Listen to your instincts! Despite the pungent smell of this cheese, you wouldn’t believe how delicate, yet flavorful this risotto turned out. Manuscripts from 1200 report the first trades of Taleggio and other cheese sorts. Unlike Gruyere, for example, it doesn't stink as it cooks, and lends a nutty, tantalizing taste to anything it's cooked with (stuffed chicken breasts, mac and cheese, lasagne) -- it's all good, and a little goes a long way. In other words, to ensure that Taleggio is a standard, quality product it should have a PDO label. Being cave ripened, its flavor is mild and fruity, with a tangy undertone. At best, a washed rind cheese will have a fermented, fruity, pleasantly funky quality, with such richness and creaminess that it may actually come off as sweet. Traditionally, taleggio is aged on wooden planks in caves for six to ten weeks. In fact, the rind is edible , and it's where lots of the flavor comes from. You’ll know Taleggio by its distinctive triangle shape, cut from a square cheese mold. Since it melts well, it can be used in risotto or on polenta. The rind smells bad (like feet, Thorpe says) but this is normal. "Stinky" is the most commonly used word to refer to these washed-rind cheeses that are known for their pungent smell. Washed rind cheeses tend to dry out and crack and even if carefully wrapped in waxy paper and sealed in an airtight container, the smell can permeate your fridge. Then in 1996 it received even more protection when it obtained P.D.O. 10. In 1955, the Taleggio cheese-makers received some protection by creating a controlling body to define the method for making this cheese. Taleggio is a washed rind cheese that can be found in every gourmet cheese market and in many supermarkets. Appr Despite the pungent smell of this cheese, you wouldn’t believe how delicate, yet flavorful this risotto turned out. Taleggio is a raw cheese: don’t worry if you find some moulds on the rind: they ensure the good taste of the cheese, as they contribute to its aging from the outside to the inside, making it savoury and very digestible. This cheese has a real presence and it is one of the most pungent cheeses I have tried. You’ll find it less expensive than some of its washed rind cousins but still packed with tons of great flavor and the unique aroma associated with washed rind cheeses. It is D.O.P protected which means cheese made anywhere else, even with the same recipe, milk and smell, will never be able to be called Taleggio. Tallegio (cut into tiny cubes when cold) is also a killer addition to pasta salads. If the cheese smells just plain rotten, it probably is. The sought-after texture is creamy and it gives off a pungent aroma. Records of this Italian cow’s milk cheese date back to around 1200. I love Taleggio for its smell and tangy fruity taste. Upon opening, it smelled like old socks. I don't mind but it's off-putting for some family members. Records of this Italian cow’s milk cheese date back to around 1200.
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