Description
Taleggio DOP Mazzoleni is a traditional cheese from Lombardy, known for its superior quality and unmistakable flavor. Weighing 1.75 kg, this soft cheese is made exclusively from cow's milk, following artisanal methods that honor cheese-making traditions. The washed rind, orange in color, encloses a creamy and fragrant paste, with a texture that ranges from soft to creamy depending on the degree of maturation. Its flavor is characterized by sweet and slightly spicy notes, with a lingering aftertaste that makes it irresistible. Perfect to enjoy on its own or paired with crusty bread and fresh fruit, Taleggio DOP is also a versatile ingredient in the kitchen: it wonderfully enriches risottos, crostini, or creates delicious baked dishes like lasagna and savory pies. A cheese that tells the story and tradition of the Lombard lands, Taleggio DOP Mazzoleni is a must for every gastronomy enthusiast. CERTIFIED BY A CONTROL BODY AUTHORIZED BY MIPAAF Pairings: To best enhance Taleggio DOP Mazzoleni, we recommend pairing it with structured red wines, such as a Barbera or a Pinot Noir, which will balance the creaminess of the cheese. You can serve it on a platter next to acacia honey and walnuts, which will add an interesting contrast of flavors and textures. Additionally, try using it to prepare delicious fondues or to enrich dishes like mushroom risottos or polenta with taleggio. For an alternative side, fresh pears or dried figs pair magnificently, creating a refined and unforgettable gastronomic experience. Taleggio DOP Mazzoleni is not just a cheese, it is a celebration of authentic Italian flavors! Storage: In the refrigerator or in a cellar at controlled temperature. Processing: The milk is inoculated with lactic ferments and calf rennet is added. Once the curd is obtained, it is broken in two distinct stages to achieve the size of a hazelnut. The extracted paste is then placed in characteristic molds and put in a warm room to give the right degree of acidity. The forms are salted cold. The influence of the territory, especially the proximity of Lake Como, favors the formation of molds on the rind and consequently the enzymes produced by the microflora contribute to the maturation of the paste, making it soft, flavorful, and more easily digestible. Aging: 23