|
|
|
|
Taleggio cheese has a thin rind, of soft consistency and its colour is natural rose, with the presence of grey and green light sage colour mould. The paste is uniformly compact, softer under the rind. The taste is sweet, with a light acidulous vein, slightly aromatic, sometimes with a truffle aftertaste; the odor is characteristic.
Taleggio is a typical, and an excellent, table cheese; it is excellent accompanied with fruits such as apples and pears. Taleggio must be served to room temperature, to fully exalt its taste and its aroma. It is not necessary to remove the rind, but it is enough to gently scrape it.
Taleggio is also a precious ingredient in the preparation pastas, risotto, soups omelets, and also some types of pizza and crêpes. Taleggio, in fact, is particularly versatile in recipes because it can liquefy very easily: it is suitable for stuffing because it easily melts with other ingredients.
Taleggio is a cheese of very old origins, It originates in Val Taleggio, in the province in Bergamo, from which it derives its name. In order to confirm its tradition, the Taleggio cheese has been recognized as a DO cheese (Denomination of Origin) in Italy in 1988 and DOP cheese (Denomination of Protected Origin) in the European Union in 1996.The Taleggio cheese is, therefore, one of the Italian cheeses whose peculiar characteristics are protected by the European Union.
The most refined of the Italian cheeses. Serve with Big Italian Reds such as Barbresco, Barolo, Chianti and Taurasi.
Taleggio and Pear Panini
1 loaf ciabatta bread (or 8 slices country bread)
1/4 cup olive oil
8 ounces Taleggio cheese sliced
2 large pears, apples or peaches, cored and cut into 1/4-inch wedges
2 tablespoons honey
Pinch salt
Pinch freshly ground black pepper
3 ounces arugula or spinach
Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread.
While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.
|
|
Want to read more? Check out some of our
previous Articles
|
|
|
|
Check out our New Recipes!
Register!