The name Taleggio (tahl-EH-joh) has been used before the 10th century in the caves of Val Taleggio. It might be one of the oldest soft cheeses. The production takes place every autumn and winter when the cows were tired (Italian: stracche). Giacomo Casanova decided in 1763 in Sant'Angelo Lodigiano to write articles about cheeses into the encyclopedia. His work was never completed.
First, the acidified milk is brought to the lab from milk calves. The cheese is set on wood shelves in chambers, sometimes in caves as per tradition, and will mature within six to ten weeks. It is washed once a week with a seawater sponge, in order to prevent mould infestation, and to prevent the cheese from forming an orange or rose crust.
Today, the cheese is made from pasteurized milk and from raw milk in factories. The factory-made ones are brighter and moderate in flavor. Spices, raisins, nuts and some lemons are also added.
| Nutritional values|
(per 100 g):
|Energy: 294 kcal, 1,230 kJ, Protein: 18 g, Fat: 25 g, Calcium: 460 mg, Phosphorus: 360 mg, Magnesium: 22 mg, Vitamin A: 450 mg, Vitamin B2: 280 mg, Vitamin B6: 131 mg, Vitamin E: 4,450 mg|
|Dimensions||18–20 cm square, height: 5–8 cm|
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