🧀TALEGGIO🧀 This is a DOP (Denominazione di Origine Protetta - like a PDO), washed rind, full-fat cow's milk cheese from northern Italy. So although I picked it up in a supermarket it's the real deal in terms of ingredients, method and location of birth, and not a generic product. Taleggio is quite distinctive in its orangey brick shape, but can be more or less squidgy depending on age, and can develop a darker, patchy rind as it ages. This one looks to be fairly averagely developed, which suits me as although I adore almost all cheese I can get a bit irrationally squicked-out by black mould. Too many rented flats with badly ventilated bathrooms. Another interesting feature of Taleggio is that it is 'smear ripened'. Traditionally, this is where an older cheese is smeared on a younger, to transfer bacteria that develop the flavour - it's a technique which often produces an orange rind. My piece of Taleggio is unctuous with fat; molten in the centre and a little sharper and more lemony towards the rind. It's gentle taste is at odds with its ponky smell (brevibacterium at work - yes, they're called cheesy feet for a reason). It would be great to tart up pasta or a pizza, or as a tasty replacement for mozzarella generally.
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