Grade A                 Higher level

CIBUS 2018

CIBUS 2018

 Pavillion 2 | Stand COO2 

Taleggio Dop cheese 200g

Italian semi-soft D.O.P. cheese, with a quadrangular parallelepiped shape, obtained from whole cow milk
Taleggio Dop cheese 200g
Energy 1300/314 kjoule/kcal
Protein 19
Carbohydrates 0,9
Fat 26
Product code: 40315
Ingredients: Milk, salt, rennet.
Rind: Thin, soft, yellow reddish
Structure: Homogeneous, without holes
Texture: Soft, melting in the palate
Colour: White and/or straw yellow
Taste: Sweet, delicate and aromatic
Ripening: 50 days
Shelf-life: 45 days
Technology: Pre-packed in poly-coated paper

The Taleggio is a cheese with a heritage that goes back to the 10th century. Some documents dated in the 13th century refer to the trading of Taleggio with other cheeses. The area of origin is the Val Taleggio, in the province in Bergamo, which is the namesake for the cheese. The inhabitants of this valley had vibrant dairy farms that produced more milk than was needed by the immediate population. In order to put the excess milk to good use, they began producing this exquisite cheese that once aged in the surrounding "caves" or on their valley farms, could be exchanged or bartered with other products.
Due to the increased demand of this popular cheese, its production has expanded to the plains of the Po Valley. As a result, many small and mid size dairies began producing Taleggio and have created the perfect harmony between traditional production methods: from classic artisan, combined with technological innovations garnered over a history of a thousand years.

Nowadays the area of production and aging of the Taleggio cheese is Lombardy (in the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia), Piedmont (province of Novara) and Veneto (province of Treviso).
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 must be produced and aged in Lombardy, in the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia; in Piedmont in the province of Novara; in Veneto, in the province of Treviso.

Each Taleggio weighs from 1,7 to 2,2 kgs., according to the technical conditions of production. Cheese is quadrangular and parallel piped, with sides of 18-20 cms.
The rind is thin, with a soft texture and its colour is natural rose, with the presence of characteristic grey and green light sage colour mould.
The cheese texture is uniformly compact, softer under the rind and at the completion of the aging process is crumbly at its centre. The colour of the cheese changes from white to pale yellow, with some small circles.
The taste is sweet, with a light acidulous vein, slightly aromatic, with an occasional truffle aftertaste.


Bruschetta hot cheese and walnut sauce

Coarsely chopped walnuts in a blender with a few leaves of marjoram and a drizzle of olive oil. Place the Taleggio slices of bread, spread the walnut sauce and a grinding of pepper. Spend a few minutes in hot oven until the Taleggio cheese begins to melt.

Ingredients for 4 people:
  • 4 slices of Tuscan bread type or Puglia
  • 150 gr. Taleggio
  • 50 gr. walnuts
  • Marjoram
  • olive oil
  • pepper
First course

Risotto with Taleggio and Arugula

Wash the rocket and cut into strips. Fry the sliced onion with the butter and add rice. Moisten with broth and bring to cooking, just minutes from the end built rocket, the Taleggio chopped and balsamic vinegar, salt and pepper to taste. Sprinkle with Parmesan and serve.

Ingredients for 4 people:
  • 350g of rice
  • 80g AMBROSI Taleggio cheese
  • arugula
  • 1 onion
  • 40g butter AMBROSI
  • 30g Grana Padano AMBROSI
  • broth
  • 1 tablespoon balsamic vinegar
  • salt
  • pepper
Main course

Scrambled eggs with Taleggio

Cut into cubes about an inch scrape the cheese and the Parmesan.
Heat a nonstick pan with a little olive oil, sprinkled with a good brush.
When it is hot, break eggs into it and mix lightly with a wooden spoon.
Add the cheese and half of Parmesan.
Stir occasionally to turn the eggs and mix with cheese.
Pepper and salt lightly.
Cook until desired consistency.
Cut a slice of bread, split in half, sprinkle with a little olive oil, a sprinkling of pepper and place it in the middle of the plate.
Place a portion of eggs covering the bread.
Add a handful of Parmesan cheese and pepper and serve immediately.
Repeat for each portion.

Ingredients for 4 people:
  • 80g cheese Taleggio AMBROSI 
  • 40 g of Parma Reggiano cheese AMBROSI
  • Extra-virgin olive oil
  • 4 eggs
  • pepper
  • salt
  • 2 slices homemade bread
Salad course

Strong cream cheese

Mix the mascarpone cheese and the chopped, add 3 / 4 pine nuts and cream dial the center of a round plate.
Divide the peppers and cut the zucchini 5 elongated shapes to form some green leaves.
The thread at the top of cream cheese, alternating with the peppers to make up the flower of a poinsettia.
At the center put the pine nuts.
Pressing lightly strung around the strong cream puff bread.

Ingredients for 10 people:
  • 200 g AMBROSI Taleggio cheese
  • 100 g of Mascarpone Ambrose
  • 1 teaspoon green pepper is crisp
  • thyme
  • marjoram
  • rosemary (all chopped together for flavor)
  • 30 g. pine nuts
  • 3 small red pepper
  • 1 zucchini
  • 1 package puff biscuits
Ambrosi s.p.a.2021-04-14
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