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Topic: Taleggio cheese

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	iGourmet.com - Encyclopedia of Cheese
		It is a creamy cheese with a flavor of nuts and fruit and an aroma of fresh hay.
		It is an earthy cheese with a fruity flavor and a grassy aroma.
		Sap Sago: A tiny, green, 2 ounce cheese wrapped in foil, Sap Sago is a very hard grating cheese with a sharp flavor and a pungent aroma due to the use of a powder made from clover leaves added to the cheese during manufacture.
	www.igourmet.com /st_encyclopedia.asp (3506 words)

	Taleggio
		Taleggio is a soft cheese, it is produced with modern and traditional methods using whole cows' milk.
		Taleggio is a P.D.O. cheese and it is for this reason that it can be produced and aged only in some limited areas of Italy located in the north.
		Taleggio is excellent with the famous italian "Polenta"(mashed corn pie); it is served hot, so the cheese can melt in a deliciuos creamy paste as a natural polenta's complement.
	www.fcs.it /taleggio.htm (267 words)

	New Window - Waitrose.com - Glossary Term - Cheese, Soft
		Bath Soft is a vegetarian cheese and is similar to a mellow Brie, it is made and sold in 225g squares, which are packed in parchment with a distinctive red wax seal.
		It is a soft, creamy coloured, smooth, plump and glossy cheese with a thin edible white mould rind and is made in large flat wheels.
		Taleggio is made from pasteurised milk and is available pre packed as part of the select range from Waitrose.
	www.waitrose.com /frontend/popups/rec_gloss.asp?uidstr=787 (5381 words)

	The Teddington Cheese description of Taleggio
		The producers association for the protection of Taleggio cheese, formed by the major producers in March 1979 sees that all the regulations are applied.
		The cheeses are then soaked in a brine bath and matured for 25 to 50 days at a temperature between 3 and 8ºC and a humidity of 85-90%.
		Each cheese is square shaped with sides measuring 20 to 25cm and has a thickness of 5 to 7cm, weighs 2kg and has a fat content of 48%.
	www.teddingtoncheese.co.uk /acatalog/de323.htm (675 words)

	cheese Definition in the Food Dictionary at Epicurious.com
		After curing, natural cheese begins a ripening process during which it's stored, usually uncovered, at a controlled temperature and humidity until the desired texture and character is obtained.
		Hard cheeses are cooked, pressed and aged for long periods (usually at least 2 years) until hard and dry, and are generally used for grating.
		Storing cheese: Firm, semifirm and semisoft cheese should be wrapped airtight in a plastic bag and stored in a refrigerator's cheese compartment (or warmest location) for up to several weeks.
	www.epicurious.com /cooking/how_to/food_dictionary/entry?id=1815 (916 words)

	Cheese of the Month Club
		The cheese bestows the essence of the Italian countryside in such a demonstrative manner that you could swear you were sitting among the cows on a grassy hillside in Lombardy.
		It is a rindless cheese, matured in wax, which helps it retain moisture and creates a smooth and creamy texture.
		Taleggio is a rough, rosy crust cheese enveloped in a cheese that is inedible.
	www.cheesemonthclub.com /pastnewsletters/vol3no3.htm (1639 words)

	virtualitalia.com - cheese glossary
		Cheeses ripened for longer are used purely for grating and Asiago d'Allevo is renowned as an extra strong cheese.
		Small, pear shaped cheeses of mild and distinctive flavor are carefully molded around a pat of sweet butter, which later will be spread on bread and eaten with the cheese.
		Most of these cheeses are aged and classified as GRANA (hard,granular and sharply flavored); however, the young, unaged Ricotta pecorino is soft, white and mild in flavor.
	www.virtualitalia.com /recipes/cheesegloss.shtml (2170 words)

	Food: Ingredients: Taleggio
		Taleggio is easily recognized by its square shape, external grooves, and rough, rosy-brown crust.
		Taleggio tastes best when its truffle-like aroma is paired with a simple country loaf or warm, toasted bread.
		As a dessert cheese, Taleggio should be served alongside fresh fruit, such as figs or grapes.
	www.italiancookingandliving.com /food/essentials/taleggio.html (304 words)

	Cheese of the Month Club
		Val Taleggio, its point of origin, is in the northern region of Italy called Lombardy, which borders the Swiss Alps, where the climatic conditions are most favorable for abundant and superior quality fodder for dairy cows…; unspoiled high pastureland where commercial fertilizers and other chemicals are restricted.
		Taleggio is a soft, unpressed, cow’s milk cheese, and is a member of the Stracchino family of northern Italian cheeses.
		The wrinkly rind is edible and the cheese itself is a moderately aged cheese… an excellent compromise between mild taste and rich texture.
	www.cheesemonthclub.com /pastnewsletters/vol2no4.htm (1900 words)

	Italian showcase
		Documents dating back to 1200 date Taleggio origins to before the X century, a period where cheese produced in Val Taleggio (whence the name) - in the province of Bergamo - was object of barter and trade together with other cheeses.
		Out of respect and as acknowledgment of the tradition, Taleggio was recognised as DO (Origin Denomination) cheese in Italy already in 1988, whereas it obtained the recognition DOP (Protected Origin Denomination) form the European Union in 1996.
		Taleggio's "versatility" allows it to be tasted in various ways; excellent as a cheese to be brought to the table as a second course or at the end of the meal surrounded in fresh fruit (apples, pears, grapes) or accompanied with "mostarda" (savoury and spicy pickled fruits) in pieces.
	www.wayitalia.net /rooten/vetrina_995.html (248 words)

	Encyclopedia
		[tahl-EH-zhee-oh] Hailing from Italy's Lombardy region, this rich (48 percent fat), semisoft cheese is made from whole cow's milk.
		When young, Taleggio's color is pale yellow and its texture semisoft.
		Taleggio is sold in flat blocks or cylinders and is covered either with a wax coating or a thin mold.
	web.foodnetwork.com /food/web/encyclopedia/termdetail/0,7770,439,00.html (122 words)

	Some information regarding Taleggio Cheese for Katie
		The softest, creamiest member of the famous Italian Stracchino cheeses, Taleggio was first made in the valley of the same name, located in the historic province of Bergamo.
		Taleggio's soft, incredibly flavorful interior is creamy in texture and has a pungent aroma.
		The cheese imparts the essence of the Italian countryside in such a demonstrative manner that you could swear you were sitting among the cows on a grassy hillside in Lombardy.
	www.recipelink.com /gm/8/15827 (136 words)

	[No title] (Site not responding. Last check: 2007-11-06)
		The Taleggio is a cheese of very old origins, perhaps anterior to the X century.
		Its origin area is the Val Taleggio, in the province in Bergamo, from which derives the name of the cheese.
		The inhabitants of this valley in order to preserve the exceeding milk, began to produce some cheese that, once seasoned in "caves" or in their valley farm, could be exchanged with other products or commercialized.
	www.homestead.com /salvatorecucina/files/taleggio.htm (280 words)

	Live Music - Jazz, Blues, Folk American and World music - Welcome to the Inter-Media Art Center (Site not responding. Last check: 2007-11-06)
		Soppressata and taleggio cheese with a balsamic mustard.
		Prosciutto and bra cheese with a fig jam spread.
		Roasted BEET carpaccio with truffled goat cheese and a citrus-hazelnut vinaigrette.
	www.imactheater.org /illpanino.html (264 words)

	Gourmet Cheeses, Books, Kits, Cheese Parties, and Cheese Supplies - Taleggio DOP
		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 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.
	www.cheesesupply.com /product_info.php/products_id/8 (222 words)

	tastingmenu.com - February 2004
		The poster child for the cold sub is the Italian consisting of deli meats, cheese, some veggies, oil, salt, and pepper.
		The strength of the cheese distracted from the subtlety of the soup.
		And as surprising as the burst of cheese was in my mouth from the previous dish, this had its own moment of inspiration.
	www.tastingmenu.com /archive/2004/02-february.htm (12960 words)

	Recipe for Taleggio in Brioche from Chef Mindy Segal of Hot Chocolate Chicago, IL on StarChefs.com
		Taleggio in Brioche with Sautéed Vegetables and Pea Sauce
		Bake the brioche squares in oven for 10 minutes, or until the outside is golden brown and soft to the touch.
		Place the Taleggio in brioche on top of the vegetables in the center of the plate and sprinkle with fresh minced parsley, if desired.
	www.starchefs.com /features/sandwiches/html/taleggio_m_segal.shtml (419 words)

	Taleggio cheese-Ingredients, Substitutions and Equivalents
		Taleggio is a pungent cow's milk cheese from the Lombardy region of Italy.
		The cheese is cave aged and becomes quite tangy.
		Use the cheese on your cheese board or use it melted atop pastas or other hot dishes.
	www.gourmetsleuth.com /equivalents_substitutions.asp?index=T&tid=2050 (189 words)

	Accidental Hedonist - Tasting Notes: Taleggio Cheese
		Either this is a pastuerized soft cheese imported into America, or it's a raw milk Taleggio trying to pawn itself off as Italian.
		The cheese is moulded into a rectangular bloc 18-20 centimetres lengthways and weighs from 1.7 to 2.2 kilos.
		Of course, most cheese shops pre-cut their cheese, making this difficult to see (which is a rant of mine, but never mind that).
	www.accidentalhedonist.com /index.php/2005/07/20/tasting_notes_taleggio_cheese (561 words)

	Cademartori - Bel Italia S.p.A.
		The origins of this famous cheese are among the most curious and mysterious.
		Taleggio is a typical table cheese to be eaten as dessert cheese or as main course, accompanied with boiled potatoes or fresh fruits and, in order to fully appreciate its taste...
		Discover this delicious cheese as recommended by the Cademartori cheese-makers: cut in slices or little cubes and simply seasoned with olive oil and pepper.
	www.cademartori.it /uk/lifestyle.asp (99 words)

	About Taleggio
		Another chapter on cheese-based foods (despite Wright's earlier insistence that cheese "is too rich and heavy" to make a good starter) includes Taleggio Cheese and Buckwheat Flour Fritters from Lombardy.
		Read our exceptional newsletter to learn all about the featured selections, the origins and historical significance, how each animal's diet and when they are milked impacts the final product, unusual ways to serve and cook with each cheese, and what to look for as you taste them.
		Taleggio is a member of the Italian stracchino family of cheeses.
	www.opencoffee.com /taleggio.htm (601 words)

	Taleggio Cheese - Glossary from Hormel Foods
		An Italian cheese made from cow's milk, with a flavor that varies from slightly sharp to strong or pungent, depending on the age.
		The young cheese is pale yellow and semi-soft, while the mature cheese is creamy white with a pinkish-gray crust and a soft, smooth, somewhat rubbery texture.
		The flavor of the Taleggio cheese goes well with a robust wine or it is an excellent dessert cheese when paired with fruit, and a nice complement to salad greens.
	www.hormel.com /kitchen/glossary.asp?id=34722&catitemid= (167 words)

	Caputo's Arugula and Taleggio Risotto -- Recipes from the KSL-TV Cooking Show
		Taleggio cheese, rind removed and cut into small cubes
		Mix in the Parmesan, taleggio, the remaining butter, salt and pepper.
		Garnish with arugula sprigs and serve with extra grated cheese for the table.
	recipes.ksl.com /recipe-8164i.php (180 words)

	Dairy Science and Food Technology for Starters, Probiotics, Cheese and Antimicrobial Systems
		Taleggio is a quadrangular cheese with flat surfaces.
		After 15 minutes, the curd is cut to produce granules with the size of hazelnut and put in moulds.
		The composition of Taleggio cheese is given in table 12.
	www.dairyscience.info /htm/taleggio.asp (189 words)

	Recipe: Melted Fontina with White Truffle and Mafaldine with Walnut Fondue and Black Truffle - Recipes using taleggio ...
		Set bowl over a medium pot of gently simmering water over medium-low heat and cook, stirring constantly, until cheese is completely melted, 15-20 minutes.
		Divide melted cheese between 4 soup bowls and shave slices of truffle over cheese.
		Cook the Mafaldine La Collezione Barilla in abundant salted water, drain when "al dente" and sauté in a frying pan with the cheese sauce (if the pasta is a bit dry, add a few spoons of the pasta cooking water).
	www.recipelink.com /gm/8/15826 (319 words)

	Gourmet Food Store - Buy Cheese: Taleggio DOP - 5 lb Wheel
		Tallegio is classified as a DOP cheese meaning it is one of the elite cheeses in Italy.
		It is as old as the 10th century and was known as ‘stracching’ until the 20th century.
		This cheese matures for a month before it is ready for sale.
	www.gourmetfoodstore.com /Cheese/Cheese-details-6076.asp (195 words)

	Taleggio Cheese Review - CheeseStore of Silver Lake
		This cheese leaves a lingering impression on the palate.
		The flavor is slightly yeasty and salty, a description that may not immediately make your mouth water, but trust us on this one.
		Usually not as overpowering as other washed rind cheeses, Taleggio is fantastic on crusty bread and with a bottle of wine can be a meal in itself.
	www.cheesestoresl.com /cheese/Cow/review_taleggio.html (76 words)

	GourmetSleuth - Porcini Caps Stuff With Cheese And Ham
		Remove from heat and add taleggio and basil to mixture.
		Fill mushroom caps with cheese mixture and sprinkle with parmigiano-reggiano.
		Bake until cheese melts and mushrooms soften, about 15 minutes.
	www.gourmetsleuth.com /porcinicaps.htm (178 words)

	Italian food distributor: taleggio and gorgonzola cheeses
		We opted to live and work in the mountains to protect and qualify the cheese-making tradition of Taleggio and Gorgonzola cheeses with a precise challenge: to produce and mature Taleggio in "its" valley, abounding in pastures and mountain grazing land.
		This is the "art" which qualifies, refines and characterizes good cheese.
		The extraordinary passion and enthusiasm, which are our driving force and our distinctive feature, are combined with the certainty of having motivated and skilled collaborators: these are the factors which allow us to directly control each and every cheese production and guarantee each and every cheese supply.
	www.3-p.it /en/soci_arrigoni.asp (212 words)

	Too Many Chefs: Cauliflower Gratin (Site not responding. Last check: 2007-11-06)
		The classic cheese for this dish (at least in Middle America in the 1970's) would be Velveeta or cheddar.
		I used a taleggio that works much better as a complement to the flavor of the cauliflower.
		That said, the taleggio made the dish quite a bit less economical than it would have been, but greatly improved the flavor.
	www.toomanychefs.com /archives/001531.php (1203 words)

	Recipes - Focaccia with Cheese Recipe at Cooking.com (Site not responding. Last check: 2007-11-06)
		Taleggio is a soft, creamy Italian cheese with a hint of acidic tang.
		For the Taleggio, you may substitute a good-quality Jack cheese or Fontina.
		Top the risen dough evenly with the Taleggio cheese, sage and salt and pepper to taste.
	www.cooking.com /recipes/static/recipe786.htm (306 words)

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