Tired milk? Cows, why not try a dash of coffee with your morning grass?
- Lombardy, Italy
- Cow Milk
- Soft Ripened Wash Rind
- Smells: Bacon, The Ocean
- Texture: Viscous, Gritty Rind
- Taste: Umami, Salt, Beefy, Toffee, Melted Butter
- Finish: Leather, Fudge
Taleggio. An oozy gooey Italian wash rind cheese that has me swooning each time, without fail. Doubtless I am the first to fall in love, for this cheese dates back to tenth century Italy. Taleggio was traditionally made from tired cow’s milk…yet somehow Italy’s ardent love for espresso was never adapted by their cattle. Alas, when animals are exhausted, the milk collected from these oh so tired gals is also, tired. The milk is higher in fat and acid due to all the exertion from the days travels, thus resulting in marvelously decadent cheese. Once the milk is coagulated, the curds are cut, it is then formed into squares that are brined and/or smeared with salt. Salting is the secret to Taleggio’s sunrise-orange rind, also its rather aromatic presence. Aged for just a touch over a month, the paste is rather firm and sweet; yet as the cheese sits it gets softer showing a more robust, earthy, and leathery side. Taleggio, yearns to be melted on just about anything, for its rather intense funk yet sweet notes enhance just about any dish.
Ring a few chaps, let a classic playlist lilt away, take out a wedge of Taleggio, and simply melt it over…pizza, pasta, toast, eggs, any sandwich, or simply let it shine all by its lonesome.