Taleggio PDO

Production Area

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Taleggio PDO is a cheese produced with raw whole or pasteurised cow’s milk.

Production Method

The milk, after the addition of microorganisms to promote acidification, curdles at 32-35°C with calf rennet. The breaking of the curd occurs in two stages. The first, coarse, is followed by a 10-15 minute break, so that with the purging of the whey the curd can acquire a denser consistency. The second breaking reduces the solid mass into grains the size of hazelnuts, which are then transferred into square molds. The cheese is turned inside the mold several times and then salted by hand or in brine. Ripening, which lasts at least 35 days, can take place on planks of wood: the forms are sponged with salt water to avoid the formation of mould about once every seven days.

Appearance and Flavour

Taleggio PDO is square, with a thin, soft rind; the rind is a natural pinkish colour, with the characteristic presence of grey or light sage-green mould. The cheese is uniform and compact and softer near the rind; after ripening it is crumbly in the centre. The colour varies from white to straw yellow and there are a few tiny eyes. The flavour is sweet, with a very slight sour hint, and delicately aromatic, at times with a truffle aftertaste.

Production Area

The production area of Taleggio PDO is within the territory of the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan and Pavia in the Lombardy region and the entire territory of the Province of Treviso, in the Veneto region and the entire territory of the Province of Novara, in the Piedmont region.

History

The origins of Taleggio PDO are very old, probably dating back to the early X century. Native of the Taleggio valley, where it takes its name from, this cheese was already used for commercial trade in the XIII century, as demonstrated by various documents of the time. Its production, which initially arose from the need to conserve the excess milk, was carried out with the milk from the cows returning from summer pastures. These cows were called stracche, meaning tired, due to the long journey back from the pastures. Its original name, Stracchino quadrato di Milano, derives from this characteristic and was used until the beginning of the XX century.

Gastronomy

Taleggio PDO should be conserved in its original packaging or wrapped in a moist cloth to help preserve the softness of the rind, and should be kept at a temperature between 2 and 6°C. It is important to never use cling film because it prevents aeration, triggering fermentation that alters its organoleptic characteristics. It should be served at room temperature, without cutting away the rind because it is sufficient to scrape it off. Taleggio PDO is a typical cheese that can be eaten as a main dish or at the end of a meal with fruit. Due to the fact that it melts easily, it is an excellent ingredient in the preparation of pasta and meat-based dishes, as well as in the preparation of certain types of pizza and crêpes.

Marketing

The product is marketed as Taleggio PDO. It is sold year-round in whole forms, large pieces, or in pre-packed slices. One of the faces of the wheel must bear the product logo and the number of the dairy producer. The logo of the protection Consortium and the European PDO logo must be displayed on the external packaging.

Distinctive Features

The production area of Taleggio PDO is characterised by particular climatic conditions that favour the abundance and quality of the forage destined for the cows; this contributes to the specific qualitative characteristics of the milk used and therefore the organoleptic properties of the cheese.

REFERENCE BODY

INSPECTION BODY

Antica Latteria Agricola di Pandino srl

Via Milano, 112
Pandino (CR)
Tel: 037390123
Email:

ARIOLI ACHILLE SRL

Str. Sega, 2/3
OZZERO (MI)
Tel: 029407302
Email:
Sito Web:

ARRIGONI BATTISTA S.P.A.

Via Treviglio, 940
PAGAZZANO (BG)
Tel: 0363031203
Email:
Sito Web:

Az. Agr. Eredi Carioni Francesco Sas di Carioni Tommaso & C. Soc. Agr.

Via Desgioi, 5
Trescore Cremasco (CR)
Tel: 035932791
Email:

BRESCIALAT Spa

Via Castellana, 1/A
Chiari (BS)

CARENA ANGELO & Figli snc

Via Pozzobonella, 7
Caselle Lurani (LO)

Caseificio Acquistapace Spa

Via Guido Rossa, 3
Pandino (CR)
Tel: 0307009878
Email:
Sito Web:

Caseificio Brusati Srl

Via Scolari, 41
Trovo (PV)

Caseificio DEFENDI LUIGI s.r.l.

Via Francesca, 4
Vidalengo (BG)
Tel: 0363301022
Email:

Caseificio GIOVANNI INVERNIZZI s.r.l.

via Mazzini, 40
PONTIROLO NUOVO (BG)
Tel: 0363880145
Email:
Sito Web:

Caseificio ILFA srl

Via Europa, 19
Monticelli Brusati (BS)
Tel: 0306854340
Email:

Caseificio PAPETTI Sas di Carlo Papetti e C.

Via Roma, 33
Liscate (MI)
Tel: 0295351057
Email:

Caseificio S. CARLO s.r.l.

V.le Caduti del Lavoro, 28
Coccaglio (Bs)
Tel: 030723492
Email:

Caseificio SANGIOVANNI s.r.l.

Via Torlino, 40
Palazzo Pignano (Cr)
Tel: 0373982551
Email:

Caseificio TADDEI srl

Via San Vitale
Fornovo S.Giovanni (BG)
Tel: 036357120
Email:
Sito Web:

Caseificio VILLA srl

Via Iseo, 52
Erbusco (BS)
Tel: 0307722090
Email:

CASERA MONACI srl

Via Clanezzo 2b
Almenno S.Salvatore (Bg)
Tel: 035643020
Email:

Coop. Agr. S. ANTONIO in Valle Taleggio arl

Fraz. Reggetto
Vedeseta (BG)
Tel: 034547467
Email:

Coop.Sociale Alle Cascine a.r.l.

Via delle Crociate, 6
San Giuliano Milanese (MI)
Tel: 0298288021
Email:

Cooperativa Agricola Monti e Laghi Scrl

Loc. Seradello
Vigolo - Sarnico (BG)
Tel: 0382928113
Email:

Ditta ANGELO CROCE Srl

Via C. Battisti, 73
Casalpusterlengo (LO)
Tel: 037784236
Email:

EMILIO MAURI S.p.A.

Via Provinciale, 11
Pasturo (Lc)
Tel: 0341955700
Email:

LATINI ADRIANO & C.snc

Via Brescia, 51/a
Grumello del Monte (BG)
Tel: 0324243102
Email:

LATTERIA SOCIALE CAMERI SOC. COOP.VA AGR.

via Novara, 67
CAMERI (NO)
Tel: 0321518224
Email:
Sito Web:

Latteria Sociale di CALVENZANO S.C.Agricola

Largo XXV Aprile, 6
Calvenzano (BG)
Tel: 036386110
Email:

NUOVA CASTELLI e CAIRATI spa

Via D. Luigi Sturzo, 10
Abbiategrasso (MI)
Tel: 029465497
Email:

Societa Agricola Baronchelli Mario S.S.

Via XXIV Maggio, 25/A
Farfengo Borgo S.Giacomo (BS)
Tel: 037196054
Email:

Spa Egidio Galbani

Via Flavio Gioia, 8
Milano (MI)
Tel: 0309487742
Email:

Zuvadelli Michele e Flavio Sas

Via Crema Vailate, 4
Quintano (CR)
Tel: 037371621
Email:

Year

Production (kg or lt)

Turnover (mln €)

Export (mln €)

2016 8,930,069 44 28
2015 8,977,000 43 25
2014 8,956,000 43 24
2013 8,673,594 40 19
2012 8,320,381 38 18
2011 8,552,391 39 16
2010 8,699,393 38 17
2009 8,497,589 40 10
2008 8,804,816 43 10
2007 8,815,673 39 9.7
2006 8,766,064 39 9.6