Taleggio

From:¥ 1,700 ¥ 1,700 ¥ 1,836 Incl.Tax

Clear
pungent and tangy aroma with a surprisingly mild taste
The square-shaped Taleggio with a pale orange epidermis is born in the Taleggio Valley, Lombardy, and it is said to have already begun to be made in the 13th century. The delicate environment is maintained in the many natural caves in the valley, and natural mold grows easily, making it suitable for aging and storing cheese. Taleggio is characterized by a aging process. After molding, it is aged for about 40 days in a cave with a temperature of 2-6℃ and a temperature of 90%. By turning the top and bottom many times and caring for the skin with salt water, the red mold necessary for ripening grows, and the cheese is protected from germs and microorganisms. The rind is harmless to eat, but because it is a wash-type cheese, it has a strong odor.

Average nutritional values per 100 g
Kcal: 315 Kcal
Protein: 19 g
Fat: 26.2 g
Carbohydrates: 0.9 g
Salt: 2.2 g
Guaranteed minimum of days until expiration after shipping: 20 Days

There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.

Washed-rind cheese are periodically treated (washed) with salty water, wine, beer or distilled liquor. This encourages the growth of brevibacterium linens on their surface. These cheeses have a strong and distinctive odor, while containing a mild flavor on the inside. The taste and smell of the cheese changes depending on the ingredients used to wash the surface, making it a type of cheese that brings out the individuality of the area it was made in.

Lombardy, with its many mountainous areas, produces relatively small size wash-rind cheeses that are suitable for cool climates. One of the area’s most renowned products is Taleggio, a cheese born in the Taleggio Valley around the 10th century. Moreover there is Gorgonzola, loved all over the world, as well as Stracchino, a cheese which name comes from the milk of "tired (Stracco)" cows as they descend from the mountains before winter.

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