Taleggio shares a history with Gorgonzola in that it was also originally a product of the tired or stracca cattle that Needed to be milked after returning from the long climbs down from summer pastures. The making of Taleggio is believed to go Back to the tenth or eleventh century, with the first documents mentioning the cheese, along with grana, in the year 1200. However, until the early 1900's it was simply called 'stracchino': a name which is still used, especially in Lombardy, and Which defines not so much a specific cheese, as the large family of soft, square-shaped cheeses very popular in the region? The rind in an intense burnished orange-brown color with several molds and the stamp indicating it is a true Taleggio. It is a wonderfully distinctive cheese with a wide range of flavors including a meaty richness, accented with yeasty, fruity qualities and a tangy, salty bite. When ripe it should be creamy with a dry, but not cracked rind. And has a very pungent aroma.
|Rind: Washed rind, reddish orange with brown mold|
|Aging: Cave-aged about 2 months|
|Recommended wines: Volpicella; Red Franciacorta, Oltrepò Pavian, Pinot Nero, Piave Merlot, and Red Piceno; Pilsner|
|Consistency: Creamy, supple texture|
|Taste: Unusual, yeasty flavor; mild and buttery, becoming fuller and tangier with age|
|Brand name: Cademartori|