Cheesemakers in the Italian Alps craft this classic washed rind cheese using traditional methods passed down through generations. Affineurs wash the cheeses weekly with a light brine solution to encourage the growth of a delicate micro-flora.
As it ripens, the Italian taleggio forms a rosy-orange crust with patches of blue-grey mould that give off a gentle aroma of yeast, hay, and damp. Its rind contrasts with a soft, ivory interior that gradually becomes more supple and buttery with age. The flavour begins mild but develops into a rich, fruity saltiness that lingers on the palate
Enjoy it with grilled stone fruits, roasted nuts, or crusty sourdough. You can also melt it over polenta or use it in risottos. Always serve at room temperature to bring out its full aroma and flavour.
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