Mario Costa’s new challenge
"We wish to bring back to the Italian market the past glory of Taleggio,
a traditional Italian cheese which is currently in high demand only abroad.
This cheese shares several characteristics with Gorgonzola, a common soul.
Indeed, both types of cheese come from the same area." Davide Fileppo Zop
Taleggio is a cheese of ancient origins,
maybe dating earlier than the 10th century.
In this regard, some documents, dating back to 1200,
have been found to describe the trading and exchanges of Taleggio. The area of origin is thought to be the Val Taleggio, hence the name of the cheese, a valley located in the province of Bergamo. Since milk production in this area was exceeding the needs for direct human consumption, local people thought about producing cheese out of the leftover milk, rounds of which, once aged in "caves" or in mountain huts, could be exchanged with other products or sold at local markets.
As evidence of its origins, Taleggio was first recognized as DO (Designation of Origin) cheese
in accordance with D.P.R. 09/15/1988, and then PDO (Protected Designation of Origin) cheese pursuant to EC Regulation 1107/96.
Pinkish in color with gray and sage green light mold patches,
its rind is thin and soft. The texture is uniform and compact,
softer under the rind and at the end of the aging process,
more crumbly at the center of the round.
The color of the texture can go from white to yellowish,
with a few tiny holes.
The flavor is sweet with a hint of tartness, slightly aromatic,
sometimes with a truffle aftertaste;
the smell is distinctive.
To bring out its full flavor and aroma,
Taleggio must be served at room temperature.
The rind doesn’t have to be completely cut off,
it can be just scraped away.
The fat content of Taleggio is average compared to other cheeses.
The composition of the fat contained in Taleggio is balanced.
The value of calcium/phosphorus ratio is 1.32,
which is optimal for the absorption of calcium in the intestine and the fixation of the salts in the bones.