Taleggio D.O.P.

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Taleggio has been made according to the same recipe for centuries and the cheese, with its light colour and its very soft and mild flavour, has always remained unprecedentedly popular.

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Taleggio is originally coming from, how could it be otherwise, the Italian town of Taleggio near Bergamo. This region, located in the North of Italy, produces several special cheeses and Taleggio stands out proudly among them. This cheese has been produced in this region since the 11th century and can be recognized by its characteristic square shape and washed crust, that is dark orange in colour. Despite the fact that this cheese is now also manufactured industrially, producers have succeeded very well in preserving the artisanal qualities of the cheese. As a result, you do not experience much difference with traditionally made Taleggio.

Italian farm cheese

Taleggio has been made according to the same recipe for centuries and the cheese, with its light colour and its very soft and mild flavour, has always remained unprecedentedly popular. Both in Italy and far beyond, Taleggio has gained ground and is anchored among the most popular cheeses in the world.

Ingredients: 
Fat 48+ , pasteurised cow milk, rennet, salt, ripening ferments

Quality
Your cheese is freshly cut and vacuum-packaged!
The hard structure of Taleggio cheese makes it perfectly suitable for sending by post.This is an orginal Taleggio cheese.

More information
Dimension whole cheese 22 x 12 cm
Brand Taleggio D.O.P.
Flavor strength Pithy
Country origin Italy
Nutritional information per 100 grams
fat (gr) 27
Saturated fat (gr) 16,8
Calcium (mg) 700
Calories (kcal) 319
Kilojoules (KJ) 1322
Carbohydrates (gr) 16,8
Protein (gr) 19
Sodium (mg) 653
Type of milk Cow
Gluten free Yes
Type of rennet Abomasal rennet
Sugar free Yes
May contain traces of peanuts. Yes
Edible cheese rind Yes
Lactosevrij No
Pasteurised Yes
Limited shelf life No
Made of Meadow Milk Meadow milk comes from farms where the cows are free to roam in meadows for at least 120 days each year, from Springtime through to the Autumn, and for at least 6 hours a day.
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