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Taleggio cheese information


Taleggio
Country of originItaly
Region, townBergamo, Brescia, Como, Cremona,
Lecco, Lodi, Milan,
Pavia, Treviso, Novara
Source of milkcow, full milk
PasteurizedFrequently
Texturesemi-soft, smear-ripened[1]
Aging time40 days
CertificationPDO
Taleggio cheese Related media on Commons
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Taleggio (IPA: [taˈleddʒo]) (Talegg in Lombard language) is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang.

  1. ^ Fox, Patrick. Cheese: Chemistry, Physics and Microbiology. p. 200.

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