Taleggio DOP bio
A soft cheese of ancient origins, whose name comes from the valley near Bergamo where it was born and where it is still produced, hand-salted and aged in pine boxes. The use of organic milk helps to combine the traditional way of cheesemaking with an healthy living philosophy.
TYPICAL NUTRITIONAL VALUES (in 100 g of product) | |
---|---|
Energetic value (Kcal) | 1246 kJ / 300 Kcal |
Fat(g) | 24,9 g |
Of which Saturates (g) | 16,2 g |
Carbohydrate (g) | 2,1 g |
Of which Sugars (g) | 2,1 g |
Protein (g) | 16,9 g |
Salt (g) | 2,2 g |
FEATURES
![zona_prod_img](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_193,h_192/https://www.arrigoniformaggi.it/wp-content/uploads/2017/09/zona_prod_img.jpg)
Production zone
Provincie di Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Novara, Pavia, Treviso.
![periodo_img](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_193,h_192/https://www.arrigoniformaggi.it/wp-content/uploads/2017/09/periodo_img.jpg)
Production period
All year
![ingredienti_img](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_193,h_192/https://www.arrigoniformaggi.it/wp-content/uploads/2017/09/ingredienti_img.jpg)
Ingredients
Organic pasteurized cow’s milk, salt, rennet.
![pasta_img](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_193,h_192/https://www.arrigoniformaggi.it/wp-content/uploads/2017/09/pasta_img.jpg)
Holes
Generally absent or presence of very small holes.
![sapore_img](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_193,h_192/https://www.arrigoniformaggi.it/wp-content/uploads/2017/09/sapore_img.jpg)
Taste
Sweet and intense in the aged product.
![crosta_img](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_193,h_192/https://www.arrigoniformaggi.it/wp-content/uploads/2017/09/crosta_img.jpg)
Rind
Thin and soft, pinkish in colour .
![pasta_img](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_193,h_192/https://www.arrigoniformaggi.it/wp-content/uploads/2017/09/pasta_img.jpg)
Consistency
Soft and melty just under the rind, more consistent and crumbly in the center.
![stagionatura_img](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_193,h_192/https://www.arrigoniformaggi.it/wp-content/uploads/2017/09/stagionatura_img.jpg)
Ageing
Minimum 35 days.
![colore_img](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_193,h_192/https://www.arrigoniformaggi.it/wp-content/uploads/2017/09/colore_img.jpg)
Colour
Pale yellow under the rind, whiter in the center.