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Taleggio PDO

Taleggio PDO is a semi-soft Italian cheese produced with whole cow’s milk.

Its origins date back to the 10th century or even before. Farmers created this cheese since they wanted to use the exceeding milk and make a good they could eat in the future.

Taleggio is clearly recognisable thanks to the CTT mark on the rind and it has been granted the Protected Designation of Origin.

Ciresa Taleggio PDO is the most important cheese of our range of products.
Ciresa carefully looks after every single step of its production paying great attention to comply with strict quality procedures, as well as following the old artisanal tradition.

Ciresa Taleggio PDO is a squared cheese, produced with whole cow’s milk. It is made of a whitish, straw-coloured paste, which is more crumbly in the middle.
Taleggio DOP has a thin pinkish rind, with a slight presence of grey mould, which is the symbol of an accurate ripening. It is exactly the peculiar environmental conditions in which our Taleggio PDO is cured that gives it its unique, strong aroma.
Indeed, Ciresa extends the curing of its Taleggio PDO to more than the period stated of 35 days. In this way, the cheese obtains its slightly aromatic, mild flavour, which becomes more intense upon ripening. It exudes a gentle fragrance of fermenting fruit, hay and mountain flowers.

Ciresa Taleggio PDO is available in two versions: High Taleggio PDO and Low Taleggio PDO, which differ from the height of the paste.

Our Taleggio PDO is available in the following formats: 2.20 Kg wheels; portions of 500g; slices of 250 g.

Properties

General properties

Ingredients

Pasteurized whole cow's MILK, salt, rennet

Aging

minimum 35 days

Shelf-life (from packaging day)

45/ 60 days depending on the format

Lot identification

Number code

Allergens

Milk and products thereof

Organoleptic properties

Colour

Paste: from white to straw colour; rind: pinkish with presence of light natural moulds

Flavour

Sweet, slightly aromatic, more intense upon ripening

Texture

Compact, softer under the rind

Appearance

Paste: soft and homogenous; rind: smooth, thin, with the presence of characteristic micro flora, with light grey-greenish veins

Physical-chemical properties

Humidity

≤ 54,00 %

Dry matter

≥ 46,00 %

Total Fat

± 24,50 %

Fat in dry matter

≥ 48,00 %

Microbiological properties

E. Coli (UFC/g)

< 100

Staphylococci coag.+ (UFC/g)

< 100

Listeria monocytogenes (UFC/25g)

absent

Staphylococcal Enterotoxins (UFC/25g)

absent

Average nutritional values

Energy (Kcal/KJ)

298,1 / 1236,3

Fat (g)

24,5

of which saturates (g)

15,8

Carbohydrates (g)

0,4

of which sugars (g)

0,4

Protein (g)

Salt (g)

2,1

Storage and distribution conditions

Storage temperature

+ 2° C / + 6° C

Transportation temperature