Lombardia - Italy.
HOW IT'S MADE
The taleggio was created from the need to preserve the milk got from the breedles in the mountain pastures. For the production of this cheese, fresh milk from the previous milking is used. Afterwards calf rennet and milk enzymes are added, so the curd is created and then the cheese is poured in moulds which give the cheese its typical shape. During the aging, the rind is washed with water and salt and it gets its unique orange colour.
The Taleggio cheese is very used for cooking especially with risotto and pasta dishes or together with polenta. We suggest to taste it on its own to savor all its incredible flavours. Excellent together with pears and figs. We suggest to pair it with a glass of red wine.
In the fridge at 4°C / 8°C.
About 150 g, vacuum packed. When opening the vacuum bag, let it breathe for 10 minutes before consuming.