Taleggio is a smear ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses in Italy and is produced in every autumn and winter. During cheesemaking, the acidic milk is brought to the lab and kept on the wooden shelves in the chambers as well as in caves according to tradition. In order to prevent it from mould infestation, the cheese is washed with seawater once a week. The maturation takes 6–10 weeks forming a thin crust. This cheese has been granted a PDO designation and contains 48% fat.
The cheese rind has a strong aroma, but it’s taste is relatively mild with an unusual fruity tang. When grated on salad such as radicchio and rucola, it taste like a wonder, as well as melting fabulously in cooked recipes.
: raw cow's milk and animal rennet
: creamy, rich, buttery, fruity, aromatic but not strong
: beautiful looking and tasting table cheese but culinary uses too
Meaning "sweet" in Italian, Gorgonzola "Dolce" is a soft, blue, buttery cheese made with uncooked cow's whole milk. This cheese comes from the foothills of the Dolomites very close to Lake Maggiore. It has a white or pale yellow, buttery and melty paste speckled with a homogeneous distribution of blue coloured veins. The rind is compact, rough, hard and grey/pinkish in colour but not edible. Flavours are not very assertive but sweet, mild with notes of sour cream and lactic tang. It takes a minimum of 50 days ageing to let Gorgonzola demonstrate its unique characteristics. For us it is unmissable.