Good stuff.
Flavorful, smelly, well wrapped. i use it in risotto. yummy.
Yeasty and sweet, like rising dough.
Soft as velvet and melts like a dream. A dependable softie to keep coming back to.
Country of Origin: Italy
Milk Type/Treatment: Pasteurized or Unpasteurized Cow
Rennet Type: Animal
You’ll remember why you first made cheese-friends with Taleggio every time you taste it. Though classified as a “stinky” cheese, Taleggio barely registers the funk while still delivering those other, oft overlooked qualities of a washed-rind—velvety smooth texture, great ooze, and unbeatable meltabilitly.
Taleggio hails from the Po Valley, Italy’s most important cow-dairying region and ancient epicenter of agriculture. Downslope of the Alps, the meltwater and alluvial soil it carries provide rich land for farming and grazing. The Po Valley’s potential was first recognized by the Etruscans and the region had become one of Europe’s major agricultural areas by the Middle Ages. Taleggio is first documented in the 1200s, but is likely to predate even that. This cheese has seen so many border changes we can’t even fit all the flag stickers on its label.
The yeasty notes of Taleggio make it an easy stand in (or go-with) for bread. Top it with some fresh arugula and Fig and Acacia Honey Jam or put all three atop a flatbread. Peel off the rind and fold Taleggio into your polenta or risotto, or slice big slabs for an extra-oozy grilled cheese. This cheese melts like a certain non-cheese product that rhymes with word for a short test (I think you got it). Swap in Taleggio and pursue without shame!
Soft as velvet and melts like a dream. A dependable softie to keep coming back to.
Country of Origin: Italy
Milk Type/Treatment: Pasteurized or Unpasteurized Cow
Rennet Type: Animal
You’ll remember why you first made cheese-friends with Taleggio every time you taste it. Though classified as a “stinky” cheese, Taleggio barely registers the funk while still delivering those other, oft overlooked qualities of a washed-rind—velvety smooth texture, great ooze, and unbeatable meltabilitly.
Taleggio hails from the Po Valley, Italy’s most important cow-dairying region and ancient epicenter of agriculture. Downslope of the Alps, the meltwater and alluvial soil it carries provide rich land for farming and grazing. The Po Valley’s potential was first recognized by the Etruscans and the region had become one of Europe’s major agricultural areas by the Middle Ages. Taleggio is first documented in the 1200s, but is likely to predate even that. This cheese has seen so many border changes we can’t even fit all the flag stickers on its label.
The yeasty notes of Taleggio make it an easy stand in (or go-with) for bread. Top it with some fresh arugula and Fig and Acacia Honey Jam or put all three atop a flatbread. Peel off the rind and fold Taleggio into your polenta or risotto, or slice big slabs for an extra-oozy grilled cheese. This cheese melts like a certain non-cheese product that rhymes with word for a short test (I think you got it). Swap in Taleggio and pursue without shame!
SKU: CHIT403P
Flavorful, smelly, well wrapped. i use it in risotto. yummy.
Excellent in risotto and asparagus.
Soft and smelly - perfect in the risotto.
Brings back memories when we would pick some up in South Philly. Now in Louisiana for the last 10 years, this wonderfully pungent cheese was a Mother's Day hit.
Delicious soft and tangy cheese that makes fabulous grilled cheese on rye bread or multigrain.
Loved it! Soft, smooth, slightly funky and deliciously melty. Great in an omelet.