📝 About This Recipe
Hailing from the misty Val Taleggio in Lombardy, this ancient cheese is a masterpiece of soft-ripened craft, known for its distinctive square shape and sunset-orange rind. Beneath its pungent, earthy aroma lies a surprisingly mild, buttery paste with a fruity tang and a melt-in-the-mouth texture. This recipe guides you through the intricate process of acidification, curd management, and the crucial 'browning' wash that develops its world-renowned character.
🥗 Ingredients
The Milk Base
- 2 gallons Whole Cow's Milk (Non-homogenized is best; avoid ultra-pasteurized)
- 1 cup Heavy Cream (Optional, for added richness)
- 1/2 teaspoon Calcium Chloride (Diluted in 1/4 cup non-chlorinated water)
Cultures and Coagulants
- 1/4 teaspoon Mesophilic Starter Culture (MA 4001 or MM100) (Provides the buttery base)
- 1/8 teaspoon Thermophilic Starter Culture (TA 60) (Helps with texture and acidity)
- 1/2 teaspoon Liquid Animal Rennet (Diluted in 1/4 cup non-chlorinated water)
The Ripening Agents
- 1/16 teaspoon Brevibacterium linens (B. linens) (The 'red smear' culture for flavor and color)
- 1/32 teaspoon Geotrichum candidum (Helps de-acidify the surface)
Brine and Wash
- 1 cup Non-iodized Sea Salt (For the final brine)
- 1 quart Filtered Water (For the brine solution)
👨🍳 Instructions
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1
In a large stainless steel pot, slowly heat the milk and cream to 90°F (32°C) over a double boiler to prevent scorching.
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2
Sprinkle the Mesophilic, Thermophilic, B. linens, and Geotrichum cultures over the surface of the milk. Let rehydrate for 2 minutes, then stir gently using an up-and-down motion for 1 minute.
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3
Stir in the diluted calcium chloride. Cover the pot and allow the milk to ripen at 90°F for 60 minutes, maintaining a steady temperature.
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4
Add the diluted rennet and stir gently but thoroughly for 30 seconds. Cover and let sit undisturbed for 45-60 minutes until a 'clean break' is achieved (the curd should split cleanly when lifted with a knife).
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5
Cut the curd into 1-inch cubes using a long knife. Let them rest for 5 minutes to firm up (healing the curds).
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6
Gently cut the curds further into hazelnut-sized pieces (about 1/2 inch). Stir very slowly for 15 minutes to help the curds expel whey while remaining soft and moist.
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7
Allow the curds to settle to the bottom of the pot for 5 minutes. Carefully ladle out the excess whey until the curds are just visible at the surface.
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8
Line two square cheese molds with damp cheesecloth. Ladle the curds into the molds, filling them to the top. Do not press; Taleggio is a self-pressing cheese.
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9
Flip the cheeses every 30 minutes for the first 2 hours, then every 2 hours for the next 6 hours. Keep the molds in a warm area (70-75°F) to encourage acidification.
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10
After 24 hours, remove the cheese from the molds. Submerge the wheels in a 20% saturated salt brine for 2 hours per pound of cheese.
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11
Move the cheese to a 'cave' (aging space) set at 50-55°F with 90% humidity. Place them on a draining mat.
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12
Twice a week for 6 weeks, wash the rind with a light brine (1 tsp salt in 1 cup water). Use a clean cloth to wipe the surfaces; this encourages the B. linens to grow, turning the rind pinkish-orange.
💡 Chef's Tips
Always use non-chlorinated water, as chlorine can kill the delicate cultures needed for fermentation. If the rind becomes too slimy, increase air circulation in your aging container for 24 hours. Maintain high humidity by placing a damp paper towel in the aging box, but never let the cheese sit in water. Be patient; the signature 'stinky' aroma only develops after the third week of washing.
🍽️ Serving Suggestions
Serve at room temperature with slices of ripe Bosc pear or fresh figs. Pair with a crisp Italian white wine like Franciacorta or a bold Nebbiolo. Drizzle with truffle honey for a decadent sweet-and-savory contrast. Incorporate into a gourmet polenta or risotto for an incredibly creamy finish.