Taleggio, with its distinctive aroma and creamy texture, holds a special place in the hearts of cheese lovers. Its pungent scent, often described as reminiscent of damp cellars and mushrooms, might lead some to question whether the rind is meant to be eaten. This article delves deep into the fascinating world of Taleggio, exploring its history, production, characteristics, and, most importantly, whether you should cut off that intriguing rind.
Understanding Taleggio Cheese
Taleggio cheese hails from the Val Taleggio valley in the Lombardy region of Italy. Its origins trace back to the 10th century, making it one of the oldest soft cheeses in the world. Historically, Taleggio was crafted as a way for farmers to preserve surplus milk during the autumn and winter months. They would age the cheese in caves, taking advantage of the cool, humid environment.
The Production Process
Taleggio’s production is a carefully orchestrated process. It begins with pasteurized cow’s milk, although some artisanal producers still use raw milk. The milk is heated and then coagulated with rennet. The resulting curds are cut, drained, and placed into square molds. These molds are then turned regularly to ensure even drainage.
During the aging process, which lasts for at least 35 days, the cheese is washed with a saltwater brine. This washing encourages the growth of Brevibacterium linens, a type of bacteria that gives Taleggio its characteristic orange-pink rind and pungent aroma. The cheese is typically aged in cool, humid cellars, mimicking the traditional cave aging.
Key Characteristics of Taleggio
Taleggio boasts several defining characteristics. The rind is thin, washed, and can range in color from pale orange to reddish-brown, often with patches of mold. The interior paste is creamy, smooth, and slightly yielding. As the cheese matures, the paste becomes softer and more spreadable.
The aroma is pungent, often described as earthy, meaty, and slightly sulfuric. However, the flavor is surprisingly mild and fruity, with notes of tanginess and a lingering sweetness. The flavor intensifies as the cheese ages, becoming more complex and pronounced.
The Rind Debate: To Eat or Not to Eat?
The question of whether to eat the rind of Taleggio is a matter of personal preference. There’s no single right or wrong answer. However, understanding the characteristics of the rind and its impact on the overall flavor experience is crucial to making an informed decision.
Arguments for Eating the Rind
Many cheese aficionados argue that the rind is an integral part of the Taleggio experience. The rind contributes to the cheese’s complex flavor profile, adding earthy, yeasty, and sometimes slightly bitter notes. It provides a textural contrast to the creamy interior, enhancing the overall sensory experience.
The Brevibacterium linens bacteria present on the rind are responsible for much of Taleggio’s distinctive aroma and flavor. By removing the rind, you’re essentially removing a significant portion of the cheese’s unique character.
Moreover, eating the rind is a testament to appreciating the cheesemaker’s craft. The washed-rind process is a labor-intensive technique that requires careful attention and skill. Consuming the rind is a way of acknowledging and celebrating this artistry.
Arguments Against Eating the Rind
For some, the pungent aroma of the Taleggio rind can be off-putting. The smell might be perceived as too strong or overpowering, masking the more delicate flavors of the interior paste.
The rind’s texture can also be a deterrent. While the interior is smooth and creamy, the rind can be slightly tough or sticky, depending on the age and condition of the cheese. Some individuals may find this textural contrast unpleasant.
In some cases, the rind might develop mold or other imperfections. While most molds that grow on cheese rinds are harmless, some people may prefer to err on the side of caution and remove the rind to avoid any potential health risks. If the mold appears fuzzy or brightly colored (other than white or orange), it’s best to discard the cheese.
Factors to Consider When Deciding
Ultimately, the decision to eat or discard the Taleggio rind depends on several factors:
- Personal Preference: This is the most important factor. Do you enjoy the taste and texture of washed rinds? Are you comfortable with strong aromas?
- The Cheese’s Age and Condition: Younger Taleggio cheeses tend to have milder rinds, while older cheeses have more pungent and flavorful rinds. Examine the rind for any signs of spoilage or excessive mold growth.
- The Cheesemaker’s Reputation: Cheeses from reputable producers are more likely to have well-maintained rinds that are safe and enjoyable to eat.
- Serving Method: If you’re serving Taleggio on a cheese board, you might want to leave the rind on for aesthetic purposes and allow your guests to decide for themselves. If you’re using Taleggio in a cooked dish, you might prefer to remove the rind to avoid any unwanted bitterness or textural issues.
How to Handle the Taleggio Rind
If you decide to eat the Taleggio rind, there are a few things you can do to ensure a pleasant experience.
Proper Storage
Proper storage is crucial for maintaining the quality of Taleggio cheese and its rind. Store Taleggio in the refrigerator, wrapped in cheese paper or parchment paper. Avoid storing it in plastic wrap, as this can trap moisture and promote mold growth.
Keep Taleggio away from strong-smelling foods, as it can absorb odors. Consume Taleggio within a week or two of purchase for optimal flavor and texture.
Preparation Techniques
Before serving Taleggio, bring it to room temperature for at least 30 minutes. This will allow the cheese to soften and the flavors to fully develop.
If you’re concerned about the rind’s texture or appearance, you can gently wipe it with a clean, damp cloth. This will remove any excess moisture or surface mold. You can also trim away any particularly thick or tough areas of the rind.
Serving Suggestions
Taleggio is a versatile cheese that can be enjoyed in a variety of ways. It’s delicious on its own, served with crusty bread, crackers, or fruit. It also pairs well with honey, nuts, and jams.
Taleggio is a fantastic melting cheese. It can be used in grilled cheese sandwiches, pizzas, pasta dishes, and gratins. Its creamy texture and rich flavor add depth and complexity to any dish.
Taleggio and Similar Cheeses
Taleggio belongs to the washed-rind cheese family, a group of cheeses characterized by their pungent aromas and distinctive flavors. Several other cheeses share similarities with Taleggio, offering alternative options for those who enjoy this style of cheese.
Other Washed-Rind Cheeses
- Époisses: This French cheese is known for its intensely pungent aroma and creamy, almost runny texture. It’s washed with Marc de Bourgogne, a type of brandy, which contributes to its unique flavor.
- Livarot: Another French cheese, Livarot is distinguished by its orange rind and slightly spicy flavor. It’s washed with brine and annatto, a natural food coloring.
- Munster: This Alsatian cheese has a strong aroma and a slightly tangy flavor. It’s washed with brine and aged in humid cellars.
Exploring Alternatives
If you’re looking for a cheese with a similar flavor profile to Taleggio but a milder aroma, consider Pont l’Évêque or Reblochon. These cheeses have a creamy texture and a slightly tangy flavor, but their rinds are less pungent than Taleggio’s.
For a bolder flavor experience, try Langres or Vacherin Mont d’Or. These cheeses have intensely aromatic rinds and rich, complex flavors.
Conclusion: Embracing the Taleggio Experience
The decision of whether to eat the rind of Taleggio cheese is a personal one, dictated by individual preferences and the specific characteristics of the cheese itself. There are valid arguments on both sides of the debate.
Ultimately, the best way to determine whether you enjoy the Taleggio rind is to try it for yourself. Sample a small piece of the rind along with the interior paste to experience the full range of flavors and textures.
By understanding the production process, characteristics, and serving suggestions for Taleggio cheese, you can make an informed decision and fully appreciate this unique and delicious cheese. Whether you choose to embrace the rind or discard it, remember to savor the experience and appreciate the artistry of cheesemaking.
What exactly is Taleggio cheese?
Taleggio is a semi-soft, washed-rind cheese hailing from the Val Taleggio area of Italy. It boasts a thin, reddish-orange rind that’s often slightly sticky to the touch. Its interior paste is creamy and mild when young, developing a stronger, more pungent aroma and flavor profile as it ages.
Traditionally made from raw cow’s milk, modern Taleggio can be made from pasteurized milk as well. The cheese undergoes a curing process in cellars, where it is regularly washed with brine to encourage the growth of beneficial bacteria and molds that contribute to its distinctive flavor and aroma. These washings are crucial for developing the cheese’s characteristic rind.
Is the rind of Taleggio cheese edible?
Yes, the rind of Taleggio cheese is generally considered edible. It’s a natural part of the cheese and contributes to its overall flavor profile. However, like many washed-rind cheeses, the rind has a more assertive and often stronger flavor than the creamy interior.
Some people find the rind too pungent or even slightly bitter, while others appreciate its complex flavors and textures. Ultimately, whether or not you choose to eat the rind is a matter of personal preference. Trying a small piece will help you decide if it’s to your liking.
What contributes to the characteristic smell of Taleggio cheese?
The distinctive aroma of Taleggio is primarily due to the bacteria Brevibacterium linens, which thrives on the cheese’s surface during the washing process. This bacterium is responsible for breaking down proteins and amino acids, resulting in the pungent and sometimes barnyard-like smell.
The ammonia notes often associated with Taleggio also develop during the aging process, as proteins further decompose. These aromatic compounds are naturally occurring and contribute to the cheese’s complex flavor. While the smell can be strong, the flavor is often milder than the aroma suggests.
How should Taleggio cheese be stored?
Taleggio cheese is best stored in the refrigerator, wrapped loosely in cheese paper or parchment paper. This allows the cheese to breathe while preventing it from drying out. Avoid wrapping it tightly in plastic wrap, as this can trap moisture and lead to the development of unwanted mold or a slimy texture.
Consider placing the wrapped cheese in a sealed container in the refrigerator drawer (crisper) to minimize exposure to strong odors from other foods. This helps preserve the cheese’s flavor and prevents it from absorbing unwanted smells. Use within one to two weeks of purchase for optimal freshness and flavor.
How can I tell if my Taleggio cheese has gone bad?
While Taleggio naturally has a strong smell, there are signs that indicate it has spoiled. A significantly sour or ammonia-like odor that is much stronger than usual is a key indicator. Discoloration beyond the usual reddish-orange rind, such as black or green mold growth, is another warning sign.
The texture can also be an indicator. If the cheese is excessively slimy, overly hard, or exhibits a distinctly unpleasant taste, it’s best to discard it. Trust your senses; if something seems off, it’s better to be safe than sorry.
What are some ways to enjoy Taleggio cheese?
Taleggio’s creamy texture and rich flavor make it incredibly versatile. It can be enjoyed simply on a cheese board with crusty bread, crackers, and fruits like figs or pears. Its melting properties make it an excellent addition to grilled cheese sandwiches, pizzas, and pasta dishes.
Taleggio can also be incorporated into more elaborate dishes, such as risotto, polenta, or even melted over roasted vegetables. Its unique flavor profile pairs well with ingredients like mushrooms, truffles, and walnuts. Experiment with different combinations to discover your favorite way to savor this delicious cheese.
Are there any good substitutes for Taleggio cheese?
If you can’t find Taleggio, or prefer a milder flavor, there are several suitable substitutes. Époisses is another washed-rind cheese with a similar texture and flavor profile, although it tends to be even stronger in aroma. Pont l’Évêque is a French cheese with a creamy texture and slightly milder flavor.
For a less pungent alternative, Fontina Val d’Aosta offers a nutty, buttery flavor and excellent melting properties. Reblochon is another option, though it’s slightly firmer. Ultimately, the best substitute will depend on your specific needs and preferences in terms of flavor intensity and texture.