Ciresa Taleggio is made at Caseficio Zuvadelli by 30-year veterans Michele and Flavio Zuvadelli. Using three open vats, they make cheese three times daily. After two to three days of aging the cheese is moved to the Ciresa aging facilty in Introbio to mature. Once at Introbio, the cheese is moved to an aging room to be hand salted, washed, turned and cared for. During the first 10 days, Taleggio is dry salted, which allows the cheese to mature with a dry, sturdy rind. After the initial ten days, it is washed with a brine solution for the remainder of its maturation. DOP dictates 35 days minimum aging, but Ciresa ages up to an additional fifteen days to allow for development. This square, washed rind cheese has a peach colored rind that is slightly tacky to the touch, with yeasty and mushroom notes on the nose. The paste is stark white and dense, with no eyes. Its texture is plump and pudgy, almost spreadable at room temperature. Flavors are cream filled and bright, with just a slight earthy taste on the finish.
| SKU | 66633 |
|---|---|
| Package Type | Bulk |
| Brand Name | Ciresa |
| Ingredients | Pasteurized cow's milk, salt, rennet, enzymes |
| Milk Source | Cow |
| Unit Size | 1/5 LB |
| Stock Status | 100, 110, 200, 300, 400, 500, 600, 700, 800, 900 |
