The Taleggio Protection Consortium reveals the unknown side of one of the most beloved PDO cheeses. Between false myths and a touch of rock by Bastianich
Forget the classic cheese board at the end of a meal: this year, Taleggio PDO cheese demands space, creativity and a desire to experiment. The Taleggio Protection Consortium is stepping in to reveal three fundamental truths that will change the way you cook it. To do so, it has chosen three “out of the box” recipes featured in the digital format “TaleJoe”, led by Joe Bastianich, which demonstrate how knowledge of the product is the key to enhancing it in the kitchen. Here are the three game-changers for your Christmas menu.
1. Don’t call it “fresh”: the secret is in the ageing
We are used to thinking of it as a fresh cheese because of its soft texture, but appearances can be deceiving. The truth? Taleggio DOP is a mature cheese in every sense. The regulations require at least 35 days of maturation in special cells: this is the time needed to develop that unique pink rind and unmistakable flavour that becomes more structured over time. Risotto with blueberries and Taleggio PDO: precisely because it is matured, Taleggio PDO is perfect for creaming, much more so than fresh cheeses. In this dish, the savoury flavour of the mature cheese envelops the rice and creates a perfect contrast with the sweet acidity of a reduction of fresh blueberries, giving it an exceptional creaminess.
2. Taleggio PDO and wellbeing? A possible (and delicious) combination
Some people avoid it for fear of gaining weight or raising their cholesterol, labelling it as ‘too fatty’. The truth? There is no automatic correlation between Taleggio PDO and increased cholesterol. The key word, as with every pleasure in life, is balance: moderation and an active lifestyle are the only real secrets. The healthy recipe: Gazpacho, Taleggio PDO fondue and croutons. A ‘fit dish’ that shows how taste and well-being can coexist. The recipe combines the freshness and vitamins of gazpacho (tomatoes, peppers, cucumbers) with a light Taleggio DOP fondue, which provides high-quality protein and flavour without being heavy, all complemented by the crunchiness of wholemeal croutons.
3. Plastic is ‘out’: let it breathe!
The cardinal sin? Wrapping it in cling film. The truth? Taleggio PDO is a ‘living’ food that continues to mature even in your fridge. Plastic suffocates it and creates harmful moisture. To keep it at its best, pamper it by wrapping it in a clean damp cloth or its original paper and store it in the vegetable compartment. The pro-level recipe: Taleggio DOP and pear cheesecake. Proper storage keeps the cheese sweet and fresh, making it suitable even for baking. In this surprising dessert, Taleggio DOP is combined with cream cheese, Greek yoghurt and caramelised pears, demonstrating a versatility that breaks down all boundaries between sweet and savoury.
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