Dingo Breakfast
A yawn, a leak, and a good look around.
Friday, April 18, 2008
• Delicious
Taleggio cheese.
As I was trying out yet another Top Chef recipe, I taste-tested this fabulous cheese; a little stink, a little sweet and a little bitter all at once. Fabulous.
Serving Suggestion: Goes well with fruit on a cheese board, in salads, or mixed into hot pasta or polenta since it melts well.
Profile by Donna Pilato
As I was trying out yet another Top Chef recipe, I taste-tested this fabulous cheese; a little stink, a little sweet and a little bitter all at once. Fabulous.
Country and Region of Origin: Lombardy, Italy.
Type of Cheese: Whole, cow's milk.
Texture: Taleggio's high fat content (48%) gives it a very creamy, semi-soft texture that turns runny as it ages.
Rind: Washed rind, reddish-orange color with mold.
Tasting Notes: This extremely pungent, stinky cheese has a very creamy and mellow taste. It's initial salty impact is followed by fruity, yeasty undertones.
Wine Pairing: Pair with a young full-bodied wine such as Merlot or with a dessert Riesling or Sauternes.Serving Suggestion: Goes well with fruit on a cheese board, in salads, or mixed into hot pasta or polenta since it melts well.
Profile by Donna Pilato
Labels: cheese
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