The product
Taleggio DOP Valsassina
A soft and delicate version of Taleggio
Code:
20952
Country of origin:
Italy - Lombardy
Type of Milk:
Cow's milk
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Washed rind cheese produced whole pasteurised cow's milk |
|---|---|
| Appearance | The rind is smooth, soft, thin and pinkish; the cheese is soft and creamy, white in colour and without holes |
| Taste | Sweet and slightly sapid, with pleasant notes of cellar and undergrowth; the slightly lower maturing gives a more delicate taste |
| Maturing | At least 7 weeks |
| Curiosity | Taleggio is a cheese of ancient origins, perhaps it was made before the X century; it was born with the need to preserve milk that exceeded family consumption, and once aged in caves or cellars, it was traded or marketed |
| Our selection | This is a delicate Taleggio, milky and very creamy, different to the rest |
| Suggestions | Perfect as a second dish or at the end of the meal, it is very well suited for use in the kitchen; ideal for those who do not like strong flavours |
| Weight | 2 kg approx |
|---|---|
| Packaging | Wrapped in paper |
The producer
Carozzi Formaggi - Pasturo (LC) - Lombardy
Why we chose them
Valsassina, nestled between Lake Lecco and the characteristic Grigna, offers unique microclimatic conditions ideal for cheese production. It is
precisely here that the Carozzi family has been working for over 60 years. Founded in 1960 by Aldo Carozzi, the company is now in its third
generation and is currently managed by Roberto and Donata along with their three children: Vera, Aldo, and Marco. Carozzi passionately combines
the skill of cheesemakers with the most modern technology. In their new facility in Pasturo, Lecco, within a modern environment, human expertise
remains irreplaceable in the aging of washed-rind cheeses, the company's primary activity. With a focus on quality, Carozzi ages all the great
Lombardy PDOs like Gorgonzola, Taleggio, and Quartirolo. But that's not all. New ideas from the younger generation have led to new projects and
products: from fresh goat cheeses to bloomy rinds, and even creamy cheeses.
From the same producer
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