the end of a meal with fruit. Due to the fact that it melts easily, it is an excellent ingredient for pasta sauces and meat-based dishes, as well as certain types of pizza and crêpes.
Marketing
The product is marketed as Taleggio PDO. It is sold year-round, whole, in large pieces, or in pre-packed slices. One of the surfaces must bear the product logo, underneath which there can be the producer’s number. The logo of the protection Consortium and the European PDO logo must be displayed on the external packaging.
Distinctive Features
The production area of Taleggio PDO is characterised by particular climatic conditions which favour the abundance and quality of the forage destined for the cows. This contributes to the specific qualitative characteristics of the milk used and therefore the organoleptic properties of the cheese.
